With all the types of flour available these days, baking projects can get a little overwhelming. But you’ve come to the right place, here we unpack 10 common types of flour you should know.
1. ALL-PURPOSE FLOUR
A staple in most kitchens thanks to its versatility. It's moderate protein level it can yield chewy cookies & flaky pie crusts.
KAZOKA30/GETTY IMAGES
2. BREAD FLOUR
A lot of the texture of bread (& satisfying chew) comes from bread flour, which is the strongest of all the flours & has a protein content of 12-14%.
LAKSHMI3/GETTY IMAGES
3. WHOLE WHEAT FLOUR
Whole wheat flour has a nutty flavor & dense texture (plus fiber, minerals & vitamins) it also spoils quicker, so store it in the freezer.
LAKSHMI3/GETTY IMAGES
4. SPELT FLOUR
What’s spelt? It’s just another type of wheat, and spelt flour is a type of whole wheat flour milled from the entire grain of spelt.
ETHAMPHOTO/GETTY IMAGES
5. SELF-RISING FLOUR
Self-rising flour is just finely milled flour with added leavener—specifically, baking powder & salt which yields lofty, light baked goods.
JOHNATHON BROEKHUIZEN/GETTY IMAGES
6. CAKE FLOUR
For the most tender cakes, you’ll want cake flour. It generally has a protein content of 5-8%, so it has less ability to form gluten bonds (which means a softer texture).
YUKI KONDO
7. PASTRY FLOUR
Somewhere between cake flour & all-purpose flour is pastry flour, which makes extremely flaky, tender baked goods, pastries, & cakes.
FUNEBRE/GETTY IMAGES
8. ‘00’ FLOUR
Double zero refers to the extremely fine texture of this flour. It’s pricey & harder to find in the U.S., but it’s great for homemade pasta & pizza dough.
NATASHA BREEN/GETTY IMAGES
9. SEMOLINA FLOUR
Similar to double zero flour, semolina flour is milled from durum wheat. It’s high in gluten & has about 13% protein, with a yellow color and nutty flavor.
MICHELLE ARNOLD/EYEEM
10. RYE FLOUR
Rye flour is milled from rye kernels & has a fresh, nutty flavor which can add additional texture to baked goods.