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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
While it provides a quick source of energy and essential nutrients like iron and folic acid, it is a refined carbohydrate with very little fiber. It is best used as a versatile staple in a balanced diet rather than a primary source of nutrition.
Enrichment is the process of adding back specific nutrients lost during the milling of wheat. This flour is fortified with B vitamins (thiamine, riboflavin, niacin, folic acid) and iron to help prevent nutrient deficiencies in the general population.
100g of bleached enriched all-purpose flour contains approximately 364 calories and 76.31g of carbohydrates. It is a high-energy food primarily composed of starches.
No, this flour is made from wheat and contains gluten-forming proteins. It is not safe for individuals with celiac disease or those with a gluten intolerance.
Yes, this flour is vegan. It is a plant-based product derived from wheat, and the bleaching agents used in the process do not contain animal-derived ingredients.
No, it is not keto-friendly. With over 76g of carbohydrates per 100g, it is a high-carb ingredient that will significantly impact blood sugar levels and prevent ketosis.
Bleached flour is treated with chemical agents to whiten it and soften its texture, making it ideal for delicate cakes and cookies. Unbleached flour ages naturally, is slightly denser, and has a off-white color, though they can usually be substituted 1:1.
bleached enriched all-purpose white 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 enriched all-purpose white wheat flour with step-by-step instructions.
Browse recipes →Yes, all-purpose flour is versatile enough for bread making. However, because its protein content is around 10.33% (lower than bread flour), the resulting loaf will be softer and less chewy than one made with high-protein bread flour.
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.
Fresh flour should have almost no smell or a slightly sweet, nutty aroma. If it smells sour, musty, or like play-dough, it has likely gone rancid or been exposed to moisture and should be discarded.