🌾 Flour Types Guide

Complete guide to flour types — from all-purpose to almond flour, including the German Type system.

🇩🇪 German Flour Type System (Mehl-Typen)

In Germany, flour is classified by Type number — the amount of minerals (ash) in mg per 100g of flour. Lower number = more refined, whiter flour. Higher number = more of the whole grain.

Type 405

Lightest wheat flour, closest to cake flour — Fine baking, cakes, pastries

Type 550

Standard all-purpose equivalent — Bread, rolls, all-purpose baking

Type 812

Slightly darker, more flavor — Mixed breads, pizza

Type 1050

Dark wheat flour — Hearty breads, Mischbrot

Type 1600

Very dark, nearly whole grain — Dark breads, Vollkornbrot

Type 1700

Whole wheat (Vollkornmehl) — Whole grain bread

All-Purpose Flour

10-12% protein🇩🇪 Weizenmehl Type 405/550

The most versatile flour — works for almost everything from cookies to bread.

Best for:

CookiesPancakesMuffinsPie crustThickening sauces

💡 Tip: Type 405 (German) is slightly finer than US all-purpose. Type 550 is the closest match.

🔄 Substitute: For 1 cup: ½ cup cake flour + ½ cup bread flour

Bread Flour

12-14% protein🇩🇪 Weizenmehl Type 812

High protein content creates more gluten — perfect for chewy breads and pizza dough.

Best for:

SourdoughPizza doughBagelsPretzelsBrioche

💡 Tip: The extra protein gives bread its structure and chew. Knead longer for better gluten development.

🔄 Substitute: All-purpose flour works but gives softer, less chewy results

Cake Flour

7-9% protein🇩🇪 Weizenmehl Type 405 (fein)

Low protein, finely milled — produces tender, delicate baked goods with a soft crumb.

Best for:

Layer cakesCupcakesBiscuitsSconesAngel food cake

💡 Tip: Sift before measuring for best results. The low protein prevents tough, dense cakes.

🔄 Substitute: For 1 cup: 1 cup all-purpose minus 2 tbsp, plus 2 tbsp cornstarch

Whole Wheat Flour

13-14% protein🇩🇪 Vollkornmehl

Made from the entire wheat kernel — nutty flavor, more fiber and nutrients.

Best for:

Whole wheat breadHearty muffinsPancakesPasta

💡 Tip: Replace only 25-50% of all-purpose with whole wheat to avoid dense results. Store in fridge — the oils can go rancid.

🔄 Substitute: White whole wheat flour for a milder flavor

Spelt Flour

12-15% protein🇩🇪 Dinkelmehl (Type 630/1050)

Ancient grain with a slightly nutty, sweet flavor. Very popular in German baking.

Best for:

German breadWafflesCookiesMuffinsPizza dough

💡 Tip: Type 630 for lighter baking, Type 1050 for darker breads. Contains gluten but some people with wheat sensitivity tolerate it better.

🔄 Substitute: All-purpose flour 1:1, but flavor will differ

Rye Flour

8-12% protein🇩🇪 Roggenmehl (Type 997/1150)

Dark, earthy flavor essential for German and Scandinavian breads. Less gluten than wheat.

Best for:

RoggenbrotPumpernickelSauerteigCrispbreadCrackers

💡 Tip: Rye flour absorbs more water. Always mix with some wheat flour unless you want a very dense loaf. Type 997 is light rye, Type 1150 is medium.

🔄 Substitute: No real substitute — the flavor is unique. Whole wheat is the closest texture-wise.

Tipo 00 Flour

11-13% protein🇩🇪 Tipo 00 / Pizza-Mehl

Ultra-fine Italian flour, the gold standard for Neapolitan pizza and fresh pasta.

Best for:

Neapolitan pizzaFresh pastaFocacciaCiabatta

💡 Tip: The fine grind makes silky smooth dough. Look for Caputo brand. High protein 00 for pizza, low protein 00 for pasta.

🔄 Substitute: Bread flour for pizza, all-purpose for pasta (texture will differ)

Semolina

13% protein🇩🇪 Hartweizengrieß

Coarsely ground durum wheat — golden color, slightly gritty texture.

Best for:

Dried pastaGnocchiSemolina puddingCouscousBread crusts

💡 Tip: Dust baking sheets with semolina to prevent sticking. Mix with 00 flour for the best fresh pasta.

🔄 Substitute: Cornmeal for dusting, bread flour for pasta (different texture)

Almond Flour

21% protein🇩🇪 Mandelmehl

Made from blanched, ground almonds. Naturally gluten-free with a rich, nutty flavor.

Best for:

MacaronsGluten-free cakesCookiesCrustsPancakes

💡 Tip: Not interchangeable with wheat flour 1:1 — needs binding agents (eggs). Almond meal (skin on) vs almond flour (blanched) give different results.

🔄 Substitute: Other nut flours (hazelnut, cashew) or sunflower seed flour for nut-free

Coconut Flour

18% protein🇩🇪 Kokosmehl

Extremely absorbent, gluten-free flour with a subtle coconut flavor.

Best for:

Gluten-free bakingPancakesMuffinsThickening

💡 Tip: Use only ¼ to ⅓ of what you'd use with regular flour — it absorbs 3-4x more liquid. Always needs extra eggs.

🔄 Substitute: Almond flour (but adjust liquid dramatically)

Buckwheat Flour

12-15% protein🇩🇪 Buchweizenmehl

Despite the name, not related to wheat — gluten-free with an earthy, slightly bitter flavor.

Best for:

Galettes (French crêpes)Soba noodlesBliniPancakes

💡 Tip: Best when mixed 50/50 with regular flour for lighter results. Toasting enhances the nutty flavor.

🔄 Substitute: Oat flour for a milder taste

Rice Flour

6% protein🇩🇪 Reismehl

Fine, neutral-flavored gluten-free flour. Staple in Asian cooking and GF baking.

Best for:

TempuraMochiRice noodlesGF baking blendsThickening

💡 Tip: Glutinous (sweet) rice flour is different from regular rice flour — not interchangeable! Regular for crispy coatings, glutinous for chewy textures.

🔄 Substitute: Tapioca flour for similar neutral flavor