Which Flour Has the Lowest Protein Content?

December 3, 2025 •

5 min read

With a protein content typically ranging between 7-8%, cake flour is often cited as the lowest protein wheat flour. The protein level of flour directly affects the texture of baked goods, with lower protein resulting in a more tender, delicate crumb, while higher protein creates more structure and chewiness.

Quick Summary

An exploration of various flours, detailing their protein percentages and how this impacts baking outcomes. It highlights the lowest protein options, including wheat and alternative flours, providing practical information for achieving specific textures in recipes.

Key Points

Cake flour has the lowest protein content of common wheat flours: Ranging from 7-8%, this flour is milled from soft wheat and is ideal for tender, delicate baked goods like cakes.
Tapioca flour and cornstarch have the lowest overall protein: These starches contain less than 1% protein, making them suitable for thickening and gluten-free applications where no gluten is desired.
Low protein results in tender baked goods: Less protein means less gluten formation, which prevents toughness and creates a soft, fine crumb in cakes, pastries, and biscuits.
Pastry flour is also low in protein: With a protein content of 8-9%, pastry flour is excellent for producing flaky and tender crusts, scones, and tarts.
Flour protein directly affects texture: The protein level determines the potential for gluten development, which controls the chewiness and structure of the final baked product.
You can make a substitute for cake flour: By replacing two tablespoons of all-purpose flour per cup with cornstarch, you can create a lower-protein blend at home.

Understanding Protein in Flour and Gluten

The protein content in flour is a crucial factor that determines the final texture of a baked item. When flour is mixed with liquid, two of its proteins—glutenin and gliadin—combine to form gluten. Gluten is the elastic network that provides structure and chewiness in baked goods. The more protein in a flour, the more potential for gluten development. Therefore, for recipes requiring a tender, delicate structure, like cakes and pastries, a low-protein flour is essential to minimize gluten formation.

Which Wheat Flour Has the Lowest Protein?

For wheat-based flours, the answer is typically cake flour. Cake flour is milled from soft, low-protein wheat and has a finely-textured, silky consistency. Its protein content usually falls in the 7-8% range, though some variations exist. This low protein and high starch concentration make it ideal for light, tender cakes, cupcakes, and biscuits. Pastry flour is another low-protein wheat flour, with a protein content of around 8-9%, putting it in a close second to cake flour. It is often used for pie crusts, scones, and cookies, where a flaky, tender texture is desired.

Beyond Wheat: Low-Protein and Gluten-Free Alternatives

When considering all types of flour, including non-wheat varieties, some offer virtually zero protein. These are excellent choices for specific dietary needs or when a recipe calls for a binder rather than a structural element. Tapioca flour, for example, is a pure starch derived from the cassava root and contains virtually no protein. Cornstarch is another common pantry item with a near-zero protein content, used as a thickener and sometimes blended with other flours to mimic a lower-protein wheat flour.

Comparison of Common Flours by Protein Content


Flour Type	Source	Protein Content (%)	Best for	Texture Result	Potential Gluten
Tapioca Flour	Cassava Root	<1%	Thickeners, gluten-free baking	Elastic, starchy	None
Cornstarch	Corn	<1%	Thickeners, custards	Very fine, smooth	None
Cake Flour	Soft Wheat	7-8%	Cakes, cupcakes, light muffins	Very tender, delicate	Very Low
Pastry Flour	Soft Wheat	8-9%	Pies, tarts, scones, biscuits	Flaky, tender	Low
All-Purpose Flour	Hard/Soft Wheat Blend	9-12%	Cookies, quick breads, pancakes	Balanced, versatile	Medium
Bread Flour	Hard Wheat	12-16%	Yeast breads, bagels, pizza dough	Chewy, structured	High
Whole Wheat Flour	Entire Wheat Kernel	11-15%	Hearty breads, muffins	Dense, rustic	High

The Role of Low Protein in Baking

The protein level in flour is directly linked to its function. A flour's low protein content, and therefore low potential for gluten formation, is what creates a tender crumb in cakes and a delicate flakiness in pastries. Bleaching of cake flour further weakens the gluten-forming proteins, enhancing its ability to produce a soft texture and hold more sugar and liquid. This is why substituting a high-protein flour, like bread flour, for a low-protein one will result in a chewier, denser, and less desirable texture for a delicate recipe. For gluten-free options like tapioca flour and cornstarch, their starchy nature and absence of gluten are what make them effective for thickening sauces and creating specific, non-structural textures.

Making Your Own Low-Protein Flour

If you find yourself without cake or pastry flour, you can create a decent substitute at home. To make a low-protein cake flour equivalent, you can mix all-purpose flour with cornstarch. This technique lowers the overall protein concentration of the flour mixture. For every cup of all-purpose flour, remove two tablespoons and replace them with two tablespoons of cornstarch. Sifting the mixture together multiple times ensures the ingredients are well combined. While this doesn't perfectly replicate the properties of commercially milled cake flour, it is a highly effective and widely used workaround for achieving a more tender bake. Another important consideration is the milling process itself; finely milled flours, like cake flour, absorb liquid differently, so homemade substitutions may require slight adjustments to liquid measurements.

Conclusion: Choosing the Right Flour for Your Baking Needs

In summary, the flour with the lowest protein content will vary depending on whether you are considering wheat-based or gluten-free options. For wheat flours, cake flour (7-8%) is the clear winner for low protein, prized for its ability to produce delicate, tender baked goods. If considering all flours, starches like tapioca flour and cornstarch have the lowest protein, at less than 1%. The right choice depends entirely on the desired outcome for your recipe. Understanding the role of protein in flour is a fundamental skill for any baker, enabling you to select the appropriate ingredient for the perfect texture, whether it's a light-as-air cake or a flaky pastry.

Choosing the Right Flour Type

Cake Flour vs. Pastry Flour

Cake flour is milled from the softest wheat and has the lowest protein content (7–8%), resulting in the most tender and delicate textures. Pastry flour is slightly higher in protein (8–9%) but still lower than all-purpose, making it ideal for flaky pies and tarts.

All-Purpose Flour Compromise

All-purpose flour, with a protein range of 9-12%, is a compromise between soft and hard wheats. While versatile, its higher protein may produce a tougher result in cakes and pastries compared to specialized low-protein flours.

The Gluten-Free Option

For those needing to avoid gluten, options like tapioca flour and cornstarch contain virtually no protein. These are used primarily as thickeners or as components in gluten-free baking blends.

How Protein Affects Texture

High protein flours develop more gluten, creating chewiness and structure, perfect for breads. Low protein flours minimize gluten formation, leading to a soft, tender, and delicate crumb, as seen in cakes and biscuits.

When to Use Low Protein Flour

Use a low-protein flour like cake flour for recipes where tenderness is the goal, including cakes, cupcakes, and soft muffins. For flaky pie crusts and delicate pastries, pastry flour is the better choice.

Conclusion

Ultimately, understanding flour protein content is the key to baking success. Choosing a low-protein flour is essential for creating delicate, tender baked goods, while high-protein flours are necessary for creating a chewy, structured crumb. Whether you choose a specialized wheat flour or a gluten-free alternative, knowing the protein content allows you to control the final texture of your creations.

How to substitute different types of flour
The science of gluten in baking
How to make homemade cake flour

King Arthur Baking offers a comprehensive guide to protein percentage in flour.

Frequently Asked Questions

Cake flour is the lowest protein wheat flour, typically containing 7-8% protein. This low protein content prevents excessive gluten formation, resulting in a soft, delicate crumb.

Tapioca flour and cornstarch have the lowest protein content overall. Both are pure starches and contain less than 1% protein, making them excellent thickeners or binders in gluten-free recipes.

Low-protein flour is crucial for baking cakes because it minimizes gluten development. Excess gluten would create a tough, chewy texture, whereas low protein ensures a tender, soft, and delicate crumb.

You can create a substitute for cake flour by replacing two tablespoons of all-purpose flour per cup with two tablespoons of cornstarch. Sift the mixture well to combine.

Low-protein flours, like cake or pastry flour, are best used for baked goods that require a soft, tender, or flaky texture, such as cakes, cupcakes, pie crusts, and scones.

Cake flour has a slightly lower protein content (7-8%) and is milled more finely than pastry flour (8-9%). This makes cake flour more suitable for airy cakes, while pastry flour is better for flaky items like pies and tarts.

All-purpose flour has a medium protein content, typically ranging from 9-12%, and is a blend of hard and soft wheats. While it is versatile, its higher protein level compared to cake or pastry flour can lead to a less tender result in delicate recipes.