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Best Quality Organic Flour

By Author: PharmacyOnNet
Total Articles: 29

Flour is the powdery substance created when a dry grain is powdered. This is referred to as the milling process. The most common varieties of flour are made from wheat although any grain can be made into flour, including rice, oats, corn or barley.

Each kind of flour has a different nutrition profile and cooking or baking qualities.

Aata / Wheat flour is the most popular and versatile flour and there are many different varieties. Traditionally, the most widespread flours are milled from wheat. Whole-wheat flours naturally contain B vitamins and iron, in addition to selenium, potassium, and magnesium. They also are good sources of fiber. 100% whole-wheat flour provides more fiber and other nutrients.

Semolina flour - It is coarsely-milled, refined hard durum wheat flour. Used for pasta, couscous, gnocchi, and puddings. It is high in gluten. Coarsely-milled other wheat varietals or grains also may be called semolina, such as corn semolina (grits) and rice semolina.

Almond meal/flour - Made from blanched almonds. It is low in carbohydrates, high in protein.

Amaranth flour - It has a high level of complete protein, including lysine. Use in baked goods for up to 25 percent of flour content. Excellent thickener for sauces, gravies, and soups.

Barley flour - Made from pearl or whole-grain barley. Add fiber to baked foods. Good as a thickener in soups, stews, sauces and gravies.

Buckwheat flour - Made from buckwheat, a cousin of rhubarb (not wheat varietal nor technically a grain). Good for pasta and pancakes.

Corn flour - Milled from the whole corn kernel (corn starch is made from the endosperm). Use in breading or blend with other flour for batters or dough.

Flaxseed flour or meal - Made by milling whole flaxseeds, making omega-3s available.

Oat flour - Ground from oat groats.

Potato flour - Ground from whole, dried potatoes. Use as a thickener for smooth, creamy sauces, soups, gravies and frozen desserts.

Rice flour - Made from white rice. Used mostly in baked goods such as pie crusts and cookies. In shortbread, gives a tender mouth feel. Sweet or glutinous "sticky" rice flour is made from high-starch, short grain rice, which is used to thicken sauces in Asian dishes.

Soy flour - Made from milled soybeans. High in protein, lower in carbohydrate than all-purpose flour.

Dal flour - Legume flour used in Indian cooking. Includes besan flour, urad dal flour, and mung dal flour.

Millet flour - Used in bread baking and pancakes. In India and Pakistan, it is called bajri flour or kurakkan.

Other types of organic flours include- Multigrain flour, Amaranthus Flour, Black Rice Flour, Maize flour, Barley flour, Quinoa flour, Ragi flour, mixed millet flour and much more.

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