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Nature'S Path Organic Whole Wheat Flour, 32 Oz (Pack Of 1), Non-Gmo

Nature'S Path Organic Whole Wheat Flour, 32 Oz (Pack Of 1), Non-Gmo

Hurry! Only left 10 in stock

Regular price $8.63
Sale price $8.63 Regular price $12.33
SAVE 30%
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SKU

WBGROB0CZ2H3N7R

Vendor

Nature's Path

Product Type

Flours & Meals


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Description

The Best Organic Wheat Is Slowly Crafted On Traditional Stone Mills At A Low Temperature For A Beautifully Textured Whole Grain Flour. Consistently High-Quality, Its Suitable For All Recipes That Call For Whole Wheat Flour, Including Bread, Muffins, Pancakes And Beyond.

Safety & Compliance

⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.

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Frequently Asked Questions

  • Q: What is Nature's Path Organic Whole Wheat Flour made from? A: Nature's Path Organic Whole Wheat Flour is made from high-quality organic wheat that is carefully milled on traditional stone mills, ensuring a beautifully textured flour suitable for various recipes.
  • Q: Is this flour suitable for baking bread and muffins? A: Yes, this whole wheat flour is ideal for baking bread, muffins, pancakes, and other recipes that require whole wheat flour, providing excellent texture and flavor.
  • Q: How should I store Nature's Path Whole Wheat Flour? A: For optimal freshness, store Nature's Path Whole Wheat Flour in a cool, dry place. The re-sealable packaging helps maintain its quality after opening.
  • Q: Is this flour certified organic and non-GMO? A: Yes, Nature's Path Organic Whole Wheat Flour is certified organic and non-GMO, ensuring that you are using high-quality ingredients for your baking.
  • Q: What are the benefits of using organic whole wheat flour? A: Using organic whole wheat flour provides several benefits, including better nutritional value, a rich flavor profile, and the peace of mind that comes from using sustainably sourced ingredients.
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