The Ultimate Flour Guide for Home Bakers

Choosing the right flour is one of the most important decisions a baker can make. Whether you're baking light sponge cakes, flaky pastry, or chewy sourdough, understanding flour protein content, milling types, and grain varieties will help you bake with more confidence, flavour, and consistency.

Want to learn how to choose the right flour for every dessert? Flour selection is a core topic in Faye’s Online Pâtisserie School — a 12-module course designed for home bakers who want structure, technique, and deeper ingredient knowledge.

All-Purpose Flour (Plain Flour)

Protein Content: ~9–11%
Best For: Sponge cakes, cookies, muffins, pancakes

This versatile flour is soft enough for cakes yet strong enough for cookies and quick breads. It’s the reliable staple in most home baking.

Read More: All-Purpose Flour Demystified

Cake Flour

Protein Content: ~6–8%
Best For: Chiffon cakes, angel food, genoise

Cake flour is ultra-fine and low in protein, producing extremely soft, airy cakes. Ideal for delicate bakes that need minimal structure.

Pastry Flour

Protein Content: ~8–9%
Best For: Sweet tarts, pies, shortcrust

Great for tender, flaky pastries. A happy medium between cake and AP flour, ideal for pâte brisée or pâte sucrée.

Learn how to use pastry flour in Module 5 of the Online Pâtisserie School

Bread Flour

Protein Content: ~12–14%
Best For: Sourdough, baguettes, pizza dough

High in protein for strong gluten development and an open crumb. Perfect for rustic, chewy loaves.

00 Flour

Protein Content: ~11–12%
Best For: Pasta, focaccia, Italian breads

Finely milled and smooth, 00 flour is often used for traditional Italian doughs. It produces a soft yet structured texture.

Self-Raising Flour

Protein Content: ~8–10%
Best For: Quick bakes like scones, cupcakes, simple sponge

This flour comes with added baking powder and salt, ideal for recipes needing a rise without added leavening.

Whole Wheat Flour

Protein Content: ~13–14%
Best For: Hearty loaves, muffins, pancakes

Includes the bran and germ for more fibre and flavour. Creates denser bakes but can be blended with other flours.

Rye Flour

Protein Content: ~8–10%
Best For: Rye breads, crackers, mixed-flour loaves

Low gluten but rich in flavour. Great in small percentages to add complexity to bread doughs.

Spelt Flour

Protein Content: ~12–14%
Best For: Breads, waffles, biscuits

An ancient grain that’s more digestible than modern wheat. Produces a nutty, slightly sweet bake.

Heritage & Ancient Grains

Grains like einkorn, emmer, and khorasan (Kamut) are growing in popularity for their nutrition, unique flavour, and lower gluten impact.

Tips for Using Heritage Grains:

• Blend with AP or bread flour for structure

• Adjust hydration (they absorb more/less liquid)

• Rest doughs longer to improve texture

Viennoiserie (Croissants, Brioche, Danish)

Flours Used: All-purpose or bread flour mix
Why: Needs strength for lamination, but softness for a tender bite

Covered in the bonus Viennoiserie module of Faye’s Online Pâtisserie Course

Sustainable & Regenerative Flour Brands

If ingredient ethics matter to you, these brands are great choices:

UK:

• Wildfarmed

• Doves Farm

• Shipton Mill

• Gilchesters Organics

USA:

• Bob’s Red Mill

• King Arthur Baking

• Anson Mills

Check your local natural food stores or organic co-ops for regional equivalents.

Final Thoughts

The flour you choose influences more than texture. It affects flavour, nutrition, and even sustainability.

Whether you’re baking layer cakes, croissants or a rustic loaf, understanding protein content and grain variety will help you bake with intention.

Want to deepen your flour knowledge through guided projects? Join the Online Pâtisserie School and learn how to make pastry, cakes, and breads with confidence and clarity.

Related Posts:

• All-Purpose Flour Demystified

• Why Butter Matters in Buttercream

• Freezing Baking Ingredients

• Understanding Sponge Cakes & Fillings