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Flour is a kitchen staple that comes in many different varieties, each suited to different baking needs, but who among us has not wondered what all the different kinds of flour are? We all know that there is more than just regular all-purpose flour, especially when we’re standing in the baking aisle staring at rows of bags that can leave us scratching our heads. What to choose for bread, pastries, and other baked goods.
In this guide, you’ll learn about the 12 most common types of flour, from bread flour to whole wheat flour and everything in between, what flour is and how to make it, the best ways to store it, and the difference between bleached and unbleached flour. And next time, you can confidently navigate the flour aisle and make bread recipes with the right flour for each recipe.
What is Flour Made From?
Flour is a finely ground powder produced by using milling grains, beans, nuts, or seeds and is an essential component in baking to add texture and flavor to baked goods. Flours contain starch, protein, nutrients, and flavor compounds, and the specific components vary depending on the grain or seed used, and the type of flour used can affect the texture of the final result.
Wheat flour is the most common flour and comes in several varieties, depending on the specific wheat strain and milling process, but they all contain a high gluten content which is necessary to create the structure of the dough. While whole grain flours like rye and barley add nutty-like flavor, coarse texture, and more nutrition.
What’s the Difference Between Bleached and Unbleached Flour?
Bleached flour is treated with chemicals such as benzoyl peroxide to break down the proteins and starches in flour and accelerate the aging process, resulting in a soft texture that is ideal for lighter, fluffier baked goods such as cakes, cookies, and pies. Unbleached flour, on the other hand, is naturally aged without chemicals, resulting in a slightly off-white color and denser texture that is more suitable for yeast baking and is considered healthier and more natural.
What Types of Flour do Professional Bakers use?
As a professional baker with several years of experience, I have worked with and experimented with flours that home bakers typically do not utilize to create high-quality baked goods. My knowledge regarding how gluten and protein content relate to baking results helps me determine the appropriate flour for each recipe, and at times I combine different flour types to provide more balance in my recipes, especially when creating some of my signature breads. However, pastry flour, all-purpose flour, bread flour, and all types of whole wheat flour are the kinds of flour most commonly used by professional bakers.
How to Store Flour?
Store flour in an airtight container in a cool, dry place to maintain freshness and prevent spoilage, or in the freezer if needed. All-purpose flour lasts 6-12 months, but up to 2 years if frozen. Whole grain and whole wheat flour have a shorter shelf life and can be stored in the refrigerator for up to six months. However, we recommend that you store your flour properly in an airtight container, and avoid storing it in the refrigerator which may cause the flour to get lumpy. Use it within the recommended time frames to ensure the best results in all your baked goods. Check your flour before use for signs of spoilage such as an unpleasant odor, dark spots, or insects.
Different Types of Flour and Their Uses
All-Purpose Flour
A blend of hard and soft wheat flour that can be used in a variety of baking types, making it the most versatile flour on the list. The all-purpose flour works well for most uses and gives good results in various recipes such as cakes, cookies, biscuits, pizzas, breads, and more. Its medium protein content (10-12%) is sufficient for gluten development in the dough and allows it to create a soft texture.
However, using bleached or unbleached all-purpose flours may produce a different result. Unbleached organic flours, such as Arrowhead Mills flour, produce a denser texture and are ideal for baked goods that require structure such as yeast bread. In contrast, bleached flours produce more delicate baked goods and are perfect for biscuits and pies.
- All-purpose Flour uses – All baked goods and food
- All-purpose Flour flavor – Neutral flavor
- All-purpose Flour texture – Fine and powdery flour
Professional Tip: To make cake flour, combine 14 tablespoons all-purpose flour with 2 tablespoons of cornstarch.
Bread Flour
Bread flour has a high protein content, usually between 12-14%, providing a higher gluten content in the dough than other types of flour. The high gluten content in bread flour helps create an airy, chewy texture and a more open crumb. Bread flour typically has a shorter shelf life than all-purpose flour, But when comparing bread flour to all-purpose flour, bread flour works better in bread dough, as the name suggests, as well as in pizza dough, pretzels, and muffins that require thick crumbs and a thick, chewy texture.
- Bread Flour uses – All kinds of bread, cookies, muffins, pretzels and pizza dough
- Bread Flour flavor – Neutral flavor
- Bread Flour texture – Hard flour
Whole Wheat Flour
Whole wheat flour is made from ground whole wheat grains, which means it contains all parts of the wheat kernel (bran, germ, and endosperm). Compared to white flour, whole wheat flour is healthier due to its richness in fiber and B vitamins, including folate and riboflavin. Its flavor tends to be subtly nutty and is well suited to making dense, hearty bread, muffins, and cookies. There are other types of whole wheat flour, but the most commonly used is white whole wheat flour made from hard white wheat. These types of flour tend to spoil more quickly and are best used within 3 months for the best quality.
- Whole wheat Flour uses – Bread, cookies, muffins, and breakfast items
- Whole wheat Flour flavor – Nutty and earthy flavor
- Whole wheat Flour texture – Hard flour
Pastry Flour
Midway between cake flour and all-purpose flour, pastry flour has a medium protein content that is ideal for soft and flaky pastry recipes such as pie crusts, tarts, and French croissants. Due to its fine texture, it creates a soft and finer crumb in the final product. You can always substitute 1/2 cup all-purpose flour and 1/2 cup cake flour for 1 cup pastry flour.
- Pastry Flour uses – pies, muffins, cookies, and pastry dough
- Pastry Flour flavor – Neutral flavor
- Pastry Flour texture – Fine and powdery flour
Semolina Flour
Made from hard durum wheat and has a coarse, gritty texture similar to cornmeal flour, and a slightly nutty, sweet flavor. Semolina flour is the ideal type of flour for making pasta, couscous, and rustic bread, and well used in Italian bread. You can always mix it with other types of flour to find the right taste and texture for all your favorite dough-based dishes such as fresh pasta dough.
- Semolina Flour uses – Pasta doughs, bread, couscous, muffins and Pizza
- Semolina Flour flavor – Nutty and sweet flavor
- Semolina Flour texture – Hard flour
Gluten Flour
Gluten flour, sometimes called strong flour, is made from hard red winter wheat and contains more than 15% protein. This helps to develop a strong gluten structure in the dough, which improves the rise, volume, and chewiness of baked goods such as artisan breads, pizzas, and bagels. Strong flour absorbs more liquid than other flour types making it ideal for no-kneads bread recipes.
- Gluten Flour uses – Bread, pizzas, and pastries
- Gluten Flour flavor – Neutral flavor
- Gluten Flour texture – Hard flour
Gluten-free Flour blends
Gluten-free flour is crucial for those with gluten sensitivity or celiac disease, as it is made from grains like rice, buckwheat, corn, and sorghum. Brown rice flour is a common gluten-free flour suitable for gluten-free breads, cakes, and muffins, while corn flour is used for cornbread and tortillas, and other options include amaranth, quinoa, almond flour, and chickpea flour. Mixing different types of gluten-free flours can create lighter baked goods, it may be necessary to add xanthan gum or guar gum to improve texture. If you’re new to baking, check out gluten-free baking recipes to learn about different hydration and baking techniques to get delicious results.
- Gluten-free Flours uses – All baked goods and food
- Gluten-free Flours flavor – Flavor varies depending on the flour used
- Gluten-free Flours texture – Characteristics vary depending on the flour used
Multigrain Flour
Multigrain flour is typically made from a blend of whole wheat flour and other grains and usually contains 7 or more grains such as rye, barley, oats, and others as well as seeds such as flax, pumpkin, and sunflower seeds, providing texture, nutrition, and an earthy, nutty flavor in baking. Multigrain flour is often used in healthy baking recipes such as breads, muffins, and pies because it contains a wide range of nutrients.
- Multigrain Flour uses – Bread, muffins, cookies, and pies
- Multigrain Flour flavor – Nutty and earthy flavor
- Multigrain Flour texture – Slightly and coarse flour
Rye Flour
Milled from rye grains and has a nutty, earthy flavor. Rye flour contains less gluten than wheat and barley flour, resulting in moist and tender baked goods. Rye flour can aid you in weight loss by promoting the digestive system, aiding in constipation, easing stomach pain, and reducing excess gas. Rye flour works well for rye bread, sourdough bread, and cookies, but pumpernickel remains the most popular bread made with dark rye flour.
- Rye Flour uses – Bread, muffins, and pies
- Rye Flour flavor – Nutty and earthy flavor
- Rye Flour texture – Dark and soft flour
Barley Flour
Made from dried and ground barley, and a rich source of fiber, protein, manganese, and selenium. Barley flour is one of the healthiest flour types and can be added to baking and cooking recipes for a sweet, nutty flavor, nutrients, and soft texture, as well as to replace other types of flour in recipes such as bread, cakes, and muffins. Among the types of bread that contain this type of flour are Bannock and malted bread.
- Barley Flour uses – All baked goods and food
- Barley Flour flavor – Sweet and nutty flavor
- Barley Flour texture – Slightly and coarse flour
Self-rising Flour
Self-rising flour is a type of flour with leavening (baking powder) and salt already added. It’s used to make quick bread, biscuits and muffins. The protein content of self-rising flour varies depending on the type of flour used. Low protein flour types give doughs a light texture and a tender crumb, whereas high-protein flours produce a slightly less tender crumb. However, self-rising flour can be substituted by making your own at home, for every 1 cup of self-rising flour, use 1 cup of all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. This recipe will give you a medium-protein flour that can be used in all kinds of bakery products.
- Self-rising Flour uses – Soft baked goods
- Self-rising Flour flavor – Slightly sweet flavor
- Self-rising Flour texture – Soft flour
Spelt Flour
Spelt flour is a type of wheat flour that has a protein content higher than that of regular flour, making it a popular alternative for cooking and baking. One of the main characteristics of spelt flour is that it contains gluten, which is very close to wheat flour, but it has different properties that can make baked goods denser or crumblier. However, you can use this flour in your recipes including cakes, bread, and cookies as a substitute for other flour types, but keep in mind that it gives baked goods a nutty and slightly sweet flavor.
- Spelt Flour uses – Desserts and Bread Recipes
- Spelt Flour flavor – Slightly sweet flavor
- Spelt Flour texture – Soft flour
