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Bob's Red Mill Artisan Bread Flour

Common questions

Is Bob's Red Mill Artisan Bread Flour healthy?

Bob's Red Mill Artisan Bread Flour scores 82/100 on Scout's independent analysis of ingredients, additives, and lab results — a fair-to-good score — solid, with tradeoffs. This artisan bread flour is minimally processed and made primarily from wheat flour with added vitamins and minerals, which enhances its nutritional profile.

How processed is Bob's Red Mill Artisan Bread Flour?

Bob's Red Mill Artisan Bread Flour is NOVA Group 1: Unprocessed or Minimally Processed Foods.

Which ingredients drive Bob's Red Mill Artisan Bread Flour's score?

In Scout's ingredient-by-ingredient analysis, Niacin, Riboflavin count in its favor; Wheat Flour is flagged as an ingredient of concern. The full breakdown, with why each one matters, is in the Key ingredients section on this page.

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Bob's Red Mill Artisan Bread Flour

Bob's Red Mill
82 Good

Analysis updated August 2026 · How Scout scores

$13.66 · 48 oz · $0.28 / ounce
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At a glance

Beneficial ingredients 2
Harmful ingredients 1
Owned by Bob's Red Mill Natural Foods, Inc.
Category Flours
Summary

This artisan bread flour is minimally processed and made primarily from wheat flour with added vitamins and minerals, which enhances its nutritional profile. The absence of harmful additives and the use of simple, recognizable ingredients contribute to its high score. Additionally, the brand's commitment to quality and ethical sourcing further supports the product's positive rating.

Key ingredients 8

Niacin
Good

Beneficial ingredient — whole-food or functional value in this product class.

Benefits

Supports energy production and overall metabolic health.

See more about Niacin →
Riboflavin
Good

Essential B vitamin — beneficial micronutrient.

Benefits

Essential for energy production and maintaining healthy skin and eyes.

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Malted Barley Flour
Neutral

Malted barley flour is used to enhance flavor and improve yeast fermentation. It is minimally processed and adds a slight sweetness to the flour. However, it does not significantly contribute to the nutritional profile.

Benefits

Improves yeast activity and enhances the flavor profile of baked goods.

See more about Malted Barley Flour →
Enzyme
Neutral

Enzymes are added to improve yeast baking performance by breaking down starches. They are used in small quantities and are generally considered safe. The specific enzyme type is not detailed, which limits a comprehensive analysis.

Benefits

Enhances dough handling and bread volume, improving overall baking results.

Reduced Iron
Neutral

Reduced iron is added to enriched flours to prevent iron deficiency. It is a common fortification practice in processed grains. However, it may not be as bioavailable as iron from natural food sources.

Risks

Excessive iron intake can lead to toxicity, but this is unlikely from typical consumption levels.

Benefits

Helps prevent iron deficiency anemia and supports oxygen transport in the body.

See more about Reduced Iron →
Thiamine Mononitrate
Neutral

Thiamine mononitrate is a synthetic form of vitamin B1 used to fortify flour. It is essential for carbohydrate metabolism and nerve function. The fortification helps replace nutrients lost during flour processing.

Benefits

Supports energy metabolism and proper nerve function.

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Folic Acid
Neutral

Folic acid is a synthetic form of vitamin B9 used to fortify flour. It is crucial for DNA synthesis and cell division. Fortification helps prevent neural tube defects in newborns.

Risks

Excessive intake can mask vitamin B12 deficiency, but this is unlikely from typical consumption levels.

Benefits

Supports cell division and is crucial for fetal development during pregnancy.

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Wheat Flour
Bad

Refined grain flour stripped of bran and germ.

Risks

Contains gluten, which can cause adverse reactions in individuals with celiac disease or gluten sensitivity.

Benefits

Provides carbohydrates for energy and some protein, essential for bread structure.

See more about Wheat Flour →

Processing

Group 1 · Minimally processed

Unprocessed or Minimally Processed Foods

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