Last Updated on July 3, 2021 by Harold Harrell
Anyone who is attempting to make something delicious on their recipe that calls for flour is more than just grabbing a bag of King Arthur and toss it in your best bread machine. One has to know about different types of flour so you can actually improvise and make the recipe a lot better or suitable for your consumer’s needs. So below we’d like you to get acquainted to the complete list of types of flour there is…
This flour has been milled with hard wheat and is primarily used to make bread for both commercial bakers and home bakers. Both, bread flour and all-purpose flour are similar in taste but bread flour has more gluten and protein content. This ensures an elastic dough and a lighter loaf. This flour is perfect for making yeast bread.
This flour is a multipurpose flour and the most widely used of all the flours on the market. Perfect for cakes, cookies, pastries and muffins. This flour is a blend of hard and soft wheat. With less gluten and protein than bread flour. All-Purpose flour has iron, along with thiamin, niacin, riboflavin and folic acid. Which has been added equal to what is present in Whole Wheat flour. Most of the white flours sold in the US have been enriched.
Whole Wheat Flour
This flour uses the complete wheat kernel when milled. By using the whole kernel you will get a reduction in gluten development, causing a denser, heavier loaf of bread. Many bakers will add additional gluten to create a lighter loaf of bread. You can also use 1/2 whole wheat and 1/2 bread flour, in order to get a lighter loaf of bread.
This flour has a very fine texture to it and is milled from exclusively soft wheat. This gives the flour a low protein content. Perfect for cakes, cookies, crackers, quick bread, pie crusts and other pasties. With a high percentage of starch and less protein than both all-purpose flour and bread flour. This will help to give cakes a tender and lighter texture.
This flour is between an all-purpose flour and a cake flour. Also made with soft wheat and perfect for pastries. But, can also be used to make cakes, cookies, muffins, pie crusts and quick breads. This flour has a higher protein than Cake flour and a lower protein content than all-purpose flour.
Is a very old wheat, with a slightly nutty flavor. The main problem with Spelt is the tough outer hull that does not come off when threshed. This means it needs to go through a special machine and thus causes the higher price. Spelt flour is rich in nutrients and easier to digest. Making it a good choice for those who are slightly gluten intolerant.
It is made from dried corn kernels and is almost completely void of gluten. Adding to other flours can create a wonderful flavored bread.
Is ground from a seed plant rather than a grass and is native to Russia. This flour is gluten-free and is very popular in Asia. This flour will add an earthy flavor to any bread.
This flour is low in gluten, but, high in protein, vitamins and minerals. You would use this flour with other flours to make breads. Millet flour has a sweet flavor to it.
This flour is a form of ancient wheat called durum. Kamut has about 40% more protein than wheat flour and about 70% of people with allergies to wheat can tolerate Kamut flour.
White Rice Flour
is obtained from shelled rice and is almost 100% starch. This means it contains almost no gluten. Rice flour is usually added to cake recipes or biscuit recipes to help absorb the liquids. It can also be used in conjunction with other flours to make a gluten free bread.
Brown Rice Flour
Is milled from a whole rice grain and is gluten-free. When added to other flours you can make a gluten-free bread.
Is a coarsely ground durum wheat, which is one of the hardest varieties of wheat. The Durum wheat also has the highest levels of protein content of all the wheats. This makes it perfect for making pastas. When added to all-purpose flour or bread flour it can make one of the most delicious breads. You can also get a ” fine semolina” which is ground twice to produce a fine texture, which is great for bread making also.
Is ground from pearl barley and is gluten-free. Pearl barley is used in many soups, but when grounded and added to other flours. It can add a sweetness, earthy flavor to any loaf.
Potato flour s a gluten free flour made from cooked dried, ground potatoes. This flour can be combined with other flours to make a gluten-free bread.
Contains a high protein content, along with eight essential amino acids. Adding some of this flour can add a lot of nutrients to a loaf of bread.
Is ground from groats, after the oats have been cleaned and hulled. This flour is gluten-free and is usually added to other flours sure as white and whole-wheat. Oat flour can add a rich flavor and texture to a loaf of bread.
Sprouted Wheat Flour
This flour is milled from grains that have been sprouted first. This means the grains have become a plant. An increase of vitamin C, K, E and other nutrients are produced and aid in digestion.
Sprouted Spelt Flour
This flour is produced in the same way as the Sprouted wheat flour. With the exception of using spelt wheat, which are a very old wheat, with a slightly nutty flavor. This flour is also full of nutrients and is easier digested.
Is obtained from the soya bean and is very rich in protein. With no gluten, it must be used with other flours, such as white and whole wheat.
is an ancient grain and native to Ethiopia. This flour is high in protein and fiber. Teff flour also contains some gluten but, many people seam to be able to tolerate it.
Can be added to other flours (white and whole-wheat) to add a rich flavor. Used in some flatbread recipes also.
Is one of the top flours for bread making after white and whole-wheat flour. Rye flour inhibits gluten development. When 100% rye flour is used to make bread the loaves turn out to be heavy and dense after baking. Rye is usually added to other flours, such as white and whole wheat to create a wonderful loaf of bread. Light rye flour does not contain the outer coating of the seed, the bran or germ, giving the flour a lighter color over the dark rye flour.