Top Flours and Cereals for Breads and Desserts

Gluten-free option often used in combination with other flours for gluten-free baking.

Widely used, affordable all-purpose flour with a blend of soft and hard wheats, suitable for daily baking.

Used for denser, earthier breads like pumpernickel, with less gluten than wheat flour.

High-protein flour ideal for breads, bagels, and pretzels, providing structure and rise.

High-quality, unbleached all-purpose flour with 11.7% protein content, ideal for general baking.

Nutrient-rich flour containing all parts of the wheat grain, suitable for whole grain breads.

Specialized flour made from soft red winter wheat, perfect for Southern-style biscuits and scones.

Gluten-free, high-protein flour used in macarons and other low-carb desserts.

Gluten-free pseudo-cereal used in breads and pancakes, rich in antioxidants.

Ancient grain flour with a slightly sweet flavor, higher in protein and fiber than wheat.