The world of flour, although it may seem somewhat bland and bland like the flour itself, is really not like that. There are endless varieties of this fundamental ingredient in every kitchen in this wide and diverse world.
Chickpea flour, broad bean flour, potato flour, barley flour, obviously wheat flour and even blood flour! And practically anything can be used to prepare this grit that we all have in our kitchens, even if it is to decorate a pantry.
Let’s see below the most notable types of flours, their nutritional values ​​and how they are classified depending on the ingredient used in its preparation.
Although it may seem surprising, there are hundreds of different flours and each one has a different purpose. Due to the immensity of cultures on our planet, each one has its own cuisine and, given that flour is a very recurring ingredient in any kitchen that is appreciated, it is not strange to find varieties.
The criteria used to classify flours take into account different aspects. The most notable is the raw material, that is, what the flour is made of, whether it is a cereal such as wheat, a legume such as lentils or a tuber such as potatoes.
Another aspect that is taken into account is the degree of refinement, that is, whether the grains are smaller or coarser. Finally, The percentage of vegetable proteins, the gluten content and the strength of the flour are taken into account indicated with the letter W.
In European cultures, especially Mediterranean cultures, heirs of the Roman triad, wheat flour and, in some cases, other flours also made from cereals are often used. However, thanks to globalization and contact between cultures, Other, more exotic flours for the West have become popular, which have allowed the creation of hundreds of new recipes
The 24 most notable types of flour
Let’s see a classification of the main types of flour used in cooking.
Flours with gluten
Gluten is a small group of proteins found in most grains. This substance is what gives elasticity to the bread dough while it is being made but it is also the cause of ailments in those people suffering from celiac disease who cannot tolerate it.
Below we will see the main flours that contain this substance.
1. Wheat
Wheat is the cereal most used to make flour in the West which is why there are recipes for both sweet and savory foods that use this type of flour as raw material.
Wheat is a cereal very rich in nutrients, being a source of minerals such as calcium, iron, magnesium, potassium, zinc and selenium, as well as vitamins of group A, B and E. It is also a source of fiber, carbohydrates and protein vegetable.
Wheat flour can be classified according to its strength, which will be used to make one type or another of recipes. First of all, we have the strength flour, whose marking is about 300 W and has a protein percentage of around 13%.
Strong flour is ideal for doughs that require kneading several times and which include many fats and sugars, such as roscón de Reyes, panettone and croissants.
Secondly, we have medium strength flour, 250-260 W and 10% protein This flour is ideal for doughs that do not include many fats but require a lot of kneading. Pizzas, cokes and breads are made with it.
Finally, within wheat flours we have loose flour, which has a rating of between 160 and 180 W and around 8-9% protein. It is used in baking, has little gluten and is used in low-fat doughs. Loose flour does not require much kneading, and It is used to make muffins, biscuits and cookies
2. Rye
Used for the preparation of low and dense breads, crackers Because it has a certain touch of bitterness, it is not widely used in baking. It was widely used in the Middle Ages and is currently very present in the gastronomy of the Nordic countries.
Whole rye flour has many nutrients, such as calcium, sodium, iodine, zinc, phosphorus, selenium, vitamins E and B, carbohydrates and fiber
3. Barley
It is mostly used as a thickener and also to make less spongy breads. It is very common in England to make bread.
It is a source of minerals such as copper, potassium, zinc, phosphorus, magnesium, calcium, vitamins A, B and C and also provides a good contribution of carbohydrates and fiber.
4. Spelled
Among the flours that contain gluten, this It is the easiest to digest because it does not have as much of this element
It is mainly used to make low and compact breads. Among the many minerals it provides are silicon, in addition to being a good source of Omega 3 and 6 and vitamins of group E.
5. Oats
This flour has a very fine texture and mild flavor. It is very popular in the United States, as it is one of the foods found in the traditional American breakfast in the form of porridge and porridge.
It is used in baking for desserts in which the dough does not need to rise too much such as crepes, cookies and muffins.
On the other hand, oats are a very nutritious cereal, since they offer, in addition to many of the minerals that they share with other cereals, essential fatty acids.
Gluten-free flours
Fortunately for people with celiac disease, there are certain varieties of flour that do not contain gluten or that, if they have it, they contain it in low quantities. Most of these flours are made with legumes, but there are also those made from tubers and pseudocereals.
In any case, and to make sure that what you consume is gluten-free, it is advisable to look at the labeling before purchasing a product. There have been many times when bread has been made with rice flour but, to add sponginess, wheat flour has also been added to the dough.
1. Corn
Corn flour is known worldwide for being the star ingredient in the preparation of Mexican tortillas and empanadillas in addition to being used to thicken sauces, stews and soups.
This flour is a source of multiple minerals, among which sodium, magnesium and calcium stand out.
2. Rice
Widely used in Asia, especially China and Japan, this flour It is the main ingredient to make tempura, in addition to making noodles and also prepare batters.
What is striking about rice flour is that, since it is made with this cereal, it has a very low amount of fiber and, therefore, can be very restricting. It contains minerals such as potassium, phosphorus, selenium, iodine and magnesium, in addition to being a considerable source of carbohydrates as in most flours.
3. Peas
Pea flour gives a greenish color to dishes and It can be used for all types of recipes: thicken purees, make pizzas, crepes and crackers.
This flour is very rich in vegetable protein, vitamins A and C, multiple minerals and, as it is made from a legume, it is more satiating than cereal flours.
4. Saracen
Buckwheat or buckwheat is a pseudocereal and is widely used in various parts of Asia and eastern Europe.
Bread made with this type of flour is very compact and does not rise much. It is easy to digest, provides essential fatty acids Omega 3 and 6, group B vitamins and, as a truly notable point, it provides 9 essential amino acids.
5. Lentils
It is used to make recipes typical of Indian cuisine, such as country breads, batters or even crepes. Combines with all types of savory dishes.
Lentils are well known for being an important source of iron and, as with peas and other legumes, helps you feel satiated
6. Broad beans
As with pea flour, broad bean flour gives a green color to savory dishes and can be used for cookies and savory crepes.
It is a source of vegetable protein, dietary fiber, vitamins A and B, iron, phosphorus, calcium and other minerals and helps you feel full.
7. Chickpeas
This type of flour has become very popular in vegan food, since it can be used as a substitute for eggs to make Spanish omelette. It is also used in Indian cuisine.
Although the most expert chefs can create all kinds of recipes in which the type of flour used when preparing a sweet does not matter, the truth is that chickpea flour is not highly recommended for this because It is difficult to mask the flavor of this legume It is one of those that offers the most vitamins, from groups B, C, E and K.
8. Potato
The potato is probably the most consumed tuber in the world, so it is not surprising that it even has its own flour. As with corn flour, that of this tuber It is used to thicken sauces, stews and purees
Thanks to the fact that the aroma of the potato is mild, it can also be used in baking, an example of which is the traditional potato coca from the island of Mallorca.
Potatoes are one of the most satiating foods that exist and, in addition, they are easily digestible.
9. Almonds
It is especially used in sweet recipes, in addition to being ideal for preparing fillings Almonds are very healthy, since they provide antioxidants, and you can prepare their flour at home simply by grinding a few of these nuts.
These fruits contain many minerals and vitamins, and are especially recommended for athletes, children and older people.
11. Linen or linseed
As with chickpea flour, flax flour It is ideal for making vegan versions of foods that traditionally use eggs
It should be said that, as the seeds of this plant are rich in fatty acids, if they are not used soon they can become rancid.
12. Yucca
Another tuber that, like the potato, has its own flour is cassava or cassava.
It is very used to thicken in addition to preparing savory pies to give body to their filling.
13. Quinoa
Quinoa, or quinoa, has become a well-known seed in recent years and has been the ingredient in many recipes seen as exotic in Europe.
It is grown in the Andes mountain range and provides up to 8 essential amino acids. Its flour can be used in both sweet and savory recipes in addition to being used as a thickener.
14. Chufa
Not only to make the popular Valencian drink horchata, tiger nuts are a tuber whose flour is used in pastries, such as creams, cake fillings, sweet breads, donuts and sponge cakes. Its aroma combines very well with lemon and cinnamon.
15. Amaranth
It is used to make porridge, stews, soups and other foods in which it serves as a thickening agent.
This flour contains antioxidants, in addition to being a quite remarkable source of energy and vegetable protein. It is ideal for those people who have a sensitive stomach.
Flours of animal origin
Although it may surprise some, flours are not all of plant origin. Some parts of animals can be used to transform them into flour and make different types of food, although not for human consumption. Basically they are ingredients used to make fertilizers and feed. Therefore, vegan people do not have to worry about finding them in recipes and meals.
1. Bones
Basically, it is bones ground up until they form a grit. They are not used for human food, but they are used to nourish animal feed with minerals such as calcium.
2. Fish
Similar to the previous one and for the same use. Fish bones have a significant calcium content.
3. Blood
It consists of the drying of animal blood, and the remaining residue is used to make feed and fertilizers.
4. Horns and other elements
Not only horns, but also hooves, poultry feathers and everything that can be used from animals. They are mainly used to make fertilizers
