Red Wheat Flour vs All-Purpose Flour: Which Is Better?

When it comes to baking, choosing the right type of flour is crucial! Two common types of flour are red wheat flour and all-purpose flour. Both are made from wheat, but they differ in terms of their processing, nutritional value, and baking properties. I’ll cover each of these in detail below to help you decide which one is the right flour for you. Let’s get started!

Comparing red wheat flour vs all-purpose flour

	Red wheat 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 (a little higher than all-purpose)	Medium
Pantry shelf life	1-3 months	6-8 months
Best for	Rustic, hard bread loaves and rolls.	Non-yeast recipes, cookies, biscuits, and some breads

*You can substitute 100% for all-purpose, but the bake will be denser and darker. The best mix is 50% red wheat and 50% of all-purpose flour or pastry flour.

Differences between red wheat flour and all-purpose flour

Red wheat flour is the same as whole wheat flour. It’s made from the whole wheat kernel that includes the bran, germ, and endosperm, while all-purpose flour is made from a blend of wheat varieties that has been refined to remove the bran and germ.

What’s special about red wheat flour is that its made from hard red wheat berries, which are high in protein and gluten. This gives the flour a strong and slightly nutty flavor with a hint of bitterness, as well as a slightly coarser texture compared to all-purpose flour. Red wheat flour is often used in bread making because of its high gluten content, which helps bread dough rise and gives it structure. Of course, if you’re looking for a REALLY high gluten content, check out vital wheat gluten flour.

On the other hand, all-purpose flour is a blend of hard and soft wheat varieties, which gives it a moderate protein content and a neutral flavor. All-purpose flour is versatile and can be used for a wide range of baked goods, such as cakes, cookies, and quick breads.

Baking with red wheat flour vs all-purpose flour

As I mentioned, red wheat flour is a great choice for making bread and other baked goods that require a stronger gluten structure, such as rustic pastries and some types of cakes. This is because gluten, a protein that gives bread dough its elasticity and allows it to rise and hold its shape, is more abundant in red wheat flour due to its higher protein content.

This is why red wheat flour is often used in artisanal bread making for making harder, rustic loaves, where a strong and chewy texture is desired. On the other hand, all-purpose flour, which is lower in protein and gluten, is better suited for making softer bread like dinner rolls.

With red wheat flour, I recommend letting your dough rest for at least 30 minutes after mixing to allow the flour to fully hydrate and for the gluten to develop, which will result in a better texture and structure of the final baked product.

Ingredients in red wheat flour vs all-purpose flour

Red wheat flour contains only one ingredient, which is whole-grain hard red wheat. 

Most of the whole wheat flour you buy in the United States is made from hard red wheat and sometimes it might just say “whole wheat flour” on the bag, so be sure to check the ingredients. There is also a different variety called white whole wheat flour that is made from hard white wheat.

All-purpose flour aka enriched wheat flour typically includes wheat flour with added ingredients such as niacin, iron, thiamin, and riboflavin to fortify it with some nutrients lost during the refining process.

Red wheat flour and all-purpose flour nutritional facts

Per ¼ cup serving	Red wheat flour	All-purpose flour
Calories	140	120
Carbs (g)	27	24
Fiber (g)	5	1
Fat (g)	0.5	0.5
Protein (g)	6	4
Glycemic index score	59-84	85

Red wheat flour is more nutritious than all-purpose flour because it contains more fiber, protein, vitamins, and minerals. The bran and germ in red wheat berries are rich in nutrients, which are preserved in the flour. 

However, both flours are pretty high in carbohydrates. If you’re counting carbs, here’s a list of the lowest carb flours. 

Since it contains all parts of the wheat kernel, red wheat flour has a lower glycemic index than all-purpose flour, but it’s still not considered a low glycemic index flour. All-purpose flour has one of the highest glycemic index scores for flours, meaning it is digested and absorbed more quickly, causing a faster and higher rise in blood sugar levels.

Red wheat flour vs all-purpose flour storage

Whole grain flours have a shorter shelf life compared to refined all-purpose flour and can spoil faster, typically lasting between 1-3 months (compared to 6-8 months for all-purpose flour). To extend its shelf life, it’s best to store red wheat flour in the refrigerator or freezer.

Red wheat flour vs all-purpose flour: Which is better?

The votes are in! 

Red whole wheat flour wins for its higher protein levels that give rise to more nutritious, rustic, homemade loaves of bread. But if you prefer softer, fluffier bread or baked goods, go with all-purpose flour!

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