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Bob's Red Mill Whole Wheat Flour -- 5 lbs

Bob's Red Mill Whole Wheat Flour
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Bob's Red Mill Whole Wheat Flour -- 5 lbs

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Bob's Red Mill Whole Wheat Flour Description

  • 100%Stone Ground Whole Wheat Flour
  • America's Best Baking Flour
  • Bread •Brownies • Muffins
  • Cookies • Pancakes • Rolls
  • Buns • Bagels • Pizza Crust
  • Sourced Non-GMO Pledge
  • Kosher

Premium whole grain baking flour stone ground from America's highest quality dark red wheat. It contains all the previous oil from the wheat germ, fiber from the wheat brain, and protein from the inner endosperm - nothing added or removed. For every whole grain baking delight, from rustic breads and hearty rolls to wholesome pancakes and nutritious muffins. Perfect results, time and time again.


Dear Friends,


There is something wonderful about baking. Watching dough rise in a warm oven. The aroma of fresh baked cookies wafting through the house. The beauty of a carefully frosted cupcake. All glorious, especially when shared with your dear ones. Baking is a creative expression, an expression of love. Just as you would choose your words carefully in a heartfelt note to a loved one, you should also choose the best ingredients when you bake. That's why we work so hard to bring you the very best baking flour - because it is so much more than just food. Flour is a way to share your talent, your bounty, your heart. May these precious gifts shine through in everything you bake.  ~ Bob Moore

Free Of

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

Supplement Facts
Serving Size: 1/4 Cup (38 g)
Servings per Container: About 60
Amount Per Serving% Daily Value
Total Fat0.5 g1%
  Saturated Fat0 g0%
  Trans Fat0 g0%
Cholesterol0 mg0%
Sodium0 mg0%
Total Carbohydrate27 g10%
  Dietary Fiber7 g25%
   Total Sugars0 g
     Includes 0g Added Sugars0%
Protein7 g
Vitamin D0 mcg0%
Calcium12 mg0%
Iron2 mg10%
Potassium161 mg4%
Other Ingredients: Whole grain hard red wheat.

Manufactured in a facility that also uses tree nuts, soy, wheat and milk.



The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Strawberry-Rose Shortcake

Strawberry shortcake is a classic dessert, with soft and crumbly biscuits, fresh strawberries and a cloud of whipped cream. This elevated vegan-friendly version features a coconut cream topping and the unique addition of aromatic rosewater in the sweet strawberry compote. The lovely and unexpected floral note raises this dish to special-occasion status – perfect for Mother’s Day brunch or tea! Rose-Enhanced Vegan Strawberry Shortcake on Parchment Paper |

Vegan Strawberry-Rose Shortcake

Shortcake biscuits

  • ½ cup whole wheat pastry flour
  • ½ cup oat flour
  • ¼ cup almond flour
  • 2 Tbsp. coconut sugar
  • 1 Tbsp. baking powder
  • ¾ tsp. salt
  • 1/3 cup melted coconut oil
  • 2/3 cup unsweetened soy milk
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla extract

Rose strawberries

  • 1 lb. fresh strawberries (trimmed and quartered or halved, depending on size)
  • 1 Tbsp. pure maple syrup
  • ½ tsp. arrowroot powder
  • ½ tsp. rosewater
  • ½ tsp. vanilla extract
  • Small pinch salt

Coconut whipped cream

  • 1 14 oz. can full-fat coconut milk, chilled overnight
  • 1 tsp. pure maple syrup
  • ½ tsp. vanilla extract
  1. Preheat oven to 450 degrees F.
  2. Line rimmed baking sheet with parchment paper or nonstick silicone baking mat.
  3. In large bowl, whisk together whole wheat pastry flour, oat flour, almond flour, coconut sugar, baking powder and salt.
  4. In separate bowl, combine coconut oil, soy milk, apple cider vinegar and vanilla extract.
  5. Add wet ingredients to dry ingredients and mix until just combined.
  6. Use ¼-cup measuring cup to mound balls of dough onto prepared baking sheet; there should be enough batter to form 8 biscuits. Bake for 10 minutes, or until lightly golden around edges. Let cool for 15-20 minutes.
  7. In medium saucepan, combine strawberries, maple syrup, arrowroot, rose water, vanilla extract and salt. Heat gently over medium-low, stirring often, until strawberries have cooked down and mixture has thickened, about 20 minutes. Set aside and let cool completely.
  8. Place mixing bowl in freezer for 10 minutes before preparing whipped cream.
  9. In chilled mixing bowl, combine top layer of coconut milk, maple syrup and vanilla extract.
  10. Using electric hand mixer or stand mixer, beat mixture on high until fluffy and soft peaks form, about 2 minutes. (Note: Mixture will continue to set if refrigerated, but can be used immediately.)
  11. To assemble, split each biscuit in half horizontally. Layer strawberry sauce and whipped cream between each biscuit. Serve immediately.

Add the ingredients to your cart to make this dessert!

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