The protein content of flour determines how much gluten it can form, and that decides texture. More protein gives chew and structure; less gives tenderness. Here is how the common flours compare.
| Flour | Protein | Best for |
|---|---|---|
| Cake flour | 7 – 9% | Tender cakes, fine crumb |
| Pastry flour | 8 – 9% | Flaky pie crust and pastry |
| All-purpose flour | 10 – 12% | Most baking, cookies, muffins |
| Bread flour | 12 – 14% | Bread, pizza, bagels, chew |
| Whole wheat flour | 13 – 14% | Hearty, dense breads |
| Vital wheat gluten (add-in) | 75%+ | Boosting protein in a mix |
Protein equals gluten potential. High-protein bread flour builds the elastic network that traps gas for a chewy loaf; low-protein cake flour keeps cakes soft and tender.
See the baker percentage guide and the Grams to Cups Chart.