All types of Flour

All-Purpose Flour

Best used for: anything!

Its name says it all. The most versatile type of flour, all-purpose flour can be used in a lot of baked goods--making it a staple among staples. This variety is made from a combination of high-gluten hard wheat and low-gluten soft wheat packed with B vitamins and iron.

Hard Flour

Best used for: loaves, buns, donuts

Bread flour is the strongest of all flours with its high gluten content that provides great structural support to baked goods. This doesn’t just make for better volume, but also a chewier crumb and a browner crust. A mixture of hard-wheat flour and barley flour, bread flour is also packed with vitamin C.

Cake Flour

Best used for: tender cakes and pastries

With its low gluten content, cake flour is ideal for soft and delicate baked goods like cakes (of course), muffins, and scones. It is made from soft wheat which makes it texture fine and silky.Â

Whole Wheat Flour

Best used for: bread, cookies, dense cakes

Want to make your baked goods healthier? Use whole wheat flour. This variety is made with all the components of wheat kernel, making it rich in protein, fiber, B vitamins and minerals. Goods made with this flour are usually denser and have fuller flavor.

Cooking Flour

Best used for: fried chicken, tempura

Cooking flour is best used as a coating for fried meat and seafood and as a thickener for soup and sauces.

Noodle Flour

Best used for: ramen, udon

Because of its high protein and strong gluten content, this special wheat flour is best used in making different types of noodles. Its high water absorption also makes it perfect for various noodle applications.

Rice Flour

Best used for: steamed or fried, Rice Noodles

This fine flour made from ground white rice is popular in Asian cooking. It is naturally gluten-free and is used in breads, cakes, noodles and more. The glutinous kind made from high-starch short-grained rice is used in Asian sweets like mochi.