Organic Whole Wheat Flour 1kg
₹ 90.00
Commercial whole wheat atta is often "whole wheat" in name only — with the bran sifted back in after roller milling. Dhatu's stone cold-milled whole wheat flour is never separa... Read more ↓
100% Organic
No Additives
Free Delivery ₹499+
100% Organic Whole Wheat (Triticum aestivum). Vegan. Contains gluten. No bleaching agents, no preservatives, no additives.
Nutrition FactsServing: 30g (3 tbsp)
| Nutrient | Per serving | Per 100g | % RDA* |
|---|---|---|---|
| Energy | 102 kcal | 340 kcal | 5.1% |
| Protein | 4.2g | 14g | 8.4% |
| Carbohydrates | 20.8g | 69.4g | 6.4% |
| Of which Sugars | 0.4g | 1.2g | <1% |
| Total Fat | 0.5g | 1.8g | <1% |
| Of which Saturated Fat | <0.1g | 0.3g | <1% |
| Dietary Fibre | 3.5g | 11.5g | 13.8% |
| Sodium | 4mg | 12mg | <1% |
| Calcium | 16mg | 53mg | 1.6% |
| Iron | 1.2mg | 4mg | 7.1% |
| Magnesium | 41mg | 138mg | 12.1% |
* % RDA based on a 2000 kcal reference diet (FSSAI). Values are approximate and may vary by batch.
We deliver across India within 3–5 business days via trusted logistics partners.
- Free delivery on orders above ₹499.
- Orders dispatched within 1 business day of payment confirmation.
- Perishable goods cannot be returned once dispatched. Non-perishable items may be returned within 7 days in original, unopened condition.
- For damaged or incorrect items, contact info@dhatuorganics.com within 48 hours of delivery.
Choose Your Pack
Commercial whole wheat atta is often "whole wheat" in name only — with the bran sifted back in after roller milling. Dhatu's stone cold-milled whole wheat flour is never separated: bran, germ and endosperm stay together from grain to flour, delivering 14g protein, 11.5g fibre and natural wheat germ iron in every 100g.
What is Stone Cold-Milled Whole Wheat Flour?
True whole wheat flour retains all three fractions of the grain: the starchy endosperm (energy), the fibre-rich bran (digestion, mineral chelation) and the nutrient-dense germ (vitamins E and B, iron, magnesium, essential fatty acids). Stone cold-milling grinds the grain slowly without heat, preserving the volatile oils of the wheat germ that high-speed roller mills destroy through friction heat.
Key Nutritional Benefits
- High protein — 14g per 100g, highest among common Indian flatbread flours
- High dietary fibre — 11.5g per 100g supports digestive regularity and satiety
- Natural iron — 4mg per 100g (7.1% RDA per 30g serving) from the wheat germ
- Magnesium — 138mg per 100g from the bran layer
- No bleaching, no additives — natural cream colour, no chemical treatment
- Lower GI than white flour — approximately 69–71 vs 85+ for refined atta/maida
Stone-Milled Whole Wheat vs Commercial Whole Wheat Atta (per 100g)
| Nutrient | Dhatu Stone-Milled | Typical Commercial Atta | White Maida |
|---|---|---|---|
| Protein (g) | 14.0 | 11–12 | 11.0 |
| Dietary Fibre (g) | 11.5 | 3–7 (reconstituted bran) | 2.7 |
| Iron (mg) | 4.0 | 1.5–3.5 | 1.5 |
| Magnesium (mg) | 138 | 80–100 | 22 |
| Additives | None | Often emulsifiers, ascorbic acid | Bleaching agents |
Nutrient data: ICMR-NIN Nutritive Value of Indian Foods, 2017. Commercial atta comparison based on published label data from major Indian brands.
How to Use Whole Wheat Flour
- Rotis and chapattis — Soft, pliable dough; cook on medium-high heat for 2 minutes per side
- Parathas and theplas — Add filling or spices; roll thicker than roti
- Whole wheat bread — For a lighter loaf, blend 70% whole wheat with 30% bread flour
- Muffins and quick breads — Replace up to 50% of all-purpose flour in standard recipes
- Pizza dough — Use 60% whole wheat for a rustic, fibre-rich pizza base
Frequently Asked Questions
Whole wheat flour retains the bran, germ and endosperm of the grain — all three fractions that carry fibre, protein, iron and B vitamins. Maida is refined from only the starchy endosperm after removing the bran and germ. Whole wheat flour has 11.5g fibre per 100g versus maida's 2.7g, and significantly more protein and micronutrients.
Yes. Dhatu's whole wheat atta is stone cold-milled, which grinds the grain slowly without heat build-up. This preserves the volatile nutrients and natural oils in the wheat germ that are often destroyed in high-speed roller milling. The result is a flour with more flavour, more nutrition and a shorter shelf life than commercial atta (a sign of real whole grain).
Yes. Whole wheat flour contains sufficient gluten for bread baking, though loaves will be denser than white-flour bread. For lighter bread, blend 70% whole wheat with 30% bread flour, or add a small amount of vital wheat gluten. Our whole wheat flour is also excellent for chapattis, parathas, muffins, and pancakes.
Whole wheat has a lower GI (around 69–71) compared to white/refined wheat (GI ~72–85) due to its higher fibre content, which slows glucose absorption. The intact bran particles in stone-ground flour slow digestion further versus commercially milled whole wheat where the bran is finely pulverised.