Is all purpose flour the same as regular flour?

All purpose flour is the most widely used type of flour in North America, partly because it has a long shelf life and is widely available, but also because it is incredibly versatile.

However, you may wonder if all-purpose flour is the same as regular flour.

Yes, universal flour and common flour are the same and can be used interchangeably. However, there are several types of flour that cannot be used in place of regular flour, and vice versa.

This article is an ultimate comparison guide to the different types of flour, including all-purpose flour, of course, but also expanding to a wide variety of other flours in your kitchen.

Types of flour

There are many flours on the market, from wheat to rice to gluten-free, and there’s no reason to stick to one for everything you make.

Experimenting with different types and textures of flour can create interesting results in your baked goods.

However, it’s very helpful to understand how different types of flour react to things like liquid and temperature before you start freaking out.

Types of flour and their key qualities

In the following sections, you’ll learn more about 13 different types of flour and the best ways to use them—and not to use them.

all purpose flour

All-purpose flour is the most common type of flour sold. If ever a recipe simply calls for “flour” without providing any other descriptive term, it refers to all-purpose flour.

Conventional flour is made by grinding wheat into a fine powder. All-purpose flour, in particular, is made using only the endosperm of the wheat kernel, rather than the whole seed.

This increases the shelf life of the flour, making it more stable than most other varieties.

Its protein content should range between 10-12%, which is considered moderate.

All-purpose flour is a versatile, medium flour that can be used for just about everything, even if it’s not the best choice for absolutely everything.

It’s a great choice for standard pastries like pie crusts, quick breads, and cookies. But if a recipe calls for a specific type of flour, there is probably a reason for that and you should always try to follow the recipes as closely as possible.

common flour

All-purpose flour is the same as all-purpose flour and can be used interchangeably in any recipe.

All-purpose flour is sometimes also called pastry flour, which is not technically true, although all-purpose flour is very commonly and effectively used for baking pastries.

Now that you understand what all-purpose flour is, let’s look at a wide range of other types of flour to see how they compare.

pastry flour

Pastry flour, while often confused with regular or all-purpose flour, is different. It is made from a variety of soft wheat that has a low protein content, usually 8-9%.

The low protein content helps give pastries, such as pie crusts, cookies, or cinnamon rolls, a tender, thin crust.

Pastry flour should be avoided if you are trying to bake something that requires a firm structure, such as bread or pasta.

If your recipe calls for pastry flour and you don’t have any, you can substitute all-purpose flour in most cases, but a better substitute would be to cut your all-purpose flour with pastry flour if you have it.

A good balance is 1 1/3 parts all-purpose flour to 2/3 parts cake flour.

cake flour

Cakes that need to rise a lot, but don’t need the strength of gluten to maintain structure, can be made with cake flour.

Pastry flour is ground very fine and is often chlorinated. Both processes weaken the gluten and also increase the flour’s ability to absorb liquid. The combination produces a light, fluffy and deliciously moist cake.

The protein content of pastry flour is even lower than that of pastry flour, ranging from 5 to 8%.

Cake flour and pastry flour are so often confused that we have dedicated another post to explaining the difference between these two types of pastry flour. However, in some cases, pastry flour and other flours are good substitutes for cake flour.

Wheat flour

All of the above types of flour are commonly made from wheat, but in this section we will be talking about a specific type of wheat: semolina.

Semolina is made from a very hard type of wheat called durum, which has a fairly high gluten content, usually around 13% protein. The flour is coarsely ground and has a yellow tint.

The coarseness of the grind and the high protein content create a firm yet silky dough texture, which stretches easily and rolls out very thinly. This makes it the perfect flour for pasta.

Whole wheat flour

We have already mentioned that whole wheat flour only uses the endosperm of wheat. In contrast, whole wheat flour uses the entire head of the seed, including the endosperm, germ, and bran.

The milling process separates the three components, grinding them separately, but varying amounts of germ and bran are returned to the flour.

This increases gluten by up to 11-14%, depending on the brand, and produces more substantial, dense, and more textured baked goods.

If you have a mild gluten sensitivity, you may find whole wheat flour harder to digest. However, in many other ways, it is often considered more nutritious.

It has more vitamins and minerals than whole wheat flour, and it also has more fiber. The added fiber allows it to digest more slowly, creating a more gradual and less intense reaction to your blood sugar levels.

You can substitute whole-wheat flour for all-purpose flour in equal measures for almost any recipe; however, results may be more consistent with conventional textures if you cut whole wheat flour with all-purpose flour.

Whole wheat flour is not as stable as regular flour because the germ has a high oil content that tends to go rancid. It is best to store it in an airtight container, kept at a cool temperature, or even frozen.

bread flour

We know you can bake bread with all-purpose flour or even whole wheat flour, but what is bread flour?

Bread flour, similar to wheat flour such as semolina, is made from durum wheat varieties, giving it a high protein content ranging from 12 to 14%. The gluten creates a chewy texture with a crispy, well-browned crust, just like on bagels.

It is also ideal for creating a paste that holds its shape well. Equally important, it provides the structure that yeast bread needs to rise and hold its shape.

Bread flour is typically considered the “stronger” flour and can be found in white or whole wheat varieties.

What is a good substitute for bread flour? As stated, all-purpose flour usually works quite well for baking bread, as do most whole-grain flours.

self-rising flour

Self-rising flour is the most commonly made from all-purpose flour, but it’s not the same thing.

Self-rising flour was designed to be used as a quick baking mix, reducing prep time and ingredient list for simple foods like cookies, pancakes, and even some cakes.

To achieve the desired results, salt and baking powder are added to the plain flour to allow the dough or batter to rise.

You can make your own self-rising flour by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt to 1 cup of all-purpose or pastry flour.

However, it won’t last as long as the flour itself, because the baking powder will lose its potency after a few months.

Everyone knows that bread has to rise, which often leads people to wonder if self-rising flour is the same as bread flour.

The answer is no, although for certain quick breads it can be used as a substitute if some other adjustments are made as well. It is a more suitable substitute for pastry mixes, such as Bisquick.

gluten free flour

Many people have discovered that they are intolerant to gluten or severely allergic to it, as in the case of celiac disease. Gluten-free flour is a way for anyone to enjoy baked goods without risking extreme digestive upset.

Gluten is the protein in wheat that allows dough to stretch without breaking, rise without sagging, and develop a satisfying, chewy texture.

It is important to realize that the protein in gluten-free flour does not act the same as that in gluten-containing flour and cannot be compared in the same way.

Can regular flour be substituted for gluten-free flour? Yes, you can, but you’ll need to choose the right gluten-free flour for your recipe.

There are many different types of gluten-containing flour and just as many, if not more, varieties of gluten-free flour. In the following sections, we’ll introduce you to some of the most popular gluten-free flours for various uses.

Rice flour

Rice flour is a low-protein gluten-free flour, which means it won’t hold structure and shape in baked goods as well as regular flour would.

If you need that structure, you can combine the rice flour with other gluten-free flours for better results.

Rice flour can be made from white or brown rice and is the most common variety of gluten-free flour, mainly because it is comparatively cheap and has a neutral taste.

However, its texture is known to be unique, with many describing it as gritty. Rice flour makes a decent flatbread, but it’s best used as a substitute for all-purpose flour in dishes that call for breading, like meat coating or tempura frying.

Cornmeal

Cornmeal is a very finely ground powder made from dried corn kernels. It is a gluten-free flour, low in protein, surprisingly versatile and neutral in taste.

Cornmeal has a very fine and smooth texture, and depending on where you live, cornmeal may be another name for cornstarch, but flour and cornstarch are very different products.

Likewise, cornmeal is not the same as masa harina, which is a special type of quick-cooking, processed cornmeal used to make tortillas and Latin American specialties.

Cornmeal cannot be used as a perfect substitute for whole wheat flour due to its lower protein content, but it can be combined with whole wheat flour or a higher protein gluten-free flour for best results. On its own, cornmeal works well for breading or making light, moist cakes.

Almond flour

Almond flour is made from almonds, as you probably guessed, that have been blanched and ground into a powder.

It is widely available in most grocery stores and on the internet because it is and always has been the star ingredient in the traditional macaron recipe.

This flour is almost as versatile as all-purpose flour and is probably the easiest gluten-free flour to use.

It has a mild sweetness and slightly nutty flavor that will show through in your baked goods, but if used correctly, it can enhance the enjoyment of the recipe rather than destroy it.

Almond flour is a good substitute for whole wheat flour, but it won’t perform the same way as regular flour in your recipes, partly because it’s so high in protein. You may need to add something to help absorb the liquid, such as ground flax or chia seeds.

Almond flour is not only gluten-free, but it is also low in carbohydrates compared to conventional wheat flour. On the other hand, it is high in protein and fat.

Unfortunately, it’s not safe for those with nut allergies, and almond flour goes bad much faster than regular flour.

coconut flour

Coconut flour is another popular gluten-free and low-carb alternative to regular flour. It is also high in protein and fiber, but can be very difficult to bake with because it is such a delicate and soft flour.

Coconut flour is a by-product of making coconut milk. It is made with the solids that remain after pressing the milk. The coconut meat is dried and ground into a very smooth, fine powder.

It’s denser than all-purpose flour and absorbs liquid hungrily, leaving baked goods dry and crumbly if you don’t adjust the recipe accordingly.

It’s best to use coconut flour only in recipes developed specifically for coconut flour and its baking, but you can try substituting plain flour if you’re in a bind.

Use only 1/4 the amount of coconut flour called for in all-purpose flour, but be prepared to increase liquids, add an extra egg for moisture, or make other small adjustments to compensate.

Almond flour is a good substitute for coconut flour.

Soybean flour

Soy is another protein-rich gluten-free flour that can be used to replace plain flour in certain recipes.

In fact, many legumes can be made into flour, although soybeans are the mildest tasting and most popular, with chickpea flour close behind.

Because soy flour is so high in protein, it works more like regular flour if you cut it up with another gluten-free option that’s lower in protein, like rice flour.

Otherwise, you’ll need to use less soy flour, substituting 1 cup of all-purpose flour for just 3/4 cup of soy flour. Unlike coconut flour or almond flour, you won’t have to add any additional ingredients to compensate, which is very convenient.

Soybean flour is a very effective thickening agent, and because of its fine texture, it is also great for baking delicate items like donuts and cakes, despite its high protein content.