Why French Flour is Better than American Flour
A Baker’s Perspective
Flour is often overlooked as just a pantry staple, but for anyone who loves baking, the type of flour you use can make or break your creations. If you’ve ever wondered why French bread has that perfect crust and tender crumb, or why a croissant in Paris seems to melt in your mouth, the answer lies (partially) in the flour.
French flour and American flour may seem similar at first glance—they’re both ground wheat, after all—but they couldn’t be more different. Let’s dive into why French flour consistently outshines its American counterpart, from its milling process to its impact on your baked goods and even your health.
1. Milling Standards: The Heart of the Difference
French flour is milled under stricter standards than American flour. The French grading system (known as the “Type” system) measures the ash content left after the wheat is milled. This ash content reflects the amount of whole grain in the flour, with lower numbers indicating purer white flour.
French Flour Types:
American flours, on the other hand, are classified by their protein content (bread flour, all-purpose flour, etc.), but the lack of ash measurement means there’s absolutely less precision in texture and quality control.
2. The Wheat Itself: Softer and More Flavorful
French wheat varieties are naturally softer than the hard red wheat often grown in the United States. This means:
French Flour: Lower protein content, resulting in a softer, more tender crumb in baked goods.
American Flour: Higher protein content, which can make baked goods denser and chewier if not handled correctly.
French wheat is also often milled locally and retains more of its natural flavor, whereas American flour can taste overly processed or bland in comparison.
3. No Bleaching or Bromating
In the U.S., a lot of commercial flours are treated with chemicals like bleach or bromate. These additives are meant to whiten the flour, speed up the aging process, and make it last longer on the shelf. While it might sound convenient, there’s a big tradeoff—and not a good one. Bromate, for example, has been linked to potential health risks, including being classified as a possible carcinogen. That’s why it’s banned in many countries, including France, but shockingly, it still sneaks into some American flours.
Bleaching, on the other hand, is purely cosmetic. It doesn’t improve how the flour performs or tastes; it just makes it look whiter. The problem? It also strips the flour of its natural character, leaving behind something that tastes, well... kind of bland. If you’ve ever wondered why some baked goods taste a little "flat," this could be the culprit.
Now let’s talk about French flour. Instead of using chemicals to rush the process, the French let their flour age naturally. This slower, more thoughtful approach not only preserves the nutritional value of the flour but also enhances its flavor. And trust me, the flavor difference is night and day. French flour has a richness and complexity that makes every baked good—from bread to croissants—taste like it came from an artisan bakery.
What I love about this approach is that it aligns with a bigger philosophy in French food culture: keep it natural, keep it flavorful, and skip the unnecessary junk. Without all the chemicals, French flour retains the true essence of the wheat. You can actually taste the difference, and if you’re like me, that’s the kind of thing that makes baking more exciting.
The lack of chemical processing in French flour isn’t just about being healthier (although, let’s be real, that’s a huge perk). It’s about letting the flour shine the way it’s supposed to. It’s proof that slowing down and doing things the right way leads to better results—whether it’s a crusty baguette, a buttery croissant, or even just your basic loaf of bread. Once you try baking with French flour, you won’t want to go back. It’s that good.
4. Texture: The Secret to Perfect Bakes
If you’ve ever baked with American all-purpose flour and found your cakes a little too dense or your bread overly chewy, you’re not alone. French flour’s fine milling results in a lighter, silkier texture, making it ideal for delicate pastries, flaky crusts, and airy loaves. You can easily feel the difference when baking as the dough doesn’t feel as touch when kneading.
This is especially noticeable in classic French recipes like brioche or choux pastry, where a lighter flour ensures the dough rises beautifully without becoming heavy or dense.
5. Easier on Digestion
For many people, French flour is a lot easier to digest than American flour. This could be due to:
Softer Wheat: Lower protein and gluten content make French flour gentler on the stomach.
Minimal Processing: The lack of additives and preservatives in French flour ensures a more natural product.
While French flour isn’t gluten-free, some people who experience mild discomfort with American flour report fewer issues when baking with French varieties. If you’ve ever eaten bread in France, then when you come home and your stomach hurts, it really might not be a gluten issue. You could be having a bad reaction to all the chemicals inside of the flour itself.
6. It’s About Tradition and Care
Baking is an art in France, and the flour reflects that dedication. French millers and bakers treat flour as the foundation of great bread and pastries. It’s not just an ingredient—it’s a craft.
In contrast, the American flour industry is often geared toward mass production and long shelf lives, prioritizing convenience over quality. Like most things in our cabinets.
7. The Proof is in the Pastry
Still skeptical? Let’s talk results.
Croissants: French flour creates the perfect balance of flakiness and butteriness, while American flour often results in pastries that are too dense or greasy.
Baguettes: With its lower protein content, French flour helps create that iconic crusty exterior and soft, airy interior. American bread flour can make the crumb too chewy or tough.
Cakes and Cookies: French flour’s fine texture produces lighter, more tender cakes and cookies compared to the often heavier results of American flour.
How to Get French Flour (and Make the Switch)
If you’re ready to try French flour, here’s how to find it:
Specialty Grocery Stores: Look for imported brands like Francine or artisan mills that sell French-style flour.
Online Retailers: Many online shops offer authentic French flour delivered right to your door. I use Amazon to be honest, it is so much easier and faster than others.
Local Mills: Some U.S.-based mills now produce flour using traditional French methods.
When substituting French flour for American flour, keep in mind that it may absorb liquid differently. Start by reducing the liquid in your recipe by 10–15% and adjust as needed.
French vs. Italian Flour: What’s the Difference?
If you’ve read my blog before, you know I’m a fan of Italian flour too. While both French and Italian flours are exceptional, here’s how they differ:
French Flour: Best for bread and pastries, with a focus on precise ash content and softer wheat varieties.
Italian Flour: Often used for pasta and pizza dough, with a finer grind and a focus on protein content (e.g., Tipo 00).
Both are lightyears ahead of most American flours, but the choice depends on what you’re baking.
Why French Flour Wins
French flour stands out for its purity, flavor, and texture. It’s a flour that respects the traditions of baking while offering a healthier, more natural option for home bakers. Whether you’re making a rustic loaf or a delicate pastry, switching to French flour can transform your baking and bring a little taste of Paris to your kitchen.
So, what are you waiting for? Grab a bag of French flour, dust off your rolling pin, and see the difference for yourself.
Let me know what you bake—I’d love to hear about your adventures in flour!
Happy Baking!
