French Flour vs. American Flour: What’s the Difference?

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A well-stocked pantry is more than convenient — it’s the quiet backbone of wholesome, from-scratch cooking the French way.

If you’ve ever tried baking a French recipe at home and wondered why your pie crust felt heavy or your bread wasn’t quite right, the answer may be in the type of flour you’re using. French flour and American flour are not the same — and understanding those main differences can transform your baking.

A sack of flour next to a jar of flour and sifter in a rustic French kitchen with wheat lying next to it.

I realized this while experimenting with baguettes and rustic breads at home. Every loaf came out differently — some with a softer texture, others a little dense. That curiosity sent me down a rabbit hole of comparing European flours to those from the United States, and discovering how each country’s milling process, type of wheat, and approach to additives shape the final result.

The first time I baked a baguette with French T55 flour, the difference was immediate — a crustier crust, a lighter middle, and that unmistakable crack when you tap the loaf. It felt like the baguettes I grew up eating in France, and suddenly I understood what I’d been missing.

I still use beautiful organic, stone-milled American flours often, especially from smaller local mills, and I love that they bring their own depth and character. But the T55 gave me that distinctly French texture — crisp on the outside, tender within — and reminded me just how much the flour itself affects the final product. It’s less about one being better than the other, and more about appreciating what makes each unique.

Here’s what I learned about French flour vs. American flour.

Hand sifting flour over a bowl in a rustic French kitchen setting.

The French Flour System

In France, flours are classified by type numbers — T45, T55, T65, T80, T110, and T150. These “t numbers” don’t describe protein or gluten strength (as in the U.S.) but measure the mineral content — the ash that remains after flour is burned in a lab test.

T45 – a fine, soft wheat flour with a silky texture, used for delicate pastries like cake flour or pastry flour would be in America.
T55 – the everyday French bread flour, made from french wheat grown in rich, often sulfur-deficient soil, giving a mild sweetness and lower protein content.
T65 – slightly more rustic, ideal for artisan bread and rustic loaves.
T80, T110, T150 – increasingly whole-grain, with a greater amount of bran and amount of whole grain for deeper flavor.

You can think about it like this: the lower the T number, the finer and more delicate the end result will be.
As the numbers increase, so does the texture — from the soft crumb of a tart crust to the hearty chew of a country loaf.

Stack of baguettes lying on a sack cloth.

The french mills that produce these flours tend to be smaller local mills, often family-run and located near the wheat fields themselves. French millers focus on preserving the natural grain and its minerals instead of relying on chemical treatments or additives.

Wheat field in Valensole, France with clear blue sky.

The American Flour System

Jar of American flour overturned on a wooden board with flour spilling out.

In the United States, flours are categorized by protein content and intended use.
Here’s a closer look at the types of flour you’ll find in any grocery store:

All-purpose flour – The most common type of flour, made from a blend of hard red wheat and soft white wheat, giving it a moderate 10–11% protein. It’s designed to be flexible but can have a longer shelf life thanks to its aging process and occasional enrichment with folic acid.
Bread flour – Made from hard wheat with a higher protein content (12–14%), often treated to encourage extra gluten formation.
Cake flour – Very fine and white flour with less gluten, perfect for tender cakes.
Pastry flour – Similar to cake flour but slightly stronger, creating buttery, tender pastries.
Whole wheat flour – Made from the entire kernel portion of the wheat, keeping the bran and germ for flavor and fiber.

Because America’s wheat crops are mostly hard wheat varieties bred for strength and yield, American flour typically has higher protein and more gluten than its European counterpart. It’s excellent for structure — less so for lightness.

Close up of an American wheat field with clear blue sky.

Some American flours are also bleached or aged with chemical agents to achieve a whiter color and longer shelf life. These treatments aren’t permitted in most European countries, including France and Italy, where flour is often left closer to its natural state.

Because processing methods can vary widely in the U.S., choosing an organic, stone-milled flour (like Farm2Flour) is an easy way to keep your baking simple and wholesome.

French flour vs. American flour Comparison Chart