26 Different Types of Flour and Uses

Have questions about the different types of flour and their uses?

You're not alone! In the next few minutes we'll look at a variety of different kinds and when you should (and shouldn't) use them plus how to make easy substitutions.

Jump to:

• One flour does not fit all
• Organic
• Wheat
• Bread
• Cake
• Eikorn
• Graham
• Pastry flour
• Self-rising
• Semolina
• White (all-purpose)
• Whole wheat
• Whole Wheat Pastry Flour
• Vital wheat gluten flour
• Non-wheat flours
• Almond (GF)
• Amaranth (GF)
• Buckwheat
• Coconut (GF)
• Commercial gluten free blends (GF)
• Corn flour/corn meal (GF)
• Potato (GF)
• Oat (GF)
• Rice (GF)
• Rye
• Sorghum (GF)
• Soy (GF)
• Spelt
• Tapioa (GF)
• Teff (GF)
• About proteins
• Create your own unique blends
• Frequently asked questions
• Grinding flour at home
• Related posts
• 💬 Comments

One flour does not fit all

Flour is one of the most commonly used ingredients in the kitchen and, perhaps, the least talked about.

Having been an avid baker all of my life, eventually becoming a food writer, recipe developer, and author of over 10 cookbooks I can tell you that flour is really one of the most misunderstood ingredients in the home kitchen.

Although there are numerous varieties most people stick with all-purpose for everything from bread to cookies.

Tsk, tsk. Different flours work best in different types of recipes.

There are many types and each has a number of different uses.

Although wheat flour (whole wheat, all purpose, cake, bread, etc.) is typically used in most baking there are plenty of other choices.

Different kinds have different characteristics and can not necessarily be used interchangeably. When you know the strengths and weaknesses of each type you can use it your advantage in your baking.

Organic

Organic flours are grown and processed according to standards set forth by the USDA. If the package does not have the 100% organic stamp on it you can be pretty sure it is not organic.

Many types are available in organic varieties. Be sure to really read the labels!

Wheat

Wheat is a grass. The seeds, called wheat berries, are ground to create flour.

There are several types and the uses for them range from delicate cakes to sturdy artisan breads.

It can be stored at room temperature for six to eight months after grinding.

On the other hand, wheat berries can be stored indefinitely as long as they are sealed and in a cool try spot.

Expert Tip: Adding a bay leaf or two to a canister of flour or wheat berries will keep out bugs without adding bay flavor - unless (like me) you forget about them and scoop them up with your flour and bake them into a cake.

Bread

White flour which is made from hard, winter wheat is called bread flour. The higher protein gives it a high gluten content. This is the best choice for yeast breads.

Yeast doughs made with this type must usually be kneaded longer than those made with all-purpose but they tend to rise higher and have a crispier crust.

It's what I use in this delicious buttermilk bread recipe.

• Use for all kinds of yeast breads.
• 12 to 15% protein

Cake

Cake flour is white flour that's made from a soft spring wheat - which means it will have less gluten that the hard winter wheat type.

It's also got a fine texture which keeps the baked goods made from it light and fluffy - angel food cake, for example.

It has a high starch content and low protein which helps make the finished baked goods delicate and light.

Cake flour is bleached, which means it goes through a chemical process which actually chlorinates the flour. This process helps to improve the texture of the finished product. It cannot be used for yeast breads.

• Use for: cakes, biscuits, muffins, and scones.
• 6 to 8% protein

Expert Tip: If you don't have cake flour you can use white all-purpose flour and replace two tablespoons of flour with two tablespoons of cornstarch per cup of flour.

Eikorn

Eikorn flour is made from (what we think) is the most ancient wheat. It's chromosome make up is less complex than modern wheat and it contains less gluten.

It is NOT gluten free.

It has a higher percentage of protein than modern wheat and also has also higher levels of fat, phosphorus, potassium, pyridoxine, and beta-carotene.

Many people have said that this variety is healthier than regular wheat and safer if you are gluten intolerant.

Keep in mind that different people will have different reactions and if you are gluten intolerant this is not a good choice, in my opinion.

• Use for anything you'd use all-purpose flour in. You may need less liquid.
• 13% protein

Graham

Graham flour is a coarse grind used in graham crackers and some muffins and breads. It is sweet and nutty in flavor.

This flour is made by grinding the bran, germ, and endosperm (interior) of the wheat berry separately and then combining them again.

• Use for muffins, crackers, breads
• 12.1% protein on average

Expert Tip: Use a mixture of 2:1 white flour and wheat bran plus two teaspoons of wheat germ per cup to substitute for graham flour in a recipe. 

Pastry flour

Pastry flour is an unbleached type that's made from soft wheat so it has lower protein levels than all-purpose flour but more protein than cake flour.

• Use for pie and tart crusts as well as some cookies that you'll want to be crumbly.
• 8% protein

Expert Tip: You can substitute 1-⅓ cups all purpose flour plus ⅔ cup cake flour for pastry flour. Mix well and store in a cool, dark place.

Self-rising

Self rising flour is an all purpose type that has salt and leavening already added to it. Many people, especially in the south, use self rising flour for biscuits and quick breads.

You can't use it for yeast bread. Never add salt or leavenings to recipes where self-rising flour is called for.

• Use for quick breads, muffins, pancakes, biscuits.
• 10-13% protein - the same as all-purpose

Expert Tip: Use 1 cup all purpose flour, 1-½ teaspoons baking powder, and ½ teaspoon salt as a substitute for self rising. Store in a cool, dry place.

Semolina

Semolina flour is made from Durham wheat. This is a very high protein wheat that allows the dough to be very elastic.

It's used to make pasta almost exclusively, although there is a semolina cake and some other baked goods as well.

• Use for pasta and some baked goods like pizza.
• 12.5% protein

Expert Tip: You can substitute bread flour for semolina or use ¾ cup plus 2 tablespoons of all-purpose plus 2 tablespoons vital wheat gluten for every cup of semolina flour.

White (all-purpose)

White flour is wheat flour that has the bran and the germ removed. It may be bleached or unbleached.

Bleached flour goes through a chemical process to make it lighter. If it's organic it cannot be bleached.

This flour has to be enriched with vitamins and nutrients because the natural nutrients are removed with the bran and germ.

White flour is called all purpose-flour because it can be used with satisfactory results in almost any baked product. Since unbleached flour has a little more protein that bleached flour it is less desirable for cakes and delicate baked goods.

• Use for anything, including thickening sauces. Cookies, cakes, breads, biscuits, scones, pancakes, quick breads...
• 10% protein

Whole wheat

Whole wheat flour contains the whole grain of wheat; the bran, the germ, and the starch. It is high in fiber and vitamins and doesn't have to be enriched.

It is good for breads and some baked goods. It does give a coarser, denser finished product.

If you are baking bread with whole wheat flour you'll need to knead it somewhat longer than with all-purpose.

Use for anything you'd use all-purpose flour for. Be prepared for the texture to be different than when using white flours.

• Use for breads, cookies, cakes, biscuits, scones, pancakes etc.
• 13-14% protein

Whole Wheat Pastry Flour

Whole wheat pastry flour is milled from the soft spring wheat and has a lower protein count that normal whole wheat. It is used for whole wheat pie crusts and can be used as a whole grain cake flour.

• Use for pie and tart crusts as well as some cookies that you'll want to be crumbly.
• 10% protein

Vital wheat gluten flour

Wheat gluten is the part of the wheat that carries the protein and gives the dough elasticity. This can be added to lower protein flours to give the finished bread extra protein and a better texture, when other flours are used.

• Use for adding to yeast bread mixtures to improve texture.
• 70% protein

Non-wheat flours

Some flours are made from crops other than wheat. They can be used by people on a gluten free diet as well as by bakers wanting to add a variety of textures and flavors to their baked goods.

Many of these products need to be mixed with at least a little wheat (if you're not on a gluten free diet) so that they include gluten and have a better texture.

Since there is no gluten in these products they will not rise properly on their own and will have a heavier, denser texture than products made with wheat flours.

I've noted where some of these flours work best. If there's no "used for" note then you can use it as you wish.

This is NOT an exhaustive list - there are many different types of flours that are not made from wheat and "new ones" being created every day. Some companies specialize in gluten-free flour blends that help make gluten-free baked goods lighter.

Almond (GF)

Almond flour is a gluten-free flour that's made out of blanched almonds that have been ground. It's often used as a low carb substitute for wheat flour in baking.

It (no surprise here) gives baked goods a delicate almond flavor.

Amaranth (GF)

Amaranth is another "ancient grain" that was used by the Incas and other cultures. It has an earthy, nutty flavor but takes on the flavors of other ingredients.

You can use it to replace 25% of wheat flour in recipes but it can't be used alone and should be combined with other flours when baking.

Use for: tortillas, pie crust, breads

Buckwheat

Buckwheat is a low gluten grain that has a nutty flavor. It can be used in many baked goods and is most often used in buckwheat pancakes. This whole grain flour is high in fiber, amino acids, and protein.

It is not wheat at all, but a type of fruit related to wild rhubarb.

Since it does contain a little gluten you shouldn't use it if you are gluten intolerant.

Use for: noodles, pancakes, and waffles

Coconut (GF)

Coconut flour is high in fiber, gluten free, and low carb.

It's made from ground coconut and adds a sweet coconut flavor to baked goods.

You can substitute this for up to 25% of the wheat flour called for in your recipe if you are not using it for low-carb. It's very dry and soaks up a lot of moisture so it's best to use it along with another gluten free product like almond flour.

Commercial gluten free blends (GF)

Commercial gluten free flour blends are different mixtures of gluten free flours - there's not necessarily a standard mix. you'll want to try several to see what works best for you.

These are used as a substitute for any product made with all-purpose flour.

Corn flour/corn meal (GF)

Corn flour is what most of us call cornmeal. It's gluten free and generally used for quick breads and pancakes.

It can be used with yeast as a leavener as long as a larger percentage of wheat flour is added.

Corn flour adds a sweet, nutty flavor to any bread or baked good.

Potato (GF)

Potato flour is made from potatoes which have been cooked and dried. It gives a distinct potato taste to the baked goods it is used in.

It has no gluten and can be used to replace up to 25% of wheat in recipes.

Oat (GF)

Oat flour is made from oats. It can be used in breads, cookies, and dense cakes.

You can replace up to 25% of the wheat flour with oat flour but be sure to add about an extra ⅛ teaspoon of your leavener.

Although this is technically gluten free you need to be careful that there isn't cross contamination. Many mills grind wheat as well as oats and the possibility of cross contamination is very real.

Read the label!

Rice (GF)

Rice flour is a fine flour made from milling rice. It is gluten free and can be used in many baked products. Because of the lack of gluten your end results will have a different texture if you use it in the place of wheat flour.

Rye

Rye Flour has a low amount of gluten and without the addition of something with gluten the texture will be dense.

• Dark rye is the ground grain without the bran and germ removed.
• Light rye has both the germ and the bran removed.

Sorghum (GF)

Sorghum flour is made from an ancient cereal grain. It's light in color and texture with a mild, sweet flavor. It’s often mixed with other gluten-free flours or used in recipes requiring small amounts of flour.

It's high in fiber, protein, and iron.

Soy (GF)

Soy flour has high protien. It is the results of soy beans being ground up. It should be stored in the refrigerator.

Soy beans are naturally gluten free but cross contamination with wheat flour is possible.

Spelt

Spelt flour is a popular non-wheat flour. It is similar in taste to whole wheat and contains a small amount of gluten.

You can substitute it for whole wheat flour in many items.

It has a higher protein content than wheat and a more intense flavor. Since the proteins are easier to digest many people who are allergic to wheat flour can eat spelt.

Tapioa (GF)

Tapioca flour is made from the cassava root. It is can be used in baked goods for people on gluten free diets.

Teff (GF)

This flour is full of nutrition. It is higher in protein than wheat and has calcium and iron.

Teff does not contain gluten. It can be used in tandem with wheat flour for yeast breads but is too soft to be used on its own.

It is excellent in muffins and quick breads.

About proteins

As you've see, different types of flour have different percentages of protein but you may not know why this is important.

When you mix the flour and a liquid together it activates wheat proteins that give structure and elasticity to your baked goods. The higher the percentage of protein the more gluten can be formed.

You can control gluten formation by how you mix your batter. For example kneading for 10 minutes will create a very elastic dough which is good for bread.

When you make a cake the instructions may tell you to mix or fold quickly and not to over beat. This is because you want the cake to be light and tender so you don't want to develop the gluten.

Create your own unique blends

Using a variety of different flours in your baked goods not only adds flavor; it adds nutrition. You can create your own flour blends for specific purposes and increase the nutrition in the items you bake.

Frequently asked questions

Here are the questions I am most frequently asked about this recipe.

Grinding flour at home

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If you are interested in really fresh flour for baking you might like to try grinding your own flour at home. There is nothing like the flavor of flour that is really fresh!

It's really easy. You'll need a flour mill and wheat berries, or other grains to be turned to flour. Most mills allow you to use gluten free things like dried beans or corn to make flour with as well.

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Related posts

Now that you know about different types of flour you can put that knowledge to use!

• Devils Food Spice Cake uses cake flour to keep it light and tender.
• Best Homemade Bread Recipes is a collection of the most popular bread recipes here on Restless Chipotle.
• Whole Wheat Bread Recipe is a honey cracked wheat bread that has an amazing texture and chewiness.
• Recipe for Wheat Bread is real, old fashioned wheat bread like your grandma made.
• No Knead Sandwich Bread is a simple, quick batter bread that you'll love.
• Country Style Whole Wheat Dinner Rolls are perfect for holidays and dinners- they freeze well, too.

First published May 31, 2019. Last updated February 22, 2021 to include more information and have better readability.