Flour dictates the volume, the texture, and maybe even the flavor.
And no, it’s not just about how much you use or how long you knead. The type of flour itself matters, especially when we’re talking about protein content.
In fact, the texture of your baked goods hinges on two tiny protein strands.
Let’s find out why that is and how you can choose the perfect flour for your next recipe!
What Does Protein Content Have to Do With Texture?
Wheat, barley, and rye grains contain two important types of protein strands: glutenin and gliadin.
These proteins stay there as the grains get milled, processed, and packaged. Then, you open the package, pour some flour into a bowl, add water, and mix.
This forces the proteins to combine (actually interconnect and cross-link), forming a new protein, gluten.
I know gluten has a bad rap, but it also has a vital role to play. After all, gluten is like a matrix of protein strands/chains that gives your baked goods their structure.
Do you see where I’m going with this?
More protein = higher gluten-forming potential = tougher, more chewy texture
With that in mind, you could classify wheat grains as either “hard” or “soft” based on how much gluten they could make eventually.
But you don’t see recipes calling for “hard” or “soft” flour, do you?
They call for stuff like all-purpose, whole wheat, etc. That’s why you need some context to decipher the labels.
12 Types of Flour: Protein Content, Texture, and Uses
Here’s a breakdown of the most popular flour types and what they’re good for:
1. All-Purpose
- Protein: 10–12%
- Texture: Tender
All-purpose flour is sort of the baseline. Its protein content sits around the middle range, making it… well, multi-purpose.
You could use it to make anything from cake to roux.
2. Self-Rising
- Protein: 8–10%
- Texture: Comparable to all-purpose but leavened
Toss a cup of all-purpose flour with 1½ teaspoons of baking powder and a ¼ teaspoon of salt.
Congrats! You’ve just made self-rising flour.
Put it to good use and make quick bread, scones, or pancakes.
3. Bread
- Protein: 12–15%
- Texture: Chewy
Bread flour is a high-protein option, which is perfect for adding a stronger structure to your loaves.
It might come in handy for non-bread recipes, too. Think pound cake.
4. Whole Wheat
- Protein: 13–15%
- Texture: Dense and coarse
Because whole wheat has a high protein content ceiling, you might think it’s a popular choice for making chewy breads.
It isn’t.
Whole wheat flour is “whole” because the full kernel was milled, endosperm, bran, and germ included. That’s not the case with regular (actually refined) wheat flour that has been stripped of its bran and germ.
Of course, the bran contains vitamins and minerals that make whole wheat a healthy option.
However, the bran is also a double-edged sword—quite literally.
Bran flakes are so sharp that they can cut through the gluten matrix, especially if you over-mix. So, while not impossible, making bread with whole wheat flour is super tricky.
5. Cake
- Protein: 5–8%
- Texture: Soft, delicate crumb
With a particularly low protein content, cake flour delivers a fine texture. This makes it a good fit for angel food cakes, sponge cakes, brownies, and doughnuts.
6. Pastry
- Protein: 7–9%
- Texture: Flaky and tender
Pastry flour is a middle-ground between all-purpose and cake flour. It works well with biscuits, scones, pie crusts, danishes, and tart shells.
7. Doppio Zero (00)
- Protein: 11–13%
- Texture: Not-so-chewy
Want to make pizza like the pros? The finely milled doppio zero (double zero) is the gold standard.
8. Strong/High-Gluten
- Protein: ~14%
- Texture: Tough
Think of this variety as a super bread flour. I’d use it for artisan bread.
9. Durum (AKA Semolina)
- Protein: 13% (or more)
- Texture: Coarse
Some bakers sprinkle semolina to keep their dough from sticking. However, it could also be a star ingredient in apple galettes and buttermilk loaves.
10. Spelt
- Protein: ~14%
- Texture: Crumbly
The flour made with the ancient spelt strain tastes like whole wheat but a bit sweeter. It fits right in with blends used in pancakes, banana bread, and muffins.
11. Barley
- Protein: ~12%
- Texture: Crumbly
Barley is also an ancient grain, but it’s a high-fiber one with a subtle nutty flavor. Start small and incorporate a bit of it into your quick breads before going all out.
12. Rye
- Protein: As little as 8%
- Texture: Gummy
Rye flour makes tender, moist, and almost malty baked goods. If you plan on making a hearty pumpernickel, rye is the way to go.
What About Gluten-Free Flours?
In my opinion, gluten-free flours work best when flour isn’t the star of the show. You want other ingredients to take over and handle the texture and structure aspects.
But does that mean that these flours have no protein?
Nope.
They don’t have a gluten matrix, but they might have other proteins.
Final Thoughts
Protein content varies by brand, and all percentages are only rough estimates. For an accurate content breakdown, you’ll have to contact the manufacturers.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.