I found out about this recently when JtS brought home a loaf of bread that was labeled "Whole Grain White Bread". I was skeptical that white bread could be whole grain, so I Googled "white wheat", and I found out that there's a variety of wheat that has a light golden outside instead of the darker outside that red wheat (the kind that is most common in the US, at least) has, and that it produces a flour that is almost white. I also read that the absence of the tannins and other things that make red wheat bitter, produces a milder flavor in the white wheat.

I've been looking around to see if I could buy some here where we live, and just yesterday I found out that Lowes Foods carries the King Arthur brand of white whole wheat flour.

We've been trying to eliminate as much as possible the use of any refined wheat products, so I was thrilled to find this, since I find most things made with 100% whole wheat flour to be a bit overwhelming. I've been adding a small amount of white flour to my bread dough to lighten it up a bit. I used the white whole wheat yesterday instead, and I think it turned out very well. I hope pasta makers will begin to offer products made with this kind of wheat in the not too distant future.