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A guide for how to use the most common types of flour for baking and cooking. Learn about the role of gluten in the texture development of your favorite foods. Gain helpful tips on how to select flours for recipes.

We as the supplier confirm and agree that our Enterprise is able, willing and ready to supply your company or buyer our Gluten Free All Purpose Baking Flour to any country Worldwide.

• Almond Flour
• Organic Coconut Flour (Gluten Free)
• Tapioca Flour
• Gluten Free All Purpose Baking Flour
• Organic Rice Flour (Brown)
• Gluten Free Sweet White Sorghum Flour
• Chickpea Flour
• Natural Almond Flour
• Millet Flour
• Gluten Free Sweet White Rice Flour
• Teff Flour
• Cracker Meal (Fine)
• Organic Rice Flour (White)
• Pecan Meal
• Organic Quinoa Flour
• Chestnut Flour
• Hazelnut Flour
• Buckwheat Flour
• Organic Amaranth Flour
• Organic Almond Flour (Natural)
• Peanut Flour
• Potato Flour
• Semolina Flour
• Organic Buckwheat Flour
• Organic Spelt Flour
• Gluten Free Garbanzo Fava Flour
• Pistachio Flour
• 10 Grain Flour
• Organic Whole Wheat Pastry Flour
• Sprouted Whole Grain Flour
• Gluten Free Masa Harina Corn Flour
• Organic Kamut ® Flour
• Cashew Flour
• Panko Bread Crumbs
• Organic White Flour (Unbleached)
• Sprouted Super Flour
• Chia Flour
• Ultragrain White Whole Wheat Flour
• Gluten Free Green Pea Flour
• Graham Cracker Crumbs
• Organic Whole Wheat Flour
• Gluten Free Corn Flour
• Rice Flour
• Durum Flour
• Kyrol Flour
• Organic Corn Flour
• Organic Soy Flour
• Gram Flour (Besan)
• Whole Wheat Flour
• Gluten Free Black Bean Flour
• Gluten Free White Bean Flour
• Brazil Nut Flour
• White Chia Flour
• Organic Hard White Wheat Flour
• Organic Artisan Flour
• Triticale Flour
• Gluten Free Fava Bean Flour Etc,

Packing: in 25Kg & 50Kgs new pp bags or various pack sizes available upon buyer’s request.


The Best All-Purpose Flour for Simple Baking:

A guide for how to use the most common types of flour for baking and cooking. Learn about the role of gluten in the texture development of your favorite foods. Gain helpful tips on how to select flours for recipes.

Table of Contents

Using flour can seem like a simple task. That is until you get to the supermarket and are suddenly faced with multiple varieties. A less-thorough recipe may merely ask for flour, so it’s up to you to figure out which type is best for your needs.

The selection process comes down to what’s being made and whether you’re looking to add nutritional benefits or have a dietary restriction. Don’t worry! I’ve done my homework and am here to help. I’ve put together some basic guidelines for the most common types of flour and cooking tips based on my experience.

Not an exhaustive list, but here some common household flours you can typically find at American grocery stores.
All-Purpose Flour

What you’ll find in most kitchens and on all store shelves. All-purpose flour contains the seed’s endosperm, meaning it’s more shelf-stable and will last longer than whole wheat flour. In my kitchen, I mainly use Gold-Medal all-purpose baking flour because it’s lower in protein and gives a more tender baked good.

Best used for: Cookies, Bread, Waffles, Pancakes, Biscuits, Pizza dough, Pasta
Contains: 10 to 13% protein

Whole Wheat Flour
Whole wheat flour is denser. Made from the endosperm, germ, and fiber-rich bran. The germ makes products more dense with less rise. You’ll also have to let this flour rest before baking–ten minutes should be the minimum, 20-30 is ideal. Resting allows the liquid in the batter or dough to permeate the bran and the germ, softening it before baking, which will result in a less coarse final product.

Best used for: Cookies, Bread, Waffles, Scones, Pizza dough, Pasta
Contains: 13 to 14% protein

White Whole Wheat Flour

This flour shouldn’t be confused with bleached flour. Instead, it’s made from a whole wheat seed head, containing bran, germ, and endosperm, only it’s made from a lighter variety of white hard winter wheat. The result is a lighter color baked good and a slightly sweeter taste compared to whole wheat.

Best used for: Cookies, Bread, Muffins
Not suitable for: Lighter cakes
Contains: 13 to 14% protein

Pastry Flour
Comes in a regular variety, as well as whole wheat. Often bleached, it utilizes softer wheat varieties, resulting in a finer texture and diminished protein content. It shouldn’t be used for bread because if its lower gluten profile.

Best used for: Cookies, Muffins, Pound Cakes, Scones, Waffles, Biscuits, Pie Crusts
Not suitable for: Bread
Contains: 7.5 to 9.5% protein

Cake Flour
Is ideal for–you guessed it!–cake baking, creating a spongy, airy texture in the final product. It’s milled extremely fine, usually bleached and has a low protein content. The bleach allows the starches in the flour to absorb more fat and liquid.

Best used for: Chiffon, Pound Cakes, Angel Food Cakes, Layer Cakes
Contains: 6 to 8% protein

Bread Flour
This high protein flour is perfect for developing a strong gluten network when you’re creating chewy texture products.
Best used for: Artisan Breads, Yeast Breads, Some Cookies, Bagels
Contains: 12 to 15% protein

Self-Rising Flour
When you’re looking for a shortcut, self-rising flour already has a leavening agent (baking powder) and salt built right in. The flour base is closer to a cake flour with lower protein. It cannot be substituted for other flours. To make your own self-rising flour combine 1 cup of flour with 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt.

Best used for: Biscuits
Contains: 8 to 9% protein

Vital Wheat Gluten Flour
Is somewhat of a “superflour”–which is not a scientific term, just my way of saying that it’s a flour engineered with little starch and a lot of gluten. Technically, it isn’t flour but is made from wheat flour that has been hydrated. This combination activates the gluten, and then the flour is processed to remove everything but the gluten. After that, it’s dried and ground back into a powder.

Best used for: As a booster for low-protein flours, like rye, whole wheat or sprouted flours
Contains: 40 to 85% protein

Gluten-Free Flour
Gluten-free flour alternatives have grown in popularity as consumers either have dietary restrictions, allergies, celiac disease, or are looking to reduce gluten consumption. These flours attempt to mimic the functionality and texture of wheat flour. They may contain rice, corn, potato, tapioca, arrowroot, buckwheat, amaranth, bean, quinoa, sorghum, flax meal or ground nuts, typically as a blend.

Best used for: Gluten-free diets, Cakes, Cookies, Pancakes, Waffles, Bread, Muffins.
Contains: % Protein varies by brand

Sprouted Flour
This is made from sprouted grains, which includes a lot more than just white or red wheat. These are good choices for anyone seeking to increase taste and nutrition, though they may require more skill to work with. On the list are rye, corn, sorghum, amaranth spelt, and einkorn, to name only a few grains.

Best used for: Bread, Cakes, Cookies, Crackers
Contains: Protein levels vary with the type of flour.

Bleached Flours
White flour, in particular, is occasionally treated with benzoyl peroxide or chlorine to remove the yellow tinge of color from carotenoids after milling for a consistent bright white color. Bleaching changes the structure of the starches and protein, causing the starches to become more absorbent and the protein to bind less tightly together. The process makes the dough less sticky and easier to work with.

The Role of Protein in Baking and Cooking
Mixing flour and water together hydrates and activates the insoluble wheat proteins, glutenin and gliadin, creating gluten bonds that give structure and elasticity to bread, cakes, cookies, pizza dough, and pasta.

Each type of flour has different levels of wheat protein, which determines the gluten forming potential. Also, the strength of gluten formation is also affected by the intensity and length of mixing. That’s why some directions say “gently fold,” or “do not overmix.” With the wrong technique, a tender muffin can become a rubbery hockey puck due to a few extra stirs.

Does Protein Content Vary By Brand?
Yes! Check the nutritional label and use this simple calculation: grams protein ÷ grams serving size x 100 = % Protein

Gold Medal All-Purpose Flour: 3 grams ÷ 30 grams x 100 = 10% protein
King Arthur All-Purpose Flour: 4 grams ÷ 30 grams x 100 = 13.3% protein
As you can see, there’s a pretty big spread for these two brands. This can cause more of an impact when kneading and baking bread dough because more protein creates more gluten development, potentially creating a more rubbery texture. This is less of a concern with tender crumb products with higher sugar and fat like muffins, biscuits or cookies.
For a quick fix, replace one tablespoon of flour per cup with one tablespoon cornstarch. If within the 10-11% protein range, there should be less of a noticeable difference in bread recipes. (Reference: Cook’s Illustrated)

Other Alternative Flours
Almond Flour
Arrowroot Powder

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