Find out what flour will best suit your next baked homemade treat.

September 19, 2012
Oxmoor House

Flour Glossary

Different flours have varying levels of protein and fiber, which affect the final baked product. Here are the ones Cooking Light often uses.

All-Purpose Flour: As its name states, this flour has many uses and is the one most frequently used in baking. It's a middle-of-the-road flour in terms of protein content, and produces tender cakes.

Whole-Wheat Flour: Milled from the complete wheat kernel (both the bran and the germ) this flour retains many nutrients and is higher in fiber than many other flours. It gives baked products a nuttier flavor and denser texture than all-purpose flour, which is why it's often mixed with all-purpose flour.

Cake Flour: Cake flour has the least protein and yields very light baked goods, making it ideal for delicate products such as sponge cakes and some cookie doughs.

Pastry Flour: Containing only a bit more protein than cake flour, pastry flour is made by grinding soft wheat into a fine flour. It's good for making feathery light pastries, pies, and cookies. It's available in a whole-wheat variety, too.

Bread Flour: Bread flour has the most protein and is used to make denser items, including breads and pizza dough, where you want a chewier texture.