What’s in a Label? How to Spot Truly Clean Flour (and Why It Matters)
In today’s wellness-driven world, the phrase “clean label” is everywhere. People are caring more about what’s in their food and want to prioritize clean foods. What does clean really mean when it comes to flour?
Learning how to read labels is essential for prioritizing whole functional foods! Let’s unpack what “clean flour” really means, so you know what to look for at the grocery store. The previous blog post was about how to read bread labels and this post is a general guide about flours.
The Problem with Modern Flour
At first glance, a bag of all-purpose flour might seem harmless. But flip the package over, and you might find more than just “wheat.” Many conventional flours are: Bleached or bromated – to improve texture or shelf life, not your health.
Bleaching is a chemical process used to whiten flour for better baking performance. It often involves chlorine gas, which strips away natural pigments and nutrients, and leaves a smoother flour but with less nutrition and no clean label. It's worth noting that bleaching flour is banned in Europe, so that says something about the concerns about long term exposure.
Stripped of nutrients – during processing, then “enriched” with synthetic vitamins.
Bulked with additives – like malted barley flour, dough conditioners, or preservatives.
Some examples of flour additives are: Ascorbic acid, Sorbic acid, Potassium bromate, etc.
These practices may improve appearance and shelf stability, but they compromise nutrition and digestibility. When scientists enhance sensory appeal, they typically prioritize flavor and visual appeal over nutritional value.
How to Read a Flour Label (and What to Look For)
A clean label starts with transparency. Here’s how to decode the ingredient list:
1. Look for ONE Ingredient: A truly clean flour should contain just the grain itself—whether it’s organic hard red wheat, stone-ground spelt, or sifted rye. Some flours include two types of grains, but that’s it. No additives, no fillers.
2. Beware of Enrichment & Bleaching: Terms like “enriched flour,” “bleached,” or “bromated” are red flags. These indicate heavy processing that alters the flour’s natural composition.
3. Check for Whole Grain or Stone-Ground: These indicate less refinement and better retention of nutrients like fiber, vitamins, and healthy fats. Plus, they often taste better and perform beautifully in baking.
King’s Arthur and Bob’s Red Mill are both solid brands that offer flours that meet these three categories.
Why It Matters: More Than Just Flour
Clean, whole flours avoid the bad and deliver the good: More nutrients from the bran and germ, better flavor that’s rich and complex, and easier to digest.
When flour stays close to its natural form, it fuels your baking and your body. That’s the power of real food—simple, whole, and made to nourish.
Written by: Katie Evans
Katie is our student intern. She is currently in her junior year at Cal Poly Pomona with plans to graduate with a Bachelors of Science in Food Science and Technology in May of 2026. She writes some of our blog posts and will help with future product creations here. She loves vintage shopping, photography, and of course, healthy eating with whole grains!