Flour
Everything You Need to Know About Flour: Types, Flavours, Uses, and Storage Tips
What is Flour?
Flour is a finely ground powder made by milling grains, nuts, seeds, or roots. It forms the foundation of countless baked goods and savoury dishes, providing structure, texture, and flavour.
While wheat flour is the most common, there are many types of flour with unique properties and culinary roles. The type you use can drastically affect the outcome of a recipe, from a chewy loaf of sourdough to a delicate sponge cake or crisp tempura batter.
Understanding the differences between flours helps you choose the right one for the job, whether you're baking bread, thickening sauces, or making gluten-free treats.
What's the Difference Between Flours?
Not all flour is created equal. The type of grain, how finely it’s milled, and how much protein (gluten) it contains all affect texture, flavour, and structure.
Protein content: Higher-protein flours form more gluten and give structure to bread; lower-protein flours stay soft and delicate for cakes and pastries.
Milling process: Wholegrain flours retain bran and germ for more flavour and nutrition but have shorter shelf lives.
Bleached vs unbleached: Bleached flours are chemically treated for whiteness and softness; unbleached flours age naturally, with a slightly off-white colour and denser texture.
In short: the flour you choose defines how your baked goods look, feel, and taste.
Main Types of Flour
TYPE
PROTEIN CONTENT
BEST FOR
All-Purpose Flour
10–12%
General cooking, cookies, muffins
Bread Flour
12–14%
Yeast breads, pizza dough
Cake Flour
7–9%
Cakes, sponges, tender pastries
Pastry Flour
8–10%
Pies, tarts, biscuits
Wholemeal / Whole Wheat Flour
11–14%
Rustic breads, muffins, pancakes
Self-Raising Flour
8–9% + leavening
Quick breads, scones, pancakes
Gluten-Free Flour Blends
Varies
Cakes, muffins, gluten-free baking
Specialty Flours (Rye, Spelt, Buckwheat, etc.)
Varies
Flavour and texture variation
What are the Main Types of Flour
All-Purpose Flour
A versatile staple made from a blend of hard and soft wheat, designed to work in almost any recipe. With moderate protein levels, it offers balance. Enough strength for structure, but soft enough for tenderness.
Best for: Cookies, muffins, quick breads, pancakes
Protein Content: ~10–12%
Tip: It’s your kitchen workhorse, but for best results in bread or delicate cakes, use a more specific flour.
Bread Flour
Made from hard wheat with a higher protein content, bread flour forms strong gluten networks that trap gas from yeast, creating chewy, structured loaves.
Best for: Yeast breads, pizza dough, bagels
Texture: Elastic, chewy, with a golden crust
Protein Content: ~12-14%
Tip: Hydrate it well, it absorbs more liquid than all-purpose flour.
Cake Flour
Milled from soft wheat and often bleached, cake flour has a fine texture and low protein, giving baked goods a soft, tender crumb.
Best for: Sponge cakes, cupcakes, delicate pastries
Protein Content: ~7–9%
Texture: Light, soft, finely grained
Tip: If you don’t have cake flour, you can make your own substitute. For every cup of all-purpose flour, remove 2 tablespoons and replace with cornstarch.
Pastry Flour
A midpoint between all-purpose and cake flour. It produces tender doughs with enough structure to hold shape without becoming tough.
Best for: Pies, tarts, biscuits, shortcrusts
Protein Content: ~8–10%
Texture: Buttery and crumbly, not cakey
Tip: Keep it cold for flaky results, especially in pastry.
Wholemeal / Whole Wheat Flour
Made by grinding the entire wheat kernel, this flour retains the bran and germ, giving it a nutty flavour and added fibre. It’s more nutritious but denser, so it’s often mixed with all-purpose flour for lighter texture.
Best for: Hearty breads, muffins, pancakes
Protein Content: ~11–14%
Flavour: Earthy, nutty, slightly sweet
Tip: Store in the fridge or freezer, the natural oils can go rancid.
Self-Raising Flour
A blend of all-purpose flour, baking powder, and a touch of salt. It’s designed for convenience in recipes that require leavening without yeast.
Best for: Scones, pancakes, quick breads
Protein Content: ~8–9% + leavening
Tip: Skip extra baking powder when substituting this in recipes, it’s already included.
Gluten-Free Flour Blends
These are made from combinations of rice flour, tapioca starch, potato starch, sorghum, or almond meal, designed to mimic wheat flour’s texture without gluten. Results vary by brand and recipe.
Best for: Gluten-free cakes, cookies, batters
Protein Content: Varies
Tip: Always check the blend’s intended use, some are formulated for bread, others for cakes.
Specialty Flours
Rye Flour: Distinctly earthy and dense, used for rye bread and crackers.
Spelt Flour: An ancient grain with mild sweetness; often used as a softer wholegrain substitute.
Buckwheat Flour: Gluten-free, nutty, and aromatic; great for pancakes or noodles.
Almond Flour: Ground almonds, rich and moist, used in gluten-free or low-carb baking.
Does the Type of Flour Really Matter?
Absolutely. Flour is the foundation of structure in baking, and its protein content dictates how your dough or batter behaves.
Bread: Needs elasticity - use high-protein flour.
Cakes: Need tenderness - use low-protein flour.
Pastries: Need balance - use pastry or all-purpose flour.
For most home cooks, keeping all-purpose, bread, and self-raising flour on hand covers nearly everything. But once you start experimenting, specialty flours can dramatically change the flavour and feel of your baking.
Bleached vs Unbleached Flour
Bleached flour is treated with chemicals (like benzoyl peroxide) to speed up aging, producing softer doughs and whiter colour. Unbleached flour is naturally aged, with a denser texture and off-white hue.
In short:
Bleached = softer texture, whiter colour
Unbleached = more natural flavour, slightly denser results
For most baking, either works, but unbleached flour tends to produce better flavour and structure in artisan baking.
Quick Reference: Flour Substitutions
Plain (all-purpose) flour: Swap with wholemeal flour for a heartier texture or with a gluten-free baking blend for a gluten-free version.
Self-raising flour: Use plain flour and add 2 teaspoons baking powder per cup.
Wholemeal flour: Swap for the same amount of plain flour if you want a lighter texture, or use about ¾ cup spelt flour for a slightly nutty flavour.
Bread flour: Substitute with plain flour. (Bread flour just has more gluten, which gives dough elasticity, but plain flour works in most cases.)
Cake flour: For every cup, use plain flour minus 2 tablespoons, then add 2 tablespoons cornflour for tenderness.
To make a recipe gluten-free:
Use a gluten-free baking blend in place of plain flour, cup-for-cup. If your blend doesn’t already include xanthan gum, add ½ teaspoon per cup to help hold the structure together.
How to Store Flour
Flour is shelf-stable but can spoil over time, especially wholegrain varieties that contain natural oils.
Tips:
Store in an airtight container in a cool, dark place.
For wholemeal or nut-based flours, keep in the fridge or freezer.
Avoid humidity and strong odours, flour easily absorbs both.
Use within 6–12 months for the best results.
If your flour smells musty or oily, it’s gone off. Time to replace it.
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