Every aspiring baker needs to understand the role of flour in baking. Not all flours are the same, and knowing their differences is important for really making amazing baked goods.
I think choosing the right flour can really take your baking to the next level. So let’s look at flour’s role in baking so you can pick the right flour for your next baking recipe.
Flour’s Role In Baking
Wheat is the most common grain used for flour because of its unique properties.
When mixed with liquid, the proteins in wheat combine to form gluten.
Gluten is pretty essential — it provides dough with its stretch and structure, letting it rise and keep its shape after baking.
When yeast is involved, it produces carbon dioxide, and the gluten traps this gas, causing the dough to expand.
The amount of gluten a flour produces depends on its protein content.
Low-protein flours make soft, tender treats like cakes and cookies. High-protein flours make strong, elastic doughs for bread and pizza.
Types of Wheat Flour
| Flour Types | Protein | Uses | Baking Qualities |
|---|---|---|---|
| Unbleached Cake Flour | 10% | Cakes, some muffins | Creates moist and tender cakes or muffins. Perfect for light and soft textures in delicate baked goods. |
| Pastry Flour | 8% | Cakes, pastry | Lower protein means more tender baked goods. Great for pastries, cakes, and lighter cookies that don’t need much structure. |
| Unbleached All-Purpose Flour | 11.70% | Cakes, breads, pies, cookies, quick breads, and muffins | Best all-around flour. Balances protein for structure without making baked goods tough or dense. |
| Unbleached Bread Flour | 12.70% | Breads, pretzels, combined with whole grain or non-gluten flours | Higher protein provides extra support. Ideal for combining with non-gluten flours like rye or creating sturdy whole grain breads. Great for pizza crusts and artisan loaves. |
| Self-Rising Flour | 8.50% | Biscuits, dumplings, quick breads, pancakes, cakes | Pre-mixed with baking powder and salt. Saves prep time and produces light, fluffy baked goods like biscuits and pancakes. |
| High-Gluten Flour | 14.20% | Yeast products where a chewier texture is desired, such as bagels or pizza | Highest protein content available. Mainly used in commercial baking for chewy, dense products like bagels and pizza doughs. |
| Premium 100% Whole Wheat Flour | 14% | Recipes designed for whole grains; traditional artisan breads, sourdough, as an alternative to white flour with some recipe adjustments | Made from the entire wheat berry. Oils in the germ require careful storage to prevent rancidity. |
| White Whole Wheat Flour | 12.5 % to 13% | Whole grain recipes where you want a lighter color and flavor; can be used to substitute for white flour, with some recipe adjustments | A Lighter, sweeter version of whole wheat flour. Offers the same nutrition but with a mild flavor and lighter color. |
How to Choose the Right Flour for Baking
Choosing the right flour for your baked goods can make a big difference in texture, flavor, and overall success.
Let’s look at some popular baking products and explore the best flour options, along with two great alternatives for each.
Cakes
- Best Flour: Unbleached cake flour – Its low protein content creates a light, tender crumb, perfect for soft, airy cakes.
- Alternative 1: All-purpose flour – Slightly higher protein results in a denser cake but works when cake flour isn’t available. I use all-purpose flour in my sticky toffee dessert recipe.
- Alternative 2: Pastry flour – A balanced option for sponge cakes or desserts that require a little more tenderness than all-purpose can provide.
Cookies
- Best Flour: All-purpose flour – A versatile choice that works well for both chewy and crispy cookies, depending on the recipe. It’s used in my chocolate cookies.
- Alternative 1: Bread flour – Higher protein adds chewiness, making it ideal for cookies like peanut butter or oatmeal.
- Alternative 2: Pastry flour – Lower protein creates a more delicate, crumbly texture, great for shortbread or sugar cookies.
Muffins
- Best Flour: All-purpose flour – It provides just the right amount of structure and tenderness for muffins, handling add-ins like berries or nuts well.
- Alternative 1: Pastry flour – Produces softer, lighter muffins with a fluffier crumb.
- Alternative 2: Whole wheat flour – Adds a hearty, nutty flavor and a boost of fiber, ideal for healthier muffin recipes.
Bread
- Best Flour: Bread flour – Its high protein content ensures strong gluten development, creating a chewy texture and great rise.
- Alternative 1: All-purpose flour – Produces softer bread with a tighter crumb, good for quick sandwich loaves.
- Alternative 2: Whole wheat flour – Often combined with bread flour to add flavor, nutrition, and a hearty texture.
Pizza Crust
- Best Flour: High-gluten flour – Perfect for creating a chewy, elastic dough that stretches easily and holds its shape in the oven.
- Alternative 1: Bread flour – Slightly less chew but still offers great gluten development for a sturdy crust.
- Alternative 2: All-purpose flour – Creates a softer, more tender crust for thinner, homestyle pizzas.
Pastry
- Best Flour: Pastry flour – Low protein ensures tender, flaky layers, making it ideal for pies, tarts, and puff pastries.
- Alternative 1: All-purpose flour – A versatile option, though results will be slightly less delicate than with pastry flour.
- Alternative 2: Cake flour – Suitable for crumbly, melt-in-your-mouth pastries like tart shells or shortcrust doughs.
Biscuits
- Best Flour: Self-rising flour – Already includes baking powder and salt, making biscuit preparation quick and yielding fluffy results.
- Alternative 1: Pastry flour – Low protein content helps create tender biscuits, provided you add leavening agents.
- Alternative 2: All-purpose flour – A solid choice, though biscuits may be slightly denser compared to self-rising flour.
Pancakes
- Best Flour: All-purpose flour – Offers a great balance of structure and fluffiness, perfect for pancakes like my Dutch savoury pancakes.
- Alternative 1: Self-rising flour – Makes extra fluffy pancakes without needing to add leavening agents.
- Alternative 2: Whole wheat flour – Creates heartier, nuttier pancakes with more fiber, ideal for a wholesome breakfast.
Brownies
- Best Flour: All-purpose flour – Provides just the right structure without overpowering the fudgy texture.
- Alternative 1: Cake flour – A softer option, great for lighter, cakier brownies.
- Alternative 2: Bread flour – Increases chewiness, making it perfect for dense, fudgy brownies.
Flour Choice Table
I’ve also produced this handy table to help you choose the best flour for your next baking project.
| Product | Best | Alt. 1 | Alt. 2 |
|---|---|---|---|
| Cakes | Unbleached cake flour | All-purpose flour | Pastry flour |
| Cookies | All-purpose flour | Bread flour | Pastry flour |
| Muffins | All-purpose flour | Pastry flour | Whole wheat flour |
| Bread | Bread flour | All-purpose flour | Whole wheat flour |
| Pizza Crust | High-gluten flour | Bread flour | All-purpose flour |
| Pastry | Pastry flour | All-purpose flour | Cake flour |
| Biscuits | Self-rising flour | Pastry flour | All-purpose flour |
| Pancakes | All-purpose flour | Self-rising flour | Whole wheat flour |
| Brownies | All-purpose flour | Cake flour | Bread flour |
Storing Flours and Grains
The good news is flours without the germ, like all-purpose or bread flour, can be stored pretty much indefinitely in a cool, dry place. Just remember to always store flour in an airtight container. And here’s a tip: add a bay leaf — this will naturally keep away any pests.
Whole grain flours, however, are a little tricker to look after as they can oxidize and go bad. This means that freshly ground whole grains last about three months at room temperature. If refrigerated, they can last another three months.
So buy whole grains in small amounts and use them quickly. If you’re away, especially in warmer months, freeze or use up your flour to avoid waste.
Flour Storage Guide
All-Purpose/Bread
- How long lasts: Indefinitely
- Where: Cool, dry conditions
- Tips: Store in an airtight container to maintain freshness. Add a bay leaf to help keep pests away
Whole Grain
- How long lasts:
- Room temperature: About 3 months
- Refrigerator: 6 months
- Freezer: 6+ months
- Where: Cool, dry conditions, or freezer
- Tips: Freeze for the longest shelf life, but oxidation can still occur over time
Self-Rising Flour
- How long lasts: Up to 6 months
- Where: Cool, dry conditions
- Tips: Self-rising flour loses potency over time due to its leavening agents. Use fresh for the best results
Pastry Flour
- How long lasts: 6–12 months
- Where: Cool, dry conditions or freezer
- Tips: Airtight storage is key to preserving its low-protein properties and light texture
Cake Flour
- How long lasts: 6–12 months
- Where: Cool, dry conditions or freezer
- Tips: Store in a sealed container to avoid absorbing odors or moisture that can impact cakes
High-Gluten Flour
- How long lasts: 6–12 months
- Where: Cool, dry conditions or freezer
- Tips: Airtight storage helps preserve its high protein content, essential for chewy doughs
Durum Flour (Semolina)
- How long lasts:
- Room temperature: 4–6 months
- Refrigerator/Freezer: 6–12 months
- Where: Cool, dry conditions or freezer
- Tips: Due to its higher oil content, refrigerate or freeze for longer storage
Specialty Flours (e.g., Nut, Oat, Coconut)
- How long lasts:
- Room temperature: 1–3 months
- Refrigerator: 6 months
- Freezer: 6–12 months
- Where: Airtight in fridge or freezer for best results
- Tips: These flours are especially prone to going bad due to their oils — buy in small amounts and use quickly
Before You Go…
I hope you found this post helpful! If you have any thoughts, questions, or baking tips of your own, I’d love to hear from you — drop a comment below!
If you’re looking for some more baking technique posts, check out:
- How to Use a Piping Bag: Learn the proper technique and tips to master this essential tool for decorating cakes, cupcakes, and more.
- Easy Quenelle Guide: Follow this easy, step-by-step guide to create beautiful quenelles.
- How to Use a Water Bath: Discover why a water bath is key to creamy cheesecakes and custards, and how to get perfect results every time.
- How to Rescue a Stuck Cake: Don’t panic! Find expert tips to rescue your cake if it gets stuck to its baking pan.
