Let’s talk about flour and what it does in your baked treats. Flour is a stabilizer in your recipe; its main job is adding structure to your baked good. But that is not all it does. We will take a closer look at what flour does, why there are so many types of flour, and which flour is best for you to use.

Theres a glass bowl of white flour chilling on a marble counter, totally showing off the flour vibes. A metal sifter is hanging out in the background, and theres a blue and white checkered cloth casually thrown nearby. The whole setup is bright and tidy, like baking day perfection!.

What is flour made of?

  • Starches (72-75%) – These swell & absorb water
  • Protein – Wheat flour contains gluten-forming proteins. When hydrated and mixed, they can form the gluten network that gives dough structure.
  • Water (7-14%)
  • Sugar (2%)

These percentages were found in an excellent book titled Baking Science by Dikla Levy Frances. If you are looking for a great read, check this book out!

What does gluten do in your food?

When wheat flour is hydrated and mixed, its gluten-forming proteins form a network that gives dough structure. When your gluten has matured, it will build strong and elastic bonds, which are desired for bread baking, as seen in my Liege Waffles recipe. But not so much for cookies and cake, you have other weak gluten bonds for these more delicate treats, like my Sugar Cookie recipe.

Strong Gluten vs. Weak Gluten

Aging can change the baking properties of flour, but freshly milled flour can also be used successfully. Wheat variety, milling and the recipe all affect how the dough behaves.

A see-through bowl of white flour chills on a marble counter, totally capturing the whole flour vibe. A bit of scattered flour adds some cool flair on the right. Plus, theres a blue and white checkered cloth sneaking in from the top left corner, tying this chill kitchen scene together.

Hard Wheat vs. Soft Wheat

Did you know that there are two types of wheat stock that are used to make flour? Hard wheat and soft wheat. So what is the big difference? Hard wheat has a higher percentage of protein, making it more ideal for bread making when you need a dough that is strong and elastic. Soft wheat has a weaker protein, making it more ideal for cookies and cakes.

Bleached vs. Unbleached

Bleaching can change flour’s color and baking properties. Here is how it differs from aging.

Bleached flour has been treated to alter its color or baking properties; unbleached flour has not undergone that bleaching treatment. Bleaching and aging are not the same thing, and freshly milled flour does not have to be bleached or aged before it can be used in a suitable recipe.

A clear glass bowl packed with white flour is sitting pretty on a marble counter, like its ready for some baking action. A little corner of a blue-and-white checkered cloth sneaks into the frame, giving off vibes that its all about flour and the endless kitchen fun you can have with it.

Which type of flour is best?

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Bread Flour

Bread flour contains more gluten-forming protein than many all-purpose and cake flours. It can produce a chewier texture; substitutions depend on the recipe and may need adjustments.

Cake Flour

Cake flour has relatively low protein and is used for a fine, tender crumb. Follow a recipe written for the flour you choose, because substitutions can change texture and liquid needs.

Pastry Flour

Pastry flour is a low-protein wheat flour suited to tender pastries. Cake flour is also low in protein, and either type may be sold unbleached; bleaching alone does not define the difference.

Experiment with Different Flours

Try baking with all different flours and see the difference. For cake-only flour recipes, try my angel food cake recipe or my pumpkin tres leches recipe. Many recipes use all-purpose flour; try my double chocolate cake recipe or my classic chocolate chip cookies. Some bread flour-only recipes include my chocolate Liege waffles or my simple sourdough loaf.

You should also try recipes that mix flours. Both my bakery-style peanut butter and chocolate chip cookie recipes use both cake and bread flour to achieve a mix of structured and cakey textures.

Continue Baking Chemistry

A glass bowl of flour chilling on a white table, with a cute blue checkered cloth nearby. A metal sifter is hanging out in the back, ready to get to work. Up top, theres some text that says, All Types of Flour and Which One is Best, inviting you to dive into the world of flour!.