Types of Flour
Flour↕ | Grain↕ | Protein %↕ | Origin↕ | Best For↕ | Notes↕ |
|---|---|---|---|---|---|
Tipo 00 Flour | Soft wheat | 11.5 | Italy | Neapolitan pizza, fresh pasta | Finely milled to talcum-powder texture, silky gluten, the Caputo standard |
Bread Flour | Hard wheat | 13 | USA | Sandwich loaves, bagels, pizza | High protein builds strong gluten network for chewy crust and open crumb |
All-Purpose Flour | Wheat blend | 10.5 | USA | Cookies, muffins, pancakes | Middle-of-the-road workhorse, blends hard and soft wheat |
Cake Flour | Soft wheat | 7.5 | USA | Sponge cakes, angel food, chiffon | Chlorinated, ultra-fine, produces the tenderest crumb |
Pastry Flour | Soft wheat | 9 | USA | Pie crust, biscuits, scones | Between cake and all-purpose, flaky without toughness |
Semolina | Durum wheat | 13 | Italy | Dry pasta, couscous, gnocchi | Coarse golden granules, high gluten, the backbone of Italian pasta |
Whole Wheat Flour | Wheat (whole) | 14 | Global | Rustic loaves, chapati | Includes bran and germ, nutty flavor, denser crumb |
Rye Flour | Rye | 9 | Northern Europe | Pumpernickel, sourdough, crispbread | Low gluten, sticky dough, earthy tang, Scandinavian staple |
Spelt Flour | Spelt | 12 | Germany | Artisan breads, pancakes | Ancient wheat relative, nutty flavor, easier to digest for some |
Buckwheat Flour | Buckwheat (pseudo-cereal) | 13 | Russia/Japan | Soba noodles, blini, galettes | Gluten-free, earthy dark flour, Brittany crepe classic |
Rice Flour | Rice | 6 | Asia | Mochi, rice noodles, tempura | Gluten-free, light and crisp in batters, glutinous version is sticky |
Chickpea Flour (Besan) | Chickpeas | 22 | India/Middle East | Socca, pakora, farinata | Gluten-free, high protein, nutty, binds without eggs |
Almond Flour | Almonds | 21 | Europe | Macarons, frangipane, keto baking | Gluten-free, rich and moist, essential for French macarons |
Corn Masa Harina | Nixtamalized corn | 8 | Mexico | Tortillas, tamales, arepas | Lime-treated corn flour, the foundation of Mesoamerican cuisine |
Cornmeal | Corn | 7 | Americas | Cornbread, polenta, grits | Coarse yellow or white, gritty texture, Southern and Northern Italian staple |
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