Different Types of Flour, and What Recipes They Are Best For
Even though many of us use only 2 types of flour: rye flour and wheat flour, there are many other types of flour out there. Some of them are good for pastries, others are used in culinary and baking.
Together with 5-Minute Crafts, you’ll find out what types of flour there are, and what dishes they are best for.
How to substitute all-purpose flour: In baked goods, use 1/4 cup of corn flour for every cup of all-purpose flour mentioned in the recipe.
Coconut flour is made from crushed and dried coconut meat. It’s rich in fiber and healthy fats and has a mild, sweet coconut flavor. Due to its fibrous nature, coconut flour can absorb significantly more liquid than any other flour. This should be taken into account during cooking, so as not to make your baked goods too dry.
How to substitute all-purpose flour: 1/4 to 1/5 part of coconut flour can substitute 1 part of all-purpose flour in most recipes. But you’ll also have to add the same amount of liquid or oil, as coconut flour absorbs a lot of liquid. Also, when replacing all-purpose flour with coconut flour, use more eggs (approximately 2 times more).
How to substitute all-purpose flour: Due to its sweetish taste, millet flour is often used alongside other baking flours, although it can also be used alone. 1/2 to 1/3 cup of millet flour can replace a whole cup of all-purpose flour.
Oat flour is produced by grinding oats. It contains both soluble and insoluble fiber, which can lower blood sugar and normalize the intestinal microflora.
Since oat flour is gluten-free, products made from it won’t be as puffy as those made from all-purpose flour.
It’s good for: pancakes, waffles, muffins, and cheesecakes.
How to substitute all-purpose flour: Oat flour makes baked goods more moist, so it will be quite difficult to use it in the recipes that call for wheat flour. It is best to use oat flour in recipes that are specifically designed for it.
Rye flour is rich in nutrients. It contains iron, phosphorus, potassium, calcium, sodium, manganese, vitamins (group B, A and E), and amino acids (lysine, niacin and others).
Rye flour tends to make baked goods more dense and heavier than wheat flour. This flour is whole grain and contains gluten (albeit in smaller quantities than wheat).
The color of the flour can vary from lighter to darker, depending on how much of the bran has been removed through the milling process.
It’s good for: bread, cakes, buns, and pancakes.
How to substitute all-purpose flour: 1 cup of all-purpose flour in a recipe can be replaced with 1 cup and 2 tablespoons of rye flour.
Wheat flour is also known as all-purpose flour, and it’s used for baking and a wide variety of desserts.
This type of flour is produced by grinding wheat kernels, previously cleaned from bran and germs. Wheat flour has a mild taste, and contains a large amount of iron and B vitamins.
Features: It contains gluten and it is refined flour. The nutritional value per 100 g (3.53 oz) is 364 cal.
How to substitute all-purpose flour: To reduce the gluten content of flour, you can mix all-purpose flower with whole-grain flour. For example, in a 1:1 ratio.
It’s good for: rice noodles, pancakes, cakes, and cookies.
How to substitute all-purpose flour: You can substitute 1 cup of wheat flour with 1/3 cup of rice flour. It’s best to use rice flour with some other gluten-free flour.
It’s good for: baking bread, pizza bases, and desserts. From almond flour, you can bake pancakes, buns, and use it to make macarons.
How to substitute all-purpose flour: 1 cup of almond flour is roughly equal to 1 cup of all-purpose flour. However, you should keep in mind that almond flour contains much more moisture. For best baking results, it’s recommended to mix it with another flour (such as coconut flour).
Buckwheat flour is produced by grinding buckwheat groats. It’s gluten-free and good for people with gluten intolerance. In addition, buckwheat flour is nutritious, helps to regulate cholesterol levels, and provides the body with fiber.
Buckwheat flour can be light or dark. Light flour is made from hulled buckwheat and has a finer texture and aroma. Dark flour is produced from unhulled buckwheat, and it has more fiber and a bright aroma.
It’s good for: baking buns, cookies, bread, pancakes, crackers, and making soba noodles.
How to substitute all-purpose flour: Buckwheat flour has a strong taste, therefore it’s recommended to mix it with a flour that has a more neutral taste (for example, rice flour). It’s best to substitute 1/4 of your all-purpose flour in the recipe with buckwheat flour.
Barley flour is grayish-white in color and doesn’t have a pronounced taste or smell. It contains a significant amount of fiber and protein, and is a good source of vitamins A, B, niacin, and micro-elements like iron, potassium, sodium, and others.
Due to the significant amount of fiber in the composition of this flour, the baked goods made from it are tart in taste.
It’s good for: cookies, waffles, muffins, and pancakes.
How to substitute all-purpose flour: 1 cup of all-purpose flour can be easily replaced with 1/2 cup of barley flour without making any additional changes to the recipe.