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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Unbleached all-purpose flour is a good source of energy from carbohydrates and is often enriched with iron and B vitamins like folic acid. While it is lower in fiber than whole wheat flour, it is aged naturally and lacks the chemical bleaching agents found in bleached varieties.
A 100g serving contains approximately 364 calories and 76.3g of carbohydrates. It is a high-carbohydrate food that provides quick energy, making it a staple in many energy-dense recipes.
No, unbleached all-purpose flour is made from wheat and contains gluten. It is not suitable for individuals with celiac disease or gluten sensitivities.
Unbleached flour is aged naturally over time, resulting in a slightly off-white color and a denser texture. Bleached flour is treated with chemicals like benzoyl peroxide to whiten it quickly and soften the grain's protein.
Yes, unbleached all-purpose flour is vegan. It is a plant-based product derived entirely from wheat and does not involve animal products in its processing.
Yes, you can use it for bread, though it has a moderate protein content of about 10.3%. While it works well for most home baking, specialized bread flour has higher protein levels which create a chewier, more structured loaf.
No, it is not keto-friendly. With over 76g of carbohydrates per 100g, it is too high in carbs for a ketogenic diet, which typically requires low-carb alternatives like almond or coconut flour.
unbleached all-purpose wheat 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.
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Browse recipes →Store flour in a cool, dry place in an airtight container to protect it from moisture, odors, and pests. For long-term storage, it can be kept in the refrigerator or freezer to extend its shelf life.
When stored in a cool, dry pantry, it typically lasts 6 to 12 months. If stored in the freezer, it can remain fresh for up to two years.
Fresh flour should have a neutral, mild smell. If it develops a sour, musty, or oily odor, it has likely gone rancid and should be discarded. Also, check for the presence of small flour beetles or weevils.