"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.
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
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
Have you tried any in the above list ... what did you think?
Please share your thoughts in the comments section.
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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
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. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.
All the best Jan
29 comments:
Uy cuantas harinas. Te mando un beso.
I've only used five --- all-purpose, self-rising, whole wheat, spelt, and bread flour.
I didn't realize just how many kinds of flour there are!! I use unbleached white flour in all my baking.
Have a Happy and Healthy New Year.
All the types of flour now available is almost overwhelming. I've played with a few (coconut flour, almond flour, rye and spelt), and each has their own learning curve. But it's fun to try them out. There's a few you listened I haven't heard of though, so this was a fun read. Thanks.
That is quite a list! -Christine cmlk79.blogspot.com
A few of those flours I haven't heard of. Cricket flour? Kamut flour? Teff flour? I mostly use wheat flour but have used almond and coconut flour.
As an aside, Cornflour is Cornstarch "across the pond"
At one time I baked prolifically and had 22 different flours, including granary and many different grain types. My go to flour was always a Self Raising White flour, although my favourite for baking a simple, everyday sponge cake was SR Wholemeal. Some of these specialist flours are quite expensive and the results not always kind! Still, it is good that there is such a variety, especially for those with unavoidable dietary requirements.
Happy baking! Debbie
There are all kinds of flour. I use whole wheat or whole spelt flour!
I can't get to an organic shop in the winter, it's too far away. My shop only has this kind.
When it's possible again, I'll try something else.
Greetings Elke
Thank you for a well-researched post. Very informative.
God bless.
Wow, that is a big choice of flours.
Some are new to me.
Take care, have a great weekend.
He susado siempre la harina de toda la vida. No hay nadie en la familia, que tenga problemas para consumirla.
Te deseo toda clase de bienes, en el transcurso de este nuevo año.
Per me solo farina senza glutine, per fortuna anche di quella ne esistono di varie tipologie
I have been using higher protein flours and mainly unrefined flours.
...who knew that there are so many flours?
GOOGLE TRANSLATE
J.P. Alexander
Uy cuantas harinas. Te mando un beso
Oh how many flours. I send you a kiss
VENTANA DE FOTO
He susado siempre la harina de toda la vida. No hay nadie en la familia, que tenga problemas para consumirla.
Te deseo toda clase de bienes, en el transcurso de este nuevo año
I have always used flour all my life. There is no one in the family who has problems consuming it.
I wish you all kinds of good things during this new year.
Stefania
Per me solo farina senza glutine, per fortuna anche di quella ne esistono di varie tipologie
For me only gluten-free flour, luckily there are various types of that too
There is an incredible choice of flour and I can imagine it being very daunting
I have known them for some time here because of my wife's intolerance problems
My best wishes to you and your loved ones in this recently started 2025.
Best regards.
Never knew that there were so many flours to choose from.
I've heard of many of these flour types, but availability is an issue for me. Even basic wholemeal bread flour is difficult to come by. I have to order it online. The same place I get that from has recently added chickpea flour to their offerings, so I might try that when we do a new order there.
All the best in '25 Jan!
That is a lot of different flours! I liked almond when I used it and gram too :-D
Embarking on a low-carb diet can feel like stepping into an entirely new culinary world
I never knew there were so many types of flour!
Wow I didn't realize there were so many different kinds.
I usually use Wheat but also
Bread
Self Rising
Rye
Whole Wheat
Oh my ,so many flours
I am familiar with few hardly
Hugs and best wishes
That is a very long flour list most of which I have never tried. My eyes have been opened to so many more choices now.
wow, so many different types. I have used maybe 10 of these.
was using all purpose flour, wheat flour, now using almond, coconut, and oat, I need to check out the link of using them in my regular recipes :)
Normalmente uso harina de trigo, algunas veces de maíz y muy pocas de almendra. Besos.
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