Know Your Flours

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ALL-PURPOSE FLOUR

  • blend of hard and soft wheat
  • comes bleached or unbleached
  • bleached has less protein, pie crusts, cookies, quick breads, pancakes and waffles
  • unbleached for yeast breads, danish pastries, puff pastries, strudels, yorkshire pudding, eclairs, cream puffs, popovers. 
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ALMOND FLOUR

  • powerful prebiotics, healthy fats
  • high in protein and mono-saturated fats
  • gluten free
  • adds moistness
  • cookies, muffins, pastry crusts, quick breads
  • best kept frozen or refrigerated
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BUCKWHEAT FLOUR

  • high in fiber
  • good source of protein and calcium
  • slows down glucose absorption after a meal
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COCONUT FLOUR

  • high in protein and fiber
  • low in digestive carbs
  • gluten free
  • bread foods
  • best kept in refrigerator
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CORN FLOUR

  • whole grain, high in fiber
  • digests slowly
  • gluten free
  • for fillers, binder and thickener in cookies, pastries and meats, pancakes, biscuits, breads
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FLAXSEED FLOUR

  • rich in fiber, lignans, and omega-3 fatty acids
  • natural cholesterol controller
  • cookies, pancakes, muffins, cakes, pastries, muffins, bars
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MILLET FLOUR

  • good source of essential amino acids, protein, fiber, magnesium, phosphorus 
  • gluten free
  • alkaline, easy to digest, balances acidity
  • naturally sweeten desserts, breads
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RICE FLOUR

  • gluten free
  • brown- high in protein, iron, fiber, vitamin b
  • white-rich in carbs, low in fat
  • lighter, milder, easier to digest
  • thickening sauces, baking goods
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SOY FLOUR

  • good source of fiber, calcium, iron, magnesium, phosphorus
  • complete protein with amino acids
  • gluten free
  • sweet rich baked goods
  • cookies, soft yeast breads, quick cooking breads
* I got this information from Bob's Red Mill. Visit their site for more flours & meals.