The Ultimate Flour Guide for Home Bakers

Let's talk about flour—the backbone of all our delicious bakes! Understanding the different types of flour and their protein content can help you choose the right one for your cakes, breads, pastries, and more. So let’s take a look:
 

ALL-PURPOSE FLOUR (AP FLOUR) - PLAIN FLOUR
Protein Content: ~9-11%.
Best For: Sponge cakes, cookies, pancakes, muffins. This versatile flour is ideal for general baking. It's not too high in protein, so it gives you a nice, soft crumb for cakes but can also be used in cookies or quick breads.
 

CAKE FLOUR
Protein Content: ~6-8%.
Best For: Delicate sponges, chiffon cakes, angel food cake. Cake flour has the lowest protein content, which gives a light, airy texture to your bakes. It's perfect for soft, fluffy cakes that don't need much structure.

PASTRY FLOUR
Protein Content: ~8-9%.
Best For: Pastries, tarts, pies. This flour provides enough structure to hold layers together without making your pastry tough. It’s great for tender, flaky pastry crusts.
 

BREAD FLOUR
Protein Content: ~12-14%.
Best For: Yeasted breads, pizza dough. Bread flour has a high protein content, which creates the strong gluten structure needed for chewy, airy breads. It's your go-to for sourdoughs, baguettes, and pizza crusts.
 

00 FLOUR
Protein Content: ~11-12%.
Best For: Pasta, pizza, Italian breads. 00 Flour is finely milled and often used in Italian cooking. It produces a super smooth dough, perfect for homemade pasta and pizza bases.
 

SELF-RAISING FLOUR
Protein Content: ~8-10%
Best For: Cakes, cupcakes, biscuits, and scones. Self-raising flour is a white flour that has baking powder and salt already added. It’s convenient for quick recipes where leavening agents are already included, helping to simplify the baking process for lighter, fluffier bakes.
 

WHOLE WHEAT FLOUR
Protein Content: ~13-14%.
Best For: Rustic breads, scones, pancakes. Whole wheat flour includes the bran and germ of the wheat, adding more nutrients and fibre to your bakes. It tends to make denser breads, so it’s often mixed with AP or bread flour.
 

RYE FLOUR
Protein Content: ~8-10%.
Best For: Rye breads, crackers. Rye flour gives a distinctive flavour to breads, with a denser and slightly sour texture. Use it in small percentages in bread recipes for a flavour boost.
 

SPELT FLOUR
Protein Content: ~12-14%.
Best For: Bread, muffins, waffles. Spelt is an ancient grain with a nutty flavour. It has a similar protein content to wheat but tends to produce a lighter, more digestible bake.
 

HERITAGE AND ANCIENT GRAINS
Heritage flours like Einkorn, Emmer, and Kamut are becoming popular due to their nutritional benefits and rich flavours. These ancient grains have less genetic modification than modern wheat varieties. They add complexity to your bakes and are often used in artisan breads and pastries.
 

VIENNOISERIE (PASTRY)
Flours Used: A mix of all-purpose or bread flour for a balance of strength and tenderness. Best For: Croissants, brioche, danishes. For these buttery, flaky treats, you need a balance between strength (to hold the layers) and tenderness (so the pastries are light).

SUSTAINABLE & REGENERATIVE BRANDS (UK & USA)
If you’re looking to support regenerative agriculture, check out these brands known for their eco-friendly practices:
UK: Wild Farmed (Regenerative, focuses on soil health and biodiversity), Doves Farm (Organic and heritage grains), Shipton Mill (Regenerative, stone-ground flours), Gilchesters Organics (Heritage and organic wheat)
USA: Bob’s Red Mill (Wide variety, organic options), King Arthur Flour (Certified B Corp, focuses on sustainability), Anson Mills (Specialises in heritage grains).
For everyone living outside of the UK & USA, do look to see what your local supermarkets, health shops are selling in regards to flours that are grown in a responsible way.
 

INCORPORATING HERITAGE FLOURS
Heritage flours like spelt, einkorn, and emmer can be slightly trickier to work with due to their different gluten structures. When using these, try:
Blending: Mix heritage flour with all-purpose or bread flour for a balance of flavour and texture.
Hydration: Heritage grains absorb water differently. Start with slightly less water, then add more if needed.
Resting Dough: Letting the dough rest for longer can help soften the grains and improve texture.
 

OVERVIEW
Choosing the right flour makes a huge difference in your baking results! Whether you're making a light sponge, chewy bread, or flaky pastry, there's a flour for every purpose. Experiment with heritage and sustainable flours to add more flavour and texture to your bakes while supporting eco-friendly farming.