Flour: The Unsung Hero Behind Perfect Baked Goods

Baking produces foods that satisfy not only our taste buds but also our emotions. Whether it’s a warm, crispy slice of bread slathered with butter or a soft vanilla cake layered with creamy chocolate ganache, when baked fresh with the right ingredients, the memory lingers.

One of the key ingredients that determines the success of any baked good is flour. Choosing the right type of flour is just as important as choosing any other ingredient in your recipe.

Sayidaty Kitchen introduces you to the most important types of flour and the best recipes for each.

Why Are There Different Types of Flour for Baking?

Different types of wheat contain varying levels of protein. When milled, they produce flour ideal for different baking purposes:

• Soft wheat = lower protein = best for cakes and pastries

• Hard wheat = higher protein = ideal for leavened bread

The more protein in flour, the more gluten it can develop, which gives elasticity and allows air bubbles to form—perfect for chewy bread. Less protein = less gluten = tender and soft crumb—perfect for pastries.

What Flour Do Professional Bakers Use?

Professionals use a mix of hard and soft wheat flours depending on the recipe. Protein content affects texture, flakiness, and structure. To ensure consistency, they often use the same type of flour per recipe.

12 Common Types of Flour and Their Uses

1. All-Purpose Flour

A pantry staple with medium protein content (10–13%). It's a blend of hard and soft wheat, suitable for most baked goods.

Ideal for:

• Cakes and muffins

• Pancakes and pastries

• Breading meat, fish, vegetables

• Thickening sauces and gravies

2. Self-Rising Flour

This is all-purpose flour with added baking powder and salt. It has a lower protein content (8–9%) and creates a good rise in quick breads.

Great for:

• Biscuits

• Scones

• Pancakes

• Quick breads

DIY Tip: Mix 1 cup all-purpose flour + 1½ tsp baking powder + ½ tsp salt.

3. Bread Flour (aka Baker’s Flour)

Made from hard wheat with high protein (12–15%), rich in gluten, perfect for chewy, structured breads.

Best for:

• Baguettes

• Dinner rolls

• Bagels

4. Cake Flour

Low-protein flour (6–8%) made from soft wheat, milled ultra-fine. It absorbs more liquid and fat, yielding soft, tender cakes.

Use for:

• Angel food cake

• Cupcakes

• Sponge cakes

• Pound cake

• Brownies, pancakes, waffles

DIY Tip: 1 cup all-purpose flour – 2 tbsp + 2 tbsp cornstarch (sifted twice)

5. Pastry Flour

Protein content: 7–9%. Made from soft wheat, but with slightly more gluten than cake flour—ideal for flaky and tender textures.

Perfect for:

• Danish

• Croissants

• Baklava

• Sweet and savory pies

• Cinnamon rolls

DIY Tip: Mix 2 parts all-purpose + 1 part cake flour.

6. Type 00 Flour (Italian)

Finely milled, soft-textured flour with medium protein (11–12%). Used for tender yet elastic dough.

Used in:

• Pasta (tagliatelle, lasagna)

• Gnocchi

• Pizza dough

• Focaccia

• Crackers

• Pierogi

7. High-Gluten Flour (aka Strong Flour)

Protein: 13–14%, coarse texture, used to strengthen dough. Often blended into recipes needing structure.

Used for:

• Bagels

• Pretzels

• Handmade pastries

• Orzo pasta

• Doughnuts

8. Whole Wheat Flour

Made from the entire wheat kernel (bran, germ, endosperm), rich in fiber and nutrients (13–14% protein). Denser than white flour.

Use for:

• Bread

• Pizza dough

• Crackers

• Pies and tarts

Tip: Combine with other flours to lighten it. Store in the freezer to extend shelf life.

9. White Whole Wheat Flour

Made from hard white wheat (lighter color), contains whole grain nutrients and protein (13–14%). Produces lighter and slightly sweeter results.

Use in:

• Muffins

• Bread

• Crackers

• Pies and crusts

Tip: Replace half the all-purpose flour in any recipe with this for a nutrition boost.

10. Semolina Flour

Made from coarsely ground durum wheat (13%+ protein). Yellow-tinted with a nutty flavor, produces firm dough with high elasticity.

Ideal for:

• Long pasta (fettuccine)

• Short pasta

• Stuffed pasta

• Pizza dough

• Pie crusts

• Cakes

11. Rye Flour

Made from rye grains. Light rye uses the starchy endosperm only, while dark rye uses the whole grain. Protein ranges from 8–17%.

Great for:

• Rye bread

• Crackers

• Bagels

• Pancakes

12. Barley Flour

Made from whole or pearled barley. Contains less gluten than wheat (11% protein) and has a mild, nutty flavor.

Use for:

• Multigrain bread

• Bagels

• Muffins

• Crackers

• Quick breads

• Thickening soups, sauces, gravies

Final Thoughts

Choosing the right flour is the foundation of successful baking. Whether you're aiming for soft cake layers or chewy artisan bread, selecting the right type will elevate your dish from good to unforgettable.

Would you like a printable flour usage guide or a chart comparing all types side-by-side?