King Arthur Flour Whole Wheat

100% whole grain. Non-GMO Project verified. nongmoproject.org. 13.8% gluten-forming protein content*. Estd 1790. Wheat Type: 100% U.S. hard red wheat grown on American farms. Protein Content: 13.8% - for adding whole grains to baked goods. Raise your flour IQ. Baking with Whole Wheat: Eating well should taste good. Whole wheat imparts deep, robust flavor along with the nutrition and fiber of whole grains. Win-win. Quality & Consistency: Delicious results, every time! We test bake (yum!) our flour to ensure it meets our strict standards - the strictest in the industry. Never Bleached, Never Bromated: Our flours contain no bleach, no bromate, and no artificial preservatives of any kind. Say No to Raw Dough: Flour is a rawingredient. Bake fully before enjoying. * Why Gluten-Forming Protein Matters in Flour: The amount of gluten-forming protein in flour determines the finalstructure of your baked goods. Higher protein flour creates more gluten, for a chewier structure, while lower proteinflour creates less, for a delicate, finer crumb. Our Quality Promise: Flour this good doesn't happen by accident. With expertise and experience from field to bag, we craft our flour with care and a commitment to help you bake your best. 100% satisfaction guaranteed. 100% committed to quality. Kingarthurbaking.com. how2recycle.info. Facebook. Instagram. Pinterest. Baker's Hotline: We're here to help call or chat online with our friendly experienced bakers. 855-371-BAKE (2253) KingArthurBaking.com/bakers-hotline. Certified B Corporation. We're a Certified B Corp - one of 3,200 companies that are committed to using the power of business as a force for social and environmental good. We leverage profit to create a positive impact for people, community, and the environment. 100% employee-owned. 100% American Grown: We support American farmers who produce the best, highest quality wheat. All of our wheat flour is grown and milled in the United States. We are 100% employee-owned and operated b