THE BASICS IN FLOUR: TYPES AND USES

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Different types of flour are often categorized by their different amounts of protein and use.

FLOUR 101

Here are a few of the most common types of flour that can easily be found in numerous grocery stores!

BREAD FLOUR

Bread flour is 12-14 percent protein, and this higher protein content is what makes it an expert at creating gluten!

WHOLE WHEAT

Whole wheat flour is made from about 14% protein and contains all parts of the wheat seed, including the germ, bran, and endosperm.

ALL-PURPOSE FLOUR

This flour is typically 10-12 percent protein and is a great middle-of-the-road option for quick breads and crumbly cakes.

PASTRY FLOUR

Pastry flour is what you’ll want to achieve more of an airy, fluffy texture. Pancakes, pie crust, and even biscuits can thrive with pastry flour.

With only 6-8 percent protein, this low protein content is an extremely finely milled flour and is very weak at forming gluten.

CAKE FLOUR

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