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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
While refined, bleached all-purpose flour provides a quick source of energy and is typically enriched with B vitamins and iron to support metabolism. However, it is lower in fiber than whole-grain flours, so it is best consumed in moderation as part of a balanced diet.
100g of bleached all-purpose wheat flour contains approximately 364 calories and 76.31g of carbohydrates. It also provides about 10.33g of protein and a very low fat content of 0.98g.
No, this flour is made from wheat and contains gluten. It is not suitable for individuals with celiac disease or those following a gluten-free diet.
Yes, bleached all-purpose flour is a plant-based product made from wheat and is suitable for vegan and vegetarian diets. It contains no animal-derived ingredients.
No, this flour is not keto-friendly because it is very high in refined carbohydrates. Those on low-carb diets should opt for alternatives like almond flour or coconut flour instead.
Bleached flour is treated with chemical agents to speed up the whitening process and soften the wheat proteins, resulting in a finer, softer texture. Unbleached flour ages naturally, has a slightly off-white color, and provides a bit more structure in baked goods.
Its fine texture makes it ideal for delicate baked goods like cookies, pie crusts, pancakes, and muffins. It is also a versatile thickener for sauces, gravies, and roux.
bleached all-purpose wheat flour is a versatile ingredient found in cuisines around the world. With 364 calories per 100g and 10.33 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 0 recipes featuring bleached all-purpose wheat 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. For long-term storage, it can be kept in the refrigerator or freezer to maintain freshness.
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 texture in your recipes.
Fresh flour should have a neutral, mild scent; if it smells sour, musty, or oily, it has likely gone rancid. Additionally, check for any signs of small insects, known as weevils, which indicate the flour should be discarded.