Know Your Flours

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.

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

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

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

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

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

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

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

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.