King Arthur, White Whole Wheat Flour, 100% Whole Grain, Non-GMO Project Verified, Certified Kosher, 5 Pounds

I love baking bread with this flour! It has fiber and substance, just like whole wheat, but comes out lighter in color and texture. The flavor is more subtle than regular whole wheat too. Great for yeast or sourdough breads! King Arthur brand flours are the only ones I buy - it’s a great company and a great product!

I am using this flour for making rotis and it is superb. Good for gut and easily digestible. I recommend it for all Pakistani/Indian who want Atta for their daily bread making.

I like to add a small amount of whole wheat flour to baking recipes for additional flavor. This wonderful flour works so well with my baking projects. I depend on King Arthur for excellence and quality and they never disappoint.

I looooove King Arthur's White Whole Wheat flour. I love Amazon's price. I don't love that there's really no way to get it shipped w/out everything being covered in a little bit of flour (without bagging it...which would be a horrible waste of plastic!). Don't be fooled by the word "white." This is still a 100% whole food. The "white" in the name refers to the type of wheat that is used & it produces a much softer, finer flour. If you're trying to make the switch to "real" foods & are missing the softness of all purpose flour, this is the stuff to use. It's much softer than your average whole wheat flour & even my anti-whole wheat husband likes the breads & buns that I make with this. The color of your finished product will turn out lighter than traditional wheat flour--a bonus if you've got picky kids that make snap decisions with just a look. This is simply the best flour.

I try to eat healthy as possible and this flour is pretty much as good as you can get as far as commercial wheat flours go. I’ve made a lot of bread with it but I consistently get results I’m not super happy with. Compared to the other king Arthur mills flours this one rises a little less, seems to not hold together as well (the gluten seems to not have the same degree of integrity, if that’s possible?). I also find it comes out slight more dry and crumbly despite best efforts. Some of this might be because I’m still new to baking. I have found it performs well in quickbreads. Which I like because I don’t always have time to prepare bread conventionally. That being said, it gives you a much better punch of fiber and protein per calorie. Even this small change can improve the health of your bread significantly.