What type of flours are usually used to make quick breads?

Quick breads typically utilize low-gluten flours because their texture is intended to be tender and light, rather than chewy or tough. Low-gluten flours, such as those found in cake flour or pastries, allow for a delicate crumb structure that is ideal for products that do not require fermentation, like muffins, banana bread, or pancakes. The use of low-gluten flours helps achieve the quick mixing and baking process characteristic of this type of bread, where the ingredients are combined rapidly without extensive kneading.

While other types of flours can be used in quick breads, particularly all-purpose and whole-wheat flours, low-gluten flours specifically enable the desired tenderness and softness that is the hallmark of successful quick bread recipes. All-purpose flour, while versatile, retains a moderate level of gluten that is higher than what is typically preferred for quick breads. Whole-wheat flour offers additional nutritional benefits but can also result in a denser texture if used exclusively. High-gluten flours are not suitable for quick breads as they contribute to a firmer texture that is more appropriate for yeast breads.