White whole-wheat flour is made from hard white wheat, a lighter-colored grain than the red wheat used in regular whole-wheat flour. I find it milder in flavor, too, with a less bitter edge.

Choosing the right flour is a bit more complicated than it used to be. Before, there was essentially one go-to flour for everything. Now there are seemingly endless options, each with its own perks.

In fact, whole grain flour has up to five times more antioxidant and mineral levels than white flour. Whole wheat is a good source of fiber, a nutrient that up to 95% of people do not get enough of.

All-purpose flour is the pastry chef’s multitool. With it, you can make cake batter, roux, pizza dough, or paper mache masks. (Do not eat the mask.) All-purpose flour is so ubiquitous, it’s ...

Whole wheat flour is made of wheat that’s ground up with its outer layer, a.k.a. the bran, which is where the B vitamins, fatty acids, protein, minerals, and fiber are.

"White bread is typically made from refined wheat flour, where the bran and germ layers have been removed. This process strips away much of the fiber, vitamins, and minerals present in whole ...

It is made with 100% whole wheat flour, and it is exactly as its name implies: Approachable. It’s simple, familiar and soft, and it will last several days on the counter before going stale.

For comparison’s sake, 1/4 cup of whole-wheat flour (white or traditional) typically contains 3 grams of fiber, while all-purpose contains 1 gram or less, depending on the brand.