The 24 main types of flour, and their properties

The world of flours, although it may seem somewhat bland and bland like flour itself, it really is not. There are endless varieties of this essential ingredient in every cuisine in this vast and diverse world.

Chickpea flour, beans, potatoes, barley, obviously wheat and even blood! And it is that with practically anything you can prepare this grit that we all have in our kitchens, even if it is to decorate in 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.

• Related article: "10 healthy foods rich in magnesium"

How many flours are there?

Although it may seem surprising, there are hundreds of different flours and each one has a different purpose. Due to the immensity of cultures that exist on our planet, each one has its own gastronomy And, since flour is a very recurring ingredient in every kitchen that is appreciated, it is not strange to find varieties.

The criteria used to classify the 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, if the grains are smaller or thicker. By last, the percentage of vegetable proteins, the gluten content and the strength of the flour are taken into account, indicated by the letter W.

In European cultures, especially Mediterranean cultures, inheritors of the Roman triad, it is usually use wheat flour very frequently and, in some cases, other flours also made with cereals. 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 flours

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 cereals. This substance is what gives the bread dough elasticity while it is being made, but it is also the cause of ailments in those suffering from celiac disease who cannot tolerate it.

Next we will see the main flours that contain this substance.

1. Wheat

Wheat is the cereal most used to make flour in the WestThat is why there are recipes for both sweet and savory foods that use this type of flour as a 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 vegetable protein.

Wheat flour can be classified according to its strength, which will be used to make one type or another of recipes. In the first place, we have the strength flour, whose marking is about 300 W and has a protein percentage of around 13%.

The strength flour is ideal for doughs that require to be kneaded several times and in which many fats and sugars are included, such as the roscón de Reyes, the panettone and croissants.

Second, we have medium strength flour, 250-260 W and with 10% protein. This flour is ideal for doughs that do not include a lot of fat but that require a lot of kneading. Pizzas, cocas and breads are made with it.

Finally, within wheat flours we have loose flour, which has a marking 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 dough. The loose flour does not require much kneading, and muffins, cakes and cookies are made with it.

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 confectionery. It was widely used in the Middle Ages and is currently very present in the gastronomy of the Nordic countries.

Wholegrain rye flour has many nutrients, such as calcium, sodium, iodine, zinc, phosphorus, selenium, vitamins E and B, carbohydrates and fiber.

3. Barley

It is mainly used as a thickener and also to make slightly fluffy 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 it also has a good supply of carbohydrates and fiber.

4. Spelt

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 loaves. Among the many minerals that it provides are silicon, in addition to being a good source of Omega 3 and 6 and vitamins of group E

5. Oatmeal

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 confectionery for desserts in which the dough does not need to rise too much, like pancakes, cookies, and muffins.

On the other hand, oatmeal is a very nutritious cereal, since it offers, in addition to many of the minerals it shares with other cereals, essential fatty acids.

Gluten free flours

Fortunately for people with celiac disease, there are certain varieties of flours that are gluten-free. or that, in case of having it, they contain it in low quantities. Most of these flours are made with legumes, but there are also those made from tubers and pseudo-cereals.

In any case, and to ensure that what is consumed is gluten-free, it is advisable to look at the labeling before buying a product. There have been many times when bread has been made as made with rice flour, but to add fluffiness, wheat flour has also been added to the dough.

1. Corn

Corn flour is known worldwide for being the star ingredient in the elaboration of tortillas and Mexican 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 noodle noodles and also prepare batters.

What is striking about rice flour is that, being made with this cereal, it has a very low amount of fiber and, therefore, it can be very restrictive. 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. Green peas

Pea flour adds a greenish color to dishes and It can be used for all kinds 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.

The 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, vitamins of group B and, as a really remarkable 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 kinds of savory dishes.

Lentils are well known for being an important source of iron and, like peas and other legumes, helps you feel satiated.

6. Broad beans

As with pea flour, bean flour adds a green color to savory dishes and can be used for savory cookies and crepes.

It is a source of vegetable protein, dietary fiber, vitamins A and B, iron, phosphorus, calcium and other minerals and helps fill you up.

7. Garbanzo beans

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 that is used does not matter. use when preparing a sweet, the truth is that chickpea flour is not highly recommended for this because it's hard to mask the flavor of this legume. It is one of the ones that offers the most vitamins, of 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 cornmeal, that of this tuber used to thicken sauces, stews and purees.

Thanks to the soft aroma of the potato, it can also be used in confectionery, an example of which is the traditional potato cake from the island of Mallorca.

Potatoes are one of the most satisfying foods that exist and, in addition, they are easily digested.

9. Almonds

It is used especially in sweet recipes, as well as being ideal for preparing fillings. Almonds are very healthy, as they provide antioxidants, and you can make your flour at home simply by grinding a few of these nuts.

10. Chestnuts

It can be used to prepare bechamel, buns, baby food, sponge cakes and thicken stews.

These fruits contain many minerals and vitamins, and are especially recommended for athletes, children and the elderly.

11. Flax or linseed

As with chickpea flour, flax flour 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 potatoes, has its own flour is cassava or cassava.

It is very used to thicken, in addition to preparing savory cakes 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. Tigernut

Not only to make the popular Valencian drink of horchata, tigernut is a tuber whose flour is used in pastries, such as creams, fillings for cakes, sweet breads, donuts and cupcakes. Its aroma combines very well with lemon and cinnamon.

15. Amaranth

It is used to prepare porridges, stews, soups and other foods in which it acts as a thickener.

This flour contains antioxidants, in addition to being a very remarkable source of energy and vegetable protein. It is ideal for those people who have a sensitive stomach.

• You may be interested: "Celiac symptoms: what are they and how are they managed?"

Flours of animal origin

Although it may surprise some, the flours are not all of plant origin. Some parts of the animals can be used to transform them into flour and make different types of food, although not for human consumption. They are basically ingredients used to make fertilizers and feed. Therefore, vegans do not have to worry about finding them in recipes and meals.

1. Bones

These are basically bones that are ground into grit. They are not used for human food, but they are used to feed animal feed with minerals like calcium.

2. Fish

Similar to the previous one and for the same use. Fish bones have an important 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 anything else that can be harnessed from animals. They are mostly used to make fertilizers.

Bibliographic references:

• Palmatier, R.A. (2000). Food: a dictionary of literal and nonliteral terms. Westport: Greenwood.
• Reinhart, P. (2001). The Bread Baker's Apprentice. Berkeley, California: Ten Speed ​​Press.