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[[Image:Various types of flour.jpg|300px|thumb|right|A wide selection of flours!]]
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[[Image:Oak smoked flour.jpg|250px|thumb|right|Oak smoked flour]]
{{#seo:
[[Image:Very strong Canadian flour.jpg|250px|thumb|right|Very strong Canadian flour]]
|title=Flour: Cooking Wiki
[[Image:Pasta flour.jpg|250px|thumb|right|Pasta flour]]
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[[Image:Gram flour.jpg|250px|thumb|right|Gram flour]]
|keywords=#flour #wheat #protein #cornflour #gluten #roti #buckwheat #wholegrain #cornmeal #carrs #dietaryfibre
[[Image:Kamut flour.jpg|250px|thumb|right|Kamut flour]]
|hashtagrev=12032020
[[Image:Rye flour.jpg|250px|thumb|right|Rye flour]]
|description=As it is the most popular type, much more wheat flour is produced than any other. Wheat varieties are called "hard", "clean," "white," or "
[[Image:Chestnut flour.jpg|250px|thumb|right|Chestnut flour]]
}}
<!-- /seo -->
==Types of flour==
==Types of flour==
====Wheat flour====
====Wheat flour====
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====General purpose flour====
====General purpose flour====
General purpose flour (US), '''all-purpose flour''' or '''plain flour''' is a blended [[wheat]] flour using combinations of the 3 types listed above to give it an intermediate gluten level. This is marketed as an acceptable compromise for most household baking needs.
General purpose flour (US), '''all purpose flour''' or '''plain flour''' is a blended [[wheat]] flour using combinations of the 3 types listed above to give it an intermediate gluten level. This is marketed as an acceptable compromise for most household baking needs.


====Bleached flour====
====Bleached flour====
Bleached flour is treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and to improve & maximise its gluten-producing potential.  Oxidizing agents are usually employed, most commonly organic peroxides such as acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine.  A similar effect can be achieved by letting the flour slowly oxidize with oxygen in the air ("natural ageing") for approximately 10 days; however, this process is more expensive due to the time required.
Bleached flour is treated with flour bleaching agents to whiten it (freshly milled flour is yellowish) and to improve & maximise its gluten-producing potential.  Oxidising agents are usually employed, most commonly organic peroxides such as acetone peroxide or benzoyl peroxide, nitrogen dioxide, or chlorine.  A similar effect can be achieved by letting the flour slowly oxidise with oxygen in the air ("natural ageing") for approximately 10 days; however, this process is more expensive due to the time required.
<gallery widths=300px heights=300px perrow=5>
Image:Various types of flour.jpg|A wide selection of flours!
Image:Oak smoked flour.jpg|Oak smoked flour
Image:Very strong Canadian flour.jpg|Very strong Canadian flour
Image:Pasta flour.jpg|Pasta flour
</gallery>


====Bromated flour====  
====Bromated flour====  
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Cake flour is a finely milled flour made from soft [[wheat]]. It has very low gluten content, making it suitable for soft-textured cakes and cookies/biscuits. The higher gluten content of other flours would make the cakes tough.
Cake flour is a finely milled flour made from soft [[wheat]]. It has very low gluten content, making it suitable for soft-textured cakes and cookies/biscuits. The higher gluten content of other flours would make the cakes tough.
====How to make cake flour====
====How to make cake flour====
A reasonable substitute for cake flour is to ''replace'' 1/16th of [[plain flour]] (all-purpose flour), with [[cornflour]].  Eg: 1 tablespoon of [[cornflour]] to 1 cup of flour / 6 g of [[cornflour]] to 100g of plain flour.
A reasonable substitute for cake flour is to ''replace'' 1/16th of [[plain flour]] (all purpose flour), with [[cornflour]].  Eg: 1 tablespoon of [[cornflour]] to 1 cup of flour / 6 g of [[cornflour]] to 100g of plain flour.


====Graham flour====
====Graham flour====
Graham flour is a special type of whole-wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside the United States and Europe. It is the main ingredient of true Graham crackers. Many Graham crackers on the market are actually imitation Grahams because they do not contain graham flour or even whole-wheat flour.
Graham flour is a special type of whole wheat flour. The endosperm is finely ground, as in white flour, while the bran and germ are coarsely ground. Graham flour is uncommon outside the United States and Europe. It is the main ingredient of true Graham crackers. Many Graham crackers on the market are actually imitation Grahams because they do not contain Graham flour or even whole wheat flour.


====Pastry flour====
====Pastry flour====
Pastry flour, cookie flour or [[cracker]] flour has slightly higher [[gluten]] content than cake flour but lower than all-purpose flour. It is suitable for fine, light-textured pastries.
Pastry flour, cookie flour or [[cracker]] flour has slightly higher [[gluten]] content than cake flour but lower than all purpose flour. It is suitable for fine, light-textured pastries.


====Strong flour====
====Strong flour====
Strong flour (or '''hard flour'''): This is flour milled from wheat with a high [[gluten]] content.  Wheat grown in hot and dry conditions where there is a shorter growing season tends to have a higher gluten content.  This high gluten content enables a vigorous and even rise which results in a lighter loaf.  The following table lists some of the strong flours available in the UK, with their [[protein]] percentage and includes some stockists.  The higher the [[protein]] content, the more gluten will be produced.  However, the percentages are only a guideline as to how much the bread will rise.  Some flours include improvers such as vitamin C (ascorbic acid) which help it to rise more.
Strong flour (or '''hard flour'''): This is flour milled from wheat with a high [[gluten]] content.  Wheat grown in hot and dry conditions where there is a shorter growing season tends to have a higher gluten content.  This high gluten content enables a vigorous and even rise which results in a lighter loaf.  The following table lists some of the strong flours available in the UK, with their [[protein]] percentage and includes some stockists.  The higher the [[protein]] content, the more gluten will be produced.  However, the percentages are only a guideline as to how much the bread will rise.  Some flours include improvers such as vitamin C (ascorbic acid) which help it to rise more.


'''Strong white flour'''
===Strong white flour===
 
<div class="wikitable-responsive">
<div align="center">
{| class="wikitable"
{| class="wikitable" class="sortable wikitable"
|- style="vertical-align:top;"
!'''Flour name'''
!style="min-width: 45%;"|'''Flour name'''
!'''Protein %'''
!style="min-width: 15%;"|'''Protein %'''
!'''Stockist'''
!style="min-width: 40%;"|'''Stockist'''
 
|-
|-
|ASDA Strong White Bread Flour||11.0||Asda
|ASDA Strong White Bread Flour||11.0||Asda
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|}
|}
</div>
</div>
'''Strong wholemeal/brown flour'''


<div align="center">
<gallery widths=300px heights=300px perrow=5>
{| class="wikitable" class="sortable wikitable"
Image:Gram flour.jpg|Gram flour
!'''Flour name'''
Image:Kamut flour.jpg|Kamut flour
!'''Protein'''
Image:Rye flour.jpg|Rye flour
!'''Stockist'''
Image:Chestnut flour.jpg|Chestnut flour
</gallery>


===Strong wholemeal/brown flour===
<div class="wikitable-responsive">
{| class="wikitable"
|- style="vertical-align:top;"
!style="min-width: 45%;"|'''Flour name'''
!style="min-width: 15%;"|'''Protein %'''
!style="min-width: 40%;"|'''Stockist'''
|-
|-
|Waitrose Strong Wholemeal Plain Flour||TBA||Waitrose
|Waitrose Strong Wholemeal Plain Flour||TBA||Waitrose
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|}
|}
</div>
</div>
'''Self-rising or self-raising flour''' is "white" [[wheat]] flour or wholemeal flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. It can also be used as a substitute for Maida when cooking Indian Cuisine.  
 
===Self-rising or self-raising flour===
Self-raising flour is "white" [[wheat]] flour or wholemeal flour that is sold premixed with chemical leavening agents. It was invented by Henry Jones. It can also be used as a substitute for Indian Maida flour when cooking Indian Cuisine.  


If you cannot find it in your area, or want to make your own at home, a typical formulation/ratio would be as follows:
If you cannot find it in your area, or want to make your own at home, a typical formulation/ratio would be as follows:
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*'''Whole-wheat flour = wholemeal flour'''
*'''Whole-wheat flour = wholemeal flour'''


===Portuguese flour types===
*'''Type 55 (Tipo 55) = Plain (US All-purpose) flour
*'''Type 65 (Tipo 65) = Strong white (US Bread) flour NB If buying in Lidl or Aldi in Portugal, this flour will be called Type 550
*'''Type 80 (Tipo 80) = Wholemeal (US Wholewheat) flour
<GoogleBanner>other-pages</GoogleBanner>
===Other flours===
===Other flours===
====Corn (maize) flour====
====Corn (maize) flour====
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====Millet flour====
====Millet flour====
Millet flour (''bajari'' or ''bajri'': India) is a yellow flour milled from ground [[millet]] grain.  It is often mixed with other flours to make non-leavened flat breads such as [[roti]].  It can also be used as a [[gluten]]-free wheat flour substitute.
Millet flour (''bajari'' or ''bajri'': India) is a yellow flour milled from ground [[millet]] grain.  It is often mixed with other flours to make unleavened flat breads such as [[roti]].  It can also be used as a [[gluten]]-free wheat flour substitute.


====Rye flour====
====Rye flour====
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====Peasemeal====
====Peasemeal====
Peasmeal or '''pea flour''' is a flour produced from roasted and pulverized yellow field peas.
Peasmeal or '''pea flour''' is a flour produced from roasted and pulverised yellow field peas.


====Bean flour====
====Bean flour====
Bean flour is a flour produced from pulverized dried or ripe beans.
Bean flour is a flour produced from pulverised dried or ripe beans.


====Potato starch flour====
====Potato starch flour====
Potato starch flour is obtained by grinding the [[tubers]] to a pulp and removing the [[Dietary fibre|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 to which a suspension of potato flour in water has been added thickens quickly. Because the flour is made from neither grain nor legume, it is used as substitute for [[wheat]] flour in cooking by Jews during Passover, when grains are not eaten.
Potato starch flour is obtained by grinding the [[tubers]] to a pulp and removing the [[Dietary fibre|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 to which a suspension of potato flour in water has been added thickens quickly. Because the flour is made from neither grain nor legume, it is used as substitute for [[wheat]] flour in cooking by Jews during Passover, when grains are not eaten.


====Chuño flour====
====Chuño flour====
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====Amaranth flour====
====Amaranth flour====
Amaranth flour is a flour produced from ground Amaranth grain. It was commonly used in pre-Columbian meso-American cuisine. It is becoming more and more available in speciality food shops.
Amaranth flour is a flour produced from ground Amaranth grain. It was commonly used in early meso-American cuisine. It is becoming more and more available in speciality food shops.


====Nut flours====
====Nut flours====
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====Brown rice flour====
====Brown rice flour====
Brown rice flour is of great importance in southeast Asian cuisine. Most rice flour is made from white rice, thus is essentially a pure starch, but whole-grain brown rice flour is also  commercially available.
Brown rice flour is of great importance in southeast Asian cuisine. Most rice flour is made from white rice, thus is essentially a pure starch, but whole-grain brown rice flour is also  commercially available.
== How much does one cup of flour weigh? ==
===Gluten-free flour conversions===
[[Image:Gluten-free-flour-chart.jpg|thumb|right|300px|thumb|right|Gluten free flour conversion chart<br />[http://gygi.com/blog/2012/07/20/gluten-free-baking-the-conversion-chart/ www.Gygi.com - ''Originators of Gluten-free flour chart'']]]
[http://gygi.com/blog/2012/07/20/gluten-free-baking-the-conversion-chart/ www.Gygi.com] have created a useful equivalent chart.  See their [http://gygi.com/blog/2012/07/20/gluten-free-baking-the-conversion-chart/ blog] for more information.
=== How much does one cup of flour weigh? ===


''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:''
''Estimated [[Generic_conversion_table#Volume|US cup]] to weight equivalents:''
<table border="0" cellpadding="2" width="500">
<div class="wikitable-responsive">
  <tr>
{| class="wikitable"
    <td colspan="2"><strong>Ingredient</strong></td>
|- style="vertical-align:top;"
    <td><strong>US Cups </strong></td>
!style="min-width: 40%;"|'''Flour type'''
    <td><strong>Grams</strong></td>
!style="min-width: 10%;"|'''US Cups'''
    <td><strong>Ounces</strong></td>
!style="min-width: 25%;"|'''Grams'''
  </tr>
!style="min-width: 25%;"|'''Ounces'''
   
|-
  <tr>
|White, Rye, Barley/Besan
    <td>Flour</td>
|1 cup
    <td>White, Rye, Barley/Besan</td>
|145 grams (plain flour, unsieved)
    <td><div align="center">1</div></td>
|5 oz
    <td>100 grams</td>
|-
    <td>4 ounces</td>
|Whole Wheat/Atta
  </tr>
|1 cup
   
|165 grams
  <tr>
|5.5 oz
    <td>Flour</td>
|-
    <td>Whole Wheat/Atta</td>
|Chickpea (gram flour)
    <td><div align="center">1</div></td>
|1 cup
    <td>150 grams</td>
|75 grams
    <td>&lt; 5 ounces</td>
|3 oz
  </tr>
|-
   
|Cornmeal
  <tr>
|1 cup
    <td>Flour</td>
|150 grams
    <td>Chickpea (gram flour)</td>
|5 oz
    <td><div align="center">1</div></td>
|-
    <td>75 grams</td>
|Cornflour
    <td>3 ounces</td>
|1 cup
  </tr>
|125 grams
   
|5 oz
  <tr>
|-
    <td>Flour</td>
|Oatmeal
    <td>Cornmeal</td>
|1 cup
    <td><div align="center">1</div></td>
|100 grams
    <td>150 grams</td>
|4 oz
    <td>&gt; 5 ounces</td>
|-
  </tr>
|Potato
   
|1 cup
  <tr>
|150 grams
    <td>Flour</td>
|5 oz
    <td>Cornflour</td>
|-
    <td><div align="center">1</div></td>
|Rice
    <td>125 grams</td>
|1 cup
    <td>&lt; 5 ounces</td>
|150 grams
  </tr>
|5 oz
   
|-
  <tr>
|Tapioca
    <td>Flour</td>
|1 cup
    <td>Oatmeal</td>
|125 grams
    <td><div align="center">1</div></td>
|5 oz
    <td>100 grams</td>
|}
    <td>4 ounces</td>
</div>
  </tr>
====Conversion notes:====
   
  <tr>
    <td>Flour</td>
    <td>Potato</td>
    <td><div align="center">1</div></td>
    <td>150 grams</td>
    <td>5 ounces</td>
  </tr>
   
  <tr>
    <td>Flour</td>
    <td>Rice</td>
    <td><div align="center">1</div></td>
    <td>150 grams</td>
    <td>&gt; 5 ounces</td>
  </tr>
   
  <tr>
    <td>Flour</td>
    <td>Tapioca</td>
    <td><div align="center">1</div></td>
    <td>125 grams</td>
    <td>&lt; 5 ounces</td>
  </tr>
   
</table>
 
'''Conversion notes:'''<br />
Every [[ingredient]] has a cups to ounces or grams conversion table. Search for the ingredient, and cup to weight conversions are at the end of each ingredient page.
Every [[ingredient]] has a cups to ounces or grams conversion table. Search for the ingredient, and cup to weight conversions are at the end of each ingredient page.


We also have a [[generic conversion table]] and a [[portions per person lookup]].
We also have a [[generic conversion table]] and a [[portions per person lookup]].
==See also==
==See also==
* [[Other thickening agents]]
* [[Other thickening agents]]


{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Ingredients]]
[[Category:Store cupboard items]]
[[Category:Store cupboard items]]
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