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Different types of flour in a row
The meal in the supermarket is becoming more and more extensive. For a number of years you could mainly buy wheat flour and whole wheat flour, nowadays we are not surprised by chickpea flour, almond flour and coconut flour. A number of flours in a row, and especially what do you use them for?
Officially, flour is ground grain. The more of the grain in the ground product, the more whole grain the flour is. Always choose whole wheat, as this contains much more nutrients such as fiber, vitamins and minerals than a flour that is sifted. We call the sieved product flour. Furthermore, flour from cereals mainly contains starch (carbohydrates), some proteins and a little bit of fat. Flour is the basis of bread, cakes and biscuits, but also of pasta, tortillas, crackers and pancakes. You also use flour to bind: think of porridge, soups and sauces. The ‘new’ types of flour are not always based on a grain, but look like flour and are therefore called that. Each species has different properties and a different composition in terms of nutrients.
Vary with flours
The fact that there are more and more types of flour for sale these days is positive. Variation is one of the basic principles of a healthy diet. And when it comes to flours, that actually happens too little. Our diet mainly contains wheat. Our bread is not only baked mainly from wheat, but also in all kinds of ready-made products from cookies to spaghetti and from soups to sauces, the usually cheap wheat flour is also used. More variation in this is only to be welcomed.
About gluten
Some grains contain gluten. Gluten is a protein that allows a bread or cake to rise. These proteins form a network in which they trap gas bubbles produced by yeast or baking powder. This is how a bread gets its fluffiness. People who have celiac disease cannot tolerate gluten. Even the smallest trace can lead to serious intestinal complaints. In addition, there is also gluten sensitivity where a limited amount of gluten is tolerated. Gluten is found in wheat, rye, spelled and barley.
Types of flour
1. Potato flour
Potato flour is also called potato starch and is made from potatoes. This type of flour is used as a binding agent in many industrially prepared products. But it can also be used at home to bind a sauce or gravy: stir some potato flour with some liquid and stir through the boiling liquid. Binds immediately, clear and tasteless!
2. Almond flour
Almond flour is made from ground almonds and is therefore quite expensive. Lately, almond flour has become popular because it is a low-carb alternative to regular flour. Can be used in pancakes, pastries, cookies and savory pies. It does not bind well because it contains hardly any starch. Almond flour contains a lot of protein and fat and therefore makes you feel full. The fat is mainly the healthy unsaturated fat.
3. Buckwheat Flour
Buckwheat is not really a grain but a seed of a plant that we also call a pseudo grain. It has a slightly sour taste, which is characteristic of traditional poffertjes. Poffertjesmix always contains a part of buckwheat flour. You can also use buckwheat itself for binding or baking. Pancakes for example. Because of the pronounced taste, it can be mixed with other types of flour.
4. Semolina
Semolina is coarse wheat flour that gives a grain-like structure when binding. The typical mouthfeel of semolina pudding or porridge. You can use semolina for binding or baking. The granular structure remains.
5. Oatmeal
When oat grains are ground, oat flour is created, with all the good properties of oatmeal. It contains special fibers – the beta glucans – that are good for a healthy cholesterol level in your blood. Oats are naturally gluten-free. But because oat flour is often processed in an environment where other gluten-containing grains are also processed, it can contain traces of gluten. Check the packaging if you are looking for a guaranteed gluten-free flour. Oatmeal can be used to bind and delicious in pancakes, pastries and cookies.
6. Chickpea Flour
Chickpea flour consists of ground dried chickpeas. The taste is somewhat nutty. Compared to other flours, the protein content is high. Chickpea flour is widely used in Indian cuisine. For example, bake flat breads or use it to thicken a curry.
7. Coconut Flour
Coconut flour is ground coconut meat. This is again a low-carb “flour” type. It has a somewhat sweet taste and is therefore suitable for making pastries. In recipes, replace a portion of ‘traditional flour’ with coconut flour. Contains no gluten so no rice; your pastry stays more compact. Also delicious in a smoothie. Coconut flour is extremely high in fiber.
8. Corn flour
Corn flour is made from corn kernels and the basis of the real corn tortilla. You can use it for binding and baking. Gives a slightly yellowish color to your pastry and a slightly sweet taste. Does not contain gluten and therefore does not contain rice.
9. Polenta
Polenta is a coarse corn flour that is used in Italian cuisine for making polenta dishes. You can also use it for baking and binding.
10. Rice Flour
You may know rice flour best from the rice flour porridge that a baby is allowed to eat first. Rice flour is an excellent binding agent and an indispensable ingredient in Japanese tempura batter.
11. Rye flour
When you say rye flour, you say rye bread, gingerbread, crispbread and taaitaai, because it is an indispensable flavoring ingredient. Rye flour contains much less gluten than wheat flour, which is why rye bread is always so compact. Rye flour contains a lot of fiber.
12. Spelled flour
Spelled is an ancient grain that grew on Dutch soil long before the current wheat. Contrary to popular belief, spelled contains more gluten and more carbohydrates than wheat flour.
13. Wheat Flour
The best known of the flours. Wheat flour contains gluten and is therefore suitable for baking bread, pastries and cookies. Also use flour or flour for binding. The flower needs some time to cook. Heat a sauce or soup bound with flour for at least 10 minutes, otherwise the taste will remain floral.