Contents
#ingredients
Flour is the single most consequential choice in a recipe, and the number that decides most of it is protein content: it sets how much gluten can form, which sets whether the result chews or crumbles. Everything below is organised around that number.
Part of Baking.
Notes
- Whole wheat — the ancient-grain end; see Wheat for the species table
- All-purpose — King Arthur runs at the high end of the AP protein band, which is why it behaves more like a weak bread flour than other brands do
Types of wheat flour
All are milled from Triticum aestivum (common wheat) unless otherwise noted.
Protein content ranges vary by brand and by regional growing conditions. The percentages below are typical averages, not specifications.
| Flour Type | Protein Content | Common Wheat Used | Best Uses | Key Characteristics |
|---|---|---|---|---|
| Whole Wheat | 11-14% | Hard red wheat | Hearty breads, rolls, crackers, carrot cake | Contains entire kernel (bran, germ, endosperm). Nutty, earthy flavor; produces denser baked goods. |
| White Whole Wheat | ~13% | Hard white wheat | Bread, pan loaves, flatbreads, tortillas | Milled from white wheat; lighter color and milder flavor than red whole wheat, but same nutritional benefits. |
| Bread Flour | 12-14% | Hard red spring or winter | Yeast breads, pizza dough, bagels, rolls | High gluten content creates strong, elastic dough; produces chewy texture and good rise. |
| All-Purpose Flour | 9-12% | Blend of hard and soft wheats | Cookies, pancakes, pie crusts, muffins, some breads | The versatile "workhorse" flour. Protein varies by brand (e.g., King Arthur ~11.7%, Gold Medal ~10-11%). |
| Pastry Flour | 8-9% | Soft red or white winter wheat | Pies, tarts, scones, biscuits, cookies | Fine texture, balances tenderness with enough structure for flaky pastries. |
| Cake Flour | 7-8% | Soft wheat | Cakes (angel food, chiffon, sponge), delicate pastries | Very fine, silky texture. Low protein produces tender, delicate crumb. |
| Self-Rising Flour | ~8.5% | Low-protein soft wheat | Biscuits, quick breads, pancakes | Contains added baking powder and salt. Do not use for yeast breads. |
| Durum Flour | 13-16% | Durum wheat (Triticum durum) | Pasta, noodles, couscous, some Mediterranean breads | Made from the hardest wheat class. Golden color; produces inelastic dough ideal for pasta. |
| Semolina | ~13% | Durum wheat (Triticum durum) | Pasta, couscous, gnocchi, dusting doughs | Coarsely ground endosperm of durum wheat. Gritty texture; high gluten but forms inelastic dough. |
| 00 Flour (Doppio Zero) | 11.5-13% | Proprietary wheat blend (may include durum) | Pizza, flatbreads, focaccia, pasta, crackers | Italian-style flour ground to extremely fine texture. Gluten strength varies by brand. |
| Graham Flour | ~13% | Hard red spring wheat | Graham crackers, pie dough, some breads | Coarser grind than whole wheat; includes bran and germ. Nutty, sweet flavor. |
| Gluten Flour | 40-45% | High-protein spring wheat | Diabetic breads, improving low-protein doughs | High-protein, low-starch concentrate. Used in small amounts to strengthen dough structure. |
| Instant Flour | 9.5-11% | Low-protein wheat | Gravies, sauces, coatings for frying | Fine granulation allows quick mixing without lumps. Not suitable for most baking. |
The six classes of wheat
All wheat flours originate from one of six main classes grown in North America. Each class has distinct protein characteristics that determine its best use.
| Wheat Class | Typical Protein | Best Flour Types |
|---|---|---|
| Hard Red Spring | 12-18% | Bread flour, high-gluten flour |
| Hard Red Winter | 10-15% | Bread flour, all-purpose flour |
| Hard White | 10-14% | White whole wheat flour, Asian noodles, pan breads |
| Soft Red Winter | 8-11% | Pastry flour, cake flour, all-purpose flour |
| Soft White | 8-11% | Cake flour, pastry flour, Asian noodles |
| Durum | 14-16% | Semolina, durum flour |
Ancient and alternative wheats
Spelt, einkorn, emmer (farro), and khorasan all form gluten, but weaker and less elastic gluten than modern bread wheat, so they need gentler handling and usually a blend. The species table is on Wheat.
Non-wheat and gluten-free flours
Rye contains related proteins but forms a much weaker network, which is why rye loaves lean on sourdough acidity for structure. The rest form none at all and need a binder — xanthan gum, guar gum, psyllium, or egg — to stand in for it. See gluten.
- Grain and pseudograin: rye, Buckwheat, Sorghum, corn and masa harina, oats (certified gluten-free only, because of cross-contamination), rice, teff, millet, amaranth, quinoa
- Nut, legume, and root: almond, chickpea, cassava, tapioca, potato, coconut, chestnut, arrowroot
- The longer working list, with blending notes, is on bread recipes
Treated and specialty flours
Two flours are bought for what they do to a dough rather than for the dough itself, and both are sold in small bags because a little goes a long way.
- Diastatic malt flour — sprouted barley, dried and milled, carrying live amylase enzymes that break starch into sugars the yeast can eat. It speeds fermentation and deepens crust colour, which is why it is standard in bagels. Used at roughly 0.5% of flour weight; past about 2% the crumb turns gummy. Non-diastatic malt is the same grain with the enzymes killed by heat — it adds flavour and colour but does nothing to the fermentation.
- Sprouted grain flour — whole berries germinated before milling. Sprouting begins breaking down starch and phytic acid, giving a sweeter, more digestible flour, but the same enzyme activity weakens the dough, so it is usually blended rather than used alone.
Storage
- Whole grain berries store best. For maximum shelf life — decades in sound conditions — store whole Wheat Berries rather than flour, and grind as needed. See milling your own flour.
- Flour shelf life runs roughly 6 months to a year at room temperature and 1–2 years refrigerated or frozen. Higher-fat flours such as whole wheat spoil faster, because of the oil in the germ.
- Conditions. Airtight containers, cool and dry, below about 60% humidity. Protect from light and pests.
- For stockpiling, hard red wheat (bread), hard white wheat (lighter bread and noodles), and soft white wheat (pastry) are the three most versatile choices. See winter cellars.
Related
gluten · bread · baker's percentages · milling your own flour · Wheat · Wheat Berries · legumes · bread recipes · ingredients · Grains · cookies — where raising the flour against fixed butter and sugar is the lever that lets a dough skip its chill entirely · chocolate chip cookies · air fryer bread · dietary fiber — nearly all of a grain's fiber is in the bran that milling removes