You’ve probably seen multiple varieties of flour on your local grocery store’s shelves, but the differences between those types of flour aren’t always so clear. To make things simpler, we’ve collected data on the most commonly found flour varieties for you as a reference.
Read on for a rundown of 9 types of flour to learn the distinctive characteristics and uses of each variety.
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1. All-Purpose Flour
All-purpose flour, or white flour, is the most commonly used type of flour, reports the Wheat Foods Council. This variety of flour is made from a blend of soft and hard wheat, and can be used in any number of baked food products. This type of flour is a source of several B vitamins (thiamin, niacin, riboflavin, and folic acid) as well as iron. Around 95 percent of white flour sold in the U.S. is enriched, meaning that these nutrients were re-added to the substance after being removed during processing.
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2. Bread Flour
Bread flour is quite similar to all-purpose flour, the chief difference being that it has a greater content than the all-purpose variety. The Wheat Foods Council reasons that a high gluten content is optimal for the production of yeast breads. For this reason, bread flour is widely milled for use in commercial baking (it can, however, be found in most grocery stores) as well. The Huffington Post adds that bread flour has a greater amount of protein than the all-purpose variety.
3. Cake Flour
Cake flour is very finely milled from soft wheat, writes the Huffington Post, giving it an almost silky feel. It has a low protein content and is used for a wide variety of baked goods, cakes, cookies, and quick breads in particular. Cake flour is higher in starch and lower in protein than bread flour, meaning that food products made with cake flour are generally tender and more delicate. The Wheat Foods Council notes that you can make a cup of cake flour by measuring out 1 cup of all-purpose flour, removing 2 tablespoons of flour, and replacing with 2 tablespoons of corn starch.
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4. Pastry Flour
Pastry flour is made from soft wheat, and is generally finer than all-purpose flour. Its traits fall somewhere between those of cake and all-purpose flours, and — as you may have assumed — it is most often used in pastry baking. Pastry flour can also be used for foods such as crackers, cakes, and cookies, writes the Wheat Foods Council. It has a greater amount of protein, and less starch, than cake flour.
5. Whole-Wheat Flour
As the name suggests, whole-wheat flour is made by grinding entire kernels of red wheat. This process results in a darker brown flour, which is relatively high in nutrients and dietary fiber, writes the Wheat Foods Council. The presence of bran in whole-wheat flour means inhibits gluten development, thus, items baked with whole wheat flour are generally denser than those produced with white flour. To counteract this effect, some bakers will add more gluten (about 1 tablespoon per cup of whole wheat flour used). Alternately, some bakers prefer to subdue the strong wheat flavor of whole-wheat flour by blending it with all-purpose flour.
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6. White Whole-Wheat Flour
White whole-wheat flour offers the same nutritional qualities that are offered by whole-wheat flour. However, white whole-wheat flour is ground from hard white wheat, yielding a paler tint and a subtler wheat flavor than the alternative, writes the Huffington Post. Some bakers blend it with all-purpose flour, resulting in heartier and healthier results than a strictly all-purpose flour food product would.
7. Oat Flour
Oat flour is gluten-free, making it a popular choice for all dieters who prefer to avoid gluten. Livestrong notes that while it can be purchased at some grocery stores, it is quite simple to make at home — simply grind dried oats in your food processor or blender until they have become a fine powder. Each 1¼ cups of oats will yield 1 cup of oat flour. Oat flour is a bit sweeter than whole wheat flour, so bakers may wish to adjust their recipes in kind. Because it is gluten-free, oat flour can sometimes yield crumbly baked goods. Seasoned bakers combat this issue by adding more liquid ingredients to their recipes to make up for the lack of gluten.
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8. Self-Rising Flour
Self-rising flour is a type of all-purpose flour that contains both salt and a leavening agent. The Wheat Foods Council reports that one cup of self-rising flour contains 1½ teaspoons of baking powder and ½ teaspoon of salt, meaning that it can be used as a substitute for all-purpose flour — so long as you reduce added salt and baking powder amounts proportionately. Self-rising flour is frequently used in biscuits and quick breads, but is not recommended for use in yeast breads.
9. Semolina
Semolina is made from the coarsely ground endosperm of durum wheat, which is the hardest variety of the 6 classes of wheat. The Wheat Foods Council reports that semolina has the highest protein content of all types of wheat, which makes it an ideal base ingredient for high-quality pasta and couscous. This type of flour is very rarely used to make bread.
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