Week 11 – March Food Tip – Flour

The protein content of flour varies not only with the kind of flour, but the type.  Here is a list of the most commonly used flours, their protein content and recommended uses:

Whole wheat flour – 14% protein – use for heavier hearth breads and blending with other flours (blending all-purpose flour with whole wheat makes it easier to raise bread).

Bread flour – 12% – 13% protein – breads, bread machine breads and pizza dough.  This flour has a higher gluten content.

All-purpose flour – 9% – 12% protein – everyday cooking, quick breads, pastries (don’t use bleached).

Self-rising flour – 9% – 11 % protein – biscuits, quick breads, cookies.

Pastry flour – 8% – 9% protein – pie crusts, pastries, cookies, biscuits (this does not include whole wheat pastry flour).

Cake flour – 5% – 8% protein – cakes.

High-Gluten flour – 14% – 15% protein – bagels, pizza crust and blending with other flours.  I also like it in the bread machine

Look at the flour packaging for nutritional information.  Different brands of the same type of flour can have different protein content as well.

Comments are closed.