Flours For Cookbook

Wheat Flour – Make sure all flours are unbleached and whole grain. Try to go as close to the source as possible with organic whole wheat. Avoid white processed and bromated enriched flours. Contains gluten.
Amaranth Flour – High in protein amaranth flour is nutrient dense and is best mixed others flours. Works best in combinations where the amaranth grain is providing the heft of the recipe. Will want to pair with another flour that rises well for breads. Does well with waffles, pancakes, flatbreads.
Besan Flour – Made out of garbonzos this flour works well as a one on one replacement for wheat flour. Even though this flour is more dense and requires more moisture than wheat flour it makes up for it by retaining more flavor. No gluten. Works well for falafel, baking
Barley Flour – Has a naturally malty flavor and burns easily. Use in combination with other flours. Has Gluten. Works well with pancakes and waffles
Corn Flour – made from grinding dried corn this flour is a genre entirely of its own. Its function depends on the grind: fine grind can be used interchangeably in recipes coarser grind is considered more of a meal and should be treated as such. Works well as pancakes, breading, thickener.
Rice Flour – Works well as a binder in a variety of uses. This flour is capable of absorbing and sticking ingredients together without traditional eggs or roux or cornstarch. Works well in combination with other flours in playing a supporting role but with the exception of Asian cuisines isn’t good in the leading role. Gluten Free. Works well as binder, with Asian cuisines, wallpaper paste.
Oat Flour – Capable of retaining moisture this flour is a natural for baked goods. Always add more moisture when using in substitution since it absorbs more. Has great fiber and density. Low levels of gluten. Use in partnership with other flours. Works great in baked goods, breakfast foods, filler, vegan meatless loaves, vegan veggie burgers.
Teff Flour – Commonly used in Ethiopian cooking this flour is extremely nutrient dense and is the basis for Injera a fermented flatbread. Has a nutty flavor reminiscent of walnuts . Works well in yeast free recipes and is very complex and subtle in its application.
Quinoa Flour – Protein dense flour that is nutty and flavorful to the palate. Works well for pastas and crepes. No gluten. Works well for baking.
Potato Flour- made from grinding dehydrated potatoes this is used best for pastas and needs binders. Gluten free. Works well for dumplings.
Buckwheat Flour- naturally gluten free buckwheat pancakes and crepes are nutty and complex. Buckwheat has a very earthy fragrance and lends a subtlety in its addition.
Wild Rice Flour – Made from grinding wild rice this is the secret ingredient in Moby’s pancakes
What to Avoid: bleached, bromated, enriched,