Food Guide

8 Flours to Make the Best Bread: Which One is Right for You?

Are you ready to bake the perfect loaf of bread? Well, you’re going to need the perfect flour for the job! There are so many different types of flour out there, it can be tough to know which one is the best choice for your bread.

That’s why we’ve put together this helpful guide to the best flour for bread.

So, you can finally say goodbye to those disappointing doughy bricks and hello to the perfect slice.

1. All-purpose flour

I’ve been baking for a while now and I’ve found that the best type of flour to use for bread is all-purpose flour.

It’s a great all-around flour that can be used for a variety of different baked goods, and it works especially well for bread.

One of the things I love about all-purpose flour is that it’s so versatile.

I can use it for everything from cookies to cake to bread, and it always works great.

It’s a great flour to have on hand because you never know when you might need it.

Another great thing about all-purpose flour is that it’s so easy to work with.

It’s a great flour for beginning bakers because it’s so forgiving.

You can make a lot of mistakes with all-purpose flour and still end up with a great final product.

It’s a great way to learn the basics of baking.

2. Bread flour

What is bread flour?
Bread flour is a high-protein flour made from hard wheat, sold as a fine, white flour.

Unbleached bread flour is preferred for consistent results.

Bleached flours can be used but the results will be different.

Self-rising flour is also a good option and can be used in most bread recipes.

Self-rising flour has a similar protein content to bread flour but has an addition of salt and a rising agent.

The addition of these extra ingredients can affect the outcome of the bread.

So for consistent results, it is best to use bread flour and add the salt and rising agent separately.

What is the best flour type for bread?
The best flour to use for bread is bread flour.

It has a high protein content which is essential to achieving a good rise on your bread.

3. Whole wheat flour

Whole Wheat Flour

Whole wheat flour is made by grinding whole wheat grains.

It is a rich source of fiber, protein, minerals, and B vitamins.

As it contains all three parts of the wheat grain, it has a more earthy and robust flavor than white flour.

It also has a higher gluten content, so it is not suitable for people with gluten intolerance.

When used in baking, it gives a more dense and hearty texture to the finished product.

Some recipes will call for a mixture of whole wheat and white flours, to balance out the nutritional benefits with a lighter texture.

Whole wheat flour is the best flour type for bread, as it is rich in nutrients, high in fiber, and has a great flavor.

White flour, on the other hand, is stripped of many of its nutrients and is not as healthy of an option for bread.

4. White whole wheat flour

White whole wheat flour is made by milling hard white wheat rather than the traditional red wheat.

It has a lighter color and a milder taste than whole wheat flour made from red wheat berries.

Because white whole wheat flour comes from hard white wheat, it has the same health benefits as regular whole wheat flour.

It is high in fiber, vitamins, and minerals, including selenium, potassium, magnesium, and zinc.

White whole wheat flour can be used in any recipe that calls for whole wheat flour.

It is a good choice for baking bread, as it has a higher gluten content than regular whole wheat flour, which gives bread a lighter, more airy texture.

However, it is best to use a recipe designed for white whole wheat flour, as using it in a recipe designed for regular whole wheat flour may produce a denser texture.

5. Spelt flour

Ideal for breads, cookies, and pancakes, spelt is a type of wheat that lends a sweet, nutty flavor to baked goods.

Although it contains a small amount of gluten, it’s not suitable for making crusty breads but is a good substitute for standard wheat flour in many recipes.

You can also use it to make pasta.

Spelt flour is made by grinding whole spelt grains into a fine powder.

It has a similar nutritional profile to wheat flour, with a slightly higher protein content and a wealth of B vitamins.

The taste is similar to that of whole wheat flour, but a bit sweeter.

Spelt flour can be used to make sandwiches, pizza crusts, pie crusts, pasta, cookies, and muffins.

It is best to use spelt flour in recipes that call for only a small amount of flour, such as cookies, muffins, and pie crusts.

When used in cookies, spelt flour gives a rich, nutty flavor and a sweet, earthy aroma.

In other baked goods, the flavor is more neutral but still has a bit of a wheat taste to it.

It is not recommended for use in making yeast breads.

In a nutshell

We’ve concluded our research and testing into the 5 most popular flour types for bread, and we’re ready to announce our rankings.

Our testing team has spent countless hours baking batches of bread with each type of flour to determine the best of the best.

Read on to find out which flour type earned the top spot!.

As an Amazon Associate, I earn from qualifying purchases. When you purchase an item from Amazon through one of my links, I receive a small commission at no added cost. This helps support the site!

Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
Back to top button