The 24 main types of flour and their properties

A summary of the main types of flour, with and without gluten, and their nutritional properties.

The world of flours, although it may seem somewhat bland and insipid like flour itself, is really not so. There are endless varieties of this fundamental ingredient in every kitchen in this wide and diverse world.

Chickpea flour, bean flour, potato flour, barley flour, wheat flour and even Blood flour! And the fact is that practically anything can be used to prepare this grit that we all have in our kitchens, even if it is just to decorate a pantry.

Let's take a look at the following the most important types of flours, their nutritional values and how they are classified according to the ingredient used in the flour. according to the ingredient used in its elaboration.

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 on our planet, each one has its own gastronomy and, since flour is a very recurrent ingredient in every cuisine that is appreciated, it is not strange to find varieties. and, since flour is a very recurrent ingredient in every cuisine, it is not strange to find varieties.

The criteria used to classify flours take into account different aspects. The most important is the raw material, that is to say, 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 to say, if the grains are smaller or coarser. Finally, the percentage of protein is taken into account, i.e. whether the grains are smaller or coarser, the percentage of vegetable proteins, the gluten content and the strength of the flour, indicated by the letter W, are taken into account.indicated by the letter W.

In European cultures, especially in the Mediterranean, heirs of the Roman triad, wheat flour and, in some cases, other flours made from cereals are used very frequently. However, thanks to globalization and contact between cultures, other flours, more exotic to the West, have become more popular and have led to the creation of hundreds of new recipes..

The 24 most important types of flours

Let's see a classification of the main types of flour used in cooking.

Flours with gluten

Gluten is a set of small proteins found in most cereals. This substance is what gives elasticity to the bread dough while it is being elaborated, but it is also the cause of pains.However, it is also the cause of ailments in people suffering from celiac disease who cannot tolerate it.

The following are the main flours that contain this substance.

1. Wheat

Wheat is the most widely used cereal 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.For this reason, there are recipes for both sweet and savory foods that use this type of flour as raw material.

Wheat is a cereal rich in nutrients, being a source of minerals such as calcium, iron, magnesium, potassium, zinc and selenium, as well as vitamins 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 serve to make one type or another of recipes. In the first place, we have the flour of force, whose marking is about 300 W and has a percentage of proteins of about 13%.

Strong flour is ideal for doughs that need to be kneaded several times and in which a lot of fats are included. and in which a lot of fats and sugars are included, 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 much fat but require a lot of kneading. Pizzas, cakes and breads are made with it.

Finally, within the wheat flours we have the loose flour, which has a marking of between 160 and 180 W and about 8-9% of proteins. It is used in baking, has little gluten and is used in low-fat doughs. It does not require much kneading and is used to make muffins, cupcakes, muffins, muffins, muffins and and it is used to make muffins, sponge cakes and cookies..

2. Rye

It is used for the preparation of low and dense breads, crackers and cookies.. Because it has a certain touch of bitterness, it is not very used in pastry making. It was widely used in the Middle Ages and nowadays it is very present in the gastronomy of the Nordic countries.

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

3. Barley

Mostly used as a thickener and also for making light 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 is also a good source of carbohydrates and fiber.

4. Spelt

Among the flours containing gluten, this is the easiest to digest. is the easiest to digest because it does not contain so much gluten..

It is mainly used to make low and compact breads. Among the many minerals it provides are silicon, besides being a good source of Omega 3 and 6 and vitamins of the E group.

5. Oatmeal

This flour has a very fine texture and mild flavor. It enjoys great popularity in the United States, as it is one of the foods found in the traditional American breakfast in the form of porridge and gruel.

It is used in baking for desserts where the dough does not need to rise too much, such as pancakes, cookies and muffins.such as pancakes, 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 flours that do not contain gluten or, if they do, that do not contain gluten. or, if they do have gluten, they contain it in low quantities. Most of these flours are made from legumes, but there are also those made from tubers and pseudocereals.

In any case, and to make sure 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 a bread has been presented as being made with rice flour but, to add sponginess, wheat flour has also been added to the dough.

Corn

Corn flour is known worldwide for being the star ingredient in the elaboration of bread. the star ingredient in the preparation of tortillas and Mexican empanadillas, as well as being used to thicken salt and pepper.It is also used to thicken sauces, stews and soups.

This flour is a source of multiple minerals, including sodium, magnesium and calcium.

2. Rice

Widely used in Asia, especially in China and Japan, this flour is the main ingredient for the is the main ingredient for making tempura, as well as noodles and batter. noodles and also to prepare batter.

What is striking about rice flour is that, being made with this cereal, it has a very low amount of fiber and, therefore, can be very restrictive. It contains minerals such as potassium, phosphorus, selenium, iodine and magnesium, besides being a considerable source of carbohydrates as in most flours.

3. Peas

Pea flour gives a greenish color to dishes and can be used for all kinds of recipes. can be used for all kinds of recipes: to thicken purees, to make pizzas, pancakes 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. Buckwheat

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, 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, batter or even pancakes. It goes well with all kinds of savory dishes.

Lentils are well known to be an important source of iron and, as with peas and other legumes, it helps to feel full, helps to feel satiated.

6. Beans

As with pea flour, fava bean flour adds green color to savory dishes and can be used for crackers and pancakes.

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

7. Chickpeas

This type of flour has become very popular in vegan foodIt can be used as a substitute for eggs in Spanish omelettes. It is also used in Indian cooking.

Although the most expert chefs can create all kinds of recipes in which it does not matter the type of flour used when preparing a sweet, the truth is that chickpea flour is not highly recommended for this purpose because it is difficult to mask the flavor of this legume. it is difficult to mask the taste of this legume.. It is one of the most vitamin B, C, E and K groups.

8. Potato

The potato is probably the most consumed tuber in the world, so it is not strange that it even has its own flour. As with corn flour, the flour from this tuber is used to thicken sauces and gravies. is used to thicken sauces, stews and purees..

Thanks to the potato's mild aroma, it can also be used in baking, such as the traditional potato cake from the island of Mallorca.

Potatoes are one of the most satiating foods that exist and are also easy to digest.

9. Almonds

It is especially used in sweet recipes, besides being ideal for preparing fillings.. Almonds are very healthy, since they provide antioxidants, and their flour can be prepared at home by simply grinding a few of these nuts.

10. Chestnuts

Can be used to prepare béchamel, buns, baby food, biscuits and to thicken casseroles. and to thicken casseroles.

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

11. Flaxseed or linseed

As with chickpea flour, flaxseed flour is ideal for making vegan is ideal for making vegan versions of meals in which eggs are traditionally used..

It should be noted 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, as with the potato, has its own flour is cassava or manioc.

Es muy recurrida para espesar, además de preparar tartas saladas para darles cuerpo a su relleno.

13. Quinoa

La quinoa, o quinua, se ha vuelto una semilla muy conocida en los últimos años y ha sido el ingrediente de muchas recetas vistas como exóticas en Europa.

Se cultiva en la cordillera de los Andes y aporta hasta 8 aminoácidos esenciales. Su harina se puede utilizar tanto en recetas dulces como saladas, además de ser utilizada como espesante.

14. Chufa

No únicamente para elaborar la popular bebida valenciana de la horchata, la chufa es un tubérculo cuya harina es utilizada en repostería, como cremas, rellenos de tartas, panes dulces, rosquillas y bizcochos. Su aroma combina muy bien con limón y canela.

15. Amaranto

Se utiliza para elaborar papillas, guisos, sopas y otros alimentos en los que cumple una función de espesante.

Esta harina contiene antioxidantesIt is also a remarkable source of energy and vegetable protein. It is ideal for those who have a sensitive stomach.

Flours of animal origin

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

Bones

Basically, these are bones crushed until they form a grit. They are not used for human food, but are used to nourish animal feed with minerals such as calcium. with minerals such as 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 produce animal 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 produce fertilizers..

Bibliographical 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.