null

Guide to Flour Types and Uses

Confused about the different types of flour? Wheat, wholewheat, gluten free…when it comes to baking with flour, there are more choices than ever. It can be difficult to choose the right one for your recipe, so we have created a quick guide to help you make the right choice.


WHEAT FLOURS

Most of the common types of wheat flour are available as both white and whole wheat.


ALL-PURPOSE FLOUR

If you only want to keep one flour in your pantry, it should be all-purpose flour. This flour will work well in most recipes.  Shop now.

Best for: Cookies, bread, baked goods.
Don't use for: No restrictions. Can be sifted to create a tender crumb in baked goods.

Guide to Flour Types and Uses


BAKERS FLOUR

With a fine texture and a high protein content, this flour is the go-to choice for many serious bakers. Can be used to create cakes and muffins, but it's best known for its chewy, stretchy bread-making qualities.  Shop now.

Best for: Soft breads, rolls, buns, pasta and flatbread.
Don't use for: No major restrictions.


CAKE FLOUR

Cake flour is milled to an ultra-fine consistency from a low-protein, soft-wheat grain. This flour absorbs more liquids and allows the cake to rise higher, creating a light, fluffy texture.  Shop now.

Best for: Tender cakes, like sponges.
Don't use for: Not ideal for bread.


LIGHT SIFT FLOUR

A middle ground between white and wholewheat flours that retains 75-85% of the wheat bran.  Shop now.

Best for: Creates softer breads and cakes than wholewheat flours.
Don't use for: Pastries.

Guide to Flours Types and Uses


WHOLEWHEAT FLOUR

Wholewheat flour includes the bran, endosperm, and germ of the wheat grain, which gives it a slightly darker colour, coarser texture and makes it more nutritious.  Shop now.

Best for: Muffins, breads, scones, cookies.
Don't use for: Light cakes or pastries.


EMMER FLOUR

Emmer wheat is one of the oldest known cereal crops. Does absorb more liquid than all-purpose flour, so recipes may need adjusting.  Shop now.

Best for: Pizza bases, rolls, muffins, cakes and slices.
Don't use for: No major restrictions.


HERITAGE WHEAT FLOUR

Milled from a wheat variety bred and grown before the 1960s, when today's modern wheats were introduced. Contains a great flavour and plenty of nutrients.  Shop now.

Best for: Yeast bread or sourdough recipes, as well as in muffins and cookies.
Don't use for: No major restrictions.

Guide to Flour Types and Uses


ALTERNATIVE FLOURS

No longer just restricted to plain, white wheat, flour now comes from a wide variety of sources.


BUCKWHEAT FLOUR

Buckwheat flour has a very nutty flavour and a high protein content similar to quinoa flour. It absorbs lots of moisture, so adjust accordingly when baking—the batter may require extra liquid.  Shop now.

Best for: It makes excellent pancakes, noodles, crackers and cookies.
Don't use for: Breads or fluffy, light cakes.


BESAN FLOUR (CHICKPEA)

Made from finely ground chickpeas, besan flour has a savoury, nutty flavour and pale yellow hue.  Shop now.

Best for: Use in savoury dishes, sauces and roti.
Don't use for: Sweet baked goods.


COCONUT FLOUR

Made from the white, fleshy part of the coconut, this flour is low carb and very absorbent. Best combined with eggs and oils. It is also sweeter and slightly coconutty compared to wheat flours.  Shop now.

Best for: Dense cakes, pancakes and slices.
Don't use for: Breads, sponges or pastries.


NUT FLOUR

Made simply from pulverised nuts, these can be DIY’d with a food processor. They can be very oil or ‘moist’ and contain no gluten. Most common is almond flour, also known as "almond meal."  Shop now.

Best for: Combining with gluten-containing flours, unbaked treats or baked goods that don’t need to rise—think cookies and tarts.
Don't use for: Bread.

Guide to Flour Types and Uses


RICE FLOUR

Rice flour has a neutral flavour with a high starch content’, which creates elasticity in doughs. Best combined with gluten-rich wheat flours.  Shop now.

Best for: Sponge cakes, noodles, fritters, and tempura batters.
Don't use for: Breads.


QUINOA FLOUR

This earthy and dense flour is especially great for gluten-free baking because of its protein content.  Shop now.

Best for: Use in savoury dishes, quick breads, cookies, bars, and brownies.
Don't use for: Do not attempt 100% quinoa flour bread—it is best combined with other starches or wheat flours to avoid a crumbly texture.


RYE FLOUR

Rye is a gluten-containing grain, although not a variety of wheat. It has a tangy flavour and natural gumminess when processed that adds body to bread. A 100% rye bread can be challenging for beginning bakers. Start with 25% rye flour and 75% wheat.  Shop now.

Best for: Sourdough or artisanal breads. Learn how to create a sourdough starter from scratch here.
Don't use for: Cakes or muffins.


SPELT FLOUR

Although spelt is technically a form of wheat, it is often considered an "alternative" flour. It's an ancient grain, and many with sensitivity to conventional wheat products find they're able to easier digest spelt. It has a mild nuttiness, natural sweetness, and is relatively easy to work with.  Shop now.

Best for: Breads, pizza crusts, cookies.
Don't use for: No major restrictions.

Guide to Flour Types and Uses


17th Aug 2020 Honest to Goodness

LATEST BLOGS

Why Organic?

Why Organic?

28th Aug 2020
Organic food has been a hot topic for some now, but what really is the difference? And, why should y …