Do you love baking? You're going to love this slideshare all about the different types of flours you can use for all your baking and cooking endeavors!

1. 9 Types of Flour You
Can Use for Everyday
Baking and Cooking
Who knew flour could come in so many varieties?

2. 1. All-purpose flour
As the most widely used
of all flours, all-purpose
flour is made from a
mixture of both hard and
soft wheat.
It comes from the
endosperm, which is the
finely ground part of the
wheat kernel.
All-purpose flour is used
in a wide variety of baked
products like cakes,
cookies, breads, and
pastries.

3. 2. Cake flour
Cake flour has a fine, silky texture because it’s
milled from soft wheat and has a low protein
content. It’s great for baking cakes because it
has more starch and less protein than bread
flour, which means it creates cakes that are
tender and delicate.

4. 3. Bread flour
Bread flour is similar to all-purpose flour, but it
has a higher gluten content, which makes it
perfect for making yeast breads. It’s milled
mostly for commercial baking use, but it can be
found at most grocery stores.

5. 4. Pastry flour
Pastry flour has a higher
protein content than cake
flour, and it has less
starch.
Made from soft wheat, it’s
mostly used for making
pastries, but it can also be
used for cookies and
cakes.

6. 5. Self-rising flour
Self-rising flour is actually
a type of all-purpose flour
that has had salt and a
leavening agent added to
it.
There’s 1 ½ teaspoons of
baking powder and ½
teaspoon of salt in one
cup.
You can substitute this
flour for all-purpose flour
by reducing the salt and
baking powder in a recipe.

7. 6. Durum flour
Durum flour comes from durum wheat, and it’s a
byproduct of semolina, which is the coarsely
ground endosperm of durum wheat. It’s enriched
with four B vitamins and iron, and it’s usually
used to make noodles and other types of pasta.

8. 7. Whole wheat flour
Milled from the whole kernel of wheat, whole
wheat flour tends to make baked products more
dense than ones made with enriched flour. To
keep this from happening, many bakers add
additional gluten.

9. 8. Graham flour
Graham flour is coarsely ground whole wheat
flour named after Dr. Sylvester Graham. He
created the graham cracker and urged people to
use whole wheat flour in the early 1800s.

10. 9. Coconut flour
Coconut flour is a soft flour made by grounding
up dried coconut meat. It is gluten free, rich in
protein, and a good source of lauric acid—a
saturated fat that helps fight off infections.
While coconut flour can be used for all sorts of
baking purposes (like making coconut flour
tortillas), you cannot substitute it for wheat-based
flour at a 1:1 ratio. You generally use ¼ cup for
every 1 cup grain flour.
If you’re interested in buying coconut flour, order
some online today by visiting
www.betterbodyfoods.com.