Confused by the Variety of U.S. Flours? A Guide to 16 Types of Flour!

In the post-pandemic era, more people have embraced home baking—it saves money, relieves stress, and delivers the sweet satisfaction of fresh treats!

Making bread and desserts at home ensures quality ingredients while offering relaxation after a long day. But a common challenge arises:

Have you ever felt overwhelmed by the array of flour options in U.S. supermarkets? Why are they all labeled "Flour"? What’s the difference between one type and another? If you’re still confused about cornstarch vs. tapioca starch, how can you possibly navigate the flour aisle?

Don’t worry—grab a notepad or bookmark this guide for your next grocery trip! iTalkBB breaks down 16 types of U.S. flour to turn you from a flour-phobe into a flour expert. Let’s explore their uses!

1. Bread Flour (Strong Flour)

With a protein content of 11.5–13.5%, this high-gluten flour has strong elasticity and doesn’t clump easily. It feels smooth and has a darker color. Ideal for chewy textures, it’s the go-to for most bread recipes.

Its stretchiness also makes it great for thin dumpling wrappers, though rolling it out requires effort.

Uses: Bread, muffins, puff pastry, cream puffs, fruit cakes, fried dough sticks, Chinese wife cakes, noodles, dumplings.

2. All-Purpose Flour (Plain Flour)

The versatile staple with 8.5–12% protein. Perfect for most Chinese pastries and easy to store—a lazy baker’s dream!

Uses: Steamed buns, dumplings, egg pancakes, tarts, doughnuts, and other Chinese dim sum.

3. Cake Flour (Sponge Flour)

Low-protein (under 8.5%) and soft, this flour creates light, fluffy desserts. Some varieties are bleached (CI2 Bleached Cake Flour) for finer texture.

Uses: Cakes, crêpes for mille-feuille, cookies, pie crusts, waffles.

Still confused? This chart compares bread, all-purpose, and cake flours at a glance:

4. Gluten-Free Flour

Made from wheat starch for those with gluten allergies. Its high viscosity and translucency suit delicate pastries like Cantonese shrimp dumplings.

Uses: Chinese pastries, shrimp dumplings.

Phew! Sixteen flours later, do you feel more confident? Many assume U.S. supermarkets lack "traditional" flours, but often they’re just labeled differently—or have functional equivalents.

Note: "Bleached" (whiter, lower gluten) vs. "unbleached" (grayer) labels refer to processing. "Enriched" means added nutrients (per FDA standards) without affecting gluten.

Bookmark this guide, and flour confusion will be a thing of the past! Now you can shop smart and bake with joy.

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