The Complete Guide to Flour Types

Not all flour is created equal. The protein content of flour determines how much gluten it can form, which in turn determines the texture of your baked goods.

**All-Purpose Flour (10-12% protein)** is the jack-of-all-trades. It works reasonably well in everything from cookies to bread, but it's not optimised for any single application. One cup weighs about 125g.

**Bread Flour (12-14% protein)** has more protein, creating stronger gluten networks. This gives bread its characteristic chewy texture and helps it hold its shape during long rises. One cup weighs about 130g.

**Cake Flour (7-9% protein)** is at the other extreme — low protein means less gluten, resulting in tender, delicate cakes with a fine crumb. It's also chlorinated, which helps it absorb more sugar and fat. One cup weighs about 114g.

**Whole Wheat Flour (13-14% protein)** has high protein on paper, but the bran particles physically cut through gluten strands, making baked goods denser. It also absorbs more water, so you typically need to add extra liquid.

**Almond Flour** isn't flour at all — it's finely ground almonds. No gluten, high fat (50%), and completely different behavior. One cup weighs only 96g. You can't simply swap it 1:1 for wheat flour in most recipes.

The key insight: protein percentage determines gluten potential, but gluten development also depends on hydration, mixing time, and the presence of fats and sugars that interfere with gluten bonds.