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Nowadays, all flour is presumed to be made from wheat unless otherwise specified. Very old recipes which specify "wheaten flour" now seem very quaint. Irish recipes tend to still use the term "wheaten flour."

"Flour" as an ingredient in modern recipes is also presumed to be plain, white flour -- called "plain flour" in the UK, and "all-purpose" in North America.

Wheat flour does, though, come in different forms and strengths. There is "stronger" flour which will develop more gluten, which is called "Bread Flour." There is durum wheat flour and semolina for pastas, and whole wheat flour for breads,

Some wheat flour comes with additives. Self-rising flour comes with baking powder already mixed into it; French bread flour has in it a small amount of ground, dried broad beans (fava beans.)

Whenever any of the above specialty Wheat Flours are required, the recipe will specify it.

For a fuller discussion of flour and flours, see the main entry on flour.

Also called:

See Also:

Ash Content of Flour, Broad Bean Flour, Flour Grades, Stone Ground Flour

Other entries for: Wheat Flour

All-Purpose Flour, Baker's Flour, Bread Flour, Cake Flour, Farina, Farine de Froment, Gluten Flour, Graham Flour, Instant Flour, Pastry Flour, Plain Flour, Self-Rising Cake Flour, Self-Rising Flour, Semolina, Stone-Ground Whole Wheat Flour, Wheat Flour, Whole Wheat Flour

Other entries for:

Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Whole Durum Flour