How to Choose Flour for Baking — Complete Flour Types Guide | Amadina

Why Flour Type Matters

Different types of flour vary in protein (gluten) content. Gluten determines the structure of your baked goods: more protein means denser, chewier dough. A tender sponge cake needs low-protein flour, while bread needs high-protein flour.

Main Flour Types

All-Purpose Flour (10–12% protein)

The most common type in stores. Made from a blend of hard and soft wheat. White color, fine mill. Works for most home baking: cakes, cookies, muffins, pies. This is your go-to flour.

Cake Flour (6–8% protein)

Special flour with very low protein content. Produces the most tender, lightest texture. Perfect for sponge cakes, angel food cake, madeleines. If you can't find it — substitute by replacing part of all-purpose flour with cornstarch (for every 100g, use 85g all-purpose + 15g cornstarch).

Bread Flour (12–14% protein)

High gluten content provides springy, elastic structure. Essential for bread, brioche, bagels. Dough made with this flour rises beautifully and holds its shape.

Pastry Flour (8–10% protein)

Falls between cake and all-purpose flour. Ideal for pie crusts, tarts, scones, and biscuits where you want tenderness but a bit more structure than cake flour provides.

Whole Wheat Flour (13–14% protein)

Made from the entire grain: germ, bran, and endosperm. Rich in fiber, vitamins, and minerals. Has a nutty flavor. Makes baked goods denser and heavier. Ideal for healthy bread, muffins, and some cookies.

Practical Guide: Which Flour for What

Sponge cake → cake flour or all-purpose + cornstarch
Cookies → all-purpose flour
Pizza → bread flour or "00" flour
Bread → bread flour
Pie crust → pastry flour or all-purpose
Éclairs → all-purpose flour
Healthy bread → whole wheat + bread flour blend (50/50)

How to Store Flour

Store in an airtight container in a dry, cool place. Regular flour keeps for up to 12 months; whole wheat for 3–6 months (better in the fridge, as it contains oils from the germ). Always sift flour before using — this not only removes lumps but aerates the flour, making your baking lighter.

Special Flours Worth Knowing

Beyond wheat flour, there are almond flour (great for macarons and gluten-free baking), coconut flour (very absorbent, needs more liquid), and Italian "00" flour (ultra-fine, perfect for pizza and pasta). Each has unique properties that open up new possibilities.

Conclusion

Choosing the right flour is half the battle in baking. To start, keep two types at home: all-purpose for most recipes and bread flour for bread and pizza. As your skills grow, add cake flour — and feel the difference in your sponge cake texture.