Below is a list of all known varieties for Whole Wheat Flour. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Khorasan Flour (Kamut®) | Milled from the ancient Khorasan grain, a close relative of durum; has a high-protein, slightly sweet, and nutty flavor. |
| Red Fife Flour | Whole wheat flour milled from the heirloom Red Fife wheat strain, known for its superb flavor complexity and moderate gluten. |
| Whole Wheat Flour (Coarse Grind) | Whole wheat flour with larger particles of bran and germ, ideal for hearty, rustic breads and hot cereals. |
| Whole Wheat Flour (Fine Grind) | Whole wheat flour milled to an extra-fine consistency, helping to reduce the density of baked goods. |
| Whole Wheat Flour (White) | Milled from albino wheat berries, retaining the whole grain structure but resulting in a milder flavor and lighter color. |