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Also known as: whole wheat flour, coarse, atta, coarse
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, coarse whole wheat flour is highly nutritious because it retains the entire grain kernel, including the bran and germ. It is an excellent source of dietary fiber for digestion, as well as essential minerals like manganese, selenium, and B vitamins.
A 100g serving contains approximately 340 calories and 13.7g of protein. This high protein content, combined with 72.6g of carbohydrates, makes it a substantial and energy-dense ingredient for baking.
Yes, it can support weight loss goals due to its high fiber content, which promotes satiety and helps you feel full for longer. Its lower glycemic index compared to refined flour also helps prevent sharp spikes in blood sugar.
No, coarse whole wheat flour is made from wheat and contains gluten. It is not suitable for individuals with celiac disease or those following a gluten-free diet.
No, it is not keto-friendly. With 72.6g of carbohydrates per 100g, it is a high-carb food that would likely exceed the daily carbohydrate limits of a ketogenic diet.
Coarse whole wheat flour is ground less finely, leaving larger particles of the bran and germ intact. This results in a heartier, grittier texture and a more rustic appearance in baked goods compared to the smoother texture of fine whole wheat flour.
You can substitute it, but it is best to replace only 25-50% of the all-purpose flour to maintain a good rise. Because coarse flour absorbs more liquid, you may need to add 1-2 tablespoons of extra liquid per cup of flour used.
coarse whole wheat flour is a versatile ingredient found in cuisines around the world. With 340 calories per 100g and 13.7 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 3 recipes featuring coarse whole wheat flour with step-by-step instructions.
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Because it contains the natural oils from the wheat germ, it can spoil faster than refined flour. Store it in an airtight container in a cool, dark pantry for up to 3 months, or in the freezer for up to 6-12 months to prevent rancidity.
Yes, it is highly recommended to let the dough rest for at least 20-30 minutes before shaping or cooking. This allows the coarse bran particles to fully hydrate, resulting in a softer texture and better handling.
It is ideal for making rustic artisan breads, traditional flatbreads like rotis, and dense baked goods like muffins or crackers. Its robust, nutty flavor pairs exceptionally well with seeds, nuts, and honey.
