Vital Wheat Gluten Flour
Vital wheat gluten flour is a high-protein powder extracted from wheat, used to improve dough elasticity and rise in baked goods. Ideal for bread, pizza crusts, and seitan (plant-based meat), it ensures a chewy, airy texture.
Key Features:
- High Protein (75–80%): Boosts gluten structure for better baking results.
- Low Carb & Fat: Perfect for keto-friendly and high-protein recipes.
- Vegan-Friendly: Essential for homemade seitan.
- Non-GMO & Unbleached: Pure, minimally processed ingredient.
Hard White Wheat Flour
Hard white wheat flour is a high-protein flour made from hard white wheat berries. It’s ideal for bread, pizza dough, and artisan baking, offering a lighter color and milder flavor compared to traditional red wheat flour.
Key Features:
- High Gluten Content: Excellent for chewy, structured baked goods.
- Lighter Flavor & Color: Retains nutrients without a bitter taste.
- Whole Grain Option: Available as whole wheat or refined.
Gluten Flour
Gluten flour, or vital wheat gluten, is a high-protein powder extracted from wheat. It’s used to boost elasticity in bread, seitan, and low-protein flours.
Key Features:
- 75–80% Protein: Dramatically improves dough strength.
- Essential for Vegan Meat: Base for seitan.
- Not for Gluten-Free Diets: Pure wheat gluten.
00 Flour
00 flour is an Italian finely milled wheat flour with a soft texture, perfect for pasta, pizza, and delicate pastries. It has a lower protein content than bread flour.
Key Features:
- Low Protein (8–11%): Creates tender, silky doughs.
- Finely Ground: Absorbs liquids evenly.
- Authentic Italian Recipes: Essential for Neapolitan pizza.
Buckwheat Flour
Buckwheat flour is a nutty, gluten-free flour made from ground buckwheat groats. A staple in pancakes, soba noodles, and Eastern European baking.
Key Features:
- Gluten-Free & Nutrient-Dense: Rich in magnesium and fiber.
- Distinct Flavor: Earthy, slightly bitter notes.
- Combines Well: Often mixed with other flours.
Almond Flour
Almond flour is a grain-free, protein-rich flour made from blanched almonds. Popular in keto, paleo, and gluten-free baking for its moist texture and nutty sweetness.
Key Features:
- Low-Carb & High-Fat: Ideal for keto diets.
- Nutrient-Rich: Packed with vitamin E and magnesium.
- Delicate Texture: Best for cookies, cakes, and macarons.
Rye Flour
Rye flour is a dense, earthy flour made from rye berries. Essential for dark breads (e.g., pumpernickel), it adds moisture and a distinct tang.
Key Features:
- Low Gluten: Dense crumb structure.
- High Fiber: Supports digestion.
- Traditional Use: Northern/Eastern European baking.
Graham Flour
Graham flour is a coarse whole wheat flour with added bran and germ. Famous for graham crackers and rustic breads.
Key Features:
- Nutrient-Rich: Retains all parts of the wheat kernel.
- Sweet, Nutty Flavor: Enhances baked goods.
- Historical Significance: Created by Sylvester Graham.
Semolina Flour
Semolina is a coarse, golden flour milled from durum wheat. Used for pasta, couscous, and Mediterranean desserts.
Key Features:
- High Gluten: Holds shape in pasta.
- Slow-Digesting Carbs: Sustained energy.
- Gritty Texture: Prevents sticky dough.
Self-Rising Flour
Self-rising flour is all-purpose flour pre-mixed with baking powder and salt. Convenient for biscuits, pancakes, and quick breads.
Key Features:
- Leavening Built-In: No need for added baking powder.
- Low Protein (~9%): Tender results.
- Short Shelf Life: Baking powder loses potency over time.
Pastry Flour
Pastry flour is a low-protein flour (8–9%) designed for tender pies, tarts, and cookies. Strikes a balance between all-purpose and cake flour.
Key Features:
- Soft Texture: Prevents toughness in pastries.
- Unbleached Options: Retains natural wheat flavor.
Whole Wheat Flour
Whole wheat flour includes the entire wheat kernel (bran, germ, endosperm). Nutritious for bread, muffins, and hearty baking.
Key Features:
- High Fiber & Nutrients: B vitamins, iron, magnesium.
- Dense Texture: Often blended with white flour.
Cake Wheat Flour
Cake flour is a fine, low-protein flour (6–8%) for light, fluffy cakes and delicate pastries. Often bleached for higher rise.
Key Features:
- Ultra-Fine Texture: Creates soft crumb.
- Low Gluten: Prevents chewiness.
Bread Wheat Flour
Bread flour is a high-protein flour (12–14%) with extra gluten for chewy breads, bagels, and pizza crust.
Key Features:
- Strong Gluten Network: Ideal for yeast baking.
- Unbleached: Better flavor and rise.
All Purpose Wheat Flour
All-purpose flour is a versatile blend of hard and soft wheat (10–12% protein). Suitable for most baking needs, from cookies to pie crusts.
Key Features:
- Balanced Protein: Adaptable for many recipes.
- Bleached vs. Unbleached: Affects texture and color.
White Whole Wheat Flour
White whole wheat flour is made from hard white wheat, offering whole grain nutrition with a milder taste and lighter color than traditional red wheat.
Key Features:
- Same Nutrients as Red Wheat: Fiber, vitamins, minerals.
- Kid-Friendly: Less bitter for baked goods.
Durum Wheat Flour
Durum wheat flour is a high-protein, golden flour used for pasta, semolina, and Mediterranean breads. The hardest wheat variety.
Key Features:
- High Gluten Strength: Holds shape in pasta.
- Coarse Texture: Often milled into semolina.
White Corn Flour
White corn flour is a fine, gluten-free flour ground from dried white corn. Used in tortillas, tamales, and Latin American baking.
Key Features:
- Naturally Sweet: Mild corn flavor.
- Gluten-Free: Safe for celiac diets.
Yellow Corn Flour
Yellow corn flour is a vibrant, gluten-free flour with a sweet, earthy taste. Common in cornbread, muffins, and batters.
Key Features:
- Rich in Carotenoids: Beta-carotene for eye health.
- Versatile: Also used for thickening sauces.