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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Bleached white wheat flour is a good source of quick energy and is typically enriched with essential nutrients like iron and B vitamins (thiamin, riboflavin, niacin, and folic acid). However, it is lower in fiber than whole grain flours, so it is best enjoyed as part of a balanced diet that includes whole foods.
Per 100g, bleached white wheat flour contains approximately 362 calories and 72.2g of carbohydrates. It also provides about 13.07g of protein and a very low fat content of 1.38g.
No, bleached white wheat flour is not gluten-free. It is made from wheat and contains the proteins glutenin and gliadin, which form gluten when mixed with water, making it unsuitable for those with celiac disease or gluten sensitivity.
Yes, bleached white wheat flour is vegan. It is a plant-based product derived entirely from wheat grains, and the bleaching agents used in the milling process do not contain animal-derived ingredients.
No, it is not keto-friendly. With over 72g of carbohydrates per 100g, it is a high-carb ingredient that can significantly impact blood sugar levels and prevent the body from staying in ketosis.
Bleached flour is treated with chemical agents to speed up the aging process, resulting in a whiter color, finer texture, and softer protein. Unbleached flour ages naturally over time, has a slightly off-white color, and typically provides a bit more structure in baked goods.
Due to its fine texture and lower protein strength, it is ideal for delicate baked goods like cookies, pie crusts, pancakes, and quick breads. It produces a lighter, fluffier crumb and a more tender texture than heartier flours.
bleached white wheat flour is a versatile ingredient found in cuisines around the world. With 362 calories per 100g and 13.07 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, but the results will differ. Whole wheat flour is denser and absorbs more liquid, so you may need to increase the moisture in your recipe; a common practice is to substitute only 25-50% of the white flour with whole wheat to maintain a pleasant texture.
Store flour in an airtight container in a cool, dry, and dark place to protect it from moisture and pests. While it can last 6-12 months in a pantry, you can extend its shelf life by storing it in the refrigerator or freezer.
Fresh flour should have a neutral, slightly nutty smell or no smell at all. If the flour develops a sour, musty, or oily odor, or if you see any signs of weevils or clumps caused by moisture, it should be discarded.