Have you ever walked through the baking aisle in the grocery store, saw all the different types of flour and wondered what they were for? I have. I never really understood the differences between them and thought I could just stick with the all-purpose flour I’d come to rely on for everything. And while most of the time you’re go-to flour of choice will be all-purpose flour, if your really want to make your bakes spectacular, you’ll want to select the right flour.
In this guide, you’ll learn the differences between seven types of flour, how to make some of them at home, and the best ways to use each to take your bakes to the next level.
What is the difference between types of baking flour?
Flour is made up of two basic ingredients: starch and protein. The type of wheat determines the amount of protein in the flour. Soft wheat = less protein. Hard wheat = more protein. Why does this matter? Because the amount of protein in the flour determines the amount of gluten that is formed.
Different types of baked goods require different protein (or gluten) levels. For example, for flaky, tender pastry, you’ll want to use a flour with lower amounts of protein (8-9%), but for a more structured bake like bread, you’ll want a higher protein level (12-14%). We’ll dive into each variety in more detail later.
Bleached vs unbleached flour?
When you’re at the store, you generally have the choice of purchasing “unbleached” or “bleached” flour. So what is the difference? Mainly the color. When wheat is first processed, it is a yellow-er color which to some can be off-putting. It doesn’t look as clean and white as bleached flour (what we are typically used to seeing flour look like).
Flour will naturally whiten over time, but that process can take a couple of months of waiting and therefore be more expensive to flour brands as they have to wait to sell their inventory. So, companies run their flour through a chemical process that expedites the whitening process.
Is bleached flour unhealthy? Not in terms of nutrition. They are essentially the same. Check out this article from Healthline if you want to go into more detail. However, they do use a chemical process to treat the flour, so if that bothers you, I would go for the unbleached version just know they will typically be a bit more expensive.
Main Types of Baking Flour
All-purpose flour (aka AP Flour or plain flour)
The most versatile of all the flour types (hence its name). All-purpose flour generally has a protein count between 10-13 percent though some brands will mix in softer wheat which will lower the protein to 8-10 percent. All-purpose flour will give your bakes a tender, but somewhat sturdy texture. It is the most neutral of all the flours and should be a staple in your pantry. You can purchase either a bleached or unbleached version.
Best used for the majority of your baked goods such as cookies or brownies, if using a medium protein level (anything from 9-11%).
Self-rising flour
Self-rising flour is all purpose flour with the leavening agent already included (it is made with flour, baking powder, and salt). It’s great for certain bakes as you’ll only need one ingredient and the rising agents are already perfectly measured to give you a consistent rise.
One thing to note, as baking is a science, you’ll need to be sure to only use self-rising flour in recipes that call for it – some cakes, scones, biscuits etc. If you’re using in place of AP flour, be sure to check the proportions of the rising agent as you may need to add more baking powder depending upon what you are making.
Don’t have self-rising flour? No worries. To make self-rising flour at home: Sift together 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt.
Bread flour
Higher amounts of protein makes this flour perfect for creating chewy, structured breads. Bread flour has between 12-14% protein. The increase protein levels strengthens the rise of the flour to make breads rise higher and have the perfect texture.
Best used for yeast breads, bagels, pizza crust, rolls, and more.
Cake flour
Cake flour is made from a softer wheat than all-purpose flour and is milled finer meaning it also has a softer texture. It has the lowest amount of protein (about 6%), giving your bakes a fluffier and tender crumb. If you are looking to create a light sponge for your layer cakes or cupcakes, try using cake flour.
If you don’t have cake flour you can use this easy cake flour substitute: For every 1 cup of flour, remove 2 tablespoons and replace with cornstarch. Sift together at least once before using in your recipe.
Pastry flour
A happy medium between cake flour and all-purpose flour, pastry flour gives your bakes a bit more structure, while still keeping them tender as it is made with a softer wheat. Pastry flour is perfect for pie crusts, chewy chocolate cookies, cinnamon rolls, etc.
Pro tip: If you want to only use whole wheat flour but still want your bakes to be light and fluffy, try using whole wheat pastry flour. It’s slightly more dense than white pastry flour, but will be significantly lighter than traditional whole wheat flour.
Whole Wheat flour
Many bakers substitute whole wheat flour for white flour when making healthier versions of their recipes. So is whole wheat flour really healthier? Well, whole wheat flour and white flour are made from the same hard red wheat as white flour, however, white flour loses most of its nutrients when its processed. Whole wheat flour keeps its nutrients so it is higher in fiber than plain white flour.
Baking with whole wheat flour sometimes gives the bakes a different, grainier texture than white flour, but in general you are safe to swap it 1:1 in recipes.
Gluten Free flour
If you’re gluten free, there are still plenty flour options available. From almond flour and coconut flour to gluten free 1-for-1 substitute flours. Almond flour should be superfine and sifted in order to avoid a grainy texture. Fun fact: Superfine almond flour is used to make macarons and gives them that lovely almondy-flavor.
One-to-one gluten free substitute flours tend to be the closest in taste to all-purpose flour, but has more of a crumbly texture. For example, I made a brownie cookie that when I used regular AP flour it had a chewy texture, but when I swapped out the AP flour for 1-to-1 gluten free flour the same cookies had a more cake-like texture. (Both were delicious.)
Frequently Asked Flour Questions:
Can I use all-purpose (AP) flour in place of bread flour?
You can use all-purpose flour in bread recipes that don’t require a strong rise (pizza crusts, etc.). The texture will not be as chewy, but it will still work most of the times.
Can I use bread flour instead of all-purpose flour?
Bread flour instead of all-purpose flour. I wouldn’t do this one. Bread flour will be to strong and heavy for most bakes.
Can I use all-purpose flour instead of cake flour?
Yes. You can generally swap this one for one. Your cakes might not be as fluffy, but most of the time you won’t be able to tell. You can always make a cake flour substitute with all-purpose flour and cornstarch. (for ever 1 cup of flour remove 2 tablespoons of flour and replace with cornstarch).
Can I use all-purpose flour instead of self-raising flour?
Yes. You will just need to be sure you include enough rising agent or your bakes will be flat. You can also make this one at home. 1 cup flour, 1 ½ tsp baking powder, ¼ tsp salt.
Now that you’re armed with all this flour knowledge, try it out for yourself and see the difference working with the right flour can make.
