Is Flour Flammable? 

This article will answer the question, is flour flammable? It also covers several topics about the types of flour, at what temperature it is flammable, and how to store flour safely.

Is Flour Flammable?

Many people are unaware that flour has a fiery temper. Flour can be highly flammable under certain conditions, resulting in a blazing kitchen.

Flour content high starch, a carbohydrate, means that it is made up of bonded sugar molecules. Imagine how easy we burn marshmallows. Sugar burns quickly so do flour. 

What are the Types of Flour?

There are many kinds of flour used in everyday cooking. These varieties have different characteristics and are used for various applications.

All Purposes Flour

All-purpose flour is multifunctional wheat flour that may be used in various recipes. It’s created from hard red wheat or a combination of hard and soft grains in an 80:20 ratio.

All-purpose flour can be used to make various baked goods, such as pizza, cookies, biscuits, bread, and more. It is also used to thicken gravies and sauces. This sort of flour has a protein concentration of 10-13 percent.

Gluten-free Flour

Gluten-free flour mixes are used to produce gluten-free bread, cakes, cookies, and other baked products. They are made from gluten-free grains such as tapioca, rice flour, potato starch, cornstarch, and xanthan gum.

Whole-wheat flour

Whole wheat flour is the powder obtained from the milling of non-durum wheat (WWF). It’s typically made with firm red wheat.

White Whole Wheat Flour

White whole wheat is a variety of wheat that is made up entirely of whole grains. It isn’t made using a combination of white and wheat flour, and it isn’t bleached. 

It’s nutritionally equivalent to traditional red wheat, including fiber, proteins, vitamins, and minerals. 

White whole wheat flour is light in color and moderates in flavor, making it an excellent choice for bakers who are hesitant to use red wheat flour because of its distinct color and flavor. Lighter cakes should not be made with this flour.

Self-rising Flour

Self-rising flour is a kind of flour that expands during baking without needing to be re-mixed with baking powder. It is best used for making biscuits. This flour was created in the 1800s in England to make sailing simpler for sailors.

Pastry Flour

Pastry flour has a protein concentration of 8-10%, lower than the 10-12% of all-purpose flour. This type of flour commonly contains less protein than all-purpose flour. Pastry flour is sometimes called cookie flour, but it is different.

Bleached Flour

After milling, the yellow tinge of color from carotenoids is removed with benzoyl peroxide or chlorine to achieve a consistent dazzling white color. 

Bleaching alters the structure of starches and proteins, making them more absorbent and causing proteins to bond less firmly together. The procedure reduces the dough’s stickiness and makes it easier to work with.

Bread Flour

Bread flour is produced from hard spring wheat and is rich in protein. This flour is commonly used for bread making due to its high protein content, which gives yeasted bread structure and flexibility. 

Cake Flour

This is a finely milled flour that contains a low protein. It has a protein content of 7-9 percent, but all-purpose flour, a more challenging flour, has a protein content of 10-12 percent. 

Protein content, as you can see, is closely related to gluten production. Because cake flour has a lower protein content, less gluten is generated during the mixing process. Gluten production is reduced, resulting in a smoother and fluffier texture.

Vital Wheat Gluten Flour

Vital wheat gluten (also known as “wheat gluten” or “wheat protein”) is essentially a high-gluten flour that has had almost all of the starch removed, leaving almost exclusively gluten.

Sprouted Flour

Sprouted flour is produced from whole grains that were sprouted to release all of their nutrients. Any whole grain, from wheat and spelled to gluten-free brown rice, maybe germinate and be transformed into sprouted flour, which can then be used in all flour-based recipes.

At What Temperature is Flour Flammable?

For any types of flour available, temperatures above 350°F are not suggested. If you bake at a temperature greater than 350°F, the flour will burn. 

You can bake flour without burning it if you use a 350°F or lower oven temperature. Excess flour on whatever you’re baking increases the chances of it burning, so be careful how much flour you use.

Is there a risk of a flour explosion?

Depending on the amount of grain in the cloud, a flour dust explosion can significantly damage structures, equipment, and people.

A tremendous quantity of energy is unleashed in the form of flame, which can damage anyone who is not well shielded.

When the oxygen level falls below the required to breathe, it can cause skin burns, itching, and even asphyxiation (in a closed environment).

How to Safely Store Flour?

Accidents involving flour dust explosions can be avoided with good housekeeping habits. Some preventive actions to reduce the risk of fire ignition from flour are: 

  • Flour should be stored in a container away from the gas burner.
  • Dough preparation should not be done near a flame.
  • Check your stove because if you or someone else spills flour on it accidentally, the fire will grow and spread if oxygen is accessible.
  • Simply flee the house since the powdered components are pretty explosive.
  • Housekeeping must be improved, sanitary conditions must be met, and ample space is required.


Under certain circumstances, flour can be highly explosive. When a substance is powdered and hung in the air, it has a greater surface area exposed to oxygen per unit weight than in bulk form. 

Flour dust clouds are significantly more explosive than any other bulk material. Flour can be stored in a container and kept away from flames to decrease the risk of igniting. 

Frequently Asked Question (FAQs): Is Flour Flammable?

What is the Flammable Flour?

As previously stated, foods containing starch or powdered components are highly combustible. White flour is made up of endosperm, the tissue inside the seed of plants, and includes a lot of starch. As a result, white flour is the most explosive.

What Causes An Explosion When Flour Is Used?

Flour can generate explosions, which can cause significant complications and excessive burning. 

Flour particles are microscopically small, as we all know. When microscopic particles travel through the air, they can become explosive and burst quickly. 

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