Wheat flour

Wheat flour is notable for FODMAPs, oligosaccharides, gluten, oxalates and nickel. Clear on histamine, tyramine, salicylate, sucrose, lactose, sorbitol and fructose.

Yes — wheat flour is high in FODMAPs. Wheat flour concentrates the grain's fructans into something eaten by the hundred grams - a loaf, not a spoonful. That quantity is what puts flour here rather than the concentration, and it is why bread is the single biggest fructan source in most Western diets. Long sourdough fermentation lowers it; a two-hour rise does not. Across the bread aisle the brand decides more than the type, gluten-free loaves included.

Yes — wheat flour is high in oligosaccharides. Same reason as the FODMAP level: wheat fructans, in a food eaten by the hundred grams. This axis and the FODMAP one give wheat flour the same answer because fructans are its only FODMAP - there is no lactose, no polyol and no free fructose in flour.

Yes — wheat flour is high in gluten. Wheat flour is wheat, ground - the gluten is in the protein fraction, and nothing in milling removes it. White or wholemeal makes no difference here; the bran that separates them carries no gluten either way.

Wheat flour contains moderate levels of oxalates. Wheat flour is milled wheat, and milling grinds the grain rather than washing it: the oxalate stays. Wheat STARCH is the product that is genuinely clear, because it is the starch washed out of the flour and separated from everything else — a different product, and a different answer. Amounts vary by brand and recipe, so always check the label of the exact product.