| Pure flours are useful ingredients in their own right. Here is our full and comprehensive list of single-grain flours from A-Z. |
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Amaranth flour is very similar in texture to Coarse Cornmeal which is often used to make Polenta. Amaranth is naturally gluten-free and has a high starch content making it ideal to add some stickiness to other gluten-free flours. | Barley Flour is ideal for making breads and rolls. It has a darker colour than wheat flour, mild flavour and high protein content. | Buckwheat is a gluten/wheat free pseudo-grain which has a mild, nutty flavour. It can be used to make breads, cakes and pancakes. |
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Chestnut Flour is a soft and sweet flour which is perfect for making crepes, waffles, pie bases and shortbreads. | Chickpea flour is quite savoury in flavour. It is also known as Gram flour or Besan Flour and is used commonly for making flat breads. | Coconut flour is suitable for bread, cake, biscuit baking with a high fibre count and a natural self raising tendency. It does have a delicious coconut aroma but the flavour diffuses somewhat in the baking process. |
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Corn flour is a naturally wheat free grain. It is used to make corn breads and tortillas and the corn starch (the very fine white flour) is used to thicken up sauces and stews. | Hemp flour is dark grey in colour with a distinct nutty and plant-like flavour. It is rich in protein, minerals, essential omega fats and fibre. Ideal for adding to bread recipes. | Millet is a light, golden yellow coloured flour that has a subtle sweetness. It is often included with other flours such as buckwheat and rice flour to make breads and sweet biscuits. |
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Oats have many uses. Oatmeal is typically used as a thickener, whereas oat bran is used to add texture and fibre to food. Oat germ is a popular source of extra nutrition, particularly in breakfast cereal mixes. | Potato flour is generally used in combination with other flours, helping to bind bread and cake doughs together or for thickening up soups and sauces. It is particularly useful in gluten-free flour mixtures. | Quinoa is a nutritious grain, originating in South America. It is relatively new to the British diet but has become popular due to its versatility and protein-richness. |
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Brown Rice Flour & White Rice Flour
Rice flour is useful in thickening sweet and savoury sauces, making gluten-free breads, pastas and cakes. It is easy to digest and low in fat. | Rye is quite a robust flour. Similar to barley flour it can be used to make dark, dense loaves and pancakes. | Semolina is commonly used in puddings, pastries and pasta. Made from durum wheat, it comes in coarse and fine variants. |
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Wholegrain, sweet sorghum flour This flour is excellent for making gluten free bread, cakes and biscuits. | Soya flour tastes a little like gram (chick pea) flour. It is golden in colour, high in protein and gluten-free. It is usually mixed in with other flours to make bread more nutritious and tasty. | Spelt flour is a relation of wheat. It has a light golden brown colour and a nutty flavour. It is easier to digest and higher in protein than wheat. It can be used for sweet and savoury cooking and baking and behaves similarly to a plain wheat flour. |
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Tapioca is a very fine, white, starchy flour which is used commonly in gluten-free baking to help bind and raise cakes and breads. It has no flavour, so it can also be used similarly to potato flour or corn flour to thicken up soups, stews and sauces. | The most commonly-used flour, used in everything from breads to pastries to pasta. Wheat flour can, of course be mixed with other flours for extra flavour, texture or nutrition. | |
