The Best Flours for Baking: Wheat, Spelt and Gluten-Free Explained

Flour is the foundation of almost everything we bake, and the type you choose changes the texture, rise and flavour of the finished result. Here is a straightforward guide to the main baking flours and when to use them.

Plain and self-raising flour

Plain (all-purpose) flour is the everyday workhorse — suitable for biscuits, pastry, sauces and any recipe where you add your own raising agent. Self-raising flour is simply plain flour with baking powder already blended in, handy for cakes, muffins and scones. If a recipe calls for self-raising and you only have plain, you can add baking powder to make your own.

Wholemeal and wholegrain

Wholemeal flour keeps the bran and germ of the wheat, adding fibre, a nuttier flavour and a denser crumb. It is lovely in rustic breads and heartier bakes. Because it absorbs more liquid, recipes may need a little extra moisture, and many bakers blend it with white flour for a lighter result.

Bread and strong flour

Bread flour, sometimes labelled strong flour, has a higher protein content, which develops more gluten and gives yeasted breads their chew and structure. If you bake loaves, pizza bases or bagels, it is worth keeping a bag on hand.

Spelt and ancient grains

Spelt is an ancient relative of wheat with a mild, slightly sweet, nutty flavour. It still contains gluten, so it is not suitable for coeliacs, but some people find it easier to enjoy. It works well in breads, pancakes and muffins, often as a one-to-one swap for wholemeal.

Gluten-free options

For gluten-free baking, blends based on rice, tapioca, buckwheat, almond or chickpea flour replace wheat. Because gluten provides structure, gluten-free bakes often rely on a blend plus a binder such as xanthan gum. Ready-made gluten-free flour blends take the guesswork out for everyday baking.

Storing flour

Keep flour in an airtight container in a cool, dry spot. White flours last many months, while wholegrain and nut flours contain natural oils that can turn, so use them within a few months or store them in the fridge or freezer.

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