Know your flour

All-Purpose Flour:

Gluten Content: About 10-12%

Versatile flour for baking and cooking.

Used for bread, cakes, cookies, and pastries.

Bread Flour:

Gluten Content: Around 12-14%

Contains higher protein content for better bread structure.

Ideal for making bread, pizza dough, and bagels.

Cake Flour:

Gluten Content: Approximately 6-8%

Finely milled with low protein content.

Creates soft, tender cakes and pastries.

Self-Rising Flour:

Gluten Content: Similar to all-purpose flour.

Contains leavening agents (baking powder and salt).

Convenient for biscuits, pancakes, and quick breads.

Whole Wheat Flour:

Gluten Content: Around 13-15%

Made from whole wheat grains.

Provides a nutty flavor and added nutrition, used in bread and muffins.

Pastry Flour:

Gluten Content: About 8-10%

Slightly higher protein than cake flour.

Great for tender pie crusts and pastries.

00 Flour (Double Zero Flour):

Gluten Content: Approximately 9-10%

Fine Italian flour with low protein content.

Used for making pasta, pizza dough, and delicate pastries.

Semolina Flour:

Gluten Content: Roughly 12-14%

Coarse wheat flour with high protein content.

Commonly used for pasta, couscous, and some breads.

Rye Flour:

Gluten Content: Varies but usually lower than wheat.

Made from rye grains.

Used in traditional rye bread and some sourdough recipes.

Spelt Flour:

Gluten Content: Approximately 9-10%

Ancient grain flour related to wheat.

Used in bread, pasta, and some baked goods as a wheat alternative.

Barley Flour:

Gluten Content: Contains gluten.

Made from barley grains.

Used in some bread recipes and as a thickening agent in soups and stews.

Durum Wheat Flour:

Gluten Content: High, around 12-15%

Made from durum wheat.

Primarily used for making pasta,   especially for its ability to hold its shape and texture.

Farro Flour:

Gluten Content: Varies, but typically around 7-9%

Made from the ancient grain farro.

Used in bread, pasta, and as a nutritious wheat alternative.

Einkorn Flour:

Gluten Content: Low to moderate, around 9-12%

An ancient wheat variety.

Used in bread, pancakes, and other baked goods.

Chickpea Flour (Gram Flour):

Made from ground chickpeas.

Used in gluten-free baking, Indian cuisine (e.g., pakoras), and as an egg substitute.

Buckwheat Flour:

Made from buckwheat groats.

Common in pancakes (buckwheat pancakes) and some gluten-free recipes.

Teff Flour:

Made from teff grains.

Used in Ethiopian dishes like injera (a type of flatbread).

Oat Flour:

Made from ground oats.

Adds a mild oat flavor to recipes and used in gluten-free baking.

Quinoa Flour:

Ground from quinoa seeds.

High in protein and used in gluten-free baking and as a thickener.

Potato Flour:

Made from dried potatoes.

Used to add moisture and texture to gluten-free baking.

Chestnut Flour:

Made from dried chestnuts.

Used in Italian and French cuisine for cakes and bread.

Coconut Flour:

Made from dried coconut meat.

Used in gluten-free baking for a hint of coconut flavor.

Masa Harina:

Gluten Content: Gluten-free (made from corn).

A type of corn flour used for making tortillas, tamales, and other Mexican and Central American dishes.

Tapioca Flour (Tapioca Starch):

Gluten Content: Gluten-free.

Made from cassava root.

Used as a thickening agent in gluten-free recipes and in some Asian dishes.

Amaranth Flour:

Gluten Content: Gluten-free.

Ground from amaranth seeds.

Used in gluten-free baking for added nutrition and as a thickener.

Millet Flour:

Gluten Content: Gluten-free.

Ground from millet grains.

Used in gluten-free baking and as a thickener in soups and stews.

Green Banana Flour:

Gluten Content: Gluten-free.

Made from green, unripe bananas.

Used as a gluten-free flour alternative with resistant starch properties.

Walnut Flour:

Gluten Content: Gluten-free.

Made from finely ground walnuts.

Used in gluten-free and low-carb baking for a nutty flavor.

Hazelnut Flour:

Gluten Content: Gluten-free.

Made from finely ground hazelnuts.

Used in gluten-free baking, especially for desserts.

Sunflower Seed Flour:

Gluten Content: Gluten-free.

Made from ground sunflower seeds.

Used in gluten-free baking and as a wheat flour substitute.