Flours With Gluten
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.
Occident Flour:
Gluten Content: 11-12%
This all-purpose white flour has a short patent milling, making it suitable for a variety of baked goods like breads, pizza dough, cookies, cakes, and more.
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.
Gluten Free Flours
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.