The Difference a Flour Makes

Not all flours are created equal. Choosing the best flour for the job takes a bit of learning so we’ve got the quick review for you here to get you and your children a bit more informed for top-notch baking. From the way it is processed to the way it will rise, each type of flour has a specific use and will help you produce better baked goods and give your homeschool a food science lesson.

There are many more flours than what is listed below, but these are the main ones to stock your pantry with.

All-Purpose Flour

The most common type of flour, all-purpose flour, is a great staple in your pantry. All purpose flour is a combination of hard and soft wheat, as well as starch and protein. The protein helps the flour to create gluten which gives your baked goods structure.

To create a softer texture, it is often bleached but can be found unbleached as well. If you want to have more structure in your baked goods, unbleached is the way to go.

Great for:

Bread
Pizza Dough
Biscuits

Bread Flour

Bread flour contains high levels of protein which in turn produces gluten, creating a stretchy, chewy consistency. The higher levels of gluten also provide good rise and absorption of liquid, which allows it to hold its shape better.

Great for:

Bread
Pizza Dough
Pretzels
Bagels

Cake Flour

Cake flour contains the lowest amount of protein and therefore creates the least amount of gluten. This allows cake flour to create the soft, fine texture and crumb-like consistency of typical cakes.

Great for:

Cakes
Scones
Pastries
Biscuits
Muffins

Pastry Flour

Like cake flour, pastry flour is also low in proteins and creates less gluten than traditional flours. Because it has a bit more protein than cake flour, crusts hold their shape with a delicate, flaky crumb.

Great for:

Pie crusts
Tarts
Cookies

Whole Wheat Flour

Whole wheat flour is a great choice for dense baked goods. It provides extra fiber and nutrition and is many times mixed with white flour to cut back on the dryness and coarse texture.

Great for:

Breads
Muffins
Pancakes

Oat Flour

A whole grain flour made with oats, oat flour adds flavor and a chewy crumb-like texture. If it is made with gluten-free oats, it can also be a great gluten-free alternative to other gluten filled flours.

Great for:

Quick breads
Cookies

Self-Rising Flour

The leavening agents in the flour itself create a consistent rise without the need for yeast. Many pre-made mixes use self-rising flour to allow the ease of quick baking.

Great for:

Pancakes
Quick Breads
Biscuits

Semolina

Made from durum wheat, semolina is a yellow colour similar to cornmeal. The high-gluten flour gives a sweet flavor and a fine crumb.

Great for:

Pastas
Couscous
Pizza Dough
Puddings

Gluten-Free Flours

If gluten is a concern, there are many flours that can be substituted. Some are complete gluten-free blends that can be substituted 1:1 for all-purpose flour. These are great for quick substitution in almost any recipe.

Great for:

Breads
Pizza Crusts
Biscuits

Almond Flour

Made from ground almonds, almond flour is another great substitute for wheat flours. Almond flour adds a bit of flavor, texture, and nutrition to your recipes. Because of the lack of gluten, almond flours tend to be a bit denser and rise less. Keep in mind you may need to make additions/changes to a recipe in order to substitute with almond flour.

Great for:

Cookies
Bread
Muffins
Crusts

Coconut Flour

Adding fiber and lowering carbs is easy when you use coconut flour. Coconut flour is made from ground coconut meat and contains less carbs than all other flours. The soft texture and sweet flavor make this flour a great option when looking for a traditional flour substitute. However, keep in mind, like almond flour, you may need to make additions/changes to your recipes.

Great for:

Pizza Crusts
Pancakes
Cookies
Muffins
Breads

Take some time to explore the many options available. From personal preference to dietary restrictions, there are flours available for everyone. Each type of flour provides a different baking experience and experimentation may be needed if you are changing things up within a recipe, but the results can be delicious.

Additional Learning:

This article has been written by homeschooling staff writers of The Canadian Schoolhouse (TCS). Enjoy more of our content from TCS contributors and staff writers by visiting our Front Door page that has content on our monthly theme and links to all our content sections.