Flour is a powder made of cereal grains. It is the main ingredient of the food bread, which is a staple food in many countries,
- (maize) flour is popular in the and US, , , and of and . Coarse whole-grain corn flour is usually called . Corn meal that has been bleached with lye is called masa harina (see ) and is used to make tortillas and tamales in Mexican cooking. Corn flour should never be confused with , which is known as "cornflour" in British English. Cornstarch is just the "refined form" of Cornflour.
- is a whole-grain flour important in and cuisine, used for a range of breads such as , and .
- flour is used to bake the traditional breads of and . Most rye breads use a mix of rye and wheat flours because rye does not produce gluten. bread is usually made exclusively of rye, and contains a mixture of rye flour and rye meal.
- flour, produced from the root of the plant, is used to make breads, pancakes, , a savoury porridge called in Africa, and is used as a .
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- flour or sticky rice flour, used in east and southeast Asian cuisines for making etc.
- flour is of great importance in . Also edible can be made from it. Most rice flour is made from white rice, thus is essentially a pure starch, but whole-grain brown rice flour is commercially available.
- flour is special blend of flour used for the making of Asian style noodles.
- flour is used as an ingredient in many in the United States. In , it is used to make a popular noodle called . In , Buckwheat Flour is added to the batter for pancakes called which are frequently eaten with . Buckwheat flour is also used to make in .
- flour is popular in , the and , and . It is the original ingredient for , still used as such in Corsica and other Mediterranean locations. Chestnut bread keeps fresh for as long as two weeks. . In , it is mainly used for .
- flour (also known as or besan) is of great importance in , and in , where it is used for the .
- flour is made from the grain teff, and is of considerable importance in eastern Africa (particularly around the horn of Africa). Notably, it is the chief ingredient in the bread , an important component of Ethiopian cuisine.
- or wheat starch is a type of wheat flour used primarily in cooking for making the outer layer of and buns. It is also used in Vietnamese cuisine, where it is called bt lc trong.
- or pea flour is a flour produced from roasted and pulverized yellow field peas.
- Bean flour is a flour produced from pulverized dried or ripe beans.
- Potato Starch flour is obtained by grinding the tubers to a pulp and removing the fibre by water-washings. The dried product consists chiefly of starch, but also contains some protein. Potato flour is used as a thickening agent. When heated to boiling, food added with a suspension of potato flour in water thickens quickly. Because the flour is made from neither grain nor legume, it is used as substitute for wheat flour in cooking by during , when grains are not eaten.
- flour made from dried potatoes in various countries of South America
- Amaranth flour is a flour produced from ground grain. It was commonly used in pre-Columbian meso-American cuisine. It is becoming more and more available in speciality food shops.
- Nut flours are grated from oily nuts--most commonly and --and are used instead of or in addition to wheat flour to produce more dry and flavorful pastries and cakes. Cakes made with nut flours are usually called and most originated in Central Europe, in countries such as and .
- Sprouted whole grain Wheat flour is a flour produced from the whole wheat grain that has been sprouted back into a living plant and then dried prior to milling. It can be substituted one for one for most all-purpose flours in baking recipes.
- Sprouted whole grain Spelt flour is a flour produced from the whole spelt grain that has been sprouted back into a living plant and then dried prior to milling. It can be substituted one for one for most all-purpose flours in baking recipes.
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Type:
High Gluten Flour
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Made From:
Corn Or Maize
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Place of Origin:
Maharashtra India
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Specialty:
Whole Grain Flour
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