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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Bake beautifully soft and fluffy whole wheat buns with a delightful nutty flavor. This recipe uses a blend of whole wheat and all-purpose flour for the perfect texture, ideal for your favorite burgers or sandwiches.
A quintessential Rajasthani festive dessert, Ghevar is a disc-shaped sweet cake made from all-purpose flour, deep-fried in ghee to a perfect honeycomb texture, and then soaked in a fragrant sugar syrup. A true culinary masterpiece that requires patience and precision.
Light, airy, and perfectly puffed, these golden fried breads are a Bengali classic. Made with all-purpose flour, they have a wonderfully soft texture that pairs beautifully with savory curries like Aloo'r Dom or Cholar Dal.
Crispy, flaky layers in a classic triangular shape make this Bengali flatbread a delight. Made with all-purpose flour and fried to golden perfection, it's the perfect partner for rich curries and gravies.
All-purpose flour provides a quick source of energy and is often enriched with essential nutrients like iron and B vitamins. However, because it is a refined grain with most of the fiber removed, it should be consumed in moderation as part of a balanced diet.
Per 100g, all-purpose flour contains approximately 364 calories and 76.31g of carbohydrates. It also provides about 10.3g of protein and is very low in fat, containing less than 1g per serving.
No, all-purpose flour is made from wheat and contains gluten. It is not suitable for individuals with celiac disease or non-celiac gluten sensitivity.
Yes, all-purpose flour is vegan. It is a plant-based product derived entirely from wheat and contains no animal products or by-products.
No, all-purpose flour is not keto-friendly. With over 76g of carbohydrates per 100g, it is too high in carbs for a ketogenic diet and will likely prevent or interrupt ketosis.
The primary difference is the protein content; all-purpose flour has a moderate protein level (around 10-12%), making it versatile for many recipes. Bread flour has a higher protein content (12-14%), which creates more gluten for a chewier, sturdier structure in yeast breads.
Yes, but whole wheat flour is denser and absorbs more liquid than all-purpose flour. For the best results, start by substituting only 25% to 50% of the all-purpose flour with whole wheat to avoid a dry or heavy texture.
all-purpose flour is a versatile ingredient found in cuisines around the world. With 364 calories per 100g and 10.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 10 recipes featuring all-purpose flour with step-by-step instructions.
Browse recipes →Store flour in an airtight container in a cool, dry, and dark place to protect it from moisture and pests. It typically lasts 6 to 12 months at room temperature, or up to two years if stored in the freezer.
Fresh flour should have a neutral, mild scent. If it smells sour, musty, or like play-dough, it has likely gone rancid; you should also discard it if you see any signs of weevils or small brown insects.
Enriched means that nutrients lost during the refining process, such as iron, thiamin, niacin, riboflavin, and folic acid, have been added back into the flour. This helps provide essential vitamins and minerals that are otherwise absent in refined white flour.
