What Exactly Is Wheat Flour and How Does It Differ From Other Flours?

Wheat flour is one of the oldest and most versatile ingredients in world cuisine.

We can find it in a wide range of recipes, from breads to desserts, which is why its importance in our diet is undeniable.

But what exactly is wheat flour, and why does it differ so much from other types of flour?

Although at first glance all flours may seem similar, their properties, origins, and uses vary considerably.

Wheat flour stands out mainly for its gluten content, a protein that gives dough elasticity and firmness—essential qualities in baking and pastry making.

In this article, we’ll explain what wheat flour is, its history, how it is made, the types that exist, and the main differences compared to other popular flours.

This way, you’ll better understand this key ingredient and know when and how to use it to achieve the best results in your kitchen.

What is wheat flour?

Identifying it is easy because it is a fine powder that can be sifted. It is obtained by grinding wheat grains and is widely used in cooking.

Its main component is starch, but it also contains proteins like gluten, which gives dough its elasticity.

It is used to make bread, cakes, cookies, tortillas, and many other preparations.

Wheat flour can vary in texture and protein content depending on its type.

Additionally, it is an important source of energy and some essential nutrients. Thanks to its versatility, it is considered a fundamental staple in daily nutrition.

History and origin of wheat flour

More than 10,000 years ago, it was already being used in a region known as the Fertile Crescent, covering parts of the Middle East.

There, the first civilizations began cultivating wild wheat and rudimentarily grinding it between stones.

Over time, the milling process was refined, leading to finer flours.

In Egypt, flour enabled the invention of leavened bread—a culinary revolution.

As trade routes expanded, wheat and its flour spread throughout Europe, Asia, and Africa.

Today, wheat flour is a global food, adapted to different cultures and traditional recipes. Its history reflects the evolution of both agriculture and human gastronomy.

How is wheat flour made?

The process begins with cleaning the wheat grains to remove impurities such as stones, dirt, or plant residues.

Next, the grains go through a conditioning process, where they are moistened to facilitate grinding.

Afterward, the grains are milled, separating the different parts of the grain: the bran, the germ, and the endosperm.

Depending on the type of flour desired, the product can be re-ground or sifted.

Refined flour is produced mainly from the endosperm, while whole wheat flour includes all parts of the grain.

Finally, the flour is packaged and distributed for consumption. The entire process ensures a safe, high-quality flour.

Types of wheat flour: refined and whole wheat

Refined and whole wheat flours are the two main types derived from wheat.

Refined flour is obtained by removing the bran and germ from the grain, resulting in a whiter powder with a smooth texture.

It is ideal for fine baking and pastry making due to its ability to create light and fluffy doughs.

In contrast, whole wheat flour retains all parts of the grain, making it richer in fiber, vitamins, and minerals.

It has a stronger flavor and a light brown color. Although it is more nutritious, it produces denser doughs.

Choosing between them depends on nutritional needs and the type of recipe you want to prepare. Both are essential in modern cooking.

Main differences between wheat flour and other flours

It is easy to distinguish wheat flour from others by its gluten content.

Unlike rice or almond flour, which are naturally gluten-free, wheat flour allows for the preparation of light and airy baked goods.

It also has a neutral flavor that adapts well to both sweet and savory recipes. Its texture can vary from fine to coarse, depending on the milling process.

Additionally, its nutritional profile includes carbohydrates, proteins, fiber, and some B vitamins.

These characteristics make it unique compared to other alternatives used in cooking and baking.

Wheat Flour vs. Corn Flour: How Are They Different?

Wheat flour and corn flour are two staple ingredients, but they have important differences.

One key component of wheat flour is gluten, ideal for making bread and products that require elasticity.

In contrast, corn flour is gluten-free, making it perfect for tortillas, tamales, and denser-textured products.

Additionally, corn flour has a sweeter, earthier flavor, while wheat flour is more neutral.

Their colors also differ: wheat flour is usually white or beige, while corn flour can be yellow or white.

Each plays a special role in global cuisine. Choosing one or the other depends on the dish you want to prepare.

What Makes It Special for Bread and Pastries?

Wheat flour is ideal for bread and pastries because of its ability to form gluten when mixed with water.

This protein network traps the gases produced by yeast or baking powders, allowing the doughs to rise and become fluffy.

Moreover, its fine texture and neutral flavor make it the perfect base for cakes, cookies, and other desserts.

Depending on its protein content, different results can be achieved: firmer breads or softer cakes.

It also responds well to various fermentation and baking techniques.

Thanks to these properties, wheat flour is irreplaceable in many traditional and modern recipes.

Benefits and Drawbacks of Wheat Flour

Wheat flour offers several benefits, such as being an important source of energy due to its carbohydrates and providing essential proteins.

It also contains fiber, especially in its whole wheat version, which helps improve digestion.

However, its main drawback is gluten, which can cause problems for people with celiac disease or gluten sensitivity.

Additionally, excessive consumption of refined flours may be linked to weight gain and other health issues. Therefore, it’s important to consume it in moderation.

Choosing whole wheat flour can be a better option to take full advantage of its nutrients.
Like any food, its value depends on the context in which it is consumed.

Is It Suitable for People with Gluten Intolerance?

It is not suitable for people with gluten intolerance or celiac disease.

Gluten is a naturally occurring protein in wheat that can cause adverse reactions in individuals with these conditions.

Consuming products with wheat flour can lead to digestive symptoms and other health problems for them.

There are alternatives such as rice flour, almond flour, or corn flour.

Although some brands offer “modified” wheat flours with reduced gluten, they are not entirely safe for celiacs.

It is crucial to check product labels and choose certified gluten-free flours.

How to Choose the Best Wheat Flour for Your Recipes

Choosing the best wheat flour depends on the type of recipe you want to prepare.

For artisanal breads and doughs that need strong structure, it’s best to use high-protein bread flours.

If you want to make cakes, cookies, or sponge cakes, a soft or pastry wheat flour will be ideal, as it produces lighter textures.

Whole wheat flour is a great choice for healthier recipes, offering more fiber and nutrients.

You should also consider whether the flour is organic or enriched, depending on your preferences.

Reading labels carefully and trying different brands can help you find your favorite.

A good flour makes all the difference in any preparation!