When it comes to baking, the type of flour you use can make a BIG difference in the final product. Two common types of flour are durum flour and all-purpose flour, each with their unique properties and uses.
Durum flour is typically used in pasta, bread, and pizza dough, while all-purpose flour is more versatile for different types of baking.
In this article, I’ll cover all the major differences between these two flours to help you decide which one to use for your next baking project. Let’s get started!
Comparing durum flour vs all-purpose flour
| Durum flour | All-purpose flour | |
| Substitution ratio (vs all-purpose flour) | 1:1 | N/A |
| Gluten-free? | No | No |
| Keto-friendly? | No | No |
| Paleo-friendly? | No | No |
| Common Allergens | Wheat, gluten | Wheat, gluten |
| Liquid absorbency | Medium | Medium |
| Pantry shelf life | 1-2 years | 6-8 months |
| Best for | Pasta, breads, and pizza crusts | Non-yeast recipes, cookies, biscuits, and some breads |
Differences between durum flour and all-purpose flour
Durum flour and all-purpose flour are both made from wheat, but the main difference lies in the type of wheat used and the milling process used.
Durum flour is made from durum wheat, which is a hard variety of wheat that is typically high in protein and gluten. It has a coarse texture and a yellowish color, and it is commonly used to make pasta, bread, and pizza dough.
All-purpose flour, on the other hand, is a blend of hard and soft wheat flours that are milled together. The flour is finely ground, and the bran and germ are typically removed. It has a finer texture than durum flour and a lower gluten content, which makes it more versatile for different types of baking. All-purpose flour is often used to make cakes, cookies, quick breads, and other baked goods that do not require a lot of gluten development.
Baking with durum flour vs all-purpose flour
Because durum flour has a high gluten content, it’s ideal for making doughs that need to be stretched and shaped, like pasta and pizza dough. Durum flour also has a nuttier, richer flavor than all-purpose flour that nicely enhances the flavor of baked goods.
All-purpose flour is better for most other types of baking, including cakes, cookies, muffins, and quick breads. It has a lower gluten content than durum flour and a finer texture that is more suited to these types of baking projects. All-purpose flour can also be used to thicken soups and sauces.
Ingredients in durum flour vs all-purpose flour
Durum flour typically contains only “durum wheat”. Keep in mind, semolina flour is a different, coarser type of flour made from durum wheat and is not the same as durum flour.
All-purpose flour contains wheat flour and may be enriched with additional nutrients like iron and folic acid. However, the specific ingredients vary depending on the brand.
Durum flour and all-purpose flour nutritional facts
| Per ¼ cup serving | Durum flour | All-purpose flour |
| Calories | 110 | 120 |
| Carbs (g) | 22 | 24 |
| Fiber (g) | 1 | 1 |
| Fat (g) | 0 | 0.5 |
| Protein (g) | 4 | 4 |
| Glycemic index score | 44-60 | 85 |
Durum flour and all-purpose flour have almost the same nutritional facts, with one major difference. Durum flour typically has a lower glycemic index than all-purpose flour because it’s less processed. This means it raises blood sugar levels more slowly. Of course, if you’re looking for a REALLY low glycemic index flour, check out almond flour.
Both flours are relatively low in fat, with less than 1 gram per serving. It’s worth noting that while both types of flour are a source of carbohydrates, they are also highly processed and may be less nutrient-dense than other whole grain alternatives like whole wheat flour.
Durum flour vs all-purpose flour storage
Durum flour has a higher protein and gluten content, which means it can last slightly longer than all-purpose flour. It can typically be stored in an airtight container in a cool, dry place for up to 2 years.
All-purpose flour can also be stored the same way but only up to 8 months. It’s also important to note that all-purpose flour may lose its leavening power (ability to cause the dough to rise) over time, which can affect the quality of baked goods.
Overall, both types of flour have a relatively long shelf life if stored properly, but it’s best to use them within a few months of opening the package to ensure freshness and quality.
Durum flour vs all-purpose flour: The ultimate verdict
So, which one should you choose?
If you’re making pasta, bread, or pizza dough, durum flour is hands-down the best choice due to its high gluten content and nutty flavor. However, if you are making cakes, cookies, or other baked goods, all-purpose flour is the more versatile option.
My advice? If you’re really serious about your pizza dough, go with durum flour. Italian Tipo 00 flour is even better. But all-purpose flour will do the trick if you’re in a pinch!
FAQ
Durum flour is good for baking, especially for making pasta, bread, and pizza dough, as it has a high gluten content and a nuttier flavor than all-purpose flour.
No, durum wheat is a type of wheat that is used to make durum flour, which has a yellowish color and a higher protein and gluten content than white flour. White flour is made from soft or hard wheat and has a finer texture and lower protein content than durum flour.
Durum flour is made from durum wheat, which is high in protein and gluten, has a coarser texture, and a nuttier flavor than all-purpose flour. All-purpose flour, on the other hand, is a blend of hard and soft wheat flours that has a finer texture and a lower gluten content, making it more versatile for different types of baking.
Leave a Comment