Well, don’t panic. In this comprehensive guide, you’ll learn about the differences in flour types you’ll encounter as you bake. Let’s dive right in, shall we?

Note: This article was originally published back on December 5, 2020. It’s been updated today, May 22, 2023.

Key Takeaways

• Flour is a crucial ingredient in baking and cooking.
• Various types of flour cater to different needs and recipes.
• Wheat flour is the most common type, but non-wheat flour is also becoming popular.
• Different types of flour have varying protein content, gluten formation, color, and flavor, which make them suitable for specific baked goods and culinary purposes.
• Mixing different types of flour is possible and can lead to unique outcomes, allowing for flavor balancing, texture improvement, and enhanced nutritional profiles.

A Brief History Of Flour

According to Wikipedia, the word “flour” came from a variant of the word “flower”, which was derived from the Old French “fleur”. And the earliest evidence of something that resembles today’s flour dates back to around 32,000 years ago. Apparently, people back then would crush wheat seeds between millstones to make flour. This was a slow way to make this valuable resource, especially since there was no flour mill back then.

But as technology improved over time, flour production also became faster. And as years passed, different kinds of flour started to emerge, each with its own unique qualities and uses. Today, there are various kinds and brands, such as Bob’s Red Mill and King Arthur, that meet the needs and preferences of bakers around the world.

A Word About Flour Color and Protein Content

Did you know that flour isn’t really white? Flour’s natural color is actually slightly yellow, but consumers didn’t like the color. That’s why some manufacturers bleach their flour with a bleaching agent or food additives such as benzoyl peroxide.

Don’t worry: bleached flour is safe for consumption. Both it and unbleached flour have different results when you use them for baking–try it out for yourself when you get to baking and see!

Aside from the color, one thing you should note about flour is the specific protein content. When flour is mixed with water and kneaded or mixed, the proteins in the flour form gluten strands. Gluten is a network of proteins that provide structure and elasticity to dough, giving it the ability to stretch and trap gas produced by yeast during fermentation.

Different types of baked goods require different levels of gluten development. For example, the usual bread recipe calls for flour with higher protein content, such as bread flour or high-gluten flour, to develop strong gluten strands for a chewy texture.

On the other hand, cakes and pastries are better made using flours with lower protein content, like cake flour. That way, you’ll get a tender and delicate crumb by minimizing gluten formation.

Let’s now get to the main event of this article: the different types of flour explained.

A quick disclaimer, though: we can’t guarantee that we’ll cover all kinds of flour, especially with technological advances happening every day. That means different types of flour will be emerging all the time.

What we will cover, though, are the common or well-known ones. So without further ado:

The Different Kinds Of Wheat Flours

For the purposes of simplicity, you can divide flour simply into two kinds: wheat and non-wheat variety. Wheat flour is the most common kind, and its varieties have different milling processes and protein content.

Here are the different kinds of wheat flour:

All-Purpose Flour

All-purpose flour, or APF, is one of the most well-known types. Also known as plain flour, it’s easily accessible in any grocery store. You can use it for most recipes.

No matter the different brands or types of all-purpose flour, you can count on it being milled from hard red wheat or a mix (80:20 ratio) of soft and hard wheat. It has a fine and powdery consistency and is naturally light in color, but manufacturers usually bleach this to make it even lighter. You can use AP flour to make cakes, breads, pizza dough (in case you don’t have Italian double zero flour but still want an authentic Italian pizza), cookies, muffins, and biscuits. You can also use all-purpose flours to make different savory dishes, sauces, and gravies. Hey, that’s why it’s “all-purpose!”

Bread Flour

Bread flour is locally known as “1st class flour.” That’s because it has a higher protein content (around 12-15%) and is well-suited for making bread and other high-yeast products.  Since it has high protein content, it also has more gluten, which means the dough made from bread flour has more elasticity and a light texture when baked.

As the name implies, you use bread flour to make white bread, pan de sal, French baguettes, sourdough bread, and more. It is important to note that you should be careful in replacing this flour when making bread, as you might end up with a dense, close-textured, or uneven dough that has not risen correctly.

Pastry Flour

If bread flour is called 1st class flour, pastry flour (also known as soft or biscuit flour) is known as 3rd class flour. That’s because bakers consider it less refined. It also has a lower protein content, around 9%.

However, it is perfect for recipes that need to have flaky and airy products, such as pancakes, cupcakes, biscuits, cookies, and pie crusts.

Cake Flour

This type of flour is made from a strain of low-protein wheat, giving it a protein content of only 6-9%. It’s very fine and has a low gluten yield, meaning it’s perfect for light and airy baked goods like sponge cakes and muffins. You can also use this as a substitute for all-purpose flour in making other goods like quick breads.

Do take note that this flour has the tendency to expire if stored for a very long time. That means if you don’t use this type of flour often, stocking up on it is not a good idea.

Self-Rising Flour

Self-rising or self-raising flour is all-purpose flour with a twist: an added leavening agent. It was invented by Henry Jones. He made it so that sailors could have better baked goods on ships and for bakers to get a consistent result every time.

So since you’re not a sailor, should you still use this type of flour? Yes, if you want to have a simplified baking process and if you want a light and fluffy texture in your cakes. However, if you want more control over the raising process of your bake, skip this flour.

Semolina Flour

Semolina flour comes from hard durum wheat. It is a high-gluten flour that is yellow in color, coarse in texture, and high in gluten protein. Semolina is readily available across the globe and is popular in Italy.  

Its high gluten content helps create a less sticky dough that’s still elastic and can hold a shape. This type of flour is best used in making different types of pasta from scratch. However, you can also use it as a thickener for soups and stews.

Whole Wheat Flour

Whole wheat flour has a grainy texture and a much darker color than the usual flour, but it also has more nutrients since it includes the endosperm, bran, and germ of the wheat grain. Do note that there is a natural white whole wheat flour–there’s no bleaching involved!

The shelf type of this is lower, so I don’t recommend stocking up on this flour. It’s great for a variety of baked goods, though!

A quick note: be careful when choosing your whole wheat flour, as it can get quite confusing at times.  Some companies tend to label flour as “wheat flour,” even if it’s just white flour–plus, technically, all types of flour come from wheat. Take the time to check the label and nutrition facts to be safe!

Graham Flour

If you’re thinking of graham crackers when you read this, you’re right! Graham flour was one of the many products inspired by Reverend Sylvester Graham, a 19th-century American dietary reformer who advocated for the consumption of whole grains. This flour is a type of whole wheat that is coarsely ground from the endosperm and bran of the wheat grain and has a slightly nutty and earthy flavor.

And yes, graham flour is commonly used in the production of graham crackers and other baked goods. You can also use it to add a rich and hearty taste to recipes that you want to have a more robust flavor profile. 

One advantage of this flour is that it has a higher nutritional value compared to refined white flour. However, graham flour is not as common as other kinds of flour.

The Different Kinds Of Non-Wheat Flours

There has been a growing interest in exploring alternative sources for flour production, driven in part by their local abundance. While wheat remains the most widely used grain for flour, there are also specialty flours that serve specific purposes and are less commonly used. Some of these other types of flour include:

Oat Flour

Oat flour is a whole grain flour and primarily comes from rolled oats. It has plenty of nutrients such as fiber, vitamin B1, chromium, manganese, magnesium, copper, molybdenum, and magnesium.

You can replace your regular flour with oat flour if you want to do gluten-free baking. But do note that oat flour is much lighter than your usual flour–1 cup of oat floor is not equivalent to 1 cup of regular flour.  You’ll have to adjust the volume accordingly. 

Almond Flour

Almond flour, also known as almond meal, is made from finely ground almonds. The almonds can be with the skin or without. Almonds with skin make for a darker flour and are perfect for products that require darker colors like gingerbread cookies or rustic bread.

Skinless almonds, on the other hand, are lighter, making them great for light-colored muffins, cakes and other products. Almond flour is commonly used for keto bread.

Amaranth Flour

Amaranth flour comes from the amaranth plant. It’s another flour that is gluten-free, has a distinctive nutty flavor,  and is high in protein. You usually use this to make unleavened or flat breads like tortillas and chapatis, but you can also use this for making pasta.

Bean Flour

Bean flours are made from dried beans like chickpeas or lentils and ground into a fine powder. This flour is best suited as a binder for a veggie burger or meatloaf, for coating food before sautéing, or for blending with other flours to achieve better textures and results in baking.

Bean flour has many forms. Examples are white bean flour, black bean flour, fava bean flour, garbanzo bean flour, soy flour, and green pea flour.

Buckwheat Flour

Despite its name, buckwheat flour heat and does not have wheat nor contain gluten. It comes from ground buckwheat groats or the seeds of the buckwheat plant. Since it’s naturally gluten-free, it’s great for making products for individuals who are looking for a gluten-free diet.

Buckwheat flour has a unique earthy and nutty flavor. It also has a very good nutritional value and is especially great for soba noodles. You can use it as a substitute for different bakes as well.

Corn Flour

Corn flour is made by incorporating dried corn kernels that have been cooked and then ground with lard or shortening and water. The dough is then dried to create the flour. It is usually used in making arepas, tortillas, and of course, cornbread.

Rice Flour

Rice is a common ingredient in many cuisines around the world, particularly in Asian cooking. There are different varieties of rice flour, including white rice flour and brown rice flour, each with its own characteristics and uses.

Because it lacks gluten, you can’t use it in the usual bread recipes. You’ll have to combine it with other gluten-free flour to be able to mimic the texture and structure of what flour.

However, you can use rice flour for rice desserts, dumplings, or merely as a thickening agent.

Quinoa Flour

This flour comes from you grinding quinoa seeds into a fine powder. Quinoa is a highly nutritious and protein-rich pseudocereal that is naturally gluten-free. 

You can use quinoa flour for gluten-free baking. When doing this, experiment and blend it with other flours so you can achieve your desired texture and structure.

Potato Flour

Potato flour has excellent thickening properties, making it a valuable binding ingredient for sauces, gravies, soups, and stews. It helps you achieve a smooth and consistent texture in these preparations. Potato flour also has the ability to retain moisture, helping to keep baked goods moist and tender, especially in gluten-free recipes that tend to be drier compared to those made with wheat flour.

Don’t be worried about the potato flavor: it’s subtle and will not overpower other ingredients in recipes.

Flour FAQs

What is flour?

Flour is a fine powder made by grinding grains, seeds, or roots. It is a key ingredient that you use in baking and cooking to provide structure and texture to recipes. There are different types of flour available with varying properties for specific culinary purposes.

Are flours interchangeable?

Flours are not always interchangeable as different types of flour have varying properties, such as protein content and gluten formation, which affect the texture and structure of baked goods. It’s important that you consider the specific recipe and desired outcome to select the appropriate type of flour.

Can you mix different types of flour?

Yes, you can mix different types to help balance flavors, improve texture, and enhance the nutritional profile of your final product.

How many different kinds of flour are there?

There are numerous different kinds of flour available, each with different sources, processing methods, and specific characteristics.

Why are there different types of flour?

The availability of different types of flour allows for versatility in the kitchen, catering to various dietary needs, preferences, and culinary traditions.

Final Thoughts

With your newfound knowledge about different types of flour, including their consistency, quality, and uses, you can now approach your baking choices with confidence. Feel free to explore and experiment with these varieties to create your own unique baked creations!

And, of course, there’s no better place to start using these flours than with our various recipes here at The Bailiwick Academy. Sign up now!

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Keep coming back to The Bailiwick Academy blog for more kitchen tips, tricks, and much more!

The post Different Kinds Of Flour: A Comprehensive Guide appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.

Well, it’s a French dessert composed of choux pastry buns (also called profiterole) arranged in a cone and bound with threads of sticky caramel. It’s a very unique dessert that you’d normally see in weddings and other special occasions. In fact, it’s actually known as THE cake for French weddings.

Croquembouche is sure to catch your eye since it’s a delicious-looking tower of cream puffs!

Now that we have answered the question, does that mean we’re done? Nope! We’ll take a closer look at this French dessert and try to answer more questions about it.

Let’s get started, shall we?

How do you pronounce croquembouche?

So this term doesn’t exactly roll off the tongue. How do you say the word croquembouche?

According to our friend Google, here’s how you pronounce it:

And if you really want to hear it said, here’s a handy video to help you with that:

Forget what’s a croquembouche – what does croquembouche mean?

Croquembouche is actually borrowed from the French term croque en bouche, which means “[something that] crunches in the mouth” or “crack in the mouth.” The term is a reference to caramel coating found on each cream puff in the cone shape.

What’s the history of croquembouche?

The invention of these puff pastries placed in a cone shape with spun sugar or caramel is attributed to a French chef named Marie-Antoine Carême. He was a chef who lived from 1784-1833 and was known as a pioneer of grande cuisine, basically very lavish and decorative displays of food. 

Croquembouche would fit right into his philosophy, wouldn’t you agree?

While it is attributed to him, croquembouche has also been mentioned as early as 1700 in various other French books and culinary encyclopedias. And while we may never know who truly came up with this marvelous concept, we’re just happy that these cream puffs exist!

Historians also say that when croquembouches first came out, they were cylindrical or came in various pieces of mini structures like towers and included other pastries like macarons and cookies. It eventually evolved to look like its current form.

Is croquembouche different from pièces montée?

Okay, so we’re going to introduce another French word: pièce montée. What does that mean? Well, pièces montée is French for “assembled piece”. It’s a decorative centerpiece used for special occasions and formal banquets and made of ingredients such as spun sugar, confectioner’s paste, nougat, and marzipan.

Now, the ingredients and the description sound familiar, wouldn’t you agree? So are croquembouches different from pièces montées?

Well, yes, because the purpose of pièces montées is simply to be decorative. While the ingredients are edible, they are not meant to be eaten. Croquembouches are the ones that are meant to be enjoyed and consumed by guests.

What’s a croquembouche’s difference from croquetta, croquette, croque monsieur, and croque madame?

Okay, so these terms may sound alike, but croquembouche is totally different from these. Croquembouches are sweet pastries slash desserts.

Croquettas or croquettes, while also French in origin, are a type of dumpling. They are deep-fried and filled with meat. And they look like these:

On the other hand, croque monsieur and croque madame (again, while of French origin) are types of sandwiches made with ham and cheese on thick slices of white bread.

To make a croque madame, you simply add an egg on top of the sandwich described above.

So what’s a croquembouche? Definitely not any of these!

What’s a croquembouche like to eat?

It might be a challenge to eat from the tower if you’re not familiar with this dessert. According to Delighted Cooking, here’s how to eat it successfully: pull them apart with napkins in hand, and eat. 

Of course, you could also try the historical version of cracking the dessert open with a heavy knife or sword(!!!), just for the fun of it.

What goes in a croquembouche?

What is inside a croquembouche? Well, any croquembouche recipe will give you the following components: how to make the pastry cream; how to make the puff pastry which will be filled with pastry cream filling; and how to make the spun sugar decoration.

Ingredients of a classic croquembouche typically include the following:

• Hot milk
• Sugar
• Eggs
• Cornstarch
• Butter
• Salt
• Water
• All-purpose flour
• Vanilla beans
• Heavy cream

You can add ingredients like chocolate or other flavors to modify the pastry cream to your liking.

Is croquembouche hard to make?

Is it, indeed, hard to make a croquembouche? Well, it’s definitely not simple! You’re going to have to practice a lot, especially if it’s going to be your first time attempting one.

Here are some tips to keep in mind when you’re attempting to make your croquembouche from step one:

• Make your puff pastries all the same size. That way, assembly is easier for you. 
• For more uniformity, either use a mold or don’t. Don’t mix up the methods. 
• Don’t go for big towers at once, especially if it will be your first time. Try starting small first. That way, you’ll get used to the entire process of assembling.
• Don’t overfill your puffs, as full puffs will result in soggy puffs. That will make things harder for you when it’s time to assemble your tower.

How far in advance can you make croquembouche?

Can croquembouche be made the day before? Well, yes you can. The best strategy you can take on is to make the puffs and the pastry cream a couple of days prior to when you’re actually going to serve it. You can then assemble the tower on the morning of the day of consumption.

What’s the shelf life of a croquembouche?

How long does a croquembouche last? How long can a croquembouche sit out at room temperature? Those are valid concerns, definitely.

Well, one thing you need to know is that as soon as you serve your tower, your enemies will be moisture and humidity. These two will soften your choux pastry and will also make it harder for your caramel to stay stiff.

That’s the reason you shouldn’t place the cream from the pastry bag into your pastry until you’re actually assembling. And that’s also why for the best results, you should have plenty of time to assemble your tower.

Once you’re done with the assembly, these pastries should be eaten quickly so that they still provide optimal taste. You’ll probably get around 5-8 hours before the moisture starts to soften your caramel, so serve it as soon as possible.

How do you make a croquembouche?

To be honest, there are many recipes out there that can teach you how to make a croquembouche. But why spend time trying out recipes that may or may not work, making you waste time, money, and ingredients in the process?

Here’s what you should do instead. Enroll in our latest class with Chef Miko Aspiras: Croquembouche!

When you enroll, Chef Miko will teach you the following:

That’s right – you will be equipped with all the tools you need to make this delicious artwork. No longer will you have to wonder how much does a croquembouche cost, how many profiteroles in a croquembouche is the right number, or how long does it take to make a croquembouche. With this class, you become your own pastry chef and build your very own croquembouche tower!

And with that in mind, imagine you being able to market this awe-inspiring French dessert as a wedding cake alternative and for other special occasions!

Enroll in The Bailiwick Academy today and make your food business level up and stand out FABULOUSLY!

Last reminders before you start making a croquembouche!

If you’re reading this today, June 6, 2022, Philippine Standard Time, you have a few more hours to get it at a sale price!

That’s right! Until 4:30 PM today, you can get it at 20% off its regular price!

And if you’re reading it past 4:30 PM today, sorry, you’ve missed the sale.

But don’t be sad. Why? Because The Bailiwick Academy‘s MID YEAR SALE is coming soon! It’s going to be from June 15-17, 2022!

Mark your calendars so you don’t miss out!

And more importantly, sign up at The Bailiwick Academy today so all you have to do is enroll in your class of choice when the sale starts.

See you inside one of our classes!

The post What’s a Croquembouche? (and Other Croquembouche Questions, Answered! appeared first on Online Baking and Cooking Classes - The Bailiwick Academy.