A baker's guide to flour

Whether you are a prolific baker, or someone who considers themselves a rookie, it can never hurt to know the difference between all those different types of flour you see on the market shelf. While many people stock their pantry with all-purpose flour, for peak results, you should go with the right kind of flour the recipe was developed with.

The first step is to understand what defines each type of flour and what differentiates them from the rest. It is also important to understand the protein content and in return, how the protein content affects the outcome of your baked goods.

Most of the common flours out there are derived from either hard or soft wheat. Hard wheat is higher in protein, which allows for more gluten development. Soft wheat contains less protein and will deliver a softer texture than a flour made from a hard wheat will.

The protein content varies slightly in each type of flour. The protein content is what determines how much gluten can be formed during the mixing and rising stages. The more protein, the more gluten, which means the more structure your final product will have. So, if you want a light, airy sponge cake, a low protein flour is what’s needed. Yeast breads and pizza dough, with that desired chewy texture, will need a high protein flour to get that gluten working.

The flours available in most supermarkets have protein content that runs anywhere from five to 14 percent. This is a considerable range to keep in mind when choosing the right type of flour, and what each works best for.

All-Purpose Flour

Protein content: 10-12%

The best choice for the majority of baked goods, or anything that calls for just “flour” in the recipe. A benefit of all-purpose is that it holds its structure reasonably well, considering the amount of protein in it.

Self-Rising Flour

Protein content: 9-11%

The best choice when baking biscuits, banana or zucchini bread, or any other type of quick breads. A benefit of self-rising flour is that it creates an airy texture and can easily be made from all-purpose flour by adding 1.5 tsp. baking powder and 1/2 tsp. salt for every 1 cup of all purpose-flour.

Bread Flour

Protein content: 12-14%

Bread flour has the highest protein content of the supermarket flours. All yeast breads will call for this specific type of high protein flour. It holds its structure very well because of the high amount of gluten it forms.

Cake Flour

Protein content: 5-8%

Cake flour has the lowest protein content. While this type of flour is not essential for baking cakes, it is the best choice, and you will notice a considerable difference in the taste. Cake flour will create a soft crumb, with a light, airy texture, like what you see in an angel food cake.

Pastry Flour

Protein content: 8-9%

More delicate and traditional pastries will call for this type of flour. While the protein content is similar to cake flour, it should be noted, any substitutions will result in a different texture in your finished product.

Gluten-Free Flour

There are many ways to bake with the wide variety of gluten-free flours that are found at the local health food stores. Baking without gluten can be a bit of a challenge, because the gluten contributes to the rise of the dough, as well as the shape and texture. With a little research you will notice many recipes will call for a mixture of several different types of gluten-free flours that together, make a cohesive dough that will lead to a finished product similar to what you are used to with regular flours.