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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, whole-grain wheat flour is highly nutritious as it contains all parts of the grain, including the bran and germ. It is rich in dietary fiber, B vitamins, and essential minerals like iron and magnesium, which support heart health and digestion.
Per 100g, whole-grain wheat flour provides approximately 13.21g of protein and is a significant source of dietary fiber. This combination helps promote satiety and supports muscle maintenance more effectively than refined flours.
No, whole-grain wheat flour is not gluten-free. It contains the protein gluten, which provides structure to baked goods, and is therefore unsuitable for individuals with celiac disease or gluten sensitivity.
Yes, but it is best to start by replacing only 25-50% of the white flour. Because whole-grain flour is denser and more absorbent, you may need to add 1-2 extra tablespoons of liquid per cup of flour to prevent the final product from being too dry.
No, it is not keto-friendly. With approximately 71.97g of carbohydrates per 100g, it is too high in carbs for a standard ketogenic diet, which typically limits daily carb intake to under 50g.
It has a lower glycemic index than refined white flour, meaning it causes a slower, more gradual rise in blood sugar. The high fiber content slows glucose absorption, making it a better option for managing blood sugar and preventing energy crashes.
Because it contains natural oils from the grain's germ, it can go rancid. Store it in an airtight container in a cool, dark place for short-term use, or in the refrigerator or freezer to extend its shelf life.
whole-grain wheat flour is a versatile ingredient found in cuisines around the world. With 340 calories per 100g and 13.21 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →At room temperature, it typically lasts 1 to 3 months. When stored in the freezer, it can remain fresh for up to 6 to 12 months. Always check for a sour or musty smell, which indicates the oils have spoiled.
It has a distinct nutty, earthy flavor and a slightly coarser texture compared to white flour. This adds a rich depth to breads, pancakes, and muffins, though it may be too heavy for delicate cakes or pastries.
The bran particles in whole-grain flour can physically cut through gluten strands, reducing the dough's ability to trap air. Additionally, the flour is heavier and more absorbent, resulting in a heartier, more compact texture.