GLUTEN FREE 1-TO-1 BAKING FLOUR vs. GLUTEN FREE ALL-PURPOSE 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.
GLUTEN FREE ALL-PURPOSE BAKING FLOUR has the most protein of the foods compared, at 8.8 g per 100g.
| Nutrient | GLUTEN FREE 1-TO-1 BAKING FLOUR | GLUTEN FREE ALL-PURPOSE BAKING FLOUR |
|---|---|---|
| Protein | 5.4 G | 8.8 G |
| Total lipid (fat) | 0 G | 1.5 G |
| Carbohydrate, by difference | 81.1 G | 73.5 G |
| Energy | 351 KCAL | 353 KCAL |
| Total Sugars | 0 G | 0 G |
| Fiber, total dietary | 2.7 G | 11.8 G |
| Calcium, Ca | 14 MG | 38 MG |
| Iron, Fe | 0 MG | 2.9 MG |
| Potassium, K | 151 MG | 518 MG |
| Sodium, Na | 24 MG | 0 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | 0 IU |
| Sugars, added | 0 G | 0 G |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 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.