Flour is made from grinding grain, seeds or root into a powder and is used mainly in making breads or pastries. Here are the different types of flour and their uses.
Bleaching flour has added agents to whiten the flour, weaken the proteins to lighten the gluten production.
See all-purpose flour below.
Self rising flour is flour with a leavening agent and salt already added and evenly distributed throughout the product.
Nutrients are added back to the flour after processing as some significant amounts are lost in the making of flour.
This flour made from grinding of wheat kernels is the most produced type of flour for cooking and baking. Wheat flour comes in many varieties usually based on the amount of gluten present. Descriptive names are given to these different grades of wheat flour such as “soft” or “hard” or “brown”.
Types of Wheat Flour
A very fine flour that is low in proteins and contributes to a more tender, less chewy end product. Because of these properties cake flour is used in cakes and cookies.
Sometimes referred to as plain flour this type of flour does not have leavening agents added. Breads and some types of pastry are made with all-purpose flour.
A flour that is very high in protein content and can be bleached or unbleached.
Some flours restrict some parts of the wheat kernel used in the milling process. Whole wheat flour uses the whole kernel except the hard outer layer.
Durum Flour is the hardest of all the flours and is only used in making pasta. It is milled into a flour called semolina.
Types of Flour from other Grains
Other grains are milled into flours you can usually pick up at the organic food store. Oat, barley, rice, buckwheat and more are mostly used to flavor and color bread made with wheat flour to make specialty formulas.