All Purpose White Flour - Unbleached

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Dietary: Dairy-Free, Egg-Free, Kosher, Peanut-Free, Tree-Nut Free, Vegan, Vegetarian

Our All-Purpose White Flour is unbleached, unenriched and unbromated- a difficult combination to find in most all-purpose flours. It also contains no chemical additives or preservatives (We figured, why mess with perfection?)

For this refined flour, the heavier bran and the germ is separated out, leaving only the lighter endosperm, which makes a flour perfect for light baked goods with a neutral taste. When you bake with it, you're guaranteed delicious cakes, breads, muffins, and cookies with a pure taste and a creamy ivory color untouched by heat or harsh chemicals like chlorine. Or, combine this unbleached white flour with our other whole grain flours like rye, buckwheat, whole wheat, and oat for extra nutrition and flavor.

Baking with 1/2 high quality white flour and 1/2 whole grain flour means a lighter taste and texture, but still adding the nutritional benefits of whole grains! Many people find it a great way to become accustomed to whole grain baking and make their favorite recipes a little healthier.

Note: Some of our loyal customers tell us they find this flour a convenient ingredient for those on iron-restricted diets.


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Product Details

Ingredient List
Ingredients: 100% Unbleached and Unenriched Wheat Flour


Kosher-Orthodox Union Parve       
Non-GMO Project Verified


How is it made? 
Wheat kernels are ground and cracked apart into smaller pieces. The starchy endosperm of the wheat is sifted off from the wheat germ and bran and packaged. We use no chemical additives or preservatives, the flour is bleached naturally by the air.Storage Recommendation
Dry product may be stored at room temperature, in refrigerator, or in freezer at least until the code date on the package.
Prepared product should be consumed within 1 week of preparation.


Look For (smell, taste, description)
Fine white powdery granules, no discernable scent


Ready to eat? 
Item is not ready to eat, it must be thoroughly cooked.


Usage Suggestions
This product can be used in any recipes or applications calling for a general all purpose flour.


Nutrition Info

Health Information
No Fat    
No Saturated Fat     
No Trans Fat       
No Cholesterol 
No Sodium     
No sugar        

Nutrition Benefits
No bleaching or chemicals are added


Allergen Information

Contains Wheat      
Produced in a Peanut/Tree Nut free facility.
Produced in a Soy and Egg free environment.

Tips & FAQ’s

How much does 1 cup of flour weigh?
1 cup flour is 137 grams.


What type of wheat is used for the all-purpose white flour?
It is made from 100% hard red wheat and it has 9-1/2 to 10-1/2 % protein. Different crop years can vary in protein.


How do I use this product?
You can use this just like any other all-purpose flour. If making yeast breads, vital wheat gluten may be added for better performance , one teaspoon per cup of flour.


Is this whole grain flour?
No, the bran and germ are sifted off, so it is not whole grain.


Is this stone ground flour?


Can I use this in a bread machine?


How do I add this to a bread machine?
It’s best to follow a recipe or a manual provided by your bread machine manufacturer. As a rule, use no more than 3-1/2 total cups of flour. (You may use only All Purpose Flour if you want)
Add liquids first, then add dry ingredients, next add the fat, then add the yeast last.

How do I make this self-rising?
Per 1 cup of flour, add 1-1/2 tsp. baking powder and 1/2 tsp. salt.


If I store my flour in the freezer, what do I do before using it in a recipe?
It is best to bring all ingredients to room temperature before use, unless
otherwise specified in the recipe.

Why do ingredients need to be room temperature?
Because cold ingredients may adversely affect the recipe performance. Yeast in particular is sensitive to warmth or cold. Butter and other solid fats are another set of ingredients that are affected by temperature and can affect the way a dough or batter can be blended. It may also change the way a recipe bakes if it starts off at a lower temperature.


How can we label this flour as Unbleached and Unenriched? Doesn’t all flour need to be enriched?
It is not labeled as bread flour. Only bread flour has to be enriched. Many of our customers who are on some restricted diets (particularly vitamins and minerals, such as iron) appreciate having an option that is not enriched.

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