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All-purpose flour Calories
Refined wheat flour; high in carbohydrates, low in fiber, with moderate protein.
CALORIES
GI
POTASSIUM
FIBER
All-purpose flour Nutrition Facts
Selected: 100 g
364
KCAL / 100G
Carbs
76.3g
· 86%
Protein
10.3g
· 12%
Fat
1g
· 2%
Fiber
2.7g
All-purpose flour Vitamins & Minerals
Vitamins
B5
0.44mg · 9% DV
Folate
26µg · 7% DV
Biotin
1.9µg · 6% DV
B1
0.06mg · 5% DV
Minerals
Selenium
33.9µg · 62% DV
Manganese
1mg · 43% DV
Phosphorus
108mg · 15% DV
Zinc
1mg · 9% DV
All-purpose flour Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is All-purpose flour Processed?
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does All-purpose flour Contain Allergens?
Contains these allergens:
Which Diets Is All-purpose flour Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
All-purpose flour Fat Profile
SATURATED
0.16g
MONOUNSATURATED
0.09g
POLYUNSATURATED
0.45g
Omega 6:3 ratio 14:1
Above the ideal 4:1 (14:1).
Foods Similar to All-purpose flour
All-purpose flour — Frequently Asked Questions
What is the difference between all-purpose flour and bread flour?
Bread flour usually has more protein and forms a stronger gluten network. It is better for chewy, well-risen yeast breads, while all-purpose flour is more versatile for cakes, cookies, pastries, and sauces.
Why do cakes made with all-purpose flour turn out tough or dry?
Overmixing develops gluten and can make a cake tough. Once the flour is added, mix only until the dry streaks disappear for a more tender crumb.
Should all-purpose flour be stored in the refrigerator?
It can be kept in an airtight container in a cool, dry, dark cupboard. Refrigeration or freezing is especially useful in hot, humid homes or when you want to store it for a long time.
Can all-purpose flour be frozen?
Yes, flour can be frozen in a tightly sealed, moisture-proof container. Let the closed container come to room temperature before opening so condensation does not get into the flour.
How can you tell whether all-purpose flour has gone bad?
Fresh flour has a mild, neutral smell; sour, musty, moldy, or rancid odors are warning signs. Discard it if you see insects, mold, unusual clumps from moisture, or signs of infestation.
Is it safe to eat raw all-purpose flour?
No. Raw flour can carry harmful bacteria introduced before it reaches your kitchen, so it should not be tasted or eaten until it has been cooked or baked.
How do you use all-purpose flour in sauces without lumps?
Whisk the flour first with cold liquid or fat to make a smooth slurry or roux. Add it gradually to the hot liquid while whisking continuously for a smoother sauce.
Can I replace all-purpose flour with whole-wheat flour one for one?
Not always. Whole-wheat flour absorbs more liquid and produces a denser result, so replacing part of the flour first and adjusting the liquid if needed usually works better.
How can I make foods made with all-purpose flour more balanced?
Pair flour-based dishes with protein- and fibre-rich foods to make the meal more satisfying. Vegetable, bean, egg, or cheese fillings, plus a salad or yogurt-based side, are practical options.
Who should be careful with all-purpose flour?
All-purpose flour is made from wheat and contains gluten, so it is not appropriate for people with coeliac disease. People with wheat allergy or gluten-related symptoms should also choose alternatives based on advice from a qualified health professional.
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Nutrition data compiled from USDA FoodData Central and scientific sources.