Wheat flour is a product of grinding wheat seeds. During this process, the wheat seed is separated into wheat germ, endosperm and bran fractions, the endosperm being the portion used to produce commercial, refined wheat flour. There are many varieties of wheat flour used in cooking and baking, their main differences being in their gluten content.

Health considerations

See: Wheat

Keep in mind

Wheat flour is unsuitable for individuals sensitive to gluten.


See: Wheat

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