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.

Dew Gram Flour
Flour made from the Dew Gram seed; used as a thickener and binder.

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.

Glutinous Rice Flour
Flour milled from glutinous (sticky) rice, used for mochi and dumplings.

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

Haricot Bean Flour
Flour made from dried Navy or Haricot Beans; used in some gluten-free baking and to thicken soups.

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

Kamut Flour
Flour milled from Kamut (Khorasan wheat), an ancient grain.

Lupini Bean Flour
Flour made from ground Lupini Beans; known for its high protein and fiber content, used as a gluten-free substitute.

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.

Sweet Potato Flour
Flour milled from dried sweet potatoes.

Tapioca Flour
A starchy flour extracted from the cassava root.

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.

Yellow Corn Flour
Finely milled flour from dried yellow corn kernels.

Yellow Pea Flour
Milled from dried yellow split peas, providing a slightly different flavor profile than green pea flour, common in Indian snacks.

Flours Ingredient Types