The increasing prevalence of obesity is a major health problem in Paraguay. The increased consumption of wheat flour is suspected to be one of the causes. This study aimed to clarify how people eat wheat flour in the city of Pirapo, Itapúa Province, located in southern Paraguay, and the nutritional characteristics of food with wheat flour. One-day weighed food records were conducted for 200 men and 233 women aged between 18 and 69. Food containing wheat flour was prepared through baking, frying, boiling, or stir-frying. Except for breads, these foods were cooked with meat, vegetables, dairy products, and oils and they were eaten both as staple foods and as main dishes. The average consumption frequency of food with wheat flour was twice a day. Wheat flour accounted for 30% in total energy intake, the highest percentage in all foods. Food with wheat flour accounted for about 50% in energy-generating macronutrients and salt intakes.