Wheat flours, bread, unenriched
Whole food · Cereal Grains and Pasta
Unenriched bread flour is a finely milled, high-protein wheat flour designed to create the strong gluten network essential for chewy, airy breads. It has a neutral, slightly sweet wheat flavor and a soft, powdery texture that becomes elastic when mixed with water. Nutritionally, it's a dense source of carbohydrates for energy, providing about 12g of protein per 100g.
Calorie split: 14% protein · 82% carbs · 4% fat
↓ Full nutrition💚 Why it's loved
Bakers prize it for its reliable performance, creating the perfect rise and chew in everything from sandwich loaves to pizza crusts. Its neutral flavor makes it a blank canvas, allowing the tastes of other ingredients to shine.
⚠️ Watch-outs & how to enjoy it better
As a refined carbohydrate, it can cause rapid blood sugar spikes, making portion control important for those managing blood glucose. It is a common allergen (contains wheat/gluten) and lacks the micronutrients of whole-grain flours. To counteract, pair it with protein (like eggs or nuts) or healthy fats (like avocado or olive oil) to slow digestion, or choose whole-wheat blends for more fiber.
Key benefits
- Excellent source of energy-dense carbohydrates.
- Provides a significant amount of plant-based protein.
- Contains dietary fiber for digestive health.
- A foundational, versatile ingredient in global baking.
- Typically low in fat and sugar.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'unenriched' label means it hasn't had vitamins like folic acid or iron added back after processing, a practice common in the U.S. since the 1940s to prevent nutrient deficiencies.
Full nutrition (USDA data · scales with serving)
| Water | 13.4 g |
| Energy | 361 kcal |
| Energy | 1510 kj |
| Protein | 12.0 g |
| Total lipid (fat) | 1.7 g |
| Ash | 0.47 g |
| Carbohydrate, by difference | 72.5 g |
| Fiber, total dietary | 2.4 g |
| Total Sugars | 0.31 g |
| Calcium, Ca | 15.0 mg |
| Iron, Fe | 0.90 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 97.0 mg |
| Potassium, K | 100 mg |
| Sodium, Na | 2.0 mg |
| Zinc, Zn | 0.85 mg |
| Copper, Cu | 0.18 mg |
| Manganese, Mn | 0.79 mg |
| Selenium, Se | 39.7 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.08 mg |
| Riboflavin | 0.06 mg |
| Niacin | 1.0 mg |
| Pantothenic acid | 0.44 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 33.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 33.0 ug |
| Folate, DFE | 33.0 ug |
| Choline, total | 10.4 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 1.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 2.0 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 79.0 ug |
| Vitamin E (alpha-tocopherol) | 0.40 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.30 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.24 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.22 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.14 g |
| MUFA 16:1 | 0.01 g |
| MUFA 18:1 | 0.14 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.73 g |
| PUFA 18:2 | 0.69 g |
| PUFA 18:3 | 0.04 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.14 g |
| Threonine | 0.32 g |
| Isoleucine | 0.44 g |
| Leucine | 0.83 g |
| Lysine | 0.23 g |
| Methionine | 0.21 g |
| Cystine | 0.27 g |
| Phenylalanine | 0.59 g |
| Tyrosine | 0.33 g |
| Valine | 0.50 g |
| Arginine | 0.42 g |
| Histidine | 0.25 g |
| Alanine | 0.37 g |
| Aspartic acid | 0.48 g |
| Glutamic acid | 4.2 g |
| Glycine | 0.41 g |
| Proline | 1.4 g |
| Serine | 0.58 g |
FAQ
What's the difference between bread flour and all-purpose flour?
Bread flour has a higher protein (gluten) content, typically 12-14%, which creates a stronger, chewier texture ideal for yeast breads. All-purpose flour has less protein (10-12%) and is more versatile for tender baked goods like cakes and cookies.
Can I use unenriched bread flour for cakes?
It's not ideal. The high gluten development will make cakes tough and chewy instead of light and tender. For cakes, pastries, and biscuits, all-purpose or cake flour is a better choice.
Why is my bread flour turning gray?
Freshly milled flour can appear grayish due to natural pigments and air oxidation. This is normal and doesn't affect quality. If it develops an off smell or shows signs of pests, it has likely gone rancid or been contaminated.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 3.61 kcal/g · 13% calories from protein · 2.4 g fiber · 0.3 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.02 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.