Types of Flour

by PROTEIN / GLUTEIN CONTENT

00 Flour (Italian) – ultra-fine grind; 11–12% protein; very smooth. Best: thin pizza, fresh pasta, flatbreads.

All-Purpose / Plain Flour – 8–11% protein; balanced; versatile. Best: cookies, muffins, pancakes, general baking, thickening sauces.

Cake / Soft Flour – 5–8% protein; very low gluten; ultra-soft, fine crumb. Best: cakes, sponge cakes, light cookies, delicate pastries.

High-gluten / Bread Flour – 12–14% protein; strong, elastic gluten; high rise, chewy texture. Best: bread, pizza dough, bagels, pretzels.

Pastry Flour – 7–9.5% protein; tender but slightly structured. Best: pie crusts, tarts, flaky biscuits, sweet pastries.

Self-Rising Flour – all-purpose + salt + baking powder. Best: biscuits, pancakes, quick breads.

Semolina Flour – coarse grind from durum wheat; 12–14% protein; golden, high gluten. Best: pasta, noodles, gnocchi, some breads.

Spelt Flour – ancient wheat; lower gluten, nutty, easier to digest. Best: breads, cookies, muffins.

White Whole Wheat Flour – made from white wheat; lighter color & milder taste, same nutrition. Best: substitute for all-purpose in most recipes.

Whole Wheat Flour – includes bran, germ, endosperm; higher fiber, nuttier, denser. Best: whole-grain breads, muffins, hearty baked goods.

GLUTEIN FREE

Almond Flour – ground blanched almonds; high fat/protein, moist. Best: cakes, cookies, macarons, low-carb baking.

Chickpea Flour (Besan) – from chickpeas; high protein, savory. Best: fritters, flatbreads, batter, thickening.

Coconut Flour – high fiber, absorbent, sweet. Best: gluten-free cakes, muffins, cookies.

Corn Flour / Cornmeal – ground corn; yellow/white. Best: cornbread, tortillas, breading.

Potato Flour / Starch – very fine; thickens well. Best: sauces, soups, gluten-free baking.

Rice Flour – fine white/brown rice; neutral, light. Best: Asian desserts, noodles, coating, thickening.

Tapioca Flour / Starch – chewy, elastic. Best: puddings, bubble tea, gluten-free doughs.

OTHER GRAIN AND SEED FLOUR

Buckwheat Flour – earthy, nutty; gluten-free. Best: pancakes, soba noodles, crepes.

Oat Flour – ground oats; mild, sweet. Best: cookies, muffins, soft breads.

Rye Flour – dark/light; strong flavor, low gluten. Best: rye bread, crackers.