Types of flours
Sure! Here’s a list of common flour names in English, including various types used around the world for cooking and baking:
🌾 Wheat-Based Flours
| Flour Name | Description |
|---|---|
| All-Purpose Flour | Versatile white flour used in general baking and cooking. |
| Whole Wheat Flour | Made from the entire wheat kernel; more fiber and nutrients. |
| White Whole Wheat Flour | Milder-tasting version of whole wheat flour. |
| Bread Flour | High protein content, ideal for yeast breads. |
| Cake Flour | Extra-fine, low protein; gives cakes a soft, tender crumb. |
| Pastry Flour | Low protein; great for cookies, pie crusts, and pastries. |
| Self-Rising Flour | All-purpose flour with baking powder and salt added. |
| 00 Flour (Double Zero Flour) | Super fine Italian flour; used for pasta and pizza. |
| Semolina Flour | Coarse flour from durum wheat; used in pasta and couscous. |
| Durum Wheat Flour | Hard wheat flour, typically used in pasta making. |
| Atta Flour | Whole wheat flour used in Indian flatbreads like roti and chapati. |
🌾 Gluten-Free & Alternative Flours
| Flour Name | Made From | Description |
|---|---|---|
| Rice Flour | Rice | Common in Asian cooking; fine texture. |
| Corn Flour | Corn | Fine powder; not to be confused with cornstarch. |
| Cornmeal | Corn | Coarser than corn flour; used in cornbread. |
| Chickpea Flour (Gram/Besan) | Chickpeas | Used in Indian, Middle Eastern, and Mediterranean cuisines. |
| Almond Flour | Almonds | Nutty, gluten-free; used in low-carb baking. |
| Coconut Flour | Coconut | Very absorbent; often used in paleo and keto diets. |
| Oat Flour | Oats | Mild flavor; often used in gluten-free baking. |
| Sorghum Flour | Sorghum grain | Slightly sweet; gluten-free. |
| Teff Flour | Teff grain | Tiny grain, used in Ethiopian injera. |
| Millet Flour | Millet | Mild flavor; gluten-free. |
| Tapioca Flour (Starch) | Cassava | Used as a thickener or in gluten-free baking. |
| Cassava Flour | Whole cassava root | Different from tapioca; more fiber. |
| Buckwheat Flour | Buckwheat (not wheat!) | Earthy flavor; gluten-free. |
| Arrowroot Flour | Arrowroot plant | Starch used in sauces and baking. |
| Amaranth Flour | Amaranth grain | High protein and iron; nutty taste. |
| Quinoa Flour | Quinoa | Nutrient-rich; slightly bitter if not toasted. |
If you’re looking for a specific use case (like gluten-free baking, making Indian rotis, or sourdough), I can help narrow down the best flour for that. Want me to?