Learn more about French flour vs American flour and feel confident buying flour in France.

As a passionate baker, navigating the world of French baking ingredients was quite the learning experience when I moved to France. Luckily for me, I was training to become a French pastry chef, so I learned the ins and outs of buying flour and other ingredients in France pretty quickly. 

But if you’re just visiting the country or are an expat baking in France but don’t have access to pastry school, then learning the difference between French vs American flour will be key to your success baking abroad and stocking the ultimate French pantry. (Psst…you can also attend my online pastry school to learn how to make French pastry at home.)

Ready to dive into French flour? Keep reading to learn more about the difference between French flour vs American flour.

What Is French Flour?

French flour is exactly what it sounds like: flour produced in France! There are a number of ways that French flour is different from American flour, including how it’s made, how it’s sold and its ingredients.

French Flour Classifications

The biggest difference between French flour vs American flour is that French flour is typically classified by its ash content. Ash content refers to the weight of the ash left after burning the flour at high temperatures. In the United States, on the other hand, flour is usually categorized by its protein content and its uses (such as all-purpose flour, whole wheat flour and cake flour).

Milling Process

How French flour is made can also differ. French flour is typically milled more finely than American flour, which can lead to smoother, melt-in-your-mouth bakes.

European Wheat vs American Wheat

Another big difference between French flour vs American flour is the type of wheat it’s made with. French flour is usually made from soft wheat, which has less protein than the hard red wheat commonly used in the United States. The wheat grown in the United States has also been modified to have higher gluten content. 

It’s important to remember, too, that the simple fact that the wheat is grown in different countries under different conditions also impacts the wheat itself. This is discussed a lot in the wine industry here in France, but it affects everything that we grow here.

Gluten Content

French flour has less gluten than American flour, which can make pastries baked with this flour lighter and easier to digest. This also impacts the texture of the pastries too.

Types of French Flour vs American Flour

When buying flour in France, you likely won’t be able to find flour labeled as all-purpose flour or cake flour. Instead, flour is categorized by its ash count. The lower the number, the finer the flour. The higher the number, the more protein the flour contains.

To buy French flour, it’s important to understand the French flour equivalents to common American flours and the types of flour needed for common pastries, desserts and more.

French Flours by Ash Count

• T45 (Cake/Pastry Flour): This is a fine, white flour with a low ash content. It’s often referred to as “pastry flour” and is ideal for making delicate pastries like croissants, brioche, and other French patisserie. In France, it is the most commonly used flour and the easiest to find in stores.
• T55 (All-Purpose Flour): This is similar to all-purpose flour in the U.S. It has a slightly higher ash content and is often used for things like pate a choux and certain cakes and cookies where you want a higher protein count. 
• T65 (Bread Flour): This flour has a higher ash content and therefore a higher protein content than all-purpose flour and is often used for making baguettes, rustic breads and artisan loaves.
• T80, T110, T150: These flours have increasingly higher ash contents and are more whole grain. T150, for instance, is a whole wheat flour. These French flours are typically used for different types of bread.

Understanding Protein Content in French Flour vs American Flour

Before you can truly master baking with French flour (or any flour!), it’s important to understand how protein content affects your baked goods. 

Protein content affects the gluten strands that form when the dough is stirred or kneaded. When you bake bread, for example, the protein turns into gluten strands. These form a web that captures carbon dioxide produced by yeast. The more gluten produced, the firmer the bread will be.

No matter what you’re baking, more protein in the flour means more gluten strands are formed and a firmer texture is produced. Less protein means less gluten formation and a more delicate and tender crumb.

This is why lower-protein flour like T45 flour (similar to cake or pastry flour), is used for light, flaky desserts like croissants. Higher-protein flour like T65 flour (similar to bread flour) is used for making more rustic, hearty breads.

Tips for Buying Flour in France

Whether you’re an expat baking in France or a tourist looking to purchase flour for your baking back at home, there are a few helpful tips that can make buying French flour easier.

Key Terms to Look For

Keep an eye out for flours that include labels like “Levure boulangère incorporée.” This means that dry yeast has already been mixed into the flour. While there may be times when you want this type of flour, it will give you less control compared to using your own yeast.

Speaking of which, if you need to buy yeast in France look for “levure de boulanger” (active dry yeast), “levure instantanée” (instant yeast) or “levure boulanger fraîche”(fresh cake yeast). You can typically find dry yeast in the baking aisle and fresh yeast in the cold section of the supermarket or for sale at local bakeries.

Where to Buy Flour in France

Much like in the United States, you can buy French flour in any supermarket baking aisle. Some bakeries also sell flour, yeast and other basic baking supplies. 

If you’re living in or visiting Versailles (or just want to make a trip to this beautiful city!) I highly recommend the Moulin de Versailles flour mill. This business has been open and family-operated since 1905. They use wheat from local farms to make their flour and it’s truly fantastic.

Visiting the flour mill is such a cool experience that I often recommend it as one of my favorite off-the-beaten-path things to do in Versailles. Visit the mill to learn more about its history and visit the mill’s shop for flour, baking mixes and more. And if you’re planning a visit, be sure to check out my complete guide to Versailles.

Using French Flour vs American Flour in American Recipes

If you’re traveling to France and want to bring French flour back home, or you want to enjoy your favorite recipes while living abroad, it’s important to understand how to use French flour in American recipes.

I recommend getting a bag of T45 flour as it’s a harder type to find in the US. Use the flour for any recipe that calls for all-purpose, cake, or pastry flour for a beautiful adjustment to the finished bake! 

This works great for any French pastry recipes like the ones we cover in our virtual pastry classes but can also be used for classic American recipes – particularly layered cakes! For cookies, you might need to add a little more flour (⅛ cup extra per cup added) to get the right result.

French Flour FAQ

Still have questions about French flour vs American flour? Keep reading to get your questions answered.

Is French flour gluten free?

No, French flour is not technically gluten-free because it contains wheat. However, French flour is made from softer wheat and contains less gluten than American flour (which is often modified to have a higher gluten content). As a result, some people who are sensitive to gluten have reported being able to eat breads and pastries made with French flour.

Is French flour better than American?

French flour isn’t inherently better than American flour, but it is different. And there are absolutely some benefits of baking with French flour. 

French flour is typically milled more finely than American flour and is also made from softer wheat. Both of these qualities can make for smoother doughs and baked goods that may be easier to digest for some. 

In the end, whether French flour is better depends on the type of baking you’re doing and your desired outcomes. If you want to make delicate pastries like croissants and baguettes, the finer texture of French flour is the better option.

Is French flour bleached?

No, French flour is not bleached. In fact, it’s actually against European Union regulations to bleach flour. Bleached flour is treated with chemicals to speed up the aging process and has a softer textured and whiter color than unbleached flour. As a result, unbleached flour is better for baked goods that need structure, like eclairs, yeast breads and other popular French pastries.

Need More Tips for Expat Baking in France?

Be sure to check out my Online Pastry School or my self-paced 12-week course, French Pastry for Beginners. You can also read the blog to learn more about my favorite French pastry pantry staples and how I organize my pastry atelier.