“A French recipe made with American flour will yield concrete.”
Justin Ward, French-based chef
I never knew there was a difference between European and American flour. One reason these differences are important is that many European flours, especially the ones used for bread baking, have less gluten than American flour. European flour is thought to be gentler on the stomach than other flours and can be tolerated by those with gluten sensitivities or digestion issues. In addition, European flours can produce more delicate and lighter pastries and breads than American flour. I am going to stay away from the more technical aspects of each flour type on the theory that it’s ‘need to know’. If you are a serious baker and love the science behind baking and cooking in general, this article will be a start for you, but you will need to do a deeper dive to understand the chemistry. The bottom line is flour with less protein contains less gluten. Therefore, foods made with low-gluten flour are lighter and easier to digest.
United States Flour
Hard Red Wheat
Hard Red WheatMost flour in the U.S. is made from hard red wheat which has a higher protein content than European flours. Wheat grown in the U.S. may also be modified with iron and potassium bromate, which raises the gluten content. American flour is often exposed to glyphosate, a herbicide. The higher the gluten content the higher the chewy texture is in baked goods. American flour is much stronger that European flour with higher levels of protein (i.e., gluten). The best American flour that can be found will probably be organic which guarantees no additives, pesticides, or chemicals and probably be small batch produced.
American flours are classified by their protein content and intended use. American flour labels do not give as much information as European ones do about what sort of wheat is in a bag of flour, or how much protein or ash it contains.
Here are North American flour classifications:
All-Purpose Flour:
A versatile blend of hard and soft wheat, suitable for a wide range of baked goods, from cakes and cookies to breads and pastries. It has a protein content of around 8-11%. A recent study came up with Arrowhead Mills as the best all-purpose flour available in U.S. supermarkets.
Bread Flour:
Made from hard wheat with a high protein content (12-14%), ideal for creating breads with a strong structure and chewiness.
Pastry Flour:
Made from soft wheat with a lower protein content than all-purpose flour, resulting in a tender and flaky texture, suitable for pastries, cookies, and pie crusts.
Cake Flour:
Made from finely milled soft wheat with the lowest protein content, resulting in a light and airy texture, perfect for cakes.
Whole Wheat Flour:
Made from the entire wheat kernel, including the bran and germ, resulting in a denser and more nutritious flour.
Self-Rising Flour:
A blend of all-purpose flour, leavening agents (like baking powder), and salt, making it convenient for quick breads and other baked goods.
European Flours
European flours are typically made from softer white wheat which has low gluten levels. It is more easily digested, and results in lighter, airier breads and pastries. The classifications are numerical and are tied to their ash content. Ash content is the amount of bran and germ that remains after milling and sifting. The higher the ash content, the higher the proportion of bran and germ is in the flour. In other words, European flours are classified by their level of refinement, which affects taste, density and texture of the baked product, and their level of protein. Their system allows bakers to find the best match for their recipe’s needs. This has resulted from the variety in European baked goods, from puff pastry to brioche to croissants. For example, some French flour types would be T45, T55, T65 etc. The number is the percentage of ash. T45 has 45% of ash. The French system is considered by bakers to be more accurate than the American system when determining suitability for a specific use.
European flours are better for us than American flours. This is because European flours are allowed to have only one ingredient – grain. You cannot add any other substance or treat the flour with a chemical agent. Europe has stricter regulations about additives, resulting in fewer additives in food items. The herbicide Glyphosate is either restricted or banned altogether in many European countries. When you shop for all-purpose flour in Europe, you will be receiving more precise information about the flour that tells you its composition and gluten content by its classification.
In Italy, the flour labeled 00 would be the equivalent to American pastry flour. In Italy, however, 00 flour is not limited to pastries. Bread, pasta, cakes, and pastries are all made with 00 flour. A flour labeled 0 would be considered American all-purpose flour and can be used for most baked goods but not the most delicate or layered.
Many chefs agree that the result of using European flour is a more nutritious, lighter, and easier-to-digest final product, and many agree it is more flavorful.
French Flours by Ash Count
from www.mollyjwilk.com
- T45 (Cake/Pastry Flour): This is a fine, white flour with a low ash content. It’s often referred to as “pastry flour” and is ideal for making delicate pastries like croissants, brioche, and other French patisserie. In France, it is the most used flour and the easiest to find in stores.
- T55 (All-Purpose Flour): This is like all-purpose flour in the U.S. It has a slightly higher ash content and is often used for things like pate a choux and certain cakes and cookies where you want a higher protein count.
- T65 (Bread Flour): This flour has a higher ash content and therefore a higher protein content than all-purpose flour and is often used for making baguettes, rustic breads, and artisan loaves.
- T80, T110, T150: These flours have increasingly higher ash contents and are more whole grain. T150, for instance, is a whole wheat flour. These French flours are typically used for different types of bread.
Francine French Flour is very popular and can be found on Amazon. This is for a 2-pack, each bag weighing 2.2 lbs. $13.49.
Types of Italian Flour
from https://qbcucina.com
Farina 00
As one of the heavy hitter flours of Italy, you’ll find that many recipes – from pasta to desserts and beyond – call for this grano tenero, or soft wheat flour, also known as “Doppio Zero.” Super soft and white, this extra-refined flour contains none of the wheat bran, is the lowest in protein on this list, and does not develop gluten easily. This makes it a perfect match for pastas and pastries as it helps to retain their delicate texture.
Farina 0
Slightly less refined than Type 00, this soft wheat flour is often called for in yeasted pastries and flatbreads. It may contain some of the wheat bran, giving it a slightly thicker texture and slightly higher protein content. The higher the number of the type of flour, the coarser the grind. This flour works great for pastries, sweet yeasted doughs, and even focaccia.
Farina 1 or 2
Even coarser than the previous types, these soft wheat flours are best used for bread and pizza. With a higher protein content, they are more likely to develop gluten – an important aspect for making those stretchy yeasted doughs.
Molino Grassi 00 Organic Flour is also very popular and can be found on Amazon. $14.49
Note: Usually, 1 cup of American flour is equal to 125 grams of European flour. If your recipe is using American measurements, please do your own research and conversion!
