Flour is the backbone of baking. Mastering the different types of flour and their uses is key to creating perfect baked goods with the ideal texture.
This comprehensive guide covers 45 types of flour, from common all-purpose and bread flour to gluten-free alternatives like almond and coconut.
Learn how properties like protein content, processing method, and grain source impact performance. Discover which flours work best if you love light cakes, chewy bread, or delicate pastries.
⬇️ Table of Contents
- The Ultimate Guide to Flour for Bakers
- 1. Acorn Flour
- 2. All-Purpose Flour
- 3. Almond Flour
- 4. Amaranth Flour
- 5. Apple Flour
- 6. Arrowroot Flour
- 7. Banana Flour
- 8. Barley Flour
- 9. Bean Flour
- 10. Bran Flour
- 11. Bread Flour
- 12. Buckwheat Flour
- 13. Bulgar Wheat Flour
- 14. Cake Flour
- 15. Cashew Flour
- 16. Cassava Flour
- 17. Chestnut Flour
- 18. Chickpea Flour
- 19. Coconut Flour
- 20. Corn Flour
- 21. Cricket Flour
- 22. Einkorn Flour
- 23. Graham Flour
- 24. Kamut Flour
- 25. Lentil Flour
- 26. Lupin Flour
- 27. Millet Flour
- 28. Oat Flour
- 29. Pastry Flour
- 30. Peanut Flour
- 31. Potato Flour
- 32. Pumpkin Flour
- 33. Quinoa Flour
- 34. Rice Flour
- 35. Rye Flour
- 36. Self-Rising Flour
- 37. Semolina Flour
- 38. Sesame Flour
- 39. Soy Flour
- 40. Spelt Flour
- 41. Sprouted Ragi Flour
- 42. Sunflower Seed Flour
- 43. Tapioca Flour
- 44. Teff Flour
- 45. Tigernut Flour
- Frequently Asked Questions
The Ultimate Guide to Flour for Bakers
Different kinds are each made from a different kind of grain, and each grain has its unique flavor and texture. In this post, we’ll look at some of the most common types for baking and cooking.
Different varieties are made from wheat by grinding the kernels into a powder. The three main components of wheat kernels are the germ, the bran, and the endosperm. When these components are separated, they can be ground into different flours.
White wheat flour milled is made from the wheat ground into a fine powder. Red wheat flour is from the wheat ground with the bran and germ still intact. This makes the flour a darker color and gives it a nuttier flavor. Red flour is also higher in fiber than white flour.
1. Acorn Flour
photo courtesy - Purloined Letter
Acorn flour is nut flour made from acorns. Acorns are the fruits of the oak tree and have been a food source for centuries. The acorn contains a high amount of starch, which makes it a good choice for baking.
Acorn flour can be found in health food stores or online. It is important to make sure that what you purchase is fresh. When stored properly, it will keep for up to six months.
Acorn can be a replacement ingredient for all-purpose in many recipes.
Pancakes, waffles, cookies, and cakes. When baking with acorn flour, it is important to remember that it will absorb more liquid than all-purpose. This means that you could need to add additional liquid to your recipes.
- High in fiber, it helps regulate digestion.
- High in antioxidants, it protects the body against free radicals and oxidative damage.
- High in protein
- It has a low glycemic index, so it won't cause spikes in blood sugar levels.
Overall, acorn flour is healthier and can be used in various recipes.
2. All-Purpose Flour
All-Purpose flour, or plain flour, is made up of two different types of wheat: hard red winter wheat and soft red winter wheat. Hard red winter wheat is high in gluten content than soft red winter wheat, which is why it's better for creating structure in baked goods like pie crust, everyday baking, artisan breads, quick breads.
All purpose also contains a small amount of malted barley flour, which gives it a slightly sweet flavor.
When baking with hard or soft wheat all-purpose flour, remember that the gluten content will vary depending on the brand. For this reason, it's always a good idea to test out a few different brands before settling on one.
Some ap flour is also bleached, which means they've been treated with chemicals to make them whiter in color. While this can affect the taste or quality of the flour, some people prefer to use unbleached flour for their baking needs.
3. Almond Flour
photo courtesy - Our Organics
Almond flour is a kind of flour made from finely ground almonds. It is a popular ingredient in gluten-free and low-carbohydrate baking.
Rich in nutrients, including vitamin E, magnesium, copper, phosphorus, and manganese.
There are several benefits to using almond flour in baking. It can help to make baked goods moist and tender. Lends a nutty flavor to baked goods. It can help to make baked goods more stable and less likely to crumble.
- High in healthy fats, protein, and fiber.
- You can make almond milk at home to reduce fat in your diet
- Low in carbohydrates can help reduce the glycemic load of a meal.
- It can help lower your cholesterol and improve your cardiovascular health.
- It helps regulate blood sugar levels and provides lasting energy throughout the day.
- It is rich in vitamins, minerals, and antioxidants that can boost your overall health.
Recipe To Try Using Almond Flour: KETO BREAD Recipe | Only 1g Carb Per Slice
4. Amaranth Flour
Amaranth flour is derived from the amaranth grain. It has many potential health benefits, including its high fiber content and ability to provide protein and essential nutrients. Additionally, amaranth is gluten-free.
- High in fiber, which can help promote regularity and good digestive health.
- Source of protein, providing about 8 grams per serving.
- Source of iron, magnesium, and calcium.
- It has a nutty flavor that can add depth and interest to baked goods and other recipes.
Amaranth flour is a healthy and nutritious alternative to other varieties, and it can be used in various recipes.
5. Apple Flour
photo courtesy - Snap Deal
Apple flour is from grinding apples. This makes it a good source of dietary fiber and antioxidants. Additionally, apple flour may help to lower cholesterol levels. It can be found in some grocery stores or online.
It can be used for cakes, muffins, or bread recipes, including gluten-free recipes. Substitute a portion or all of the regular flour in your recipe. Check the recipe's cooking time and temperature, as apple flour may bake differently than other types.
It has several health benefits, including the following:
- Good source of dietary fiber and antioxidants. It may also help to lower cholesterol levels.
- High in fiber, which can help with digestion and weight loss.
- Low in calories and carbs
- Rich in antioxidants, helping to protect against disease.
- High in vitamins and minerals, including vitamin C, potassium, and magnesium. These nutrients can promote good health and well-being.
6. Arrowroot Flour
photo courtesy - Anthony's Goods
Arrowroot flour is a starch derived from the rhizomes of multiple tropical plants, including Maranta arundinacea. Native to South America, now grown in many tropical countries.
It has a light, slightly sweet flavor and can be used in baking or as a thickener for soups and sauces.
It can be used in place of cornstarch.
It is also high in potassium and magnesium.
- Good source of dietary fiber.
- It can help to regulate blood sugar levels.
- Rich in vitamins and minerals, including potassium, magnesium, and zinc.
- Helps to improve digestion and promote gut health.
- It may have anti-inflammatory properties and help reduce the risk of certain chronic diseases.
7. Banana Flour
photo courtesy - Sitara Foods
Banana flour is made from green bananas. It is gluten-free and high in resistant starch, a type of dietary fiber. It can be used in many recipes as a substitute for wheat or other grain-based flour.
To make it, green bananas are first peeled and then dried. The dried bananas are then ground into a fine powder. One cup of green bananas yields about one cup of banana flour.
It can be used in many recipes, such as pancakes, muffins, cookies, and cakes. It has a wonderfully mild taste and can be used in sweet and savory recipes.
Resistant starch is a type of carbohydrate that humans cannot digest. It doesn't get turned into glucose. Resistant starch has been shown to gut health.
8. Barley Flour
photo - courtesy - HodMeDod's
Barley flour is made from barley grain. Barley has a high protein, which is ideal for baking bread recipes and other baked goods. It is also high in fiber, which can help to regulate digestion. Additionally, barley flour is a good source of vitamins and minerals, including iron, magnesium, and zinc.
Barley flour is relatively easy to make at home. To do so, grind barley grain in a food processor or coffee grinder until it forms a fine powder. You can purchase pre-ground barley from most health food stores.
- It can help to boost energy levels and improve stamina.
- It is a good source of essential vitamins and minerals, making it a valuable addition to any diet.
- It can help to regulate digestion and prevent constipation.
9. Bean Flour
photo courtesy - Taiwantrade
Bean flour is from ground dried beans and is a common ingredient in many cuisines. It can be used as a thickener or binding agent in recipes or as a breading for fried foods. Bean flour is a healthy, versatile ingredient that can be used in both sweet and savory recipes.
It can be found in most grocery stores, either in the baking aisle or the natural foods section. To make at home, grind dried beans in a food processor or blender until fine.
When using it in place of refined wheat flours, it is important to remember that it will absorb more liquid. As a result, you may need to add a little more liquid to your recipe. You can also experiment with different types of beans to create different flavors and textures.
10. Bran Flour
photo courtesy - Maine Grains
Bran flour is made from the bran, or outer layer, of wheat kernels. It is usually coarser and has a higher fiber content. It can be used in many recipes, including bread, muffins, and pancakes.
When baking with bran flour, it is important to keep a few things in mind. First, because it is coarser than AP, you may need to use more to achieve the desired consistency. Second, because it has high fiber content, it can absorb more liquid than other kinds.
11. Bread Flour
photo courtesy - Real Foods
Bread flour is specifically designed for baking bread. It is made from hard wheat grain, which has a high protein content as it gives the dough more structure and helps it to rise better.
Bread flour is available in most supermarkets; it is possible to buy it online. When buying, it is important to check the packaging to ensure that it is suitable for baking bread. Some are unsuitable and will not produce the same results. Excellent choice for pizza dough.
Strong flour is sometimes called the most common flour used for bread.
- The white variety has 11-13%, while whole wheat flour can have up to 14%.
- The higher protein means it's best for making loaves, not cookies.
- High gluten
- Strong gluten
12. Buckwheat Flour
photo courtesy - Morgan Ic
Buckwheat flour is created from buckwheat groats. The groats are milled into a fine powder and then used for various types of foods. Buckwheat is known for its nutritional value and has a variety of uses.
Buckwheat is a type of plant that is related to rhubarb and sorrel. The flour is light brown and has a nutty flavor.
- It can be used in place of all-purpose flour in most recipes.
- When baking with buckwheat flour, adding extra liquid to the recipe is important, as the flour is absorbent.
- It should be stored in a cool, dry place.
- High in fiber
- High in antioxidants
- Buckwheat flour is a good choice for people who have celiac disease or are gluten intolerant.
13. Bulgar Wheat Flour
photo courtesy - Real Foods
Bulgur Wheat flour is whole wheat milled from grinding dried, cracked wheat berries, then dried and ground into a fine powder.
It has a slightly nutty flavor and can be used in various recipes instead of others. Bulgur flour can be found in most health food stores or online.
It is a good fiber and protein source and is low in fat. This makes it an ideal choice for those looking to add more whole grains to their diet. Whole grains have been linked with several health benefits, including reducing the risk of heart disease and diabetes.
In addition to being a healthy option, it can add a special flavor to recipes. This makes it a great choice for those looking to experiment with new flavors in their baking. Bulgur flour can be used in place of all-purpose flour, or it can be used as a partial substitution.
14. Cake Flour
photo courtesy - Honest to Goodness
When it comes to baking, Cake flour is often considered the gold standard. This is because it produces fine flour that is tender, moist cakes with a fine crumb structure. This is the way to go if you want to bake a show-stopping cake.
Ensuring the quality of your Cake flour is important to your baking's success. There are a few key things to look for when purchasing. The protein content should be between 8 and 10 percent, making it low in gluten. It should be milled from soft wheat flour and should be bleached flour.
One thing to remember is that Cake flour can go bad if it's not stored correctly. Keep it in an airtight container and away from moisture to prevent it from going rancid.
15. Cashew Flour
photo courtesy - Oh! Nut
Cashew Flour is a type of gluten-free nut flour made from ground cashews. It has a sweet, nutty flavor and a fine, powdery texture. It is high in protein and fiber and contains healthy fats, minerals, and vitamins.
The cashew tree is native to Brazil, but the nuts are now grown in tropical regions around the world. The tree produces a fruit with a large seed, which we know as the cashew nut.
Cashews were first introduced to Europe by Portuguese traders in the 16th century.
Here are some of the pros and cons:
- It is a good source of essential minerals, including magnesium, potassium, and zinc.
- It also contains beneficial vitamins, such as A, B, and E.
- It is low in carbohydrates, making it a suitable choice for people on a low-carb diet.
- It can be expensive.
- Finding it in stores can be challenging, so you may need to order it online.
- It has a strong flavor that some people may not enjoy.
- Because it is high in fat, it can go rancid quickly if it is not stored properly.
16. Cassava Flour
photo - courtesy - NW Bulk Market
Cassava Flour is the root of the cassava plant gound finely. It is also known as yuca root flour.
It is high in fiber and resistant starch, which is slowly digested and helps you feel full longer. It is also a good source of vitamins and minerals, such as vitamin C, potassium, and magnesium.
It is a gluten-free, grain-free flour that can be used in many different recipes. It has a slightly nutty flavor and can be used as an ingredient replacement flour for baking or cooking. Easy to digest and can be tolerated by people who have trouble digesting other kinds. It is a good option for people following a paleo or grain-free diet.
17. Chestnut Flour
photo courtesy - Shipton Mill
Chestnut flour is a unique and popular choice among top chefs for its light taste and fine powder. It is slightly sweet in flavor and results in a desirable characteristic, perfect for lighter-tasting cakes, cookies, or pancakes.
It has distinct advantages over other flour because it is low in carbohydrates and high in fiber. Additionally, chestnut flour is a good source of vitamins and minerals, including iron, potassium, and magnesium.
18. Chickpea Flour
photo courtesy - Dessert Cart
Chickpea flour is milled from chickpeas, also known as garbanzo beans. It's a staple ingredient in many Indian and Middle Eastern dishes and is becoming more popular in Western cooking.
Chickpea flour has a nutty flavor and a slightly grainy texture. It can be used in place of refined wheat flour in recipes, or you can use it to make gluten-free bread and other baked goods.
An important fact is that it is high in protein and fiber and has a good iron source. You can find it in the ethnic food aisle of your grocery store, or you can order it online.
19. Coconut Flour
photo courtesy - Nutstop
Coconut flour is from the dried, grated meat of a coconut. It’s high in fiber, protein, and healthy fats and has a mild, nutty flavor. It can be used to make pancakes, muffins, and other baked goods.
- It is a good source of dietary fiber, with 11 grams per one-ounce serving. Fiber is important for gut health and can help keep you feeling full after eating.
- It contains 5 grams of protein per one-ounce serving, which is good for plant-based food. Protein is important for muscle health and repairing tissue. A lower percentage of protein results in less gluten.
- High in healthy fats, with 17 grams per one-ounce serving. These healthy fats include lauric acid, which has anti-inflammatory and antimicrobial properties.
- It contains omega-3 fatty acids, which are good for heart health.
20. Corn Flour
photo courtesy - Your Family Farmer
Corn flour is from ground corn, a versatile ingredient that can be used in a variety of recipes. It is a good alternative for those with gluten sensitivities or allergies.
When baking with corn flour, adding additional liquid to the recipe is important, as it is not as absorbent as wheat flour. It does not rise as much, so baked goods made with corn flour may be denser than those made with wheat.
21. Cricket Flour
photo courtesy - Crunchy Critters
Cricket flour is milled from cricket pods. The cricket pods are roasted and then ground into flour.
When it comes to cricket flour, science has shown that this food product is a highly nutritious and protein-rich alternative to conventional flour. It contains more protein than wheat flour. Additionally, it is a good source of iron, calcium, and other essential nutrients.
While cricket flour may not be traditional, it is quickly gaining popularity due to its nutritional benefits. It is a great option to consider if you are looking for a nutritious and protein-rich alternative to conventional flour.
22. Einkorn Flour
photo courtesy - Prairie Genesis
Einkorn flour is a variety of wheat flour believed to be one of the first types humans cultivated. Einkorn wheat has returned in recent years as more people learn about its history and unique flavor. Initially grown in the Fertile Crescent more than 10,000 years ago.
The word einkorn is German for "one grain." Einkorn wheat has a taste similar to regular white flour. It tastes slightly nutty and sweeter compared to traditional wheat flour.
23. Graham Flour
photo courtesy - Go Get Delivery
Graham flour is a wheat flour named after Reverend Sylvester Graham, who promoted it in the early 19th century as part of his dietary regimen. It is made by grinding the wheat berry, including the bran and germ.
Graham believed that the wheat berry was the key to healthy living and that grinding it into flour would preserve its nutrients.
It is coarser than most other types of wheat flour and has a stronger flavor. It is used in some baking recipes, such as graham crackers, but it can also be used in savory dishes.
24. Kamut Flour
photo courtesy - Grain Place Foods
Kamut Flour is from the ancient grain, Kamut. It is a whole grain flour containing the grain's bran, germ, and endosperm. Kamut flour has a nutty flavor and a slightly chewy texture.
- High in fiber, which can help to regulate digestion and promote regularity.
- Good source of protein, essential for muscle growth and repair.
- It helps to lower cholesterol/heart health.
- It has a low glycemic index, making it a good choice for diabetics or those watching their blood sugar levels.
- High in antioxidants, which can help to protect against cell damage and aging.
Kamut flour is available in both organic and non-organic varieties.
25. Lentil Flour
photo courtesy - Agt Foods
Lentil flour is a small seed from the legume family which has been ground into an almost powdery consistency. A high protein and fiber content grain that can be used in place or other whole wheat flour-based ingredients.
It has an earthy flavor that pairs well with bread, pancakes & pastries, thanks to its nutty undertones. Perfect for those who want more variety when it comes down to their baking flours!
How to use Lentil flour?
To use, you can substitute it for other flour in recipes. If a recipe calls for 1 cup of wheat flour, you can use ½ cup of lentil flour and ½ cup of wheat flour.
26. Lupin Flour
photo courtesy - Wholesome Provisions
Lupin flour is from the lupin bean. The lupin bean is a member of the legume family and is native to the Mediterranean region.
It has a high protein content, making it a popular choice for baking and cooking. Lupin flour can be used in place of wheat flour in recipes, or it can be blended with wheat flour to create a unique flavor and texture.
Available in both white and whole wheat flour varieties.
- Lupin flour is rich in protein, which is essential for building and repairing tissues, organs, and muscles.
- Good source of fiber, which can help to promote digestive health and prevent constipation.
- It helps to regulate blood sugar levels, making it a good choice for people with diabetes or prediabetes.
- Good source of antioxidants, which can help to protect the body from damage caused by free radicals.
27. Millet Flour
photo courtesy - Nature Mate
Millet flour is made from ground millet, a small round grain that is a staple food in many parts of the world. Millet is an ancient grain farmed nearly 10,000 years ago and is mentioned in many ancient texts.
Millet flour is gluten-free and has a sweet flavor. It can be used in baking or as a thickener for soups and stews.
It is a great source of protein, essential amino acids, and dietary fiber. Millet flour is also an excellent manganese, phosphorus, and magnesium source. Millet flour is available in most health food stores and online. It can be stored in a pantry or cupboard for up to six months.
28. Oat Flour
photo courtesy - Mount Hope Wholesale
Oat flour is created by grinding oatmeal on stones and sifting out the fine material. Oat flour is also obtained as a by-product of groat cutting.
Whole oat flour is produced 100% groats, or from products derived without material loss from whole groats, by stabilizing and size reduction.
It can be used in various recipes, including pancakes, waffles, biscuits, and muffins. A good dietary fiber and protein source can be found in most health food stores.
29. Pastry Flour
photo courtesy - Rock Run
Pastry flour is one of the best fine flour; it is low protein flour milled from soft white whole wheat flour, making it ideal for tender baked goods like pastry and pie dough.
It is made from soft wheat flour, a lower protein content than all-purpose flour, making it ideal for delicate baked goods that need to be light and fluffy. Examples of baked goods include pies, pastries, cakes, and cookies. The secret ingredient is the lowest protein content flour, like pasty flour.
- Good source of fiber.
- It also contains vitamins and minerals such as iron, magnesium, and potassium.
- Low in saturated fat and cholesterol and is a good choice for health-conscious people.
What makes pastry flour different from other types is how it is milled. The wheat is first sifted to mill and remove the bran and the germ. This leaves only the endosperm, the part of the wheat kernel that contains most of the carbohydrates. The endosperm is then ground into a fine powder to create pastry flour.
Pastry flour is the secret to light and fluffy pie pastry creations.
30. Peanut Flour
photo courtesy - Functional Oils
Peanut flour comes from converting the legumes (peanuts are not real nuts) into peanut butter before being ground up and pressed, grinding low-carb peanuts into a paste, and then pressing it until all that's left are dried pieces with minimal fat content.
If you’re on the keto diet, peanut flour can be a great source of protein.
- It is a high-protein, gluten-free flour.
- It has a strong peanut flavor and aroma, so it is best used in baked goods or other recipes where this flavor would be complementary.
- Uses: pancakes, waffles, muffins, cookies, and other baked goods. It can also be used as a coating for chicken or fish.
- Available in natural and roasted varieties. It is also available in different grind levels, from coarse to fine.
- It should be stored in a cool, dry place. It can be refrigerated or frozen to extend its shelf life.
31. Potato Flour
photo courtesy - The Seedy Sister
Most of us have heard about the benefits of eating potatoes. They are a great source of potassium, vitamin C, and fiber. But what if you don't want to eat potatoes? The good news is that potato flour is another way to enjoy all those same benefits.
Potato flour is created from dried, ground-up potatoes. This makes it a great alternative for people who are on a gluten-free diet. But that's not the only benefit of potato flour. It's also a great way to add moisture to baked goods. Also known as potato starch.
- One cup of potato flour contains about 600 calories.
- Natural thickener for soups and stews
- Adding a small amount to gluten-free recipes gives them a more tender crumb.
- A simple way for bakers to create a moist yeast bread (with excellent shelf life)
- The starch in potatoes attracts and holds water and helps to increase the moisture content in baked goods.
- High in fiber
32. Pumpkin Flour
photo courtesy - American Spice
Pumpkin flour is from dried, ground pumpkins. It's a bit coarser than other flours, so it may take some getting used to if you're used to working with finer flours.
As pumpkin flesh is naturally high in moisture, pumpkin flour typically contains around 10-12% moisture. This relatively low moisture content makes pumpkin flour ideal for baked goods.
The pumpkin is then ground into a powder using a food processor or grinder. It can be used for pancakes, cakes, muffins, and other baked goods.
- It can also be used as a thickener for soups and sauces
- Good source of vitamins A and C
- High in fiber
- Low in calories
Our posts cover; 45 Types of Pumpkins A-to-Z
33. Quinoa Flour
photo courtesy -Kaniwa Foods
Quinoa flour comes from a unique grain that has been an integral part of the Andean diet for centuries. Its high protein made it very valuable in ancient times when people lacked meat to sustain themselves during hard winters with little food available.
- To make quinoa flour, grind the quinoa grains into minute particles.
- It has an earthy, nutty flavor with a slightly yellow color
- Gluten-Free. The best practice is to wash off the quinoa before cooking
- Quinoa flour has become popular in recent years because of its versatility as a baking substitute.
It can be used for baking or cooking purposes because it cooks up softer than other types of whole grain.
What are the Health Benefits?
Quinoa is a superfood because it contains more protein than any other grain or seed (about 14-18% by weight). All nine amino acids make a complete protein. Excellent dietary addition for vegetarians.
34. Rice Flour
photo courtesy - Mount Hope Wholesale
White Rice flour is made from hucks of milled white rice and has a fine, powdery texture. It is the most versatile and can be used in various recipes, including cakes, cookies, and pastries.
Brown rice has a slightly coarser texture than white rice flour. It works well in baked goods that require extra structure, such as muffins and quick bread. Brown Rice flour is whole grains of rice and is high in fiber and nutrients.
Sweet rice flour is from glutinous rice, a special type of rice high in starch and has a sticky texture. It is used in recipes that require a chewy or sticky texture, such as Asian-inspired dishes and desserts. Glutinous types can also be used to thicken sauces and soups.
Glutinous rice flour comes from sticky, short-grain rice and is used to create glutinous dishes like dumplings and noodles.
It is used for batters and doughs and as a fried coating.
It is a good alternative for people with gluten allergies or celiac disease.
It can be found in most supermarkets.
35. Rye Flour
photo courtesy - Eat Whole Foods
Rye flour is made from Rye grain. It is most commonly used in bread making, giving it a hearty and nutty flavor.
There are two types of Rye flour: light and dark. Light Rye is made from the inner part of the Rye berry. Dark Rye is made from the outer bran layer.
Light Rye has a finer texture and contains more starch than dark Rye.
Rye flour is not as common, so it may not be easy to find in stores. However, it can be ordered online. Rye flour is high in fiber and contains essential nutrients like magnesium, potassium, and vitamin B6. It is also a good source of protein.
How to use Rye flour:
It can be used in any recipe that calls for flour. It can make rolls, muffins, pancakes, and waffles. It can also be used in pie crusts and other pastry recipes.
36. Self-Rising Flour
Self-rising flour is a kind of flour that has been pre-mixed with baking powder. It is commonly used in baking, as it helps to create a light and fluffy result.
Self-rising flour contains baking powder, which can help regulate blood pressure and improve circulation. The wheat germ in the flour provides essential vitamins and minerals, such as zinc, magnesium, and vitamin E.
37. Semolina Flour
Semolina is a coarse, purified wheat middling of durum wheat used in making pasta, breakfast cereals, puddings, and grits. The word semolina can also refer to a sweet dessert made from semolina and milk. Semolina is derived from the Italian word semola, meaning " bran. "
The semolina comes from durum wheat, a hard wheat with high protein and gluten content. The durum wheat is milled to create a coarse flour that is then used to make semolina.
It is produced in many parts of the world but originates in Italy. In Italy, durum wheat is grown in the south, while in other parts of the world, it is grown in warm climates such as North Africa, the Middle East, and Australia.
Semolina has been used in Italian cooking for centuries. It was once considered peasant food, but it has become more popular recently.
38. Sesame Flour
photo courtesy - Health Supplies
Sesame flour is a common ingredient in many cultures, dating back to ancient Egypt. The seeds were used as early as 1500 BC and spread by traders across Asia before spreading further through Middle Eastern populations centuries later, then around 1000 AD, when they made their way into the Mediterranean.
This flour is created by grinding up sesame seeds into a fine powder. The lightness of the grind makes it able to replicate regular wheat in many recipes, with an added boost from being enriched with nutrients such as calcium and iron.
39. Soy Flour
photo courtesy - Rock Run Online
A high-protein, gluten-free, made from a defatted soybean meal that creates a fine powder. Often used in vegetarian and vegan cooking for the very high protein content of 50%.
People often think soy flour is for soy sauce or tofu, but it has some amazing health benefits you may not know about.
- Good source of plant-based protein with all nine essential amino acids
- Soy contains antioxidants that may help prevent cancer
- Use as a substitute for regular wheat flour to create delicious baked goods like muffins, scones, and pancakes.
- A little goes a long way, too. Just ¼ cup of soy will give you about 10 grams of protein.
40. Spelt Flour
photo courtesy - Shipetaukin
The Spelt grain has been enjoyed by humans for centuries, and the Spelt flour made from it is a popular choice today. It is high in protein and contains more vitamins, minerals, and fiber than white flour.
It has a nutty flavor that some people prefer over white flour. It can be used in many of the same recipes as white flour, but it may need a little extra liquid since it is denser than white flour. It is available at most health food stores. Excellent choice as it is low in gluten.
41. Sprouted Ragi Flour
photo courtesy - My Flavory
Sprouted Ragi flour is made from sprouted Ragi (Finger Millet) grains. It is rich in vitamins, minerals, antioxidants, and fiber.
It has a nutty flavor and is perfect for making pancakes, muffins, bread, cookies, cakes, and other desserts. It is gluten-free.
- High in iron
- Good source of protein
- Packed with essential amino acid
42. Sunflower Seed Flour
photo courtesy - Marcis Bakery
Sunflower Seed flour is made from, you guessed it, sunflower seeds! After the seeds are harvested, they are dried and then de-hulled (the process of removing the inedible outer shell). Once the hulls are removed, the seeds are gently ground into a fine powder to create the flour.
Sunflower seed flour is a good source of protein, fiber, and healthy fats, making it a nutrient-packed ingredient for baking and cooking. It is gluten-free.
It is a good source of several vitamins and minerals, including vitamin E, magnesium, and selenium. It's also a good source of fiber and protein.
The health benefits of sunflower seed flour include:
- Boosting heart health: The magnesium in sunflower seed flour can help to lower blood pressure and reduce the risk of heart disease.
- Improving digestion: good source of fiber, which is important for a healthy digestive system.
- Reducing inflammation: Vitamin E in sunflower seed flour has anti-inflammatory properties.
43. Tapioca Flour
photo courtesy - Anthonys Goods
Tapioca flour, a type of starch extract derived from the starchy vegetable called cassava root (Manihot esculenta), is mainly grown in parts of Africa and Asia. The entire plant provides millions with its daily calories.
It is a gluten-free white, starch-like powder with a neutral taste often used in baking as it helps bind ingredients together and adds structure to baked goods.
The cassava root is also known as yucca.
44. Teff Flour
photo courtesy - Wiki
Teff flour, the small, round seeds of the teff plant, are milled into flour to make injera bread. Injera is a spongy sourdough bread that forms the base of many Ethiopian dishes. It is often served with stews and curries and can be used to scoop up food or roll into a cone-shaped bundle.
There are two main types of teff flour: brown and white. Brown Teff flour is made from whole grains, while white Teff flour is milled from the inner part of the grain.
It is readily available in specialty stores and online retailers. When baking with Teff flour, it is important to note that it has a higher absorbency, so you may need to add additional liquid to your recipe. For best results, mix teff flour with other types of gluten-free flour.
45. Tigernut Flour
photo courtesy - Healthy Supplies
Tigernut flour, also known as Yellow Nutsedge, Earth Almond, or Chufa, is a gluten-free alternative to traditional wheat flour. It's made from ground tiger nuts, small, nut-like tubers growing underground. It has a slightly sweet, nutty flavor and can be used in many recipes that call for wheat flour.
Facts about Tigernuts: paleo, high in fiber, iron, proteins, and magnesium. It has a level of grittiness. Also, high in fiber. Nineteen grams of carbohydrates per ¼ cup. Safe for people allergic to nuts as Tigernuts are not nutshell Wheat Flour.
Whole Wheat flour or Wholemeal flour (in the UK) is made by grinding the wheat berry, including the bran and germ. This provides more nutrients and fiber than white flour and is less processed, meaning it retains more natural nutrients in wheat.
Whole wheat flour can be used in any recipe for all-purpose. It can be used to make rolls, muffins, and other baked goods.
Frequently Asked Questions
What Is Vital Wheat Gluten
When combined with water, Vital Wheat Gluten flour becomes highly elastic and can help improve the dough's texture and elasticity. It can also help to retain the gas and steam from baking and give more volume to the baked bread. In addition, It is a good source of protein and can be a healthy addition to your diet.
What Does Protein and Gluten In Flour Do?
Your flour will determine the amount of gluten in your baked goods.
Baking powder is another ingredient that can help with leavening or making your baked goods rise. When choosing flour for baking, be sure to select one that is appropriate for your recipe.
What Is The Main Difference Between Bread Flour And All-Purpose Flour?
Can I Substitute One Type Of Flour For Another In A Recipe?
What Is 00 Flour?
This flour has a higher protein content than most other all-purpose flours, making it ideal for baking items such as pizza crusts, focaccia breads, and some types of pastries. It also produces lighter and softer products than regular all-purpose flours do.