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Background and objectives Roasting of cereals can improve sensory properties and increase shelf‐life of products made thereof. Here, the physicochemical properties of white flour from roasted wheats differing in hardness and protein content were characterized. Findings Hard, soft, and intermediate texture wheat kernels were roasted for 140 s at 180°C. Roasting of hard wheat resulted in the largest reduction in hectoliter mass (7.36 kg/hl), flour yield (2.33%), and moisture content (2.87%). The largest increase in flour ash (0.06%) and damaged starch (4.54%) was observed for the soft and hard wheats, respectively. A gluten network did not form during dough mixing with any of the resultant flours. When composite flours were prepared (80% untreated flour and 20% flour from roasted wheat), the water absorption capacity of the medium‐textured wheat composite flour displayed the largest decrease (5.2%) compared to the control. Hard and medium‐textured roasted wheats had improved Chopin P/L ratios and higher levels of free starch than the control. Conclusions Prior roasting impacts wheat flour milling characteristics. Roasting has a greater effect on hard and medium‐textured wheats than on soft wheat. Significance and novelty Roasting of wheat prior to milling results in flour which alone or in composites prepared with regular flour has unique functionalities.