There are many different types of flour out there, and it can be tough to figure out exactly which is the best to use. Here's a chance to take a look at what's in your flour and determine if it's best for you!
All-purpose flour: This is white flour that is enriched. It is best for yeast breads, quick breads, cakes, cookies, pasteries and noodles. Protein: 8-11 percent.
Bread flour: This is a white flour that has a little bit higher protein â€" 12 to 14 percent. It is unbleached and most commercial bakers use this.
Cake flour: This is smooth and fine, has a higher percentage of starch and is best for baking cakes, cookies, quick breads and some pastries to make them light and delicate. Protein: between 7 and 9 percent.
Self-rising flour (phosphate flour): Used in biscuits and quick breads, this flour contains baking powder and salt.
Pastry flour: This is great for making pastries as well as cookies and cakes. Protein: 8 to 9 percent.
Semolina: Used to make pastas.
Durum flour: Enriched and similar to semolina, but finer. Used to make noodles.
Whole wheat, stone ground and graham flour: Has a higher fiber content then white flour.
Gluten flour: Comes from spring wheat. It is low in starch and very high in protein â€" about 45 percent. Used mostly to make diabetic breads. Used to improve baking quality.
If the words "enriched" are in your label, this means there is iron and B vitamins added to the flour.
- Source â€" the North American Millers' Association