Paleo baking flour
Packaged product Grains and Pasta Bob's Red Mill
Paleo baking flour contains 478 kcal per 100 g. A serving, 1/4 cup, 23 g (23 g) provides about 110 kcal.
Roughly 50% of its calories come from carbohydrates, with 35% from fat and 15% from protein (estimated with general energy factors).
That is more energy than the typical item in grains and pasta on FoodFactly, where the median is 378 kcal per 100 g across 4,481 products.
100 g provides 102% of the Daily Value for Vitamin E, 80% of the Daily Value for copper and 63% of the Daily Value for manganese.
The values are label data submitted by the manufacturer to USDA FoodData Central.
Nutrition facts
| Nutrient | Amount per 100 g | % DV |
|---|---|---|
| Calories L | 478 kcal | |
| Total fat L | 17.4 g | 22% |
| Saturated fat L | 2.2 g | 11% |
| Trans fat L | 0 g | |
| Cholesterol L | 0 mg | 0% |
| Sodium L | 0 mg | 0% |
| Total carbohydrates L | 56.5 g | 21% |
| Dietary fiber L | 13 g | 46% |
| Total sugars L | 4.4 g | |
| Added sugars L | 0 g | 0% |
| Protein L | 17.4 g | 35% |
| Vitamin A L | 0 µg | 0% |
| Vitamin C L | 0.33 mg | 0.4% |
| Vitamin D L | 0 µg | 0% |
| Vitamin E L | 15.3 mg | 102% |
| Thiamin (B1) L | 0.13 mg | 11% |
| Riboflavin (B2) L | 0.46 mg | 35% |
| Niacin (B3) L | 2.3 mg | 14% |
| Pantothenic acid (B5) L | 0.23 mg | 5% |
| Vitamin B6 L | 0.084 mg | 5% |
| Folate (B9) L | 34.2 µg | 9% |
| Vitamin B12 L | 0 µg | 0% |
| Calcium L | 117 mg | 9% |
| Iron L | 4.4 mg | 24% |
| Magnesium L | 176 mg | 42% |
| Phosphorus L | 332 mg | 27% |
| Potassium L | 696 mg | 15% |
| Zinc L | 2.1 mg | 19% |
| Copper L | 0.72 mg | 80% |
| Manganese L | 1.4 mg | 63% |
| Selenium L | 8 µg | 14% |
| Iodine L | 1.8 µg | 1% |
% DV: percent of the FDA Daily Value for adults (reference amounts). Letters show how each value was obtained: M measured, C calculated, L label, Z assumed zero, I imputed. Vitamins and minerals not listed were not reported by the source.
Nutritional breakdown
- Protein 15%
- Carbohydrates 50%
- Fat 35%
Approximate share of calories, using general energy factors (4 kcal/g protein and carbohydrate, 9 kcal/g fat, 7 kcal/g alcohol).
Vitamins and minerals, % Daily Value per 100 g
Nutritional insights
- Protein17.4 gin the top quarter of grains and pasta (median 9.3 g)
- Fiber13 gin the top quarter of grains and pasta (median 7 g)
- Sugars4.4 gbelow the median for grains and pasta (median 14.3 g)
- Fat17.4 gin the top quarter of grains and pasta (median 5 g)
- Saturated fat2.2 gin the top quarter of grains and pasta (median 0.5 g)
- Sodium0 mgin the lowest quarter of grains and pasta (median 219 mg)
- Protein per 100 kcal3.6 gprotein density, useful for comparing foods with different calorie levels
- Water10.1 gwater per 100 g, which largely explains differences between raw, cooked and dried forms
Full nutrient profile
Sugars and starch (1)
| Starch L | 17.8 g |
|---|
Carotenoids (1)
| Beta-carotene L | 2.6 µg |
|---|
Other components (2)
| Water L | 10.1 g |
|---|---|
| Alcohol L | 0 g |
Values by source
More than one dataset describes this food. FoodFactly keeps each source's values separately instead of blending them. The headline values above come from USDA FoodData Central: Branded Foods.
| Per 100 g | Open Food Facts | USDA Branded |
|---|---|---|
| Calories | 478 kcal | 478 kcal |
| Protein | 17.4 g | 17.4 g |
| Carbohydrates | 56.5 g | 56.5 g |
| Fat | 17.4 g | n/a |
| Fiber | 13 g | 13 g |
| Sugars | 4.4 g | 4.4 g |
| Sodium | 0 mg | 0 mg |
Product details
- Brand
- Bob's Red Mill
- Barcode
- 0039978023490
- Label serving
- 1/4 cup (23 g)
- Category
- Cereals and their products
- Nutri-Score
- A as computed by Open Food Facts
- NOVA group
- 3 processing level (1 to 4), as classified by Open Food Facts
Ingredients
Almond flour, arrowroot starch, organic coconut flour, tapioca flour.
As listed on the package and transcribed by Open Food Facts contributors. Always check the package for allergens.
Ingredient guides: Almond
Similar products
| Food | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| Farmhand'S Choice Granola, Salty & Sweet Hl Outdoors | 478 | 8.7 g | 43.5 g | 30.4 g |
| Ryeola Sødt | 478 | 8.5 g | 68.5 g | 16.7 g |
| Bucarelli Crich | 478 | 6.8 g | 68 g | 19 g |
| Bucarelli Crich | 478 | 6.8 g | 69 g | 19 g |
| Granola Oldeman | 478 | 8.7 g | 60.9 g | 21.7 g |
| I coratini Fiore di Puglia | 479 | 9.9 g | 64.4 g | 19.8 g |
| Friabili classici Le delizie del grano di Altamura | 479 | 9 g | 55.4 g | 23.6 g |
| Friabili al Peperoncino Le delizie del grano di Altamura | 479 | 9 g | 55.4 g | 23.6 g |
Per 100 g. Calories in kcal. n/a: not reported by the source.
Frequently asked questions
How many calories are in Paleo baking flour?
100 g of Paleo baking flour has 478 kcal. Serving, 1/4 cup, 23 g (23 g): about 110 kcal.
Is Paleo baking flour high in protein?
Paleo baking flour contains 17.4 g of protein per 100 g (35% of the 50 g Daily Value), or 4 g in serving, 1/4 cup, 23 g (23 g). About 15% of its calories come from protein. Compared with other grains and pasta, that is among the highest quarter (median 9.3 g).
How many carbs are in Paleo baking flour?
Paleo baking flour has 56.5 g of total carbohydrates per 100 g, including 13 g of fiber and 4.4 g of sugars.
How much fat is in Paleo baking flour?
Paleo baking flour contains 17.4 g of fat per 100 g, of which 2.2 g is saturated (11% of the Daily Value).
What vitamins and minerals does Paleo baking flour contain?
Per 100 g, the most notable amounts relative to the Daily Value are Vitamin E (102% DV), copper (80% DV), manganese (63% DV), magnesium (42% DV) and Riboflavin (B2) (35% DV). The full list is in the vitamins and minerals table above.
How much sodium is in Paleo baking flour?
100 g contains 0 mg of sodium, 0% of the 2,300 mg Daily Value.
Where does this nutrition data come from?
From USDA FoodData Central: Branded Foods, record dated September 2, 2026. FoodFactly last checked it on November 7, 2026. Each value above shows whether it was measured, calculated or taken from a label.
Source of the nutrition information
- USDA FoodData Central: Branded Foods, record 2575153. License: CC0 1.0 (U.S. public domain). Source record dated May 30, 2023. Imported November 6, 2026.
- Open Food Facts, record 0039978023490. License: ODbL 1.0 (Open Food Facts). Source record dated September 2, 2026. Imported November 7, 2026.
Last updated: . Data quality score: 100/100 (how it is calculated).
General nutrition information, not medical advice. Individual needs differ; see our disclaimer.