Getting stuck in

Whenever you come home, you find me in the kitchen, covered in flour. But which flour?

Because no, they are not all the same. Flour isn’t just white powder (yellow or toasted): it’s protein, starch, water absorption, and how it reacts to heat. It’s elasticity (if you’re looking for bread with a good crumb) or crunch (if you want a light batter). Choosing well isn’t a whim: it’s often half the battle.

In this guide, we’ll explain, simply and without unnecessary technicalities, the different types of flour, what each one is for, and how to choose yours based on what you want to cook.

Which flour to use for each recipe? (Quick guide)

Which flour is best for making bread?

The strong flour is the most suitable for making bread because it contains more gluten. This gluten helps the dough ferment, trap gas, and maintain its structure during baking.

Which flour should I use for fluffy sponge cakes?

The plain flour (all-purpose) works very well for sponge cakes. If you combine part of it with almond flour, you’ll get more moisture and a fuller aroma.

Which flour should I use for coating fish?

For a classic coating, use wheat flour. For a crunchier finish with a traditional feel, especially for pescaíto frito, chickpea flour is a great ally.

Which flour is used to thicken sauces?

The cornflour (corn starch) is the most effective option for thickening sauces and creams without barely altering the flavour.

Which flours are gluten-free?

The most common gluten-free options are:

• Corn flour
• Rice flour
• Almond flour
• Chickpea flour
• Tapioca flour

Flour comparison table (for a quick decision)

Wheat flours: the foundation of our baking culture

In Spain, wheat has been the backbone of breads, empanadas, and pastries for centuries. From Castilian loaves to homemade pizza dough, understanding wheat flours means understanding a large part of our everyday cooking.

Plain wheat flour (all-purpose)

The workhorse. Balanced in protein and starch, it works well in many recipes: a sponge cake, pancakes, a simple coating, or a béchamel sauce. If you’re just starting out, it’s the one that will give you the most value.

Strong flour

Gluten is king here. When you’re looking for fermentation (bread, pizza, pastries), you need a flour capable of stretching without breaking and supporting the rise. If your bread has ever turned out ‘flat’, the answer often lies in the flour.

Wholemeal flour

It contains the whole grain (bran and germ), so it provides more fibre and a deeper flavour. It absorbs more water: if you use it, give the dough a bit more hydration and patience.

Corn flour and cornflour: two different things

They are often confused, but they serve different purposes. The key lies in one word: starch.

Corn flour

It is the ground grain. It’s gluten-free, adds flavour, and a more pronounced texture. In the north (Galicia, for example), corn has been part of the gastronomic landscape for centuries, and it shows in traditional breads and preparations.

Cornflour (corn starch)

It is pure starch. It’s not intended for ‘making bread’, but for thickening and providing a smooth texture. Custards, sauces, creams… and that silky touch you get when the thickener goes unnoticed.

Gluten-free flours and vibrant alternatives

Just because they are gluten-free doesn’t mean they are ‘worse’: they simply play by different rules. Many provide flavour, protein, or very interesting textures.

Chickpea flour (an Andalusian nod)

When we think of a coating with identity, Andalusia comes to mind. Chickpea flour is one of the most recommended for pescaíto a la andaluza: it leaves a thin, crunchy, and light layer with a natural toasted touch. It also works wonders in vegetable omelettes, savoury crepes, or quick doughs.

Rice flour

Neutral and fine. In coatings and tempuras, it helps achieve a light crunch. If you want fried foods that feel less ‘heavy’ to the bite, it’s a great ace up your sleeve.

Almond flour

Very Mediterranean. It adds moisture and aroma to baking (cakes, bases, sponges), and also adds healthy fats. Ideal for desserts that aren’t meant to ‘rise much’ but rather stay tender.

Flours with personality: rye and spelt

Rye flour

It produces darker, moister, and longer-lasting breads. It absorbs a lot of water and benefits from long fermentations. It doesn’t aim for perfect volume; it aims for character.

Spelt flour

An ancient relative of wheat, with a very pleasant aromatic profile. Its gluten is more fragile: the doughs are less elastic, but the flavour makes up for it.

New flours: protein, the future, and sustainability

In addition to the ‘usual’ flours, ingredients are appearing that respond to two clear trends: more protein and lower environmental impact. Some are already seen in bakery products, snacks, and ready-made mixes.

Insect flour (mealworm, cricket…)

In the European Union, several insects have been authorised as ‘novel food’. The tenebrio molitor (mealworm) was among the first to be approved. These flours usually have a high protein profile (in many cases around 50–60%), and also provide micronutrients such as iron and vitamin B12.

In the kitchen, they are mainly used mixed with traditional flours: not to ‘taste like insects’, but to increase the protein content in breads, crackers, or bars. And, in environmental terms, their production tends to require less water and land than many conventional protein sources. Even so, it is an evolving field: it’s reasonable to see it as a promising line, though still a minority in the home.

Frequently Asked Questions about flours (FAQ)

What is the best flour for homemade bread?

Strong flour is usually the best option because it provides more gluten, improves fermentation, and helps the bread have a good structure.

Which flour is best for crunchy coatings?

For a light crunch, try a mix with rice flour. For a traditional Andalusian touch, chickpea flour works especially well.

Does cornflour replace flour?

Not entirely. Cornflour is starch and is mainly used for thickening; it doesn’t provide the structure that flour gives to doughs.

Which gluten-free flours are easiest to use?

The most ‘user-friendly’ ones to start with are usually rice flour and corn flour. Chickpea flour adds more flavour and protein.

How do I store flour so it lasts longer?

In an airtight container, in a cool, dry place. If you don’t use it often, wholemeal and almond flour benefit from being kept in the fridge to better preserve their aroma and fats.

Choosing well means cooking better

Cooking isn’t about memorising theories. It’s about understanding just enough to make everything easier. When you know which flour to use, the recipe stops feeling like an exam and becomes what it should be: an enjoyable time and a delicious dish.

And if you make a mistake one day, it doesn’t matter: that’s what cooking is all about. Trying, adjusting… and getting your hands back in the flour.