Wheat

Each flour has its own characteristics, but wheat flour is the most common type used in the bakeshop. It is the only flour that contains enough gluten-forming proteins to provide the structure essential to baked goods. (For more about gluten in flour and gluten development, see “Proteins in Flour” in Chapter 4.) Flours made from other grains such as rye, rice, corn, millet, barley, oats, and spelt add distinctive flavors and textures to baked goods.