ALL PURPOSE BAKING FLOUR vs. ALL PURPOSE GLUTEN FREE 1 TO 1 BAKING FLOUR
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
ALL PURPOSE GLUTEN FREE 1 TO 1 BAKING FLOUR has the most protein of the foods compared, at 10 g per 100g.
| Nutrient | ALL PURPOSE BAKING FLOUR | ALL PURPOSE GLUTEN FREE 1 TO 1 BAKING… |
|---|---|---|
| Protein | 3.3 G | 10 G |
| Total lipid (fat) | 3.3 G | 10 G |
| Carbohydrate, by difference | 73.3 G | 70 G |
| Energy | 333 KCAL | 400 KCAL |
| Total Sugars | 6.7 G | 0 G |
| Fiber, total dietary | 10 G | 10 G |
| Calcium, Ca | 33 MG | 100 MG |
| Iron, Fe | 0 MG | 2.3 MG |
| Potassium, K | 1200 MG | 267 MG |
| Sodium, Na | 517 MG | 700 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Sugars, added | - | 0 G |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts Editorial. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.