Which flour should I use?
Every bake wants a different flour. Protein builds gluten — high for chewy bread and stretchy pizza, low for tender cakes. Pick what you are baking and we will point you to the right bag.
Pick your bake
Flour questions, answered
Which flour is best for pizza?
A finely milled, high-protein 00 flour. Our 00 Pizza Flour stretches thin without tearing and bakes a crisp base with an airy rim — for Neapolitan, New York-style and thin-crust pizza.
Which flour is best for bread and sourdough?
A strong flour with plenty of protein for gluten. Our T65 Strong Bread Flour has 13.1 g of protein for tall loaves with an open crumb; use 100% Whole Wheat Bread Flour for a hearty whole wheat loaf.
Which flour is best for soft cakes?
A low-protein cake flour, so the gluten never toughens the crumb. Our Cake Flour gives an even rise and a soft, moist texture.
Which flour is best for soft rotis?
A whole wheat atta. Our Roti King is whole wheat Himalayan flour enriched with iron, calcium and dietary fibre for soft, puffy rotis and parathas.
What do T55 and T65 mean?
They are French flour types, graded by how much mineral (ash) is left after milling. T55 is finer and lighter, an all-purpose flour; T65 keeps a little more of the grain and is the classic strong bread flour.
What does 00 flour mean?
00 is the Italian grade for the finest grind of wheat flour. It makes a silky dough that stretches thin — the flour of Neapolitan pizza.
Can I use all-purpose flour instead of bread flour?
Yes, but bread will rise a little less and the crumb will be tighter. For bakery-style bread, use a strong flour like our T65.
Why does freshly milled flour bake better?
Flour is at its best in the days after milling. Ours is milled after you order, unbleached and with nothing added, so it reaches your kitchen fresh.