Oatmeal Farm Network | Flours Varieties

All-Purpose Flour
A blend of hard and soft wheat flours with moderate protein content; versatile for most baking needs.

Almond Flour
Ground from blanched almonds; a popular gluten-free flour used in macarons and grain-free baking.

Amaranth Flour
Milled from the pseudograin amaranth; a gluten-free flour with a distinct, slightly sweet/nutty flavor.

Banana Flour
Milled from dried, unripe green bananas; a gluten-free, resistant starch often used as a thickener.

Barley Flour
Milled from barley grain; low in gluten and adds a mildly sweet, nutty flavor.

Bread Flour
High protein flour milled from hard wheat; ideal for yeast breads requiring strong gluten development.

Buckwheat Flour
Milled from the pseudograin buckwheat; known for its distinct, earthy flavor, used in pancakes and noodles (e.g., Soba).

Cake Flour
Very low protein flour milled from soft wheat; produces tender, light cakes and pastries.

Carob Flour
Milled from the dried carob pod; used as a natural sweetener and chocolate substitute in baking and desserts.

Cassava Flour
Milled from the whole cassava root; a gluten-free, whole food flour used widely in South American and African baking.

Chestnut Flour
Milled from dried chestnuts; sweet, nutty, and used in rustic Italian and Corsican baking.

Chickpea Flour (Besan)
Milled from dried chickpeas; used widely in Indian (Besan) and Italian cooking, and as a batter.

Coconut Flour
Ground from dried coconut meat; highly absorbent, low-carb, and used in gluten-free baking.

Corn Flour
Finely milled from dried corn kernels; used as a light thickening agent and in cornbread.

Durum Flour (Semolina)
Coarsely ground high-protein flour made from hard wheat; primarily used for pasta and couscous.

Einkorn Flour
Milled from einkorn, one of the oldest cultivated forms of wheat; known for its delicate flavor.

Fava Bean Flour
Milled from dried fava (broad) beans; used in traditional Italian and regional European baking to add protein and density.

Green Pea Flour
Milled from dried green peas; high in protein and used in baked goods or as a binder for meat alternatives.

Hazelnut Flour
Ground from hazelnuts; used for flavor in cakes, pastries, and French baking.

Meslin Flour
A historical term for a field crop and resulting flour that is a blend of wheat and rye milled together; used in traditional European breads.

Mesquite Flour
Milled from the dried bean pods of the mesquite tree; sweet, smoky, and often used as a thickener or flavoring agent.

Millet Flour
Milled from millet grain; a gluten-free flour with a slightly sweet flavor.

Oat Flour
Milled from ground oats; adds a soft texture and nutty flavor to baked goods.

Pastry Flour
Low protein flour used for tender pastries, biscuits, and pie crusts.

Plantain Flour
Milled from dried, unripe plantains; used similarly to cassava flour in various African and Latin American baking applications.

Potato Flour
Made from dried, cooked potato; used to add moisture and density to baked goods and to thicken sauces.

Quinoa Flour
Milled from the pseudograin quinoa; a high-protein, gluten-free flour with an earthy flavor.

Rice Flour
Milled from ground rice (white or brown); a gluten-free flour used in Asian cooking and gluten-free baking.

Rye Flour
Milled from rye grain; produces a dense, tangy flavor and is used in European breads.

Semolina
Coarsely ground durum wheat; primarily used to make pasta and couscous, and as a dusting flour.

Soba Flour
Specific name for the flour (often mostly buckwheat) used to make Japanese Soba noodles.

Sorghum Flour
Milled from sorghum grain; a gluten-free flour with a mildly sweet flavor.

Soy Flour
Milled from soybeans; high in protein and fat, used sparingly in baking and to improve texture.

Spelt Flour
Milled from spelt, an ancient strain of wheat; has a nutty, slightly sweet flavor.

Taro Flour
Milled from the taro root; used in baking and as a thickener in tropical and Asian-Pacific cuisines, often providing a purplish color.

Teff Flour
Milled from teff, a tiny grain; a staple gluten-free flour in Ethiopian cuisine (Injera).

Tiger Nut Flour
Milled from the small tiger nut tuber; a gluten-free, slightly sweet, and earthy flour used in low-carb and paleo baking.

Triticale Flour
Milled from Triticale, a hybrid grain of wheat and rye; used in rustic baking for its balance of high protein and unique flavor.

Walnut Flour
Milled from defatted walnuts; retains a strong walnut flavor and is used in specialty cakes, muffins, and cookies.

Water Chestnut Flour
Milled from dried water chestnuts; used as a thickener and binder in Chinese cooking, particularly for dumplings and sauces.

Whole Wheat Flour
Milled from the entire wheat berry, including the bran and germ; produces dense, hearty baked goods.

Flours Ingredient Types