Category: Varieties of Flour

All the types of flour I have found so far.

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Flour on Fire

Anything can be dangerous if there is enough of it and flour is no exception.

Something not everyone knows is that flour is a highly flammable powder due to its high starch content, which is easily ignitable.

Dust clouds from handling flour can ignite from even a small spark or flame, leading to a fire that can spread quickly.

This video gives a quick visual of the danger. This applies to almost all cooking powders, including sugar and spice.

A quick demonstration on the power of flour

It’s important to handle flour carefully and to keep it away from heat sources, sparks, and open flames.

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Gluten-Free Flour Types

Warning: any advice given on this website should take a backseat to directions from your doctor. Ingredient labels should be read and verified for accurate information since gluten exposure can vary by brand and place of manufacture.

  1. Rice flour: Made from finely ground rice, this flour is light in color and neutral in flavor, and has a slightly grainy texture. It is finely ground flour that is good for making cakes, cookies, and pie crusts, as well as for thickening sauces and soups.
  2. Almond flour: Made from ground almonds, this flour is high in protein and healthy fats, and has a slightly nutty flavor. It’s best suited for making cakes, cookies, and pastries, as well as for coating chicken or fish.
  3. Corn flour: Made from finely ground cornmeal, this flour is yellow in color and has a slightly sweet, corn-like flavor. It is good for making cornbread, cakes, and biscuits. Corn flour can also be used as a thickener for sauces and gravies. It’s important to note that different types of corn flour have different textures, with finer textures being better for baking and coarser textures being better for making cornbread or for coating foods for frying. When using corn flour in a recipe, make sure to check if it’s fine or coarse, and adjust the amount accordingly.
  4. Buckwheat flour: Made from the seeds of the buckwheat plant (it is not a wheat, despite the name), this flour has a nutty, slightly earthy flavor and is high in fiber. It is good for making pancakes, waffles, and bread. (My grandma born in 1919 used to love buckwheat pancakes!)
  5. Sorghum flour: Made from sorghum grains (a type of grass) and is high in fiber and protein. This flour is light in color and flavor, and has a slightly sweet, nutty flavor and is good for making cakes, cookies, and bread. It’s often used in combination with other gluten-free flours to add moisture and texture.
  6. Chickpea flour: Made from ground chickpeas, this flour is high in protein and has a slightly nutty flavor. Also known as garbanzo bean flour. It’s good for making savory dishes such as socca, a type of flatbread, as well as fritters and veggie burgers.
  7. Teff flour: Made from teff grains, a small, whole grain that is native to Ethiopia. This flour is dark in color and has a slightly sweet, nutty flavor and is high in fiber, protein, and iron. Teff flour is good for making injera, a type of sourdough flatbread, as well as cakes, cookies, and quick breads.
  8. Tapioca flour: Made from cassava root, this flour is white and has a slightly sweet flavor. It is also known as tapioca starch. It is a starchy, translucent flour that is good for binding ingredients together and creating a chewy texture. It’s often used for bread, rolls, and pizza crusts.
  9. Coconut flour: Made from dried coconut meat, this flour is high in fiber, protein, and healthy fats, and has a slightly sweet, nutty, coconut flavor. It is good for making cakes, cookies, and bread. However, it’s more absorbent than other gluten-free flours, so you may need to use more liquid in your recipes.
  10. Potato starch: A fine, white powder that has a neutral flavor and is good for adding moisture to baked goods. It’s often used in combination with other gluten-free flours to make cakes, cookies, and pastries.

Other Ingredients Useful if Gluten-Free

The following are some common and not as common ingredients you may need if using totally gluten free flour.

  • Xanthan Gum: Made by fermenting a type of sugar with a specific bacteria. It makes a thick, gooey substance that can be dried and ground into a fine powder. It can create a creamy or smooth mouthfeel in sauces and dressings. In gluten-free baking, xanthan gum helps to replace the structure and elasticity that gluten provides. (technical: A polysaccharide, a type of carbohydrate, that is produced by fermenting glucose, sucrose, or lactose with the bacterium Xanthomonas campestris.) NOTE: It’s important to use xanthan gum in the correct amount, as too much can result in a rubbery texture.
  • Guar Gum: A powder made from the seeds of the guar bean. It is a natural thickener and stabilizer that is commonly used in processed foods, such as ice cream, yogurt, and sauces, as well as in gluten-free baking. Guar gum helps to improve the texture and structure of gluten-free baked goods.
  • Yeast: Active dry yeast is a type of yeast that is commonly used for making bread, pizza dough, and other baked goods. It is a dried form of yeast that is available in small packets or jars. When active dry yeast is dissolved in warm water, it becomes active, producing carbon dioxide gas and alcohol, which help to leaven the dough and give it a characteristic yeasty flavor. This type must be rehydrated in warm water before using.
  • Yeast: Rapid-rise (Instant) yeast is designed to rise quickly, reducing the time required for dough to rise. Instant yeast can be added directly to dry ingredients, making it a convenient choice for home bakers. Instant yeast is more potent than active dry yeast, so you’ll need to use less of it. As a general rule, you can use 2 1/4 teaspoons of instant yeast to replace 1 package (2 1/4 teaspoons) of active dry yeast.
  • Baking Soda: also known as sodium bicarbonate, is a basic (alkaline) chemical that reacts with acidic ingredients in a batter or dough to produce carbon dioxide gas. This gas helps to lighten and expand the batter or dough, causing it to rise. Baking soda is often used in recipes for cakes, cookies, and quick breads, as well as in some savory dishes to help neutralize acidic ingredients. Be sure to use the correct amount as too much can result in a bitter taste. This ingredient does not have a good substitution if you are out of it.
  • Baking Powder: a dry powder that consists of a combination of baking soda, a moisture-absorbing agent, and an acid. When mixed with liquid, the acid and baking soda react to produce carbon dioxide gas, which helps to lighten and expand the batter or dough. Baking powder is often used in recipes for cakes, biscuits, and quick breads. Be sure to use the correct amount as too much can result in a bitter taste. If you are out, click here to see a substitution option.
  • Buttermilk: A cultured dairy product that is made from the liquid that remains after butter has been churned from cream. It has a tangy, sour flavor and is often used in baking to add flavor and tenderness to baked goods. Common substitutes for buttermilk include sour cream, plain yogurt, or a mixture of milk and lemon juice or white vinegar. If you are out, click here to see a substitution option.
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Hard vs Soft Wheat

Hard wheat and soft wheat are two different varieties of wheat that are grown and processed differently, resulting in different flour types. The main difference between the two is the protein content and gluten-forming potential of the flour.

Hard wheat is higher in protein and gluten-forming potential, making it ideal for making yeast-based baked goods that require a lot of structure, such as bread, pizza dough, and bagels. Hard wheat flour is often labeled as “bread flour” in the USA. Bread flour has a protein content range of 14-16%, and semolina sits at the 12-14% range.

Soft wheat, on the other hand, is lower in protein and gluten-forming potential, making it ideal for making tender baked goods, such as cakes, pastries, and biscuits. Soft wheat flour is often labeled as “cake flour” or “pastry flour” in the USA. Cake flour has a protein content range of 7-9%, while pastry has a 9-10% range.

All-purpose (AP) flour is blend of hard wheat and soft wheat. Different brands have different blends, but the basic protein content is in the 10-12% range.

Self-rising flour tends to be in the 9-10% range depending on the brand. While AP + salt+ baking powder can be used as a substitute (see this article) for most needs, using pastry flour + salt + baking powder would be closer to store bought self-rising flour.

It’s important to note that the exact protein content and gluten-forming potential of a flour can vary depending on the brand, so it’s always a good idea to check the label or consult with the manufacturer to determine the best flour for your recipe.

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Types of Flour (Italy)

The American and Italian flour types have some differences in their characteristics and uses.

In Italy, there are several types of wheat flour that are used for different purposes. The most popular brands, such as Caputo, produce flours specifically designed for making traditional Italian dishes such as pizza and pasta.

For example, Caputo offers a “00” flour, which is a highly refined, soft wheat flour that is ideal for making pizza dough because it produces a light and airy crust. This type of flour is not commonly available in the USA, at least not in the usual grocery stores. It is fairly easily found from online retailers.

On the other hand, American flours are generally labeled based on their protein content, with all-purpose flour being the most commonly used type. All-purpose flour in the USA is usually a blend of hard and soft wheat, while Italian “00” flour is made from a higher quality type of soft wheat.

The types of Italian flour (farina) include:

  1. 00 Flour: This is the finest and most refined type of farina, with a very fine texture and high gluten content. It is often used for making pasta, pizza dough, and baked goods that require a delicate texture, such as cakes and pastries.
  2. 0 Flour: This type of farina is slightly coarser than 00 flour and has a slightly lower gluten content. It is often used for making lighter baked goods, such as cakes and pastries, and for dusting surfaces for rolling out dough.
  3. Manitoba Flour: This type of farina is made from a specific type of wheat that is grown in the northern regions of Italy. It has a high gluten content and is often used for making breads and other baked goods that require a strong structure.
  4. Farro Flour: This type of farina is made from the ancient grain farro, which is a type of wheat that is higher in fiber and nutrients than other types of wheat. Farro flour is often used for making wholesome baked goods, such as breads and crackers.

If you are trying to replicate an authentic Italian dish, you may find that the differences in flour are the little thing that gets it from close to perfect.

I’ve used the Antimo Caputo brand and really like it. I get nothing from them to say that. I’ve been happy with my pizza crusts and pasta, and sourdough breads that I’ve made with their farina.

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Bleached vs Unbleached

Short answer: for most things a beginner will be making and baking, you will not notice much of a difference in taste or texture. Your chocolate chip cookies will be fantastic with either one. As you get into more delicate and finicky recipes, if it makes a difference it should tell you in the recipe which one is better.

Unbleached flour is flour that has not been treated with any chemical agents to alter its color or texture. It is made from wheat that has been milled and sifted, but it has not undergone any additional processing. Unbleached flour has a slightly yellowish color and a slightly denser texture compared to bleached flour.

Unbleached flour is generally preferred in recipes that require a more natural flavor and color, as well as in recipes that rely on the structure and texture of the flour. Here are some types of recipes that are better with unbleached flour:

  1. Yeast breads: Unbleached flour has a slightly denser texture and more natural flavor than bleached flour, making it ideal for yeast breads that require a strong gluten structure.
  2. Whole grain baked goods: Unbleached flour has a slightly yellowish color, which can enhance the appearance of whole grain baked goods. It also retains more of the natural flavor and nutrients of the wheat kernel compared to bleached flour.
  3. Pastry and pie crusts: Unbleached flour has a slightly denser texture than bleached flour, making it ideal for delicate pastry and pie crust recipes where the texture is important.
  4. Brownies and other chocolate desserts: Unbleached flour can enhance the flavor of chocolate desserts, while the slightly yellowish color can complement the appearance of the finished product.

Bleached flour, on the other hand, has been treated with chemical agents such as benzoyl peroxide, chlorine dioxide, or maturing agents to lighten its color and improve its texture. The bleaching process can also improve the gluten development, making the flour more suitable for certain baked goods, such as cakes and pastries. Bleached flour has a whiter color and a lighter texture compared to unbleached flour.

Bleached flour is generally preferred in recipes where a fine texture and light color are desired. Here are some types of recipes that are better with bleached flour:

  1. Cakes, pastries, and biscuits: Because bleached flour has a lighter texture and whiter color than unbleached flour, it is ideal for delicate baked goods such as cakes, pastries, and biscuits where the texture is important. The bleaching process can also improve the gluten development, resulting in a finer texture and lighter crumb.
  2. Baked goods with strong flavors: Bleached flour has a neutral flavor compared to unbleached flour, making it a good choice for baked goods with strong flavors such as chocolate, fruit, or spices. The flour will not compete with other flavors.
  3. Pizzas: Bleached flour can be used to make pizza dough, as the bleaching process can improve the gluten development and produce a lighter, airier crust.

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Basic Varieties of Flour (USA)

The different types of flour commonly available in the USA are:

  1. All-Purpose Flour: It is a blend of hard and soft wheat and is suitable for a variety of baked goods. It is often abbreviated as AP flour.
  2. Bread Flour: It is made from hard wheat and has a higher protein content, making it ideal for yeast bread.
  3. Cake Flour: It is made from soft wheat and has a lower protein content, making it ideal for cakes and other tender baked goods.
  4. Self-Rising Flour: It is a type of all-purpose flour that has baking powder and salt added to it, making it convenient for quick bread and muffin recipes.
  5. Whole Wheat Flour: It is made from the entire wheat kernel, including the bran and germ, and is higher in fiber and nutrients compared to all-purpose flour.
  6. Semolina Flour: It is a type of wheat flour made from durum wheat and is commonly used for making pasta.
  7. Pastry Flour: It is a type of flour with a protein content between that of cake flour and all-purpose flour, making it ideal for delicate pastries.
  8. Gluten-Free Flour: It is made from a combination of non-wheat flours and is suitable for people with celiac disease or gluten intolerance. For expanded list, click here.