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KING ARTHUR FLOUR
Whole grain. Raise your flour IQ 13.0% protein content (Protein: The power in your flour. Protein is the ultimate attribute of quality in wheat flour. Choosing the right protein content for your recipe makes your bread rise higher, your cakes moist, and your pizza crust chewier. Protein content in other flour brands can vary by 2% or more from one bag to the next). Wheat type: 100% US Hard White Wheat grown on America farms. Protein Content: 13% Substitute for all-purpose flour to add whole grain (Protein: The power in your flour. Protein is the ultimate attribute of quality in wheat flour. Choosing the right protein content for your recipe makes your bread rise higher, your cakes moist, and your pizza crust chewier. Protein content in other flour brands can vary by 2% or more from one bag to the next). Protein content 13.0%. Hard White Wheat selected for milder flavor. 100% whole grain. Tightest specifications in the industry for great results every time you bake. 100% Whole Grain. 30 g or more per serving. Eat 48 g or more of Whole Grains Daily. WholeGrainsCouncil.org. No preservatives. Non GMO Project verified. nongmoproject.org. Baking with joy since 1790. Ideal for cookies, bread, brownies, pancakes & more. We say no to bleach. Most flour companies add benzyl peroxide, chlorine dioxide, or azodicarbonamide to chemically whiten or artificially strengthen their flours. We want your baked goods to taste delicious and be something you feel good about feeding your family and friends. King Arthur Flour contains no bleach, no bromate, and no artificial preservatives of any kind. What you get in place of these chemical bleaching agents is superior grain and our 225+ year commitment to purity. Not a bad trade off, if you ask us. 100% Employee-owned. Better flour right from the start. We¿re proud that our stone ground, white whole wheat flour is made from identity-preserved wheat: grown from certified seeds, using sustainable farming practices, and traceable from field to flour. It¿s wheat you can feel good about. Traceability: Know where and how the wheat was grown to make your flour. Certified Seed: Pure wheat varieties selected through field and baking tests. Monitored Farming Practices: Comprehensive field-data documentation. No compromises. 1% for the Planet. Never bleached, never bromated. 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. KingArthurFlour.com. KingArthurFlour.com/FlourIQ. Facebook. Instagram. To learn more, including when to select which flour, visit: KingArthurFlour.com/FlourIQ. Certified B Corporation. Find more tried-and-truly-good recipes using our Whole Wheat Flour at: KingArthurFlour.com/recipes. Please recycle.
100% Hard White Whole Wheat Flour.
Do not eat raw flour, dough, or batter.
Safe Handling Instructions: Raw flour is not ready-to-eat and must be thoroughly cooked or baked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling. Whole-Grain Banana Bread: Ingredients: 2 cups thoroughly mashed banana; about 4 or 5 medium bananas; ½ cup vegetable oil; 1 cup brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup King Arthur Unbleached All-Purpose Flour; 1 cup King Arthur White Whole Wheat Flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ¾ teaspoon salt; 1 teaspoon ground cinnamon, optional; ½ cup chopped walnuts, toasted if desired; optional. (1) Preheat the oven to 350 degrees F. Lightly grease a 9 inches x 5 inches loaf pan (2) In a large bowl, stir together the mashed banana, oil, sugar, eggs, and vanilla. (3) Mix the flours, baking soda, baking powder, salt, cinnamon, and chopped walnuts into the banana mixture. Scrape the bottom and sides of the bowl and mix again to thoroughly combine the ingredients. (4) Scoop the batter into the prepared pan. Top with 1 tablespoon sugar mixed with ½ teaspoon ground cinnamon, if desired. (5) Bake the bread for about 60 to 75 minutes, tenting with foil after 50 minutes. The finished bread will feel set on the top, and a paring knife (or other thin knife) inserted into the center will come out clean. (6) Remove the bread from the oven. Cool it in the pan for 15 minutes, then turn it out of the pan onto a rack to cool completely. Yield: 1 loaf. Say no to raw dough. Flour is a raw ingredient. Bake fully before enjoying. After opening, keep cool and dry in a sealed container. Freeze for prolonged storage.
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