The 9 flours every home baker should recognize
Not all flour is the same. Protein content determines gluten development — the structure that makes bread chewy and pastry flaky. Cake flour (8-9% protein) and bread flour (12-14% protein) are not interchangeable, and understanding why saves you from baking failures.
This comparison covers the 9 flours you'll see in recipes: all-purpose, bread, cake, pastry, whole wheat, 00, rye, semolina, and gluten-free 1:1 blends.
Protein content and what it does
Cake flour: 7-9%. Tender, fine crumb. For cake, muffins, biscuits.
Pastry flour: 8-10%. Flaky layers. For pie crust, scones, quick breads.
All-purpose (AP): 10-12%. The do-anything flour. For cookies, cakes, pancakes, quick breads.
Bread flour: 12-14%. Strong gluten structure. For yeasted breads, pizza dough, bagels.
00 flour: 9-12.5%. Super-fine Italian flour. For pizza, pasta, focaccia.
Whole wheat: 13-14% (variable). Dense, nutty. 100% replacement makes heavy bread.
Rye: 8-12%. Low gluten quality; always blended with wheat.
Semolina: 12-13%. Durum wheat for pasta and couscous.
Gluten-free 1:1: varies. Rice + tapioca + potato + xanthan gum blend.
Grams per cup — the critical numbers
Cake flour: 114g/cup.
Pastry flour: 120g/cup.
AP flour: 125g/cup (Stella Parks standard) or 120g (King Arthur) — not meaningful difference.
Bread flour: 136g/cup.
00 flour: 130g/cup.
Whole wheat: 127g/cup.
Rye: 102g/cup.
Semolina: 167g/cup.
GF 1:1: varies by brand; weigh.
What breaks when you sub one for another
Bread flour in cookies: chewier, tougher cookies. Some people prefer this.
Cake flour in bread: inadequate gluten; bread falls.
AP in pizza: works but softer crust. For proper Neapolitan, use 00.
Whole wheat 100%: heavy, dense bread. Blend 50/50 with AP or bread flour.
Rye 100%: impossible to rise. Max 40% of total flour in yeasted bread.
GF 1:1 in yeasted bread: works but needs added binding (xanthan or psyllium).
The pro baker's flour trick
To simulate cake flour from AP: remove 2 tbsp AP per cup, add 2 tbsp cornstarch. Sift together twice. This reduces protein proportionally and adds a tenderizing starch.
To boost AP to bread flour strength: add 1 tbsp vital wheat gluten per cup. Makes AP behave like bread flour for rolls and pizza.
Whole grain vs. refined: nutrition vs. performance
Whole wheat retains the bran and germ — more fiber, B vitamins, and minerals. But the bran interferes with gluten and weighs dough down. For a loaf closer to 100% whole wheat, blend with bread flour at 70/30 whole/bread and increase hydration by 5%.
Sprouted whole wheat is even more nutritious; performs like whole wheat.
Storage
AP, bread, cake: airtight pantry bin, 6-8 months. Whole wheat and rye: freezer (bran fat goes rancid), 12 months. GF blends: airtight, 6 months.
Any weird smell = rancid. Toss.
The best 3-flour pantry
If you only buy 3 flours: all-purpose (daily use), bread flour (for any yeasted thing), whole wheat (for health + flavor). Covers 95% of baking.
Related: cups to grams, dough hydration, pizza dough math, sourdough starter.
Frequently asked
Can I use bread flour in brownies? Yes, slightly chewier texture. Many pro recipes specify bread flour for fudgier brownies.
Is self-rising flour the same as AP? No — self-rising has baking powder and salt. If subbing, reduce other leavening.
What flour for sourdough? Bread flour is standard. Many artisanal bakers blend bread + whole wheat (80/20) for flavor.
00 vs. semolina for pasta? 00 for tender pasta (ravioli, fettuccine). Semolina for firmer pasta and bread dusting.
Does bleached matter? Bleached AP (chemically whitened) has slightly weaker gluten. Unbleached is preferred by most bakers.