Types of Flour (2024)

FAQs

What are the 5 types of flour? ›

Professional bakes understand that achieving a consistent product is much more likely if you use the same type of flour each time for a particular recipe. Depending on the dish, these typically include all-purpose flour, cake flour, pastry flour, self-rising flour and bread flour.

There are 4 types of wheat flour that are most used in bread recipes. : all-purpose flour, bread flour, whole wheat flour and white whole wheat flour. What is this? All purpose flour is, I think, one of the most used flour in bread recipes. It has a gluten content between 9-11%.

Yes, it does. Different flours have differing levels of protein, which affects the texture of your finished product. When you bake bread, protein turns into gluten strands, which form a web to hold in the carbon dioxide from the yeast. The more gluten present, the firmer the bread.

All-Purpose Flour: If a recipe calls simply for "flour," it's calling for all-purpose flour. Milled from a mixture of soft and hard wheat, with a moderate protein content in the 10 to 12 percent range, all-purpose flour is a staple among staples.

1 Flour is a high-quality flour that is perfect for all your baking needs. It is made from the finest grains and milled to perfection, resulting in a flour that is smooth and easy to work with.

The four main Ancient grains used in baking flour are Einkorn, Emmer, Spelt and Khorasan. The species are often 8000 to 10000 years old as opposed to modern varieties of grain which could be only a few decades and heritage varieties of wheat which would be hundreds of years.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.

All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc. Bread flour, on the other hand, is ideal for bread, pizza dough, pretzels, etc. – items where a strong crumb and a chewy texture are coveted.

Which flour has the lowest protein content? ›

Cake Flour: Cake flour is very finely milled and has the lowest protein content (5%-8%), ideal for delicate cakes and tender baked goods, like muffins. Most cake flour is bleached, which provides a lighter appearance and mellow taste.

The bleached all-purpose flour rose just slightly higher than the unbleached. Both the bleached and unbleached all-purpose flour cakes held together well. The cake made with cake flour was taller and lighter in color than the all-purpose flours but was also drier and more crumbly/sandy .

For baked goods, you'll need to add salt, baking soda and/or baking powder. So, all purpose flour is just flour with no added ingredients. Other flours purchased with no added ingredients are also “all purpose,” whether it's oat flour, corn flour or any other flour.

Multigrain atta (flour) is made by grinding 5 whole grains - Whole Wheat, Chickpea (black), Whole Green Gram, Makka & Flaxseed.

All-purpose flour is the most common flour called for in recipes, for both cooking and baking. But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.

Cakes: For light, delicate cakes like yellow cake, angel food cake, and chiffon cake, use bleached flour, especially when the recipe calls for cake flour. For sturdier cakes like carrot cake, pumpkin loaves, quick breads, and muffins that can tolerate a denser texture, use either bleached or unbleached.