Types of flour and their uses: a guide to 14 common flours

Flour is flour, right? Open a bag, scoop it out, and go. Except if you have ever used cake flour in a pizza dough or bread flour in a delicate sponge, you already know the results are wildly different. The reason comes down to one thing: protein content.

Protein in flour forms gluten when mixed with water. More protein means more gluten, which means more structure, more chew, and more elasticity. Less protein means a softer, more tender crumb. Every flour on the shelf exists somewhere on that spectrum, and picking the right one for the job is one of the simplest ways to improve your baking overnight.

This guide covers 14 types of flour and their uses, organized from lowest to highest protein content, with substitution ratios so you can adapt when your pantry does not match the recipe.

The ranges for cake, pastry, all-purpose and bread flour come from the Wheat Foods Council; the durum, whole wheat and rye figures are USDA FoodData Central reference values. Individual bags drift a little either way, which is why the nutrition panel on the back is worth reading.

What are the 3 main types of flour?

The three that cover almost everything a home kitchen bakes are all-purpose (9-12% protein), bread flour (12-14%) and cake flour (7-9%). All-purpose is the default in most recipes. Bread flour carries yeasted dough. Cake flour keeps a crumb tender. Buy those three and the other eleven below become optional rather than necessary.

The reason that trio works is that it samples the protein scale at the low end, the middle and the top. Everything else on this page is either a variation on one of those points (pastry flour, self-rising) or a different grain entirely (rye, spelt, semolina, the gluten-free flours), which is a different problem to solve.

Cake flour (7-9% protein)

Cake flour is the softest wheat flour you will find at a grocery store. It is milled from soft wheat varieties and often chlorinated, which weakens the proteins further and lets the flour absorb more liquid and fat. The result: cakes with a fine, tight crumb and a melt-in-your-mouth texture.

Swap cake flour into a yellow cake built for all-purpose and the crumb gets noticeably lighter. It is one of the few one-ingredient changes in baking that you can taste without a side-by-side.

Best for: Layer cakes, cupcakes, muffins, biscuits, scones, pancakes.

Not great for: Bread, pizza, anything that needs structure and chew.

If a recipe calls for cake flour and you only have all-purpose, you can make a reasonable substitute. For every cup (120g) of cake flour, measure one cup of all-purpose flour, remove two tablespoons, and replace them with two tablespoons of cornstarch. Sift the mixture twice. It will not be identical, but it works well enough for most recipes.

Pastry flour (8-9% protein)

Pastry flour sits between cake flour and all-purpose, at 8-9% protein. It produces baked goods that are tender but with slightly more body than what cake flour gives you. It is less common in supermarkets but worth seeking out if you bake a lot of pie crusts or tart shells.

Best for: Pie crusts, tart dough, cookies, quick breads, scones.

To substitute: blend equal parts cake flour and all-purpose flour. This lands you right in the pastry flour protein range.

All-purpose flour (9-12% protein)

The workhorse. All-purpose flour is a blend of hard and soft wheat, designed to be exactly what the name says: good enough for almost anything. Most recipes assume you are using all-purpose unless they say otherwise.

Best for: Cookies, quick breads, pancakes, pie crusts, muffins, thickening sauces, coating fried food.

Protein is where brands separate. USDA lists white all-purpose flour at 10.3 g per 100 g as a reference value, and the Wheat Foods Council puts the category at 8-11%; some national brands sit above that, while Southern US soft-wheat brands sit below it. That gap is small on a nutrition panel and large in a biscuit, where tenderness is the whole point. The all-purpose flour entry goes into what the label does and does not tell you.

One thing to note: measuring flour by weight makes a real difference here. A cup of all-purpose flour should weigh about 120-125g. Scooping directly from the bag can pack it to 150g or more, which throws off your ratios and gives you dense, dry results. Flour is also the 100% reference in baker's percentages, so an inaccurate flour weight quietly moves every other number in the formula.

Self-rising flour (9-12% protein + leavening)

Self-rising flour is all-purpose flour with chemical leavening and salt already mixed in. A standard ratio is one cup flour, 1.5 teaspoons baking powder, and 0.25 teaspoons salt. It is popular in Southern US baking for biscuits, cornbread, and quick breads.

Best for: Biscuits, pancakes, simple cakes, cornbread.

Not great for: Yeast breads (the added baking powder interferes), recipes where you need to control leavening precisely.

If a recipe calls for self-rising flour, you can make your own: for every 125g of all-purpose flour, whisk in 1.5 teaspoons of baking powder and a pinch of salt. Going the other direction, if you have self-rising flour and want to use it as all-purpose, just omit the baking powder and salt from your recipe.

Spelt flour (11-13% white, higher whole grain)

Spelt is an ancient grain related to modern wheat. It has a slightly sweet, nutty flavor that adds character to baked goods. White spelt flour usually lands around 11-13% protein, and USDA lists whole-grain spelt flour higher again at 14.5 g per 100 g. None of that makes it behave like bread flour, because spelt gluten is more fragile and more water-soluble. Spelt doughs break down faster with aggressive kneading or long mixing, which is the one number the protein figure never tells you.

Blending 20-30% spelt into a sandwich loaf is the usual way in. You get a more complex, faintly honeyed flavor without asking weak gluten to hold up a tall loaf on its own.

Best for: Pancakes, muffins, quick breads, cookies, rustic bread (blended with wheat flour).

Not great for: High-rise sandwich bread at 100% spelt (the gluten is too weak). Recipes that need long, vigorous kneading.

To substitute spelt into a wheat recipe, start by replacing 25-50% of the wheat flour. Reduce the liquid by about 10% because spelt absorbs less water. Mix gently and keep kneading short. If you want to go 100% spelt, expect a denser, more tender result.

Bread flour (12-14% protein)

Bread flour, at 12-14% protein, has the highest protein content of the common white flours. That extra protein builds a stronger gluten network, which gives bread its chewy texture, open crumb, and the ability to trap gas during fermentation. If you are getting into bread baking, this is the flour you want. Outside the US the same thing is sold as strong flour or high-grade flour; the bread flour entry lists the names and what separates it from all-purpose.

Best for: Sandwich bread, baguettes, rolls, bagels, pizza dough, brioche, any yeasted dough.

The higher protein also means bread flour absorbs more water. If you substitute bread flour into a recipe designed for all-purpose, you may need to add a tablespoon or two of extra water to get the same dough consistency. For recipes that go through long bulk fermentation or use autolyse, bread flour holds up better than all-purpose.

Can you use all-purpose for bread? Yes. The loaf will be a bit less chewy and may not rise quite as high, but it will still be bread. Many professional bakers blend bread flour and all-purpose to hit a specific protein target for their recipes.

Whole wheat flour (13-15% protein)

Whole wheat flour is milled from the entire wheat kernel (bran, germ, and endosperm) rather than just the endosperm like white flours. This gives it more fiber, fat, vitamins, and a nutty flavor. It also makes it heavier and more absorbent.

Best for: Whole wheat bread, hearty muffins, pancakes, pizza dough (blended).

USDA lists whole wheat flour at 15.1 g protein per 100 g, with soft-wheat whole-grain flour much lower at 9.6 g, so the wheat class behind the bag matters more here than in any white flour. And the headline number lies a little either way: bran particles physically cut through gluten strands as the dough develops, so whole wheat dough feels weaker and denser than bread flour dough at the same protein level.

Most bakers do not use 100% whole wheat unless they specifically want a dense, hearty loaf. A 50/50 blend of whole wheat and bread flour gives you the flavor and nutrition without sacrificing too much structure. Whole wheat flour also absorbs about 10-15% more water than white flour, so increase your hydration accordingly.

White whole wheat is worth mentioning. It is milled from a lighter-colored wheat variety, so it has all the nutritional benefits of regular whole wheat but with a milder flavor and lighter color. Good option if you want to sneak whole grains into recipes without the heavy taste.

00 (Tipo 00) flour (8-14% protein)

Here is where it gets confusing. 00 flour is an Italian classification that refers to how finely the flour is milled and how much of the grain's mineral content is left in it, not its protein content. 00 is the finest grade, producing a silky, powdery flour. The protein behind it is set by the mill for a specific job, so 00 spans roughly 8-14%: low-protein 00 goes into pasta, pastries and cakes, high-protein 00 into pizza and bread. Two bags marked 00 can behave nothing alike. The pizza flour guide compares specific 00 flours and explains the W value that Italian bags print alongside protein.

Best for: Neapolitan pizza, fresh pasta, focaccia, Italian pastries.

The fine grind of 00 flour produces a smoother, more elastic dough that stretches without tearing. For pizza, it handles the high heat of a pizza oven (400-500°C) better than regular bread flour. If you are making pizza at home in a standard oven (250°C max), bread flour works fine and is cheaper. But if you have a pizza steel or outdoor pizza oven, 00 pizza flour makes a noticeable difference. Use the pizza dough calculator to build a Neapolitan recipe with 00 flour and see exact ingredient amounts.

For fresh pasta, 00 flour gives you silky, smooth sheets. Some recipes use a blend of 00 and semolina for pasta with more bite.

French flour classification (T-numbers)

France grades flour the same way Italy does, by ash content (the mineral residue left after a sample is burned), not by protein. The T-number is that percentage multiplied by a hundred: a flour leaving 0.55 g of minerals per 100 g is a T55. Higher number, more of the outer grain still in the bag.

Ranges as published by the French mill Moulins Antoine and the cereal interbranch body Intercéréales; uses follow the French millers' association, ANMF.

The trap in every conversion chart is treating T45 as cake flour and T65 as bread flour. Ash and protein are independent scales. A T45 milled from strong wheat, sold in France as farine de gruau, runs around 12-13 g protein per 100 g and is what French bakers reach for to make brioche. Match the protein to the job first, then the grade.

Semolina flour (about 12.7% protein)

Semolina is milled from durum wheat, the hardest wheat variety. It is golden-yellow, coarse, and high in protein. The gluten in durum wheat is strong but not very elastic. It stretches less than bread flour gluten. This makes it better for shapes that need to hold their form rather than rise.

Best for: Dried pasta (the classic choice), couscous, gnocchi, some Italian breads, dusting pizza peels.

USDA gives unenriched semolina 12.7 g protein per 100 g, right in bread-flour territory, which is exactly why the protein number alone is a poor guide to what a flour will do. The semolina entry covers the grind sizes and where each one belongs.

Semolina is not a good substitute for regular wheat flour in most baking recipes. Its coarse texture and different gluten behavior produce results that are too dense and gritty for cakes or standard bread. But for pasta, it is unmatched. It gives dried pasta its firm, al dente bite.

Semolina rimacinata (re-milled semolina) is a finer grind that works well in bread and pizza dough, especially for Southern Italian styles.

Rye flour (9-16% protein, low gluten)

Rye flour contains proteins, but they do not form gluten the same way wheat proteins do. The result is a denser, stickier dough that does not rise as much. Rye bread gets most of its structure from starches rather than gluten, which is why it tends to be compact and moist.

Best for: Rye bread, pumpernickel, Danish rugbrod, mixed-grain breads, crackers.

Protein climbs steeply with the extraction rate. USDA reference values run 9.8 g per 100 g for light rye, 10.9 g for medium and 15.9 g for dark rye. Ignore the way that top figure looks next to bread flour: these proteins do not build structure like wheat gluten does.

Most rye bread recipes use a combination of rye and bread flour because 100% rye produces a dense, heavy loaf that many people find too intense. A 30-40% rye blend gives you the distinctive sour, earthy flavor without the brick-like texture. Rye pairs naturally with sourdough starters because wild yeast and bacteria thrive in rye doughs.

If you work with rye, expect the dough to be sticky. Do not add extra flour trying to make it feel like wheat dough. That stickiness is normal and goes away during baking.

Gluten-free flours

Gluten-free baking is its own discipline. There is no single flour that replicates what wheat does, so most gluten-free recipes use blends. If you are adapting wheat-based recipes, you will also want to look at egg substitutes for baking since many GF recipes adjust eggs and binders together. Here are the most common individual flours:

Almond flour: Ground blanched almonds. High in fat, adds moisture and richness. Good for cookies, cakes, macarons. Not a 1:1 sub for wheat flour because it behaves completely differently.

Coconut flour: Extremely absorbent (use about 25-30% of the amount you would use for wheat flour). Adds slight sweetness. Needs extra eggs or liquid to compensate for absorption.

Oat flour: Made from ground oats. Adds a mild, slightly sweet flavor. Works well in pancakes, muffins, and cookies. Certified gluten-free oats are necessary for celiac-safe baking.

Rice flour: Available as white or brown. White rice flour is a neutral base for blends. Brown rice flour has more fiber and a slightly gritty texture. Neither works well alone. They need starches (tapioca, potato) and binders (xanthan gum) to approximate wheat flour behavior.

Pre-made GF blends (Bob's Red Mill 1:1, King Arthur Measure for Measure) are the easiest option for adapting wheat-based recipes. They include the starches and binders already balanced. Results vary by recipe, but for simple cakes, cookies, and quick breads, they work reasonably well.

Protein content comparison

Substitution guide

Not every substitution works perfectly, but these will get you through in a pinch:

Which flour for what? Quick reference

Still not sure which flour to grab? Here is the short version:

• Chocolate cake, birthday cake, cupcakes: Cake flour
• Pie crust, galette, tart shell: Pastry flour or all-purpose (cold butter matters more than flour choice here)
• Cookies: All-purpose. Bread flour if you want chewy cookies. Cake flour if you want thin, crispy ones.
• Sandwich bread, dinner rolls: Bread flour
• Sourdough: Bread flour (with optional 10-20% whole wheat for flavor)
• Pizza dough: Bread flour for home ovens, a pizza-grade 00 for pizza ovens. The pizza flour guide picks between them properly.
• Fresh pasta: 00 flour, or all-purpose, or a blend with semolina
• Dried pasta: Semolina
• Biscuits: All-purpose or self-rising (Southern style). Low-protein brands work best.
• Pancakes, waffles: All-purpose
• Rustic bread with more flavor: Spelt blend (25-50% spelt + bread flour)

Storing flour

One last thing. Flour goes stale and can go rancid, especially whole grain flours that still contain the oil-rich germ.

White flours (all-purpose, bread, cake): Last 6-12 months in a cool, dry pantry. Longer in the freezer.

Whole wheat, rye, spelt, and nut flours: Refrigerate or freeze them. At room temperature, they go rancid within a few months. Smell an opened bag of whole wheat before you use it: musty or bitter instead of mildly nutty means it has turned. In the freezer, these flours keep for up to a year. Let them come to room temperature before baking because cold flour throws off dough temperature, which affects fermentation timing.

All flour should be stored in an airtight container. The paper bag it comes in lets in moisture and pantry pests. A simple plastic or glass container with a tight lid solves both problems.

None of this is worth memorizing as a table. What is worth keeping is the shape of it: protein drives texture, the grade printed on a European bag describes the milling rather than the strength, and almost every flour has a workable stand-in. Next time a recipe disappoints, check which bag you reached for before you blame the method.

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