The different types of flour are quite varied, and it is important that you know all of them mainly to make your recipes and you need to know the ideal type of flour for each recipe.
Flour is a pretty obvious baking ingredient. As you start baking, you will learn very quickly that you need at least a few different types of flour in your pantry. General purpose flour.
Bread flour, cake flour, pastry flour, and the list goes on. Looks like you need at least one type for all your favorite desserts. But do you know the differences between these types of flour? Let’s teach you now!
Why is it important to learn types of flour?
Using flour may seem like a simple task. That is, until you arrive at the supermarket and are suddenly faced with multiple varieties of flour types. A less complete recipe may ask for just flour.
So it’s up to you to figure out which type is best for your needs. Also, the selection process depends on what is being done and whether you want to add nutritional benefits or have a dietary restriction.
Do not worry! I’ve done my homework and I’m here to help. I’ve put together some basic guidelines for the most common types of flour and cooking tips based on my experience.
What role does protein play in flour cooking?
Mixing flour and water hydrates and activates insoluble wheat proteins, glutenin and gliadin, creating gluten bonds that give structure and elasticity to breads, cakes, cookies, pizza dough and pasta.
Each type of flour has different levels of protein of wheat, which determines the potential gluten formation. Furthermore, the strength of gluten formation is also affected by the intensity and duration of the mix.
That’s why some instructions say “bend gently” or “don’t mix too much”. Also, with the wrong technique, a soft muffin can become a rubber hockey puck due to some extra stirring. 
Different types of flour and how to use:
Wheat flour should be a foundation in your kitchen. Ground from a mixture of soft and durum wheat varieties, it has a moderate protein content of about 10 to 12 percent.
As the most versatile flour, it is capable of creating flaky pie crusts, chewy biscuits and fluffy pancakes. Also, if a recipe calls for “flour,” it probably means multipurpose flour.
Cake flour has the lowest protein content of all flours, 5 to 8 percent. Because of this, it has less gluten, which results in softer baked goods perfect for cakes, muffins and cookies.
In addition, cake flour also absorbs more liquid and sugar than all-purpose flour, which ensures a super moist cake.
With a protein content of 8 to 9 percent, pastry flour sits between all-purpose flour and cake flour. It strikes the perfect balance between softness, making it the right choice for pie crusts, pies and biscuits of all types of flour. [two]
Also, you can even make your home by mixing 1 1/3 cup flour wheat with 2/3 cup of flour for cake.
Best used for: pie crusts, cookies, muffins, cakes, pancakes, biscuits and bread sticks
Ground entirely from durum wheat, bread flour is the strongest of all types of flour, with a high protein content of 12 to 14%. This is useful when baking breads with yeast because of the high gluten content needed.
In addition, bread flour provides better volume and a more chewy crumb with your baked goods.
Best used for: artisan breads, sourdough breads, bagels, pretzels and pizza dough
The secret ingredients in yeast flour are the yeast and salt added during the milling process. It is usually made from soft wheat with a protein content of around 8 to 9 percent.
You can make your own at home by mixing 1 cup of powdered flour with 1 ½ teaspoon of baking powder and ¼ teaspoon of salt.
Also, be careful not to replace the yeast flour with other flours when baking! The added ingredients can detract from the rest of the measurements in your recipe. 
Best used for: pancakes and cookies.
Whole wheat flour:
During the milling process, a wheat grain is separated into its three components: the endosperm, the germ and the bran. To make white flour, only the endosperm is ground.
Also, to make whole wheat flour, various amounts of germ and bran are added back to the flour.
Whole wheat flour tends to have a high protein content of around 13 to 14%, but the presence of the germ and bran affects the flour’s ability to form gluten. P
Because of this, whole wheat flour usually results in a super sticky dough and thicker bakes.
Furthermore, the presence of wheat germ also makes whole wheat flour much more perishable than white.
While white flour can stay in your pantry in an airtight bowl for up to eight months, whole wheat flour will only stay at its best for up to three months.
Best used for: cookies, bread, pancakes, pizza dough and pasta
Gluten-free flour can be made with all kinds of basic ingredients such as rice, corn, potato, tapioca, wheat Saracen or nuts.
In addition, xanthene gum can sometimes be added to gluten-free flour to help stimulate gluten-associated chewing.
Gluten-free flour cannot always be substituted 1:1 with white flour, so be sure to check your specific recipe if you are thinking of switching between the two.
Best used for: cakes, cookies, pancakes, bread and muffins
Almond flour is made by scalding the almonds in boiling water to remove the husks, then crushing and sieving to form a fine flour.
This gluten-free favorite is low in carbs and high in fiber and healthy fats.
Best used for: cookies, muffins, pancakes, cookies and bread
Often called Italian-style flour, 00 flour is made from the toughest type of wheat with a protein content of 11 to 12 percent.
In addition, the “00” refers to the superfine texture of the flour, making it easy to spread it to the extreme fineness without breaking it, which is perfect for doughs and cookies.
Best used for: pasta, couscous, thin-crust pizza dough, flatbread and biscuits
This is made from sprouted grains, which include much more than just white or red wheat. These are good options for those looking to improve taste and nutrition, although they may require more skill to work.
Most used for: Bread, Cakes, Biscuits