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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
All-purpose flour provides essential carbohydrates for energy and is often enriched with iron and B vitamins like folic acid. However, because it is a refined grain stripped of its bran and germ, it is lower in fiber than whole-grain alternatives and should be consumed in moderation.
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 1 gram 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, which typically requires keeping daily carb intake very low.
The primary difference is the protein content; all-purpose flour has about 10-12% protein, while bread flour has 12-14%. The higher protein in bread flour creates more gluten, which provides the structure and chewiness needed for yeast breads.
Yes, but whole wheat flour is denser and absorbs more liquid. It is generally recommended to substitute only up to 50% of the all-purpose flour with whole wheat to avoid a heavy or dry final product.
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 place to protect it from moisture and pests. It typically stays fresh for 6 to 12 months at room temperature, or up to two years if kept in the freezer.
Bleached flour is treated with chemical agents to whiten it and soften its texture, making it ideal for delicate cakes. Unbleached flour ages naturally, has a slightly denser texture, and provides more structure for cookies and yeast breads.
All-purpose flour is calorie-dense and low in fiber, which can lead to blood sugar spikes and less satiety compared to whole grains. While it can be part of a balanced diet, those focusing on weight loss may prefer high-fiber alternatives like almond or whole wheat flour.