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The Power of Flour: The Best Ways to Use 10 Different Varieties

different types of flour in bowls on table

From baked biscuits to fried catfish, flour is a staple ingredient in many of our favorite foods and treats. You probably have an all-purpose bag in your pantry, but there are other kinds of flour that bring something special to the table. With more than a dozen popular types of flour, it’s important to understand each flour’s texture, structure, and flavor. Follow this flour guide to figure out the best flour variety for baked goods, battered bites, and beyond.

What is Flour & How to Make Flour

Flour is a fine powder ground from grains. Most flour is made from wheat, a grain that comes in thousands of varieties that fall into one of six classes. Flour can also be made using beans, nuts, roots, and seeds. The process of turning wheat and other grains into flour is called milling. Here’s a little more about milling and how to make flour:

  • Cleaning. The harvested wheat is inspected, and any unwanted parts and contaminants are removed so only the grain remains.
  • Tempering. Moisture is added to the wheat grains to make them flexible.
  • Conditioning. Letting the grains rest so that the moisture can be absorbed and distributed.
  • Gristing. The grain is broken down into small particles, called grist, which includes the bran (outer layer), endosperm (starch), and germ (seed) of the grain.
  • Separating. The bran, endosperm, and germ are separated to produce different types of flour with various levels of germ and bran.
  • Milling. The endosperm portion of the grain is broken down even further to get as fine as flour.
  • Blending. The flour particles are mixed with other ingredients to achieve the right color and gluten and protein content.

woman using a flour variety to make dough

Why Are There Different Types of Flour?

Different flour varieties exist to offer unique qualities to cooks. Depending on what you’re making, using the appropriate flour type can give your dish exactly what it needs to achieve its intended taste and structure. Each flour variety comes with its own:

  • Amount of protein. The more protein, the more gluten. High-protein flours make better chewy treats, like breads. Low protein flours are ideal for cakes and pastries.
  • Texture and consistency. Flour comes in fine and coarse varieties, with fine flour resulting in smooth textures and coarser flour giving recipes more of a bite.
  • Flavor profile. Some flours are made to boost a specific taste in a dish, like that of a nut or corn.

10 Types of Flour

Whether you’re baking, cooking, or frying, there’s a good reason to learn what flour suits your culinary creation. Here are 10 of the most popular flour varieties and how to choose flour.

1. All-Purpose Flour

The go-to in most kitchens, the purpose of all-purpose flour lies in its name: versatility. Made by only grinding the endosperm (starch) of hard and soft wheat grains, its fine texture and moderate protein content work well in endless recipes. At the store, you’ll see both bleached and unbleached flours. While they can typically be used interchangeably, bleached all-purpose flours are treated with chemicals to speed up the aging process and have a slightly softer, fluffier texture. Unbleached flours age naturally and are great for dense and structured dishes. 

What is all-purpose flour used for? Cakes, cookies, pies, breading for meats/fish/poultry, thickening gravy/sauce/roux

2. Self-Rising Flour 

Self-rising flour is all-purpose flour with some special additions: baking soda and salt. These ingredients are leavening agents that cause doughs to expand when cooked or mixed with a liquid or acid. With that in mind, don’t use self-rising options for everything you cook, but remember it when you need to elevate a baked good, literally and figuratively. 

What is self-rising flour used for? Muffins, biscuits, pancakes, scones, quick bread (banana, pumpkin, corn, etc.) 

3. Whole Wheat Flour

Rich in fiber and nutrients, whole wheat flour may be the healthiest option of the flour varieties. Made differently than your standard flour, it uses the entire broken-down wheat kernels instead of just the endosperm, giving it a nuttier, more nutrient-dense flavor. 

What is whole wheat flour used for? More nutritious versions of popular baked goods (rolls, pancakes, pizza dough, etc.)

4. Rye Flour 

Instead of breaking down wheat, rye kernels are milled to make this flour type. A preferred choice for sourdough starters and artisan breads, it can combine with other ingredients to produce wide-ranging flavors, from mildly sour and nutty to strong and acidic. With less protein than its wheat-based counterparts, it results in less dense loaves of bread.

What is rye flour used for? Rye bread, pumpernickel bread, sourdough, artisan bread, crackers, bagels

5. Semolina Flour

Known as the “pasta flour,” semolina is a type of flour high in protein and gluten. Those content levels give semolina a chewy texture that’s fit for fettucine and other noodles. Coarse and yellow, it has a more nutty, slightly sweet flavor, often compared to cornmeal. 

What is semolina flour used for? Noodles, pizza dough, flatbreads

Semolina flour creates foods that are complemented well by herbs. Check out our breakdown of ways to use eight popular herb options!

6. Bread Flour

Bread flour, also referred to as baker’s flour, has the highest protein content of all wheat flour varieties. This makes it perfect for yeasted bread recipes that demand chewy textures and crisp crusts. While it won’t make or break your loaf, keep a bag on hand if you’re interested in baking bread, and leave all-purpose flour and other options for your other baked goods. 

What is bread flour used for? Sourdough, pizza dough, bagels, dinner rolls, pretzels, English muffins

scoop of bread flour on breads

7. 00 Flour 

This Italian-style flour (00 = doppio zero) is milled to an extremely fine texture. Dough made from 00 flour can be stretched and rolled without breaking, and its bite is less chewy due to being made from soft wheat. Because so much grain is lost during production, 00 flour is usually on the expensive side and can be harder to find—but it’s a great excuse to check out a local specialty store! 

What is 00 flour used for? Pasta, pizza dough, perogies, focaccia, gnocchi 

8. Gluten-Free Flour

Found in wheat, rye, and barley, gluten is a protein that adds texture and flavor to foods. Unfortunately, consuming gluten can cause health and digestive issues for some, including those with Celiac disease. To counter these issues and allow those with sensitivities and intolerances to enjoy the baked and fried foods we all love, you can swap out all-purpose flour for a gluten-free flour alternative in most recipes. 

What is gluten-free flour used for? Anything you would use all-purpose flour for

9. Cake Flour 

Cake flour has the lowest protein content of all wheat flour types but boasts a high starch content. It easily absorbs sugar, fat, and liquid, leading to the tender, moist texture bakers look for in cakes. If you don’t have cake flour on hand, you can make a close cake flour substitute by mixing one cup of all-purpose flour and two tablespoons of cornstarch together

What is cake flour used for? Cakes, brownies, pancakes, waffles

10. Pastry Flour

The pastry-named flour variety boosts the protein content just a bit from cake flour, creating a flakier texture you won’t find anywhere else. Use cake flour for light baked goods and pastry flour for treats that are chewy and bread-based. If you need a pastry flour substitute, use cake flour mixed with all-purpose flour to get closer to the intended texture. 

What is pastry flour used for? Croissants, tarts, pies, cinnamon rolls, biscuits 

Pastry flour goes great with cinnamon! Learn how to use this spice in our guide!

Beyond Flour Types: Information on Other Ingredients

You’ve learned about the different types of flour, but you can diversify so many standard ingredients in similar ways. Our guide to cooking with salt will show you how to use kosher salt, sea salt, and other salt varieties to boost flavor and change textures, and our breakdown of different kinds of oil will provide details on flavor profiles, smoke points, and so much more. Check them out today!

father and son playing with different types of flour

Flour Types FAQs

Does flour go bad?

Flour can go bad. Its shelf life is determined by the type of flour, how it is stored, and when it is opened. Opened all-purpose flour should last about a year. 

What is bleached vs unbleached flour?

Bleached flour is flour that has been treated with chemicals during production to age it faster, achieving a white color and softer texture. Unbleached flour has no chemicals and ages naturally, with an off-white color and denser texture. 

Can flour substitute cornstarch?

All-purpose flour works as a substitute for cornstarch. Use about double the amount of flour than you would use for cornstarch to achieve similar results. 

What flour is the healthiest?

Among the different flour varieties, there are multiple healthy options. Whole wheat flour, almond flour, oat flour, and coconut flour are some of the most popular healthy flours

Is flour bad for you?

Flour’s effects on your health depend on the type of flour you consume, how often you consume it, and how it’s prepared. The refined flours (non-whole-wheat) have fewer health benefits, and if you use them to fry heavily breaded foods, you may experience negative health impacts. 

Can flour be frozen?

Yes, flour can be frozen to extend its life span. Whole wheat flour can be frozen for up to a year, while refined white flour lasts up to two years in the freezer.