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Friday, 28 May 2021

Types of Flour - An Abundance of Choices

I had no idea there were so many different flours until I read a recent article by Michael Joseph, a snippet of which I share here.

 "37 Types of Flour and Their Nutritional Values
For decades, wheat flour was the only kind of flour commonly used. Today, there is an abundance of choices, each with its own characteristics and nutritional properties. This diverse range of available flours is made from whole grains, refined grains, nuts, seeds, legumes, and even roots and tubers.


Acorn Flour
Almond Flour
Amaranth Flour
Arrowroot Flour
Barley Flour
Bread Flour
Brown Rice Flour
Buckwheat Flour
Cassava Flour
Chestnut Flour
Chickpea Flour
Coconut Flour
Cornflour
Cricket Flour
High-Gluten Flour
Kamut Flour
Lupin Flour
Millet Flour
Oat Flour
Pastry Flour
Peanut Flour
Potato Flour
Quinoa Flour
Red Lentil Flour
Rye Flour
Self-Raising Flour
Semolina Flour
Sorghum Flour
Sesame Flour
Soy Flour
Spelt Flour
Sunflower Seed Flour
Tapioca Flour
Teff Flour
Wheat Flour (also known as All Purpose Flour/Plain Flour)
White Rice Flour
Whole Wheat Flour

Which Type of Flour is the Best Choice?
There is no right answer for which type of flour is the “best” choice.
That depends on if one wishes to find a gluten-free flour, a high-protein option, the flour that offers the most fibre, and so on.
However, all flours provide their own unique characteristics and nutritional profiles.
The “best” flour just depends on if those characteristics meet the aim of the person using it."
You can read Michael's full article with research links here

Low Carb Flours
Many 'low carbers' use almond flour and coconut flour, but if you are just starting a low carb diet/lifestyle you may feel confused with which low carb flours to use. You may never have used any of them before and how to use them properly can be daunting. Low carb flours do not behave like wheat flour, and how to use them in your old regular high carb recipes is a common question.
More about Low Carb Flours (and Low Carb Cake ideas) can be seen here


Do please share in the comments which type(s) of flour you like to use ...

Dear reader, you will find a variety of articles and recipe ideas within this blog, and not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

29 comments:

J.P. Alexander said...

Por lo general utilizo harina de trigo, aveces harina de maiz, de cebada, de centeno de yuca y de avena. Te mando un beso y genial entrada muy completa.

Christine said...

Amazing list of flours Jan.

peppylady (Dora) said...

I hope to experment with different flours when I retire.
Coffee is on and stay safe

Tom said...

...it looks like flour can be made from just about anything!

kathyinozarks said...

I have used most all of these flours except for any with gluten, years ago even made my own acorn flour-allot of work Happy weekend

Margaret D said...

Good heavens, so many flours to choose from.

Iris Flavia said...

I was so dumb to buy teff-flour. Awful, LOL (just my taste of course).

William Kendall said...

There is a lot.

Jo said...

Wow, that's a lot of different flours. I must say that I only tend to use plain or self-raising or strong bread flour.

Valerie-Jael said...

It's good to see that every store is now offering a great variety of different flours. Have a great day, Valerie

Elephant's Child said...

We have much wider choices in so many areas. I often find it confusing.

eileeninmd said...

Hello,
I may try baking with some of the gluten free flours.
Great info and thanks for sharing.
Take care, enjoy your weekend!

Martha said...

I don't think I've ever realized just how many different types there are!

CJ Kennedy said...

I've used almond and coconut flours, but haven't had great success with baking with them.

R's Rue said...

I use almond.

DUTA said...

I'm familiar with many types of flour, but use mainly the 'traditional' ones: wheat flower, cornflour, rye flower, spelt flower. The bought breads and pastries are also mainly on the basis of above kinds of flour: basic, simple,tasty, cheap.

Teresa said...

Una gran variedad de harinas. Besos.

Sue said...

Goodness me, that's a right choice, isn't it! x

Mary Kirkland said...

There are a lot of choices out there now.

Lee said...

I use only grain flour. That suits me just fine...

happyone said...

Like most of the others I never realized how many different flours there are.
I used bread flower, rye flour and wheat flour.

Diane said...

Wow lots of flours thanks for the great article.

Hugs diane

DVArtist said...

Wow that is a lot of different flours. I use some of them but didn't about some too. Thanks for the list. Have a nice evening.

Martha said...

Wow, I didn't realize there were that many!

My name is Erika. said...

Interesting post Jan. I've heard of most of these but not all. I think I need to find out more about different flours. Happy weekend to you!

Conniecrafter said...

I have tried the Coconut, Almond, Oat, Buckwheat and Whole wheat flours, I had no idea there were this many flours out there.

baili said...

oh i had no idea that there are as many types of flours

corn ,wheat and rice flour are most common here don't know about others

Magic Love Crow said...

Wow, that is some list!!! Big Hugs!

Debbie said...

i use all purpose flour for most things. i use bread flour when i make bread!!