Want to make new types of bread? Then experiment with different types of flours in order to make a wider variety of breads. For example, you can experiment with making bread from organic bread flour, gluten free flour, dark rye flour, flours from ancient grains (such as spelt flour), etc. Different flours are used to create different breads because flours often vary in taste, gluten levels, amounts of fiber & protein, etc.
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I am probably missing a few flours but below are many of the major flours on the market.
- All Purpose Flour – All purpose flour is often used to make “quick breads” (such as banana bread) that use baking soda and/or baking powder. It can also be used to make sandwich breads. However, AP flour is not as good as bread flour at making fluffy sandwich breads (given AP flour’s lower gluten content). AP flour is usually made from wheat and wheat-based flours are not gluten free.
- Almond Flour – Almond flour is often used to make gluten-free and keto breads. Almond flour has lots of fiber and protein. You can also use it to make a delicious almond flour banana bread! Almond flour is usually gluten free (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Arrowroot Flour – Arrowroot flour is made from a tuber. It is added to gluten free recipes in order to improve the tenderness & binding (holding everything together) of the bread or baked good. Arrowroot flour is usually gluten free (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Bread Flour – Bread flour has more gluten that all purpose flour (and thus bread flour generally makes better sandwich breads that AP flour). Why? Because gluten provides structure to the bread and helps to trap the CO2 put out by the yeast. Thus more gluten traps more CO2 bubbles and this makes bread more “airy” (fluffy). Bread flour is usually made from wheat and wheat-based flours are not gluten free.
- Buckwheat Flour – Buckwheat flour is used to add an earthy & nutty taste to breads. Despite “wheat” being in the name, buckwheat is not a type of wheat. For more info on buckwheat’s history and cultivation, you might like to read Wikipedia’s buckwheat article. Buckwheat flour is usually a gluten free flour (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Cassava Flour – Cassava flour is made from the cassava plant (a South American tuber). Cassava flour is usually gluten free (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Chickpea Flour – Chickpea flour is often used to add extra protein & fiber to a recipe. Chickpea flour is usually a gluten free flour (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Corn Flour – According to Wikipedia, corn flour is “ground to coarse, medium, and fine consistencies. Coarsely ground corn flour (meal) is known as cornmeal”. Corn flour is usually a gluten free flour (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Einkorn Flour – Einkorn flour is an ancient grain and it is not gluten free. It often adds a mild nutty & buttery flavor to breads.
- Gluten Free Flour – Gluten free flour is used to make gluten free bread & baked goods. Many people are allergic to gluten or are trying to eliminate gluten from their family’s diet. Many commercial gluten free flours are often made from a combination of flours (such as rice flour, sorghum flour and tapioca flour). Always check to make sure the gluten free flour is also made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Kamut Flour – Kamut flour is a whole grain flour. It is made from an ancient variety of wheat with a golden hue and nutty flavor. Kamut flour is not gluten free.
- Millet Flour – Millet is an ancient grain and adds a slightly sweet & nutty flavor to bread. Millet flour is usually a gluten free flour (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Oat Flour – Oat flour is made from grinding up whole oats. It is often added to bread recipes for its beneficial oat fiber. Oat flour is usually a gluten free flour (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Quinoa Flour – Quinoa flour is often used in recipes because it adds nutrients (such as complete protein) and a nutty flavor. Quinoa flour is usually a gluten free flour (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Rice Flour – Rice flour is often used as the main ingredient in many gluten free flours because rice flour has a neutral flavor and it is less expensive than some other gluten free flour components. Rice flour is usually a gluten free flour (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten. FYI – Brown rice flour generally has more fiber than white rice flour.
- Rye Flour – Rye flour adds an earthy flavor to bread. You can find a variety of rye flours including light rye flour, medium rye flour and dark rye flour. Rye flour is not gluten free.
- Semolina Flour – Semolina flour is made from durum wheat. Since semolina flour contains lots of gluten, it is often used to make specialty breads such as ciabatta and semolina bread. Semolina flour is not gluten free.
- Self-Rising Flour – This is a usually a packaged combination of all purpose flour, baking powder and salt. Self-rising flour is often used for making biscuits, pancakes, etc. It is usually not gluten free as all purpose flour is usually wheat-based.
- Sorghum Flour – Sorghum flour is made from an ancient grain. Sorghum flour is usually a gluten free flour (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Spelt Flour – Spelt flour is made from an ancient grain and it adds a slightly nutty & sweet taste to bread. Spelt flour is not gluten free.
- Tapioca Flour – Tapioca flour is made from the cassava root and adds a “chewy” texture to gluten free bread. Tapioca flour differs from cassava flour (as tapioca flour is basically starch extracted from the cassava root and cassava flour is made from grinding up the whole cassava root). Tapioca flour is usually a gluten free flour (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- Teff Flour – Teff is an ancient grain originally from Ethiopia, Africa. Teff flour is usually a gluten free flour (but check the label on the package to make sure). Also check to make sure the flour is made in a gluten free facility in order to avoid potential cross contamination from ingredients containing gluten.
- White Whole Wheat Flour – White whole wheat flour differs from “regular” whole wheat flour because it is made from hard white wheat (whereas as regular whole wheat flour is made from hard red wheat). White whole wheat flour has a milder flavor & color than regular whole wheat flour but it contains a similar amount of fiber. It is often used to make more kid-friendly whole wheat breads & baked goods (given the milder flavor). It is not gluten free.
- Whole Wheat Flour – Whole wheat flour generally has more fiber than bread flour and all purpose flour. It also has more “hearty” flavor versus most white flours. It is not gluten free.
FYI – Since different types of flours often have different levels of gluten and moisture absorbency, you need to find recipes specially designed & tested with the flour that you want to use. You usually will have problems (e.g. structural problems with the loaf or the dough being too dry) if you start substituting one flour for another flour in a recipe.
Disclaimer – Always read an ingredient package (e.g. bag of flour) to see if it contains gluten or any other allergen that might impact your family. Also check to see if the ingredient was manufactured & packaged in gluten free facilities (in order to avoid potential cross contamination issues).
Related – Vital Wheat Gluten – Vital wheat gluten is often added to bread recipes that use low gluten flours. Why? Because vital wheat gluten boosts the gluten content and strengthens the structure of the bread. However, it is usually NOT added to gluten free breads & baked goods (because vital wheat gluten contains gluten and this would make the product unsuitable for people following a gluten free diet).
Flour Question – Can I replace a flour containing gluten in a bread recipe with gluten free flour? Usually, the answer is no. This substitution can throw off the recipe and the bread may fail to rise or hold its shape. Gluten free flours behave differently than flours containing gluten. Recipes using gluten free flour often contain extra ingredients that provide structural support (such as xanthan gum) and require different amounts of liquid (as gluten free flours often have different moisture absorption rates versus flours with gluten). You should look for recipes specifically tailored to & tested with the gluten free flour that you want to use.
Visitor Favorites – The firms below are popular with my visitors & make a wide variety of high quality flours.
- Flours from Anthony’s Organic
- Flours from Bob’s Red Mill
- Flours from King Arthur Baking
Related Ingredients – These ingredients are used to add texture, fiber and/or flavor to breads.
- Chia Seeds – Chia seeds are added to bread recipes in order to provide benefits such as improved “crunch” as well as extra fiber and omega-3.
- Bulgar Wheat/Cracked Wheat – Used to add some “crunch” to wheat breads.
- Dried Blueberries
- Dried Cranberries – Dried cranberries are used in a wide variety of breads such as cranberry walnut bread.
- Flaxseeds – Full seeds & not ground up. If you want whole seeds, don’t choose flaxseed meal or ground flaxseed.
- Golden Raisins – A juicier version of raisins.
- Ground Flaxseed – Often used to add fiber to recipes. The seeds have been ground up in order to get better access to fiber and the seed’s interior nutrients.
- Multigrain – You want to use the chopped seed version (e.g. 10 grain hot cereal) for bread making. You do not want to use the large processed flake variety of cereal (e.g. similar to corn flakes).
- Oat Flakes – Do not use steel cut oats for bread making. You want to use old fashioned oat flakes.
- Pecans (Chopped) – You want to use chopped small bits of pecans in order to get a wider distribution of nuts in the bread. Don’t use full nuts or nut halves.
- Pumpkin Seeds (Hulled Seeds) – Hulled seeds do not have the hard exterior shell.
- Raisins – Raisins are used in a wide variety of breads such as cinnamon raisin bread.
- Sunflower Seeds (Hulled Seeds) – Hulled seeds do not have the hard exterior shell.
- Walnuts (Chopped) – You want to use chopped small bits of pecans in order to get a wider distribution of nuts in the bread. Don’t use full nuts or nut halves.
Flour Books – Of course, if you would like to make your own flour, you should read one of the books.
- The Essential Home-Ground Flour Book
- The Homemade Flour Cookbook
- The DIY Fresh Milled Flour Bible
- Homegrown Whole Grains: Grow, Harvest, and Cook Wheat, Barley, Oats, Rice, Corn and More
Related Recipes
- Bread Machine Recipes – Main page with all of Bread Dad’s bread machine recipes
- Bread Machine All Purpose Flour Bread – Country white bread
- Bread Machine Cracked Wheat Bread
- Bread Machine Honey Wheat Bread
- Bread Machine Multigrain Bread
- Bread Machine Oatmeal Bread
- Bread Machine Rye Bread – Light rye bread
- Bread Machine Rye Bread – Medium dark rye bread
- Bread Machine White Bread
- Bread Machine Whole Wheat Bread
Reference Sources