# A Guide to Flour Types and When to Use Each

> The main difference between flour types is **protein content**: the higher it is, the more gluten forms and the firmer and more elastic the dough becomes. **Strong flour (12-14%)** is for bread and pizza, **all-purpose (10-12%)** for everything, and **weak (7-9%)** for cakes and biscuits.

**4 min read**

The biggest reason baked goods fail at home is not the measurements or the oven — it is the type of flour. The exact same recipe can turn out excellent bread with one flour, and something rubbery with another.

## The Only Rule: Protein

Flour contains two proteins called **glutenin** and **gliadin**. When mixed with water and kneaded, they form an elastic network called **gluten** — this is what traps the yeast gas and makes the dough rise and hold its shape.

**High protein** = strong gluten = elastic dough that rises high and has a chewy texture. Ideal for bread.

**Low protein** = weak gluten = soft, delicate crumb that crumbles in the mouth. Ideal for cakes.

Every decision in choosing flour comes back to this equation.

## The Types in Detail

**Strong Flour (12-14% protein)** — called bread flour. It gives a dough that holds its own and rises high. Use it in: baladi bread, pizza, fino bread, cinnamon rolls, bagels. Its hallmark is that it needs more water than regular flour.

**All-Purpose Flour (10-12%)** — this is the refined flour found in every home. A middle ground that succeeds in 80% of recipes: pies, cookies, sauces, breadcrumbs, most cakes. If you are not sure, start with it.

**Cake Flour (7-9%)** — finer and lighter in color, often chlorinated so it absorbs more sugar and fat. It gives a high cake with a silky crumb. If not available, make a substitute: **1 cup of all-purpose flour minus 2 tablespoons, and replace them with 2 tablespoons of cornstarch**.

**Italian Type 00 Flour (00)** — this number describes **grind fineness**, not protein. It is ground very fine like powder, so the dough stays silky and rolls out thin without tearing. The standard for Neapolitan pizza and fresh pasta.

**Whole Wheat Flour (13-15%)** — contains the bran and germ, so its protein is high but **the bran cuts the gluten network** like scissors. The result is a heavier, less risen bread. Start by replacing **only 30%** of the white flour, and increase the liquid by 10%.

**Extraction Flour (72 or 87 extraction rate)** — local traditional flour with a higher extraction rate, giving baladi bread a deeper flavor and darker color. Ideal for baladi bread and fateer.

**Semolina** — milled from durum wheat, coarse and yellow. It gives a distinct crunch and texture. Used in basbousa, semolina cake, dry pasta, and a sprinkle of it under pizza prevents sticking.

**Self-Rising Flour** — weak flour with baking powder and salt added. Practical for pancakes and scones. Its substitute: **1 cup flour + 1.5 teaspoons baking powder + 0.5 teaspoon salt**.

## Quick Substitution Table

  - **Need bread flour and have all-purpose?** Add 1 tablespoon of **vital wheat gluten** per cup, or accept a less risen bread.
  - **Need cake flour and have all-purpose?** 1 cup minus 2 tablespoons + 2 tablespoons cornstarch, and sift them **3 times**.
  - **Need Type 00 and have all-purpose?** Work with all-purpose and accept a slightly less elastic dough — the difference is minimal at home.
  - **Want to convert a recipe to whole wheat?** Replace only 30% at first, increase the liquid, and lengthen the resting time.

## Common Mistakes

**1. Measuring flour by scooping with a cup:** Scooping the cup from the bag packs the flour and adds **up to 20% extra** — this is the most common reason for dry cake. The right way: weigh with a scale, or fluff the flour with a spoon and pour it into the cup then level the top.

**2. Over-kneading in cakes:** Gluten is the enemy of cakes. Mix just until the ingredients disappear.

**3. Full substitution with dark flour:** It gives bread as heavy as a brick. Go gradually.

**4. Improperly stored flour:** Whole wheat flour contains germ oils that go rancid. Store it **in the fridge** and use it within 3 months. White flour lasts a year in a dry, airtight place.

## Testing Your Flour

If you don't know the type of flour you have, do this test: **clench a handful of flour in your hand and squeeze**. If it stays cohesive and shows your fingerprint marks, it is **soft weak flour** (cake). If it falls apart quickly and feels a bit coarse, it is **strong flour**.

## Wheat-Free Flours

These types have no gluten at all, so they cannot replace wheat flour alone in bread — but they have excellent uses:

  - **Rice Flour:** Gives exceptional crunch. Add 20% of it to paneer or tempura batter and you will notice a clear difference.
  - **Chickpea Flour (Besan):** High protein and nutty flavor. Essential in Indian falafel and tikka marinades.
  - **Corn Flour:** For Mexican tortillas and cornbread, giving a distinct sandy crumb.
  - **Almond and Coconut Flour:** For low-carb recipes, and they absorb a lot of liquid so you cannot substitute them one-for-one.

**For gluten-free bread**, a blend of 3-4 types with **xanthan gum** is needed to compensate for the role of gluten in holding things together.

## Summary

Protein is the whole story: high for bread, medium for everything, low for cakes. Weigh with a scale instead of a cup, store whole wheat flour in the fridge, and gradually make any substitutions instead of changing the whole recipe at once.

## FAQ

### What is the difference between all-purpose flour and extraction flour?
All-purpose is extracted only from the heart of the wheat grain so it is white and neutral in flavor. Extraction flour has a higher extraction rate so it contains part of the bran, making it darker and deeper in flavor. Extraction flour is ideal for baladi bread and all-purpose for sweet baked goods.

### Can I use regular flour instead of pizza flour?
Yes, and the result will be good. Type 00 flour gives a smoother dough that is easier to stretch and closer to Neapolitan style, but all-purpose or strong flour makes very decent pizza. Increase the resting time to compensate.

### How do I make self-rising flour at home?
For each cup of all-purpose flour, add 1.5 teaspoons of baking powder and 0.5 teaspoon of salt, and sift them together twice so they distribute well. Use it immediately — baking powder loses its potency if left mixed for months.

### Why does my cake turn out dry?
The most common reason is measuring flour by scooping the cup from the bag, which increases the amount by up to 20%. Weigh with a scale, or fluff the flour with a spoon and pour it into the cup. The second reason is over-mixing after adding the flour.

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Source: https://hanakoleah.com/en/article/flour-types-guide-when-to-use-each
Edited by: Marwa Mohamed
Last updated: 2026-10-23