The endless types of flour and their uses

Instant flour is a pre-cooked, low-protein, and finely milled flour, known for its ability to dissolve instantly in hot or cold liquids.

Self-rising flour
Lower in protein than most all-purpose flours, self-rising flour has baking powder and salt mixed in.

Cake flour
Of all the wheat flours, cake flour has the lowest protein content. Milled to a very fine texture, it has less gluten and less structure.

Whole wheat flour
All flours are made from wheat kernels, which are separated into three components: the endosperm, germ, and bran. 

Semolina flour 
The gluten helps the dough get stretched thin without breaking or shrinking back, which is important when making fresh pasta.

White whole wheat flour
It has a similar protein content, but a milder taste. Use it for bread, muffins, and cookies.

Spelt flour
It behaves more like all-purpose flour, but with a slightly sweet and tangy flavor.

Pastry flour
It can make extremely flaky and tender treats, which is why it’s often used for pastries, pie crusts, and cakes.

Gluten-free flour blends
A mixture of different gluten-free flours, these types of blends don't work as a 1:1 swap for all-purpose flour.

Rye flour
Milled from rye kernels, this flour has a lower protein content than standard all-purpose flour. Less gluten means a denser loaf, which adds a nutty taste.

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