Flour family

Gluten strength

Flour	Grain & milling	Protein & absorption	Best uses	Notes
Bread Flour High-protein bread wheat Strong aliasesStrong flour, Baker's flour	Hard red spring & winter wheat endosperm Extraction ~72%Fine roller-milled; sold bleached or unbleached	12.0–13.5% protein; strong, elastic gluten for tall loavesAbsorption Water absorption 62–68%Ash Ash 0.48–0.54%; often enriched in North America	Lean sandwich loaves, rustic boules, enriched rolls, laminated preferments	Builds chew and oven spring; blend with whole grains to reinforce structure
High-Gluten Flour High-protein bread wheat Strong aliasesBagel flour	Hard red spring wheat with vital gluten blended Extraction ~70%Fine roller-milled; high absorption formula	13.5–14.5% protein; extremely strong gluten and chewAbsorption Water absorption 65–75%Ash Ash 0.50–0.60%; higher mineral retains fermentation flavor	NY-style bagels, Detroit & Sicilian pizza, chewy pretzels, noodle dough boosters	Mix gently to avoid toughness; often blended 10–20% into weaker flours
First Clear Flour High-protein bread wheat Strong aliasesClear flour	Outer endosperm streams of hard red wheat Extraction ~75–78%Coarser roller stream with bran specks retained	13.0–14.0% protein; strong gluten with higher ashAbsorption Water absorption 64–70%Ash Ash 0.65–0.75%; deep flavor ideal for rye blends	Old-world rye breads, pumpernickel, Kaiser rolls, levain boosters	Adds malty color and aroma; replace 20–30% of bread flour for rustic depth
Unbleached All-Purpose Flour Versatile all-purpose blends Medium aliasesPlain flour	Blend of hard & soft wheat endosperm Extraction ~72%Fine roller-milled; naturally aged for maturity	10.5–11.7% protein; balanced strength for everyday doughsAbsorption Water absorption 58–65%Ash Ash 0.44–0.50%; enrichments vary by region	Cookies, muffins, quick breads, brownies, hand-mixed pizza, roux	Most versatile pantry staple; blend with bread or cake flour to tune texture
Bleached All-Purpose Flour Versatile all-purpose blends Medium aliasesSouthern all-purpose	Higher proportion of soft winter wheat Extraction ~72%Roller-milled then chlorine or benzoyl peroxide treated	9.8–10.5% protein; softer gluten for tender crumbAbsorption Water absorption 56–62%Ash Ash 0.42–0.48%; bleaching lightens color	Tender biscuits, Southern fried chicken dredge, cakes in humid climates	Bleaching weakens protein but improves starch gelatinization; ideal for quick mixing
Tipo 00 Pizza Flour Versatile all-purpose blends Medium aliases00 pizza flour	Selected soft winter & durum wheat blend Very low ashDouble-milled to silky powder; graded to Italian 00 spec	11.5–12.5% protein; moderate gluten with high extensibilityAbsorption Water absorption 58–62%; ideal for 60–65% hydration doughAsh Ash 0.45% max; clean white bake	Neapolitan pizza, focaccia romana, long-fermented pan pizza	Handles extreme heat without toughening; best with long ferment and high-heat bake
Pastry Flour Delicate pastry & cake flours Delicate aliasesSoft wheat flour	Soft red & white wheat endosperm Extraction ~70%Fine roller-milled; sometimes heat-treated for pie dough stability	8.5–9.5% protein; gentle gluten for flaky layeringAbsorption Water absorption 54–60%Ash Ash 0.38–0.45%; pale color for pastries	Pie crusts, tart shells, biscuits, shortbread, laminated pastries	Produces tender crumb yet holds laminations; chill fat well for best flake
Cake Flour Delicate pastry & cake flours Delicate aliasesChlorinated cake flour	Soft winter wheat endosperm Extraction ~68%Fine roller-milled then chlorinated for superior starch gelatinization	7.0–8.0% protein; ultra-soft gluten for fine crumbAbsorption Water absorption 52–58%Ash Ash 0.34–0.40%; bright white color	Chiffon cake, angel food cake, sponge, roll cake, tender cookies	Absorbs sugar and fat efficiently; best measured by weight for consistent rise
Self-Rising Flour Delicate pastry & cake flours Delicate aliasesSelf-raising flour	Soft wheat flour base with built-in leaveningRoller-milled then blended with 1.5–2% baking powder and salt	8.5–9.0% protein; gentle gluten with chemical leavening assistanceAbsorption Water absorption 54–60%Ash Ash 0.40–0.46%; sodium acid pyrophosphate keeps neutral flavor	Drop biscuits, skillet cornbread, quick pancakes, batter-fried vegetables	Skip additional salt and leavening; best within six months to keep lift
Whole Wheat Flour Whole-grain & heritage wheats Strong aliasesWholemeal flour	Hard red wheat with bran & germ intact 100% extractionStone or impact milled for full nutrition	13.0–14.0% protein; bran cuts gluten so dough feels denserAbsorption Water absorption 70–85%Ash Ash 1.4–1.7%; rich in fiber, vitamins, oil	Hearty sandwich bread, rustic boules, chapati, paratha, sprouted starters	Rest dough longer to hydrate bran; add 5–10% bread flour for lighter crumb
White Whole Wheat Flour Whole-grain & heritage wheats Medium aliasesWhole wheat (hard white)	Hard white wheat with bran ground finely 100% extractionFine impact milling minimizes bitter tannins	12.0–13.0% protein; milder flavor with decent glutenAbsorption Water absorption 68–78%Ash Ash 1.2–1.4%; light color compared with red wheat	Lighter sandwich loaves, waffles, pancakes, soft rolls, kid-friendly whole grains	Swap 1:1 with all-purpose for subtle nutrition boost; sweetens with honey or fruit
Whole Rye Flour Whole-grain & heritage wheats Low / weak gluten aliasesDark rye flour	Whole rye berries ground with bran & germ 100% extractionStone-milled for aromatic oils	9–12% protein but pentosans limit gluten structureAbsorption Water absorption 85–100%Ash Ash 1.6–2.0%; high minerals and fermentable sugars	German rye bread, sourdough starters, crispbread, Scandinavian knäckebröd	Blend with bread flour to add structure; acidify dough to keep crumb moist
Semolina Durum & Italian styles Strong aliasesCoarse semolina	Durum wheat endosperm milled to coarse granulesRoller-milled, sifted to retain granular texture	12.0–13.5% protein; high carotenoids, strong yet plastic glutenAbsorption Water absorption 55–62%Ash Ash 0.75–0.85%; high minerals from durum endosperm	Extruded pasta, couscous, gnocchi sardi, semolina porridge	Toast lightly for nutty aroma; combine with durum flour for smooth pasta dough
Durum Flour Durum & Italian styles Strong aliasesDurum fancy flour	Re-milled semolina (rimacinata) with fine silky textureDouble-milled through smooth rolls for elastic dough	12.5–13.5% protein; dense gluten ideal for pasta sheetsAbsorption Water absorption 57–63%Ash Ash 0.70–0.80%; golden hue from carotenoids	Fresh tagliatelle, ravioli sheets, orecchiette, high-protein pizza dough	Blend 50/50 with semolina for artisan pasta; keep hydration modest to prevent gumminess
Semola Rimacinata Durum & Italian styles Strong aliasesRe-milled semolina	Durum semolina passed twice through fine rollsProduces powder between semolina and flour for bread baking	12.0–13.0% protein; elastic yet flavorful glutenAbsorption Water absorption 60–66%Ash Ash 0.80–0.90%; rich golden crumb	Pane di Altamura, Sicilian bread, focaccia pugliese, rustic pizza	Ferment slowly to develop sweetness; pair with natural leaven for classic southern Italian loaves
Spelt Flour Specialty & gluten-free flours Medium aliasesDinkel flour	Hulled ancient wheat with nutty flavorStone or roller milled; bran often left coarse	12–13% protein; gluten is extensible but fragileAbsorption Water absorption 62–70%Ash Ash 1.0–1.2%; rich in minerals and soluble fiber	Rustic loaves, pancakes, pasta blends, cookies with toasted flavor	Handle gently—overmixing breaks gluten; reduce hydration slightly versus wheat
Kamut (Khorasan) Flour Specialty & gluten-free flours Medium aliasesKhorasan wheat flour	Large ancient wheat kernel with buttery flavorStone-milled or roller milled; often left slightly coarse	14–15% protein; gluten is elastic but less tolerantAbsorption Water absorption 60–68%Ash Ash 1.1–1.3%; rich in selenium	Hearty flatbreads, pilaf, pasta blends, chewy cookies	Develop gluten gently; mix with bread flour for taller loaves
Buckwheat Flour Specialty & gluten-free flours Gluten-free aliasesSoba flour	Pseudo-cereal seed; naturally gluten-freeStone-milled; toasted (kasha) or raw styles	11–12% protein but no gluten networkAbsorption Water absorption 70–90%Ash Ash 2.0–2.5%; high in rutin and antioxidants	Soba noodles, galettes bretonnes, blini, gluten-free quick breads	Blend with tapioca or rice flour for elasticity; toast lightly to enhance aroma
White Rice Flour Specialty & gluten-free flours Gluten-free aliasesRice flour	Polished white rice finely milledStone or hammer milled; can be superfine	6–7% protein; starch-driven structureAbsorption Water absorption 65–80% depending on grindAsh Ash 0.3–0.5%; naturally gluten-free and neutral	Gluten-free breads, tempura batter, rice noodles, thickening sauces	Combine with tapioca or potato starch for stretch; toast in skillet for aromatic coatings