Types of Flour
Protein content is the usual way to compare how much gluten a flour can form. Higher protein means a chewier, stronger dough. Ancient grains like spelt, farro, and einkorn are high in protein but form weaker gluten than modern wheat.
Flours With Gluten
| Flour | Protein (approx.) | Notes and uses |
|---|---|---|
| All-purpose | 10 to 12% | Versatile flour for bread, cakes, cookies, and pastries. |
| Bread | 12 to 14% | Higher protein for better bread structure. Ideal for bread, pizza dough, and bagels. |
| Occident | 11 to 12% | Short patent milled white flour for breads, pizza dough, cookies, cakes, and more. |
| Cake | 6 to 8% | Finely milled, low protein. Makes soft, tender cakes and pastries. |
| Pastry | 8 to 10% | Slightly higher protein than cake flour. Great for tender pie crusts and pastries. |
| Self-rising | Similar to all-purpose, often a little lower | Contains baking powder and salt. Convenient for biscuits, pancakes, and quick breads. |
| Whole wheat | 13 to 15% | Made from the whole grain. Nutty flavor and added nutrition for bread and muffins. |
| 00 (double zero) | 9 to 12% | Very finely milled Italian flour for pasta, pizza dough, and delicate pastries. |
| Semolina | 12 to 14% | Coarse durum wheat flour for pasta, couscous, and some breads. |
| Durum | 12 to 15% | Finely ground durum wheat. Used mainly for pasta, which holds its shape and texture. |
| Rye | Varies | Forms little gluten. Used in rye bread and some sourdough recipes. |
| Spelt | 12 to 15% | Ancient grain related to wheat. Used in bread, pasta, and baked goods. |
| Farro | 12 to 14% | Ancient grain (emmer). Used in bread, pasta, and as a wheat alternative. |
| Einkorn | 14 to 18% | Ancient wheat variety with weak gluten. Used in bread, pancakes, and other baked goods. |
| Barley | Contains gluten | Used in some breads and as a thickener for soups and stews. |
Gluten Free Flours
| Flour | Made from | Notes and uses |
|---|---|---|
| Chickpea (gram) | Ground chickpeas | Gluten free baking, Indian dishes like pakoras, and as an egg substitute. |
| Buckwheat | Buckwheat groats | Buckwheat pancakes and other gluten free recipes. Not related to wheat. |
| Teff | Teff grains | Ethiopian dishes like injera. |
| Oat | Ground oats | Mild oat flavor. Buy certified gluten free if it matters, since oats are often processed alongside wheat. |
| Quinoa | Quinoa seeds | High in protein. Used in gluten free baking and as a thickener. |
| Potato | Dried potatoes | Adds moisture and texture to gluten free baking. |
| Chestnut | Dried chestnuts | Italian and French cakes and breads. |
| Coconut | Dried coconut meat | Very absorbent, with a hint of coconut flavor. |
| Masa harina | Nixtamalized corn | Tortillas, tamales, and other Mexican and Central American dishes. |
| Tapioca (starch) | Cassava root | Thickener in gluten free recipes and some Asian dishes. |
| Amaranth | Amaranth seeds | Added nutrition in gluten free baking, and as a thickener. |
| Millet | Millet grains | Gluten free baking and as a thickener in soups and stews. |
| Green banana | Unripe bananas | Gluten free flour alternative high in resistant starch. |
| Walnut | Ground walnuts | Gluten free and low carb baking with a nutty flavor. |
| Hazelnut | Ground hazelnuts | Gluten free baking, especially desserts. |
| Sunflower seed | Ground sunflower seeds | Gluten free baking and as a wheat flour substitute. |