AbstractThe lipids of an untreated white flour, which had been milled commercially from Canadian wheat, were extracted at −23° with chloroform–methanol and freed from contaminating non‐lipids (including lipophilic protein) by means of aqueous potassium citrate. They were then eluted on a preparative scale from columns of silicic acid, using continuous, concave gradients of methanol in chloroform and also pure methanol. The fractions obtained were examined by infra‐red and chemical methods, and by chromatography on aminoethylated paper. Eleven known classes of polar lipids were identified, each class being estimated to account for between 1% and 15% of the flour lipids. Other classes were detected but remain unidentified.