Flour is a powder made by grinding grains, legumes, seeds, nuts, etc.
Wheat flour is the most popular kind of flour, which includes all purpose flour, bread flour, cake flour, semolina flour, whole wheat flour, etc. Common non-wheat (and thus gluten free) flours include corn/maize flour, oat flour, almond flour, coconut flour, chickpea flour, buckwheat flour, and rice flour, to name a few.
Because of the absence of gluten, gluten free flours behave differently than wheat flours, especially in baking. For this reason, it is not always possible to
substitute a gluten-free flour for wheat flour without changing the recipe in other ways. We recommend finding recipes that specifically call for gluten free flours instead of substituting.
Store flour in an airtight container in a cool dry place or even in the refrigerator or freezer.
Nutrition DNA
The nutrition DNA of flour. For example, you can see that 100g flour covers 53% of your daily need of Vitamin B1 and 49% of the recommended Selenium intake. Hover over the bars to see which nutrient is covered.
