Flour Types

Uses of flour in baking

All the baked products call for different types of flour, you can substitute flour in any recipe if you know the properties of the flour, this is one of the essential information one must have if goes for baking. One must know the role of gluten how it develops the texture in your baked product.

 This article is for baking aficionados who are well aware of baking essentials and very much meticulous about the measurement of ingredients but might not be known of flour what goes to different kinds of baked products, probably a few might be aware but do not know to properties of flour using in specific recipe and how it will work on. Flour is pretty much baking essential when you start baking will learn about a couple of different types of flour. Read on rundown of 9 types of flour.

Cookies sticks made by all-purpose flour

All-purpose flour: this one of the most common flour made from ‘hard and soft wheat’ and it has 10% to 12% of protein and starch content. Its protein content determines how much gluten can be formed, flours with low protein content generate less gluten, and with high protein content generates more. Gluten influences the structure and texture of the baked goods.

BreadBread Flour: Bread flour is entirely made from hard wheat. It has a high amount of protein content so a higher amount of gluten helps bread rise higher because gluten traps air bubbles and holds air while kneading the dough. So if you don’t have bread flour, add few tablespoons of wheat gluten to all-purpose flour it will solve your purpose.


Cake flour: this variety of flour has low protein contents; it is made of soft wheat that gives a silky texture to the cake. It is a bleached flour (chemically treated flours are bleached flour), the process of bleaching influences flour’s starches and fats results in more acidic pH that makes baked product rise instead of collapsing. Low protein contents ensure more fluffiness. If you do not have cake flour on hand add 2 tablespoons of cornstarch to a cup of all-purpose flour.

Tart Crust 

 Pastry Flour: this kind of flour ideal for tart crusts, pie dough, muffins, and a few kinds of cookies, it makes tender but crumbly pastry. If it is not available in your kitchen do one thing mix all-purpose flour and cake flour in a 2-to-1 ratio.                                    

Whole wheat flour: Grinding entire kernels of red wheat we make wheat flour. A wheat seed has three portions; germ, bran, and endosperm. Bran and germ contain the bulk of the fiber and protein, it has higher nutrients and dietary fiber. Whole wheat is more absorbent than white flour that necessitates the use of more liquid and results in sticker dough; that is slightly tough to handle.

Whole Wheat Flour

White whole wheat flour: despite the difference of look whole wheat flour have the same nutritional value. For that reason, the blend of this flour and all-purpose flour gives healthier results, it tastes slightly sweeter than traditional whole wheat flour. So if you want natural nutritional benefits of whole wheat to choose white whole-wheat bread.

Oats FlourOats flour: it is made from pure ground oats, this flour is perfect for superfine, and even fluffy texture and due to its sweet flavor this is one of the most approachable whole grain. This flour is gluten-free, baked products made by this flour are heavy and crumbly so you need more liquid or rising ingredients to your recipe. You can make this flour at home in your food processor or blender  Each cup of oats will yield 1 cup of oat flour.  

Self-raising flour

Self-rising flour: this variety made from blending of all-purpose flour, baking powder, and salt. To make this flour you need 1cup of all-purpose flour with 1 ½ teaspoon of baking powder and ¼ teaspoon fine salt. This flour is mostly used in recipes like bread, biscuits, pancakes, and cupcakes. You cannot use this flour as a substitute for all-purpose flour but if you need to do reduce the amount of salt and baking powder in the recipe.


Semolina: this flour contains mid-range protein content, made from durum wheat which is the hardest kind of wheat. Semolina has the highest gluten content of all types of flours, it has 11% to 12% protein. Recipes like pasta and Italian puddings made from this flour. 


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