The different types of flour commonly available in the USA are:
- 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.
- Bread Flour: It is made from hard wheat and has a higher protein content, making it ideal for yeast bread.
- Cake Flour: It is made from soft wheat and has a lower protein content, making it ideal for cakes and other tender baked goods.
- 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.
- 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.
- Semolina Flour: It is a type of wheat flour made from durum wheat and is commonly used for making pasta.
- 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.
- 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.