✦ High gluten for strong bread structure ✦ Enriched with B vitamins and iron ✦ Unbleached: no bleaching agents ✦ Best for yeast breads

Bread flour has higher protein (gluten) content than all-purpose flour (12-14% vs 10-12%), making it ideal for yeast-leavened breads that need a strong, elastic gluten network to trap CO₂ and rise well. As an enriched flour, iron, thiamin, niacin, riboflavin, and folate are added to replace what was lost in milling.

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Preparation note

Use for baguettes, artisan loaves, and rolls; not ideal for cakes (gluten makes them tough). The unbleached version has a slightly creamy colour and more natural flavour than bleached flour.

Sources: CoFID 2021

Macronutrients per 100g

363
kcal
Energy
14.3
g
Protein
72.8
g
Carbs
1.65
g
Fat
0.01
g
Salt

How to read GI & GL

GI (Glycemic Index) rates how fast the carbohydrates in a food raise blood glucose compared to pure glucose (= 100). Low GI ≤ 55 means a slow, steady rise. But GI says nothing about how much carbohydrate you're actually eating.

GL (Glycemic Load) fixes that. It multiplies GI by the actual grams of carbohydrate per typical serving: GL = GI × carbs per serving ÷ 100. This makes it the more useful number for real-world blood sugar management.

Why they can disagree — a food with low GI can still carry a high GL if the serving is large and carb-dense. Conversely, watermelon has a high GI (72) but a low GL (4) because a normal portion contains very few carbs. Always read both together.

Low GL ≤ 10 Modest total glucose impact per serving.
Medium GL 11–19 Moderate impact — manageable for most.
High GL ≥ 20 Significant carb load per serving. Consider a smaller portion.

Source: Atkinson et al., International Tables of GI & GL Values 2021, Am J Clin Nutr.

Glycemic Index & Load

55
GI Score
🟢 Low GI
8
GL / Serving
Low Load

Low GI food — causes a slow, steady rise in blood sugar. Ideal for sustained energy, blood glucose control, and reducing insulin demand.

Glycemic Load (GL = GI × carbs ÷ 100) accounts for portion size. A low GL means this food has minimal real-world blood sugar impact.

Source: Atkinson et al., International Tables of GI & GL Values 2021, Am J Clin Nutr

Vitamins & Minerals

Nutrient Per 100g % Daily Value* Level
Folate 145 µg 73%
Potassium 127 mg 6%
Phosphorus 124 mg 18%
Molybdenum 36.6 µg 73%
Magnesium 35.9 mg 10%
Selenium 33.3 µg 61%
Calcium 19.0 mg 2%
Niacin (B3) 6.56 mg 41%
Iron 5.55 mg 40%
Zinc 1.06 mg 11%
Thiamin (B1) 0.953 mg 87%
Manganese 0.751 mg 38%
Riboflavin (B2) 0.436 mg 31%
Copper 0.194 mg 19%
Vitamin B6 0.079 mg 6%

* % Daily Value is the proportion of an adult EU Nutrient Reference Value (NRV) supplied by 100g of this food. NRVs are the labelling standard — the same basis as the “%RI” figures printed on food packaging — so these percentages are directly comparable with a shop label. They are a single adult figure and do not vary by age or sex, which is why they sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg where the UK RNI is 40mg. When Nutriofia assesses your own intake in the reports and trackers, it uses the age- and sex-specific UK values instead.

Fibre is shown without a percentage. Our fibre values use the UK Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two are measured differently and a single percentage would mislead. How we source and normalise our data →

Sources: CoFID 2021
Grains & Cereals Flour High protein 🇺🇸 USDA FDC 2025