Bleached vs. Unbleached Flour: What’s the Difference?

This article was written with help from AI and edited by Thrive Market’s talented team of human writers. 

Achieving flaky biscuits, tender quickbreads, and fluffy cupcakes all hinge on choosing the right type of flour for the job. Get ready for a deep dive into the difference between bleached and unbleached flour as we address common questions, share which type of flour to reach for when making a batch of cookies, and offer quick tips so you can always bake with confidence. 

What Is Bleached Flour?

Bleached flour is refined wheat flour that goes through a chemical treatment. Wondering why the bleaching of wheat flour is done in the first place? Here are three reasons, all aimed at creating the best possible baked goods.

• Enhancing color: Bleaching helps create a consistent, bright white appearance. Benzol peroxide does this without impacting the flour’s flavor. 
• Modifying texture: When the flour’s protein is softened with low levels of chlorine gas, it results in a finer texture, leading to more tender baked goods, especially with cakes, cookies, and pie crusts.
• Accelerates aging: As Bon Appetit explains, freshly milled flour can be an unreliable choice for home bakers as it’s known for weak gluten-forming proteins and absorbing water unevenly. Aging—when oxygen from the air changes the chemical structure of flour—can take weeks or months, so bleaching flour is a zippier way to get results.

Shopping note: Thrive Market doesn’t sell bleached flour due to the chemical treatments it undergoes. For our top flour picks that have the stamp of approval from our members, don’t miss the bottom of this post. 

What Is Unbleached Flour?

Unbleached flour is wheat flour that has been allowed to age naturally after milling without the use of chemical bleaching agents. During this process, the flour oxidizes at a slower pace, resulting in a slightly off-white color and denser texture compared to bleached flour, and is often the flour of choice for yeast breads and pastries. 

The Nutrition of Bleached Flour vs Unbleached Flour

The bleaching process strips some of the nutrients present in the wheat (like the bran and germ), reducing the amount of protein, vitamins, and minerals present in the final product. However, when compared side by side, bleached and unbleached flour have similar nutritional profiles overall. 

The Nutrition of Bleached Flour

• Protein: 10.9g
• Calcium: 19mg
• Iron: 5.62mg
• Magnesium: 26.7mg
• Phosphorous: 108mg
• Potassium: 136mg
• Niacin: 6.74mg
• Folate: 160µg

The Nutrition of Unbleached Flour

• Protein: 12g
• Calcium: 22mg
• Iron: 1.18mg
• Magnesium: 36.1mg
• Phosphorous: 134mg
• Potassium: 150mg
• Niacin: 1.59mg
• Folate: 23µg

Common Questions About Bleached and Unbleached Flour

Now that you know the key differences between bleached and unbleached flour, let’s get into some of the nuances of these ingredients and what they can bring to your recipes. 

Is Unbleached Flour Considered a Processed Food?

The short answer? Yes. Here’s why: Processed foods have been altered from their natural state through methods like milling, cooking, freezing, or drying. In some ways, the term “unbleached” is slightly misleading, as unbleached flours are still milled to remove the brand and germ, but the difference is they are not treated with chemical bleaching agents.

Is Bleached or Unbleached Flour Better?

It all depends on what you’re baking. For cakes or cookies, the fine texture of bleached flour lends an extra tender crumb. For yeasted breads and pastries that require more structure, opt for unbleached flour. 

Is Unbleached Flour Whole Wheat?

No, unbleached flour is typically refined and does not contain the bran and germ found in whole wheat flour.

Is Whole Wheat Flour Unbleached?

Yes, whole wheat flour is generally unbleached and retains all parts of the wheat kernel.

Is There a Healthier Alternative to Bleached Cake Flour?

Unbleached cake flour or whole wheat pastry flour can serve as alternatives, though they may affect the texture and flavor of the final product, so you might need to experiment with your favorite recipes. 

Can You Use Bleached Flour for Sourdough Starter?

While you can use bleached flour to make sourdough starter, some home bakers report that it can interfere with the yeast to create an active starter, or even cause an early false rise. Serious Eats conducted a rigorous test of five different unbleached flours and noted that all of them will ultimately create a raised bread. However, although the 100% all-purpose unbleached flour starter was the slowest to mature, it “added the most strength to dough for a tall bake and attractive crumb structure.”

Which Is Better for Cookies: Bleached or Unbleached Flour?

Bleached flour is often preferred for classic cookies (like chocolate chip) due to the softer texture, resulting in a more tender crumb and lighter-colored cookie. If using unbleached flour, you can expect a denser and chewier texture, ideal for oatmeal or peanut butter varieties. 

Is Bleached or Unbleached Flour Better for Frying?

Both can be used for frying, but bleached flour’s finer grain may yield a lighter, crispier coating.

Best Baking Flours from Thrive Market

Stock your pantry for the season ahead so you’re ready to bake when inspiration strikes. (Or whenever you need a fluffy biscuit, plate of pancakes, or chewy brownies.)

King Arthur Baking Company Organic All-Purpose Flour
This organic all-purpose flour is ideal for both novice and experienced bakers, and is milled from hard red winter and spring wheats. Thrive Market member John from Washington says “I trust King Arthur for all my baking projects. This flour never disappoints.”

King Arthur Baking Company Organic Bread Flour
For yeasted breads, choose a higher-gluten bread flour for your rolls, pizza, and other creations. Crystal from Texas says “I’ve used this a couple times now and it is fantastic. My dinner rolls rose better than usual and the texture was very even.”

Jovial Organic Einkorn All-Purpose Flour
Made from ancient einkorn wheat, this organic flour offers a rich, nutty flavor and is a great alternative for those looking for a lower gluten index with great results. Emily from Illinois shares “einkorn flour has transformed my baking. The taste and texture are unparalleled.” Red Star Active Dry Yeast
From breads and bagels to pizza and waffles, yeast is a must-have ingredient for home bakers. Hannah from Indiana says “this yeast is wonderful for making rolls and bread!” and Anya from Oregon says “it works excellent with my gluten-free baking.”