Whole Wheat Flour

UncertifiedWorks with YeastContains Wheat Starch

nutty, earthy, complex; denser result than AP; requires more liquid

Contains Gluten: Not Gluten-Free

This is conventional wheat flour, included as a reference point for conversions. It is not gluten-free and is not safe for celiac disease or gluten intolerance. If you need a gluten-free alternative, use the converter below or browse our gluten-free flour database.

13.5%

Protein

100%

Absorption

125g

Per Cup

3mo

Shelf Life

Water absorption

100% · 45–400% across gluten-free flours

Less absorbent (45%)More absorbent (400%)

Thirstier than most gluten-free flours — expect to add liquid when you swap to it. See the full spectrum →

Binding Agents

Wheat flour contains gluten which provides natural structure. When converting to gluten-free, use a high-protein gluten-free blend and increase liquid by 10-15%.

When to Choose Whole Wheat Flour

This is a wheat-based source flour. It contains gluten and is not safe for people with celiac disease or gluten sensitivity. It’s included in the database as a reference point for the converter tools, which calculate how much gluten-free flour replaces a given amount of wheat flour.

If you’re converting a recipe that calls for this flour, use the Wheat-to-Gluten-Free Calculator to find the right gluten-free equivalent and binding agent amounts.

Compare side-by-side in the Flour Database. For conversion amounts, use the Flour Converter. See methodology for data sources.

Best For

BreadMuffinsPancakesCookies

Storage

refrigerate or freeze; shorter shelf life due to wheat germ oils. Approximately 3 months shelf life.

Certification

Uncertified: No third-party gluten-free certification. Verify with manufacturer before use.

Convert a recipe with Whole

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Where to Buy

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