Flour, wheat, all-purpose, enriched, bleached
Whole food · Cereal Grains and Pasta
Photo: Wikipedia
This is the workhorse of the modern kitchen: a fine, soft powder milled from the endosperm of hard red wheat, then bleached and enriched with nutrients. Its taste is neutral and slightly sweet, with a soft, powdery texture that becomes light and airy when sifted. Nutritionally, it's a dense source of quick energy, providing about 77 grams of carbohydrates per 100g.
💚 Why it's loved
People love it for its incredible versatility and reliability—it's the blank canvas for everything from fluffy birthday cakes and flaky pie crusts to thickening a savory gravy. Its mild flavor allows other ingredients to shine, making it a foundational staple in home baking worldwide.
⚠️ Watch-outs & how to enjoy it better
As a refined carbohydrate with a high glycemic index, it can cause rapid blood-sugar spikes, making it less ideal for those managing diabetes. It contains gluten, a common allergen, and offers minimal fiber. To counteract this, pair it with protein (like eggs or nuts) and healthy fats (like butter or oil) in recipes, or choose whole-wheat blends to increase fiber content.
Key benefits
- Excellent source of quick energy from complex carbohydrates.
- Enriched with iron and B vitamins like niacin, thiamine, and folic acid.
- Provides a moderate amount of plant-based protein (10.9g per 100g).
- Versatile base for countless baked goods and savory dishes.
- Long shelf life when stored properly in a cool, dry place.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'bleaching' process isn't about cleaning; it uses agents like benzoyl peroxide or chlorine gas to oxidize the flour's natural yellow pigments, creating a whiter color and also slightly aging the gluten for better baking performance.
Full nutrition (scales with serving)
| Water | 9.8 g |
| Energy (Atwater General Factors) | 366 kcal |
| Energy (Atwater Specific Factors) | 375 kcal |
| Energy | 366 kcal |
| Energy | 1530 kj |
| Nitrogen | 1.8 g |
| Protein | 10.9 g |
| Total lipid (fat) | 1.5 g |
| Ash | 0.42 g |
| Carbohydrate, by difference | 77.3 g |
| Calcium, Ca | 19.0 mg |
| Iron, Fe | 5.6 mg |
| Magnesium, Mg | 26.7 mg |
| Phosphorus, P | 108 mg |
| Potassium, K | 136 mg |
| Sodium, Na | 2.0 mg |
| Zinc, Zn | 0.72 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.76 mg |
| Selenium, Se | 15.7 ug |
| Molybdenum, Mo | 37.6 ug |
| Thiamin | 0.94 mg |
| Riboflavin | 0.44 mg |
| Niacin | 6.7 mg |
| Vitamin B-6 | 0.07 mg |
| Folate, total | 160 ug |
FAQ
What's the difference between 'bleached' and 'unbleached' all-purpose flour?
Bleached flour is chemically treated to whiten it and achieve a finer, softer texture. Unbleached flour is simply milled and aged naturally by exposure to air. Unbleached flour has a slightly denser texture and creamier color, which some bakers prefer for breads and pastries.
Why is it called 'enriched'?
During milling, the nutrient-rich bran and germ are removed. 'Enriched' means that key nutrients lost in processing—specifically iron and B vitamins (thiamine, riboflavin, niacin, folic acid)—are added back in.
Can I substitute it for bread flour?
In a pinch, yes, for recipes like pizza dough or rustic breads. However, all-purpose flour has less protein (and thus less gluten), so the resulting dough will be less elastic and the final product less chewy. For best results in yeast breads, use bread flour.