Flour that is used in baking comes mainly from wheat, although it can be milled from corn, rice, nuts, legumes, and some fruits and vegetables. As different types of flour suit different recipes the best, it is essential to know the right flour to achieve the perfect result!1) All-Purpose Flour – Blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as “plain flour”, with 8% to 11% protein content. Bleached flour has less protein than unbleached and is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, éclairs, cream puffs and popovers.

Bread Flour

White flour made from hard, high-protein wheat. It is unbleached and sometimes conditioned with ascorbic acid, which increases volume and creates better texture. Bread flour has 12% to 14% protein (gluten). This is the best choice for yeast products.

Buckwheat Flour

Gluten-free; ideal for folks with gluten sensitivities or celiac disease. It is packed with nutrients, readily available, easy to work with and has a nice nutty flavour.

Gluten Flour

Usually milled from spring wheat and has a high protein content of 12% to 14%. It is used primarily for diabetic breads, or mixed with other non-wheat or low-protein wheat flours to produce a stronger dough structure.

Whole Wheat Flour

Also called graham flour, it is made from the whole kernel of wheat and is higher in dietary fibre and overall nutrient content than white flours. It does not have as high a gluten level, so often it’s mixed with all-purpose or bread flour when making yeast breads. Whole wheat flour is equivalent to British wholemeal flour.

Organic Flour

Used in the same way as regular flour, with certain regulations required to be adhered to for organic certification.