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Whole wheat flour is a type of flour that is milled from the entire wheat grain, including the bran, endosperm, and germ. As such, it contains more fiber and nutrients than white flour.

Yes, whole wheat flour has more fiber, vitamins and minerals compared to white flour because it contains all parts of the grain — the bran, germ and endosperm.

Whole wheat flour is heavier and denser than white flour thus, bread made from it tends to be heavier and denser.

Yes, because it contains more fats from the grain's germ, whole wheat flour can go rancid if not stored properly. It typically has a shelf life of about three months, or longer if refrigerated or frozen.

Whole wheat flour typically contains about 13-14% protein.

Yes, you can use whole wheat flour for baking cakes. However, it will give a denser result and a slightly nutty flavor.

Yes, due to its high fiber content, whole wheat flour can help regulate blood sugar levels and is therefore a healthier choice for people with diabetes than white flour.

You can buy it at Weee! Asian Market, www.sayweee.com.

Whole wheat flour contains more fiber and nutrients than white flour as it is milled from the entire wheat grain. White flour, on the other hand, is made from only the endosperm of the grain.

Yes, whole wheat flour contains gluten. This is a type of protein that can trigger an immune response in people with celiac disease.

Whole wheat flour should be stored in a tightly-sealed container in a cool, dark place. It can also be refrigerated or frozen for longer shelf life.

Yes, but the texture and taste of the finished product might be different. Whole wheat flour has a stronger flavor and makes denser baked goods than white flour.

Yes, there are different types including hard, soft, white and red whole wheat flour. These varietals differ mainly in their gluten content, texture, and flavor.

Whole wheat flour is rich in fiber and contains several vitamins and minerals including B vitamins, iron, and magnesium.

Yes, you can use whole wheat flour in a bread machine. You may need to adjust the amount of liquid in the recipe, as whole wheat flour absorbs more water than white flour.

Yes, if you have a grain mill, you can grind whole wheat berries into flour at home. This will let you control the fineness of the grind and the type of wheat used.