Most households have it stored in their pantries and its use ranges from baking bread to thickening sauces. Still, not all flours are the same. Given the numerous options presented today, knowing what each different type of flour is best for can make all the difference in your finished dishes. In this blog, we are going to explore the different types of flour, their uses, and nutritional profiles.
As the name goes, all-purpose flour is the most versatile and most used flour. It comes from the milling of both hard and soft wheat, which gives it a moderate protein content of about 10-12%.
Nutritional value:
Lower in fiber (~2-3g per 100g), leading to faster digestion and a quicker spike in blood sugar.
High in refined carbohydrates, which can contribute to weight gain if consumed in large quantities.
Uses: Cakes, cookies, bread, pastry baking and sauce thickening.
Texture: Smooth and fine, good for consistent baking results.
Whole wheat flour is ground from the whole wheat kernel, comprising the bran and germ. It is more dense and nutrient-rich compared to regular flour because of its fiber and mineral content.
Nutritional value:
High in fiber and complex carbohydrates in “genhu ka atta“, which help stabilize blood sugar and provide long-lasting energy.
Contains more antioxidants and phytonutrients than refined flour.
Uses: For preparing chapatis and halwa, baking bread, muffins, pancakes and more. It’s sometimes combined with the all-purpose flour for a lighter texture.
Texture: Coarser in comparison and more heavy, yielding denser baked goods.
3. Bread Flour
Bread flour is specifically bred for yeast-based baking. Based on hard wheat, is high in protein content 12-14%-which aids in the production of gluten, an essential component for bread’s structure and elasticity.
Uses: Breads, pizza dough, and bagels.
Texture: Coarse, with a strong gluten network
Nutritional Value:
High in protein (11-14g per 100g), crucial for gluten formation that gives bread its structure and chewiness.
Rich in complex carbohydrates, providing steady energy and supporting muscle function.
4. Cake Flour
It is a very finely milled, low protein flour (6-8%) that makes baked goods soft and tender. The cake flour mix is often bleached to make it even lighter.
Nutritional value:
Low in protein (6-8g per 100g), ideal for soft, tender cakes as it produces a delicate crumb texture.
Contains simple carbohydrates that quickly provide energy, though it lacks the fiber of whole-grain flour.
Uses: Cakes, cupcakes, and delicate pastry.
Texture: Very fine and smooth, excellent for making fluffy textures.
5. Pastry Flour
It is the middle child between all-purpose and cake flour. Pastry flour mix falls at 8-10% protein, balancing the two strengths: tenderness and structure.
Nutritional value:
Moderate protein content (8-10g per 100g), making it suitable for tender pastries with a flaky texture.
Provides a balance of carbohydrates for energy and fiber for digestive health, though less fiber than whole-grain alternatives.
Uses: Pies, tarts, and cookies.
Texture: Softer than all-purpose flour but more robust than cake flour.
6. Jowar Atta
Jowar atta, also known as sorghum flour, is a gluten-free flour made from finely ground jowar grains. It is a staple in many Indian households and gaining popularity worldwide for its impressive nutritional profile and versatility.
Nutritional value:
High in protein (9-11g per 100g), making it a great gluten-free alternative that offers structure to gluten-free baking.
Rich in fiber, aiding digestion and helping to stabilize blood sugar levels.
Uses: Roti, pancakes, porridge, gluten-free baking, and thickening soups or stews.
Texture: Smooth and slightly coarse, offering a hearty, nutty flavor when used in recipes.
Gluten-free flour is an overall description of blends made from gluten-free grains, nuts, and legumes, such as rice flour, almond flour, and chickpea flour.
Uses: Gluten-free baking, such as bread, cookies, and cakes.
Texture: Dependable on the type of flour; often requires binders like xanthan gum.
Nutritional Value:
Varied nutritional profiles depending on the blend of grains (e.g., rice flour, potato starch, tapioca flour, etc.).
Generally lower in protein than wheat-based flour, though adding high-protein ingredients like chickpea flour can enhance the protein content.
Rich in fiber, especially when made with whole grains like rice, quinoa, or oats, helping to promote digestive health.
10. Rice Flour
Gluten-free and commonly used in Asian cooking, “Chawala Ka Atta” is finely ground white or brown rice.
Nutritional value:
High in complex carbohydrates, providing a steady release of energy.
Good for those with gluten sensitivity or celiac disease.
Uses: Noodles, rice cakes, and gluten-free baked goods.
Texture: Fine but gritty depending on the milling process.
11. Chickpea Flour
Chickpea/gram flour is flour made from ground chickpeas and is a very common ingredient in Indian and Middle Eastern cuisine.
Uses: Flatbreads, fritters, and thickening soups.
Texture: Dense and earthy.
Nutritional Value:
High in fiber (~10-15g per 100g), making it good for digestion and helping to maintain stable blood sugar levels.
Rich in iron and magnesium, supporting overall health.
12. Oat Flour
Oat flour is finely ground oats, gluten-free if certified, with a mild, nutty flavoring.
Uses: Pancakes, muffins, cookies.
Texture: Soft and light.
Nutritional Value:
Rich in fiber, which helps regulate cholesterol levels and stabilize blood sugar.
Contains antioxidants like avenanthramides, which have anti-inflammatory properties.
13. Buckwheat Flour
Buckwheat flour-a name that would suggest it has gluten but does not. It comes from ground buckwheat seeds and has a robust, earthy taste.
Uses: Pancakes, crepes, soba noodles.
Texture: Dense and grainy
Nutritional Value:
High in fiber and complex carbohydrates, providing stable energy and aiding in digestion.
Rich in antioxidants, including rutin, which supports cardiovascular health.
Cornmeal is ground corn whereas corn flour is milled finely. Both are gluten-free and are used in all traditions around the world.
Uses: Cornbread, tortillas, and breading.
Texture: Gritty if it is cornmeal and smooth if it is cornflour
Nutritional Value:
High in fiber, promoting digestive health and aiding in blood sugar regulation.
Provides a quick source of energy due to its carbohydrate content.
15. Ragi Flour
Ragi flour is made from finely ground finger millet, a nutritious whole grain that has been a staple in Indian cuisine for centuries.
Uses: Ideal for making flatbreads (like ragi roti), porridge, pancakes, and cookies, and is also frequently used in baby foods and health drinks due to its high nutritional content.
Texture: Smooth and slightly coarse with a nutty and earthy flavor.
Nutritional value:
High in fiber and complex carbohydrates, helping to stabilize blood sugar and provide sustained energy.
Rich in calcium, promoting strong bones and teeth.
The world of flour is huge, with such diversity as textures, flavors, and even nutritional benefits. Whether baking a loaf of bread making some gluten-free cookies, or delicately crafting a cake, knowing the properties of the different flours makes all the difference between culinary success and maybe not getting it right.
Experimenting with various kinds of flour may also give you unique flavors and textures in your dishes, making your cooking and baking more flexible and exciting.
All the information presented here has been gathered through online searches, writing tools, and research by Aap Ka Bazar®, your trusted monthly grocery app, website, and store(s). With this guide, you’re now ready to choose the perfect flour for your recipes and explore the rich variety we offer. Happy baking! #yahasabmilega
