Exploring the World of French Flour

Types, Uses, and Gluten Friendliness

French flour holds a special place in the world of baking, renowned for its role in creating the country’s iconic breads, pastries, and desserts. From the delicate crumb of a croissant to the hearty crust of a baguette, each French flour variety brings unique properties that influence texture, flavor, and appearance. French flour is known not only for its quality but also for the distinct ways it is milled, classified, and used in specific recipes, making it a fundamental ingredient in achieving authentic French results.

For those with gluten sensitivity or digestion issues, French flour is often described as gentler on the stomach than some other flours. The reason for this lies in a combination of factors: the types of wheat used, traditional milling techniques, and a more natural fermentation process that breaks down gluten proteins. In this article, we’ll explore the various types of French flour, their specific uses in baking, and why French flour may offer a friendlier experience for those sensitive to gluten.

Understanding French Flour Types and Their Classifications

In France, flour is classified primarily by its mineral content, or “ash content,” which refers to the residual mineral matter left after burning a sample of flour. The higher the mineral content, the darker and more whole-grain the flour, with more of the wheat’s outer layers (bran and germ) intact. This classification system results in different “types” of flour, each suited for specific culinary uses.

The French “Type” System
The French flour system categorizes flour by its “type number,” which indicates the amount of ash content per 100 grams of flour. Here’s a breakdown of common French flour types:

• Type 45 (T45): The finest flour, with the lowest ash content (around 0.45%). Known as “farine blanche,” T45 is extremely refined, containing mostly the starchy endosperm of the wheat. It’s delicate, smooth, and has a bright white color, making it ideal for light, airy pastries and cakes.
• Type 55 (T55): Considered an all-purpose flour, T55 contains around 0.55% ash content. Slightly less refined than T45, it still has a soft texture but offers a bit more gluten, providing structure without being too heavy. T55 is used extensively in French bread-making, especially for baguettes, as it gives just the right balance of elasticity and strength.
• Type 65 (T65): With an ash content of 0.65%, this flour is slightly coarser and retains more of the wheat kernel, resulting in a light beige color and a bit more texture. T65 is popular for rustic bread varieties and can add a hint of flavor and complexity to traditional French bread, as it is less processed and has a bit more fiber than T55.
• Type 80 (T80): Often referred to as semi-whole flour or “bise,” T80 has about 0.8% ash content and a noticeable wheat flavor. It provides more body and a denser texture, making it suitable for country-style breads or artisan loaves with a hearty, rustic quality. It can also be used for whole-grain pastry bases.
• Type 110 (T110): This is a whole-grain flour with an ash content of around 1.1%, including a substantial portion of the bran and germ from the wheat. It’s darker in color and offers a robust, earthy flavor. T110 is best suited for hearty whole-grain breads and rolls, adding complexity and nutrition.
• Type 150 (T150): Known as “farine intégrale” or whole-wheat flour, T150 is the most complete form, with an ash content of approximately 1.5%. This flour includes all parts of the wheat kernel and has a dense, coarse texture. It’s ideal for robust, whole-wheat breads, which have a fuller, more intense wheat flavor.

Comparing French Flour with Other Systems
Unlike flour classification in the United States, where flours are named by their protein content (all-purpose, bread flour, pastry flour), French flour types offer bakers greater control over texture and flavor through ash content. This approach provides precision in traditional French baking, allowing bakers to select flour that will yield the desired results, whether light and airy or rich and robust.

The French system emphasizes the specific characteristics of each flour type, guiding bakers in choosing the best match for their recipe’s needs. This unique classification approach is one reason why French baked goods are so distinct and varied, from the delicate layers of puff pastry to the dense, flavorful crumb of an artisanal loaf.

Types of French Flour and Their Specific Uses

Each type of French flour is chosen with a purpose in mind, as different ash contents and textures make specific flours ideal for certain baked goods. This section will break down the best uses for each type of French flour, giving insight into how French bakers achieve such a wide variety of textures and flavors.

Type 45 (T45): The Flour for Fine Pastries
T45 is the finest and most refined flour available in France, often referred to as “farine blanche” due to its snowy white color. With a low ash content of around 0.45%, T45 is extremely soft, smooth, and delicate, making it ideal for light, tender pastries.

• Uses in French Baking: T45 is the flour of choice for fine pastries like croissants, puff pastries, and brioches. It’s also commonly used for crêpes, tart crusts, and choux pastry (used in éclairs and cream puffs), where its light texture allows for a softer crumb and a delicate finish.
• Why It Works: The low mineral content and fine texture create a tender crumb, essential for pastries where a flaky or soft structure is desired. T45 has less gluten than other types, which means it provides just enough elasticity without being tough.

Type 55 (T55): The All-Purpose Flour of France
T55 is considered the all-purpose flour of French cuisine, with slightly higher mineral content than T45 (around 0.55%). This flour is soft but offers more gluten structure, providing a perfect balance between elasticity and tenderness.

• Uses in French Baking: T55 is commonly used for baguettes, pain de campagne (French country bread), pizzas, and some pastries. It’s versatile enough to work in both breads and certain pastries, making it a staple in French bakeries and home kitchens alike.
• Why It Works: The higher gluten content compared to T45 gives bread doughs a bit more elasticity, resulting in a chewy, satisfying crumb. T55’s moderate gluten level is also key to developing structure, helping bread rise evenly and hold its shape.

Type 65 (T65): The Flour for Rustic and Artisan Breads
With an ash content of 0.65%, T65 flour is a bit more robust than T55, offering a hint of whole-grain character without the density of fully whole-grain flour. It has a light beige color and provides a touch more flavor than T45 or T55, lending itself well to artisan and country-style breads.

• Uses in French Baking: T65 is ideal for artisan breads, pain de campagne, and baguettes de tradition. It’s also used for more rustic breads that benefit from a bit of extra flavor and texture, such as sourdough or bâtards.
• Why It Works: The slightly higher ash content and gluten level give T65 flour enough structure for breads with a chewy crumb and a crisp crust. The hint of whole grain adds depth and a touch of complexity to the bread’s flavor, making it ideal for traditional loaves with a rustic appeal.

Type 80 (T80): Semi-Whole Wheat Flour for Hearty Breads
T80, also called “farine bise,” has an ash content of around 0.8%, giving it more body and a semi-whole grain quality. It’s slightly darker than T65 and has a coarser texture, which adds a more robust flavor to breads.

• Uses in French Baking: T80 is often used in pain complet (complete or whole bread) and other country-style breads where a heartier, rustic texture is desired. It’s also suitable for mixed-flour breads and baguettes with a twist.
• Why It Works: T80 flour brings a distinct, nutty flavor and a denser texture to bread, making it ideal for loaves with a rustic, artisanal look and taste. It’s often used in combination with T65 or T55 to achieve a balance between hearty flavor and light texture.
  T80’s coarse texture and rich flavor bring a natural, wholesome quality to baked goods, which is especially appreciated in traditional French countryside breads.

Type 110 (T110): Whole Wheat for Nutrient-Rich Baking
T110 flour is a whole-grain flour with an ash content of around 1.1%. This type of flour is richer in fiber, vitamins, and minerals due to the inclusion of more bran and germ. T110 has a brownish color and a robust, earthy flavor, making it a popular choice for breads with a dense, whole-wheat texture.

• Uses in French Baking: T110 is typically used for whole-grain breads, health-focused breads, and loaves requiring a fuller, earthier flavor. It’s also occasionally used in small amounts in other doughs to add complexity to the flavor.
• Why It Works: T110’s higher fiber and mineral content make it a more nutritious choice. While it’s dense, the flour provides a hearty flavor that pairs well with foods like soups and cheeses.
  This flour gives breads a satisfying chewiness and depth, and its whole-grain profile is ideal for those looking for a wholesome, traditional taste.

Type 150 (T150): The Complete Whole Wheat
T150, also known as “farine intégrale,” is a fully whole-wheat flour with an ash content of about 1.5%. This is the least refined flour in the French system and includes all parts of the wheat kernel, creating a coarse, nutrient-dense flour.

• Uses in French Baking: T150 is used in whole-wheat breads and some specialty breads where a robust, nutrient-packed loaf is desired. It is especially popular in health-conscious or rustic baking.
• Why It Works: With all parts of the wheat intact, T150 flour brings an intense wheat flavor and a dense texture to bread. It’s ideal for hearty loaves that are meant to provide both nutrition and flavor, with a fuller-bodied texture than lighter flours.
  Using T150 results in a dense, highly flavorful bread that holds up well in rustic presentations.

 

Specialty French Flours: Expanding the Culinary Palette

In addition to traditional wheat flours, France is known for its unique specialty flours that bring distinct flavors and textures to a variety of baked goods. These flours often reflect the regional diversity of French cuisine and are essential for certain traditional and rustic recipes.

Chestnut Flour (Farine de Châtaigne)
Chestnut flour, or farine de châtaigne, is popular in regions like Corsica, where chestnut trees are abundant. This naturally gluten-free flour has a subtle sweetness and nutty flavor, making it a favorite in rustic and seasonal baking.

• Uses in French Baking: Chestnut flour is often used in traditional chestnut cakes, bread, pancakes (crêpes de châtaigne), and cookies. Its slightly sweet, earthy flavor pairs well with other ingredients like honey, dried fruit, and nuts.
• Why It Works: Chestnut flour’s light sweetness adds depth to baked goods without the need for much sugar. It has a somewhat dense texture, which can be offset by blending it with other flours for a lighter result.
  Chestnut flour’s nutty taste is ideal for autumnal desserts and rustic recipes, offering a unique twist on traditional French flavors.

Buckwheat Flour (Farine de Sarrasin)
Buckwheat flour, or farine de sarrasin, is a naturally gluten-free flour with a distinct, earthy flavor. In Brittany, buckwheat flour is the essential ingredient in galettes de sarrasin, savory buckwheat crepes that are a regional specialty.

• Uses in French Baking: Buckwheat flour is used primarily in galettes and savory crepes, as well as in certain breads and rustic cakes. Its earthy flavor pairs well with savory fillings like cheese, ham, and eggs.
• Why It Works: Buckwheat flour has a dense, somewhat grainy texture, which provides a unique mouthfeel and flavor to crepes. It also contains a high level of protein, making it a good option for gluten-free baking.
  Buckwheat’s robust flavor complements savory dishes beautifully, offering a taste that’s both traditional and nutritious.

Spelt Flour (Farine d’Épeautre)
Spelt, or épeautre, is an ancient wheat variety known for its mild, nutty flavor and relatively low gluten content. While it contains gluten, its structure is different from modern wheat, making it easier to digest for some people.

• Uses in French Baking: Spelt flour is popular in artisan breads, crackers, and rustic pastries. It’s also used in some traditional French breads, where its nuttiness enhances the overall flavor.
• Why It Works: Spelt’s light flavor and unique gluten structure result in a soft crumb and a slightly chewy texture. It’s versatile enough to be used in bread and pastry recipes alike.
  Spelt’s gentle flavor and ease of digestion make it a popular choice in healthy or whole-grain baking.

Rye Flour (Farine de Seigle)
Rye flour, or farine de seigle, is a staple in French regions near Germany and Eastern Europe, where darker, dense breads are popular. Rye flour has a slightly sour flavor and dense texture, often used in hearty breads.

• Uses in French Baking: Rye flour is used in pain de seigle (rye bread), which is often served with smoked fish, cheese, or charcuterie. It’s also used in gingerbread and other spicy, rich cakes.
• Why It Works: Rye flour has a dense gluten structure that results in a tight crumb and adds a rustic appeal to breads. Its tangy flavor is also enhanced by natural fermentation, making it ideal for traditional sourdoughs and flavorful breads.
  Rye’s depth of flavor and natural density bring an authentic rustic quality to French breads, especially those with longer fermentation.

 

Why Gluten Sensitivity Is Often Less of a Problem with French Flour

Many people find that French bread and pastries are easier on their digestive systems than similar foods made with other types of flour. Several factors contribute to why French flour might be gentler for those with gluten sensitivity.

1. Traditional Wheat Varieties and Lower Gluten Content
   French farmers traditionally grow wheat varieties with slightly lower gluten content than those commonly grown in the United States, where high-gluten wheat is often selected for large-scale production. In France, more attention is given to traditional and ancient wheat varieties, which may contain a different gluten structure and less overall gluten, making it easier for some people to digest.

Additionally, French wheat is less likely to be genetically modified, and the emphasis on heirloom grains means that the gluten in French flour tends to be less concentrated and less aggressive on the digestive system.

2. Stone Milling Techniques
   In France, much of the flour used for artisanal baking is stone-milled, a process that preserves more of the wheat kernel, including the bran and germ. Stone milling keeps the flour closer to its natural state and may help retain beneficial enzymes and fiber that aid digestion. Unlike high-speed roller milling, which heats the flour and can degrade the grain, stone milling keeps the flour cooler and preserves its nutrients.

These natural enzymes and fibers may help the body process gluten more efficiently, reducing discomfort for those sensitive to gluten.

3. Slower Fermentation Processes in Baking
   One of the most significant factors in gluten digestibility is the fermentation process. French breads, especially those made by traditional boulangeries, often undergo slow, natural fermentation, sometimes taking 18 to 24 hours. This slow fermentation allows naturally occurring bacteria and yeasts to break down complex gluten proteins, which can make the bread easier for some people to digest.

• Sourdough Fermentation: In sourdough breads, for instance, the bacteria help to predigest gluten, breaking it down into simpler compounds. This extended fermentation can make sourdough bread not only more flavorful but also more digestible for people with mild gluten sensitivity.
• Reduced Yeast Content: Unlike mass-produced bread, which often uses commercial yeast to speed up the process, traditional French bread relies on lower amounts of yeast, giving the dough more time to rise and mature. This results in bread with a more complex flavor and a potentially friendlier structure for digestion.

4. Minimal Processing and Additives
   Many flours outside of France undergo treatments, bleaching, or enrichment with artificial additives that can affect both flavor and digestibility. French flour is usually minimally processed and does not contain bleaching agents, bromates, or other chemicals. The purity of French flour allows it to retain a natural taste and texture, making it less likely to cause digestive discomfort.

The focus on natural, minimally processed flour gives French bread and pastries a distinct quality that’s both flavorful and more harmonious with the digestive system.

 

Conclusion: The Unique Qualities of French Flour

French flour brings unique qualities to baking, from the finest T45 for pastries to the robust T150 for whole-grain breads. Each type of flour offers a specific texture, flavor, and nutritional profile that enhances the artistry of French baking. Specialty flours like chestnut and buckwheat further expand the possibilities, adding regional flavor to French cuisine.

Moreover, the gluten structure of French flour, combined with traditional wheat varieties, stone milling, and slow fermentation, often results in baked goods that are gentler on digestion. Whether making delicate pastries or rustic breads, experimenting with French flour can bring authentic taste, texture, and satisfaction to baking.

At our Paris workshop, we invite baking enthusiasts to experience the remarkable difference that French flour makes, transforming recipes into authentic expressions of French culinary heritage.