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Your Final Information to Forms of Flour: OnPoint Vitamin

Flour is a staple ingredient in lots of baked items, however not all flours are created equal. Listed below are some various kinds of flour, the dietary data for every, and the best way to incorporate these flours right into a wholesome meal plan.


OnPoint Vitamin has helped greater than 3,000 shoppers with distinctive well being hurdles, and a whole bunch of them particularly with balancing diet and constructing a more healthy relationship with meals.

At OnPoint Vitamin, we perceive that this could be a troublesome and prolonged expertise, however you aren’t alone. We now have helped a whole bunch of shoppers with related challenges to develop a more healthy way of life.

On this article we are going to go over the various kinds of flours, greatest use and a number of the dietary advantages to be able to take advantage of knowledgeable selections on your greatest well being.


Forms of Fours

Flour is a finely-ground, sifted meal of grains, nuts, seeds, legumes or sure greens.

Discovering the proper flour might be important for a lot of causes, particularly for folks with particular dietary wants or preferences. For example, these with celiac illness or gluten intolerance should keep away from wheat flour and different gluten-containing flours to keep away from hostile well being results.

Moreover, some folks might have to watch their carbohydrate consumption and select flours with decrease carbohydrate content material, resembling almond flour or coconut flour.

Moreover, completely different flours have distinctive flavors and textures that will improve the style and high quality of particular dishes. For instance, chickpea flour might add a nutty taste and dense texture to baked items, whereas rice flour might create a lighter, fluffier texture.


Thus, discovering the proper flour can considerably influence the style, texture, and dietary worth of varied meals, making it a vital consideration for anybody trying to optimize their food regimen and well being.


The next is an in depth description of the various kinds of flour and their diet profiles and cooking/baking qualities:


Wheat Flours

Wheat flours are probably the most prevalent and are historically milled. Refined wheat flours are enriched with thiamin, riboflavin, niacin and iron, and fortified with folic acid by regulation. Complete-wheat flours, which naturally include B nutritional vitamins and iron, along with selenium, potassium and magnesium, are good sources of fiber. Nevertheless, whole-wheat flours might not be enriched with folic acid.

The wheat flour class alone is in depth. Flours from “exhausting” wheat are perfect for bread making, as they’re larger in protein (together with gluten), which makes dough sticky, elastic and in a position to maintain air bubbles shaped by a leavening agent because the dough rises. Flours from “gentle” wheat have much less protein and fewer elastic high quality, so they’re higher for delicate pastries and truffles.


1. All-purpose flour

It is a refined mix of high-gluten exhausting wheat and low-gluten gentle wheat. It’s milled with solely the endosperm (not bran or germ) and is used for baking, thickening and breading. It’s normally bought pre-sifted and is typically fortified with calcium and nutritional vitamins A or D.

All-Goal Flour:

  • Protein: 3.3g
  • Fats: 0.9g
  • Carbohydrates: 23.5g
  • Fiber: 0.9g
  • Sugar: 0.2g
  • Calcium: 0.003g
  • Iron: 0.0014g
  • Potassium: 0.036g
  • Vitamin B6: 0.00003g
  • Magnesium: 0.004g


2. 100% whole-wheat flour

That is produced from hulled crimson wheat grain (wheat berries). It offers extra fiber and different vitamins and is used rather than all-purpose flour. It makes a heavier bread, and in baked items, it’s typically combined with all-purpose flour for a lighter texture and higher rising. It has a shorter shelf life than all-purpose flour.

Complete Wheat Flour:

  • Protein: 4.7g
  • Fats: 1.9g
  • Carbohydrates: 20.8g
  • Fiber: 3.5g
  • Sugar: 0.4g
  • Calcium: 0.034g
  • Iron: 0.0015g
  • Potassium: 0.287g
  • Vitamin B6: 0.00026g
  • Magnesium: 0.054g


3. White whole-wheat flour

That is produced from hulled white spring wheat. It may be used as an alternative of normal whole-wheat flour in baked items for a milder style and light-weight coloration.

White Complete Wheat Flour:

  • Protein: 4.9g
  • Fats: 1.5g
  • Carbohydrates: 22.5g
  • Fiber: 3.2g
  • Sugar: 0.4g
  • Calcium: 0.028g
  • Iron: 0.0014g
  • Potassium: 0.308g
  • Vitamin B6: 0.0002g
  • Magnesium: 0.054g


4. Self-rising flour

That is all-purpose flour with added salt and baking soda. It’s a comfort product not typically used for yeast breads. The leavening motion of baking soda can diminish if saved too lengthy.

Self-Rising Flour:

  • Protein: 3.5g
  • Fats: 0.5g
  • Carbohydrates: 23.3g
  • Fiber: 0.8g
  • Sugar: 0.2g
  • Calcium: 0.004g
  • Iron: 0.0012g
  • Potassium: 0.036g
  • Vitamin B6: 0.00004g
  • Magnesium: 0.004g


5. Cake or pastry flour

It is a fine-textured refined flour produced from gentle wheat. It’s excessive in starch and used for tender truffles and pastries.

Cake Flour:

  • Protein: 2.7g
  • Fats: 0.5g
  • Carbohydrates: 24.5g
  • Fiber: 0.5g
  • Sugar: 0.6g
  • Calcium: 0.003g
  • Iron: 0.0008g
  • Potassium: 0.028g
  • Vitamin B6: 0.00003g
  • Magnesium: 0.003g

Pastry Flour:

  • Protein: 2.9g
  • Fats: 0.7g
  • Carbohydrates: 23.3g
  • Fiber: 0.9g
  • Sugar: 0.3g
  • Calcium: 0.003g
  • Iron: 0.0012g
  • Potassium: 0.032g
  • Vitamin B6: 0.00003g
  • Magnesium: 0.005g


6. Bread flour

It is a refined flour produced from exhausting wheat and a small quantity of barley flour. It has very excessive gluten content material and is used for bread making.

Bread Flour:

  • Protein: 3.8g
  • Fats: 0.7g
  • Carbohydrates: 22.5g
  • Fiber: 0.8g
  • Sugar: 0.2g
  • Calcium: 0.009g
  • Iron: 0.0015g
  • Potassium: 0.039g
  • Vitamin B6: 0.00004g
  • Magnesium: 0.007g


7. Gluten flour

It is a refined flour produced from exhausting wheat with most starch eliminated. It has a considerably larger protein (gluten) content material than all-purpose flour, which will increase the energy and rising energy of dough. It’s blended with lower-gluten flours for bread.

Gluten Flour:

  • Protein: 75.2g
  • Fats: 1.1g
  • Carbohydrates: 13.8g
  • Fiber: 0.8g
  • Sugar: 0.4g
  • Calcium: 0.01g
  • Iron: 0.007mg
  • Potassium: 0.22g
  • Vitamin B6: 0.002mg
  • Magnesium: 0.032g


8. Semolina flour

That is typically coarsely-milled, refined exhausting durum wheat flour. It’s used for pasta, couscous, gnocchi, and puddings. It’s excessive in gluten. Coarsely-milled different wheat grains may additionally be referred to as semolina, resembling corn semolina (grits) and rice semolina.

Semolina Flour:

  • Protein: 12.7g
  • Fats: 1g
  • Carbohydrates: 73.7g
  • Fiber: 3.9g
  • Sugar: 0.4g
  • Calcium: 0.024g
  • Iron: 0.004mg
  • Potassium: 0.338g
  • Vitamin B6: 0.16mg
  • Magnesium: 0.138g


Non-Wheat Flours

Non-wheat flours are an incredible choice for individuals who comply with a gluten-free food regimen or for many who need to experiment with completely different flavors and textures.

These flours are normally produced from grains, nuts, seeds, or legumes and provide a wide range of makes use of and qualities.

Correct storage is important to extend their shelf life since most of them are bought in pre-packaged portions.


Non-wheat flour

Chart: Serving measurement (100 grams), Widespread Non-Wheat Flour


Listed below are some widespread non-wheat flours and the best way to use them:


1. Almond meal/flour 

Made out of blanched almonds, it’s low in carbohydrates and excessive in protein. In ¼ cup, it comprises 6g of protein, 3.5g of fiber, 60mg of calcium, 10 IU vitamin E (35% Every day Worth), and 14g of fats, almost all unsaturated. It provides moisture and nutty style to pastries, baked items, and dessert fillings. Nevertheless, it’s not meant to exchange flour in yeast or fast breads. It has a brief shelf life and ought to be refrigerated or frozen in hermetic containers to retain its powdery high quality.

Almond flour:

  • Energy: 163 per 1/4 cup
  • Fats: 14g
  • Carbohydrates: 6g
  • Fiber: 3g
  • Protein: 6g


2. Chickpea Flour:

Made out of floor chickpeas, this flour is excessive in protein and fiber. It is generally utilized in Indian and Center Japanese delicacies to make dishes like pakoras, socca, and falafel.

Chickpea flour:

  • Energy: 356 per 1 cup
  • Fats: 6g
  • Carbohydrates: 53g
  • Fiber: 10g
  • Protein: 21g

3. Coconut Flour:

Made out of floor coconut meat, this flour is excessive in fiber and low in carbs. It is generally utilized in gluten-free baking, and can be utilized to make pancakes, truffles, and breads.

Coconut flour:

  • Energy: 120 per 1/4 cup
  • Fats: 4g
  • Carbohydrates: 16g
  • Fiber: 10g
  • Protein: 4g


4. Buckwheat flour

Made out of buckwheat, which is a cousin of rhubarb (not a wheat varietal nor technically a grain). It’s normally mixed with different flours so as to add a hearty, grassy taste and coloration to bread. It’s good for pasta and pancakes. Complete buckwheat flour has a stronger taste and extra vitamins, whereas white buckwheat is milder and has fewer vitamins.

Buckwheat flour:

  • Energy: 92 per 1/4 cup
  • Fats: 1g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 3g

5. Corn flour

Milled from the entire corn kernel (cornstarch is produced from the endosperm). It’s utilized in breading or blended with different flour for batter or dough. Observe that cornmeal might be floor into corn flour in a meals processor.


  • Energy: 104 per 1/4 cup
  • Fats: 1g
  • Carbohydrates: 22g
  • Fiber: 2g
  • Protein: 2g

6. Hazelnut Flour:

Made out of floor hazelnuts, this flour is excessive in wholesome fat, protein, and vitamin E. It is nice for gluten-free baking, and can be utilized to make truffles, cookies, and muffins.

Hazelnut flour:

  • Energy: 170 per 1/4 cup
  • Fats: 14g
  • Carbohydrates: 8g
  • Fiber: 4g
  • Protein: 5g

7. Oat flour

Floor from oat groats, it’s used to exchange some flour in a wide range of recipes. It provides a wealthy, nutty taste and denser texture. In baked meals that must rise, it should be mixed with different flours.

Oat flour:

  • Energy: 104 per 1/4 cup
  • Fats: 2g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 4g


8. Sorghum Flour

Made out of floor sorghum, this flour is excessive in protein and fiber. It has a barely candy taste, and is often utilized in gluten-free baking.

  • Energy: 120 per 1/4 cup
  • Fats: 1g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g

9. Potato flour

Floor from complete, dried potatoes, it comprises 2.5g of fiber and 400mg of potassium (12% DV) in ¼ cup. It’s used as a thickener for easy, creamy sauces, soups, gravies, and frozen desserts. For baking, it provides starch to the dough, which attracts and holds water and makes bread extra moist, extending

Potato flour:

  • Energy: 120 per 1/4 cup
  • Fats: 0g
  • Carbohydrates: 27g
  • Fiber: 2g
  • Protein: 2g


10. Brown & White rice flour

Made out of unpolished brown rice, brown rice flour has a nutty taste and a grittier texture than white rice flour. In 1/4 cup, brown rice flour comprises 2g of fiber, in comparison with 1g in white rice flour. Brown rice flour is gluten-free and whole-grain, making it an incredible choice for these with celiac illness or searching for a nutrient-dense various to white flour. It may be used like white flour in recipes, however might require further liquid as a result of its denser texture. Attempt utilizing brown rice flour in recipes like cornbread and pound cake for a nutty twist on traditional baked items.


Made out of white rice, white rice flour is commonly utilized in baked items like pie crusts and cookies. In shortbread, it offers a young mouthfeel. Candy or glutinous “sticky” rice flour is produced from high-starch, brief grain rice, which is used to thicken sauces in Asian dishes. Regardless of its title, glutinous rice flour doesn’t include gluten and can also be gluten-free. It is a good choice for many who are gluten illiberal or have celiac illness. Whereas not as nutrient-dense as brown rice flour, white rice flour can be utilized as an alternative choice to wheat flour in lots of recipes.

Rice flour:

  • Energy: 130 per 1/4 cup
  • Fats: 0.5g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 2g


11. Tapioca flour

Made out of cassava root, this flour is excessive in carbs and low in protein. It is generally used as a thickener for soups and stews, and may also be utilized in gluten-free baking.

Tapioca flour:

  • Energy: 100 per 1/4 cup
  • Fats: 0g
  • Carbohydrates: 26g
  • Fiber: 0g
  • Protein: 0g

12. Soy flour

Made out of milled soybeans, soy flour is excessive in protein and decrease in carbohydrates than all-purpose flour. In 1/4 cup, soy flour comprises 10g of protein, 8g of complete carbohydrate, and 3g of fiber. It’s a good supply of calcium and a very good supply of iron and magnesium. Soy flour can be utilized to thicken sauces and as a wheat flour substitute in fast breads and cookies, the place 1 half soy flour might be substituted with 3 elements all-purpose flour. It additionally reduces fats absorption in frying batter or dough. Flippantly toasting soy flour in a dry skillet over average warmth can add a nutty taste to baked items.

Soy flour:

  • Energy: 105 per 1/4 cup
  • Fats: 1g
  • Carbohydrates: 9g
  • Fiber: 6g
  • Protein: 13g

13. Spelt flour

Made out of spelt, an historical grain and cousin to wheat, spelt flour is barely larger in protein and gluten than wheat flour. In 1/4 cup, spelt flour comprises 4g of protein, 4g of fiber, and 1.5g of iron (8% DV). It has a mellow, nutty taste and might be substituted for wheat flour in baking. Nevertheless, it might trigger reactions in these with wheat allergic reactions. Each refined and complete spelt flour can be found. Complete spelt flour is a whole-grain choice that provides texture and taste to baked items.

Spelt flour:

  • Energy: 120 per 1/4 cup
  • Fats: 1g
  • Carbohydrates: 24g
  • Fiber: 4g
  • Protein: 5g


Incorporating these flours right into a considerate meal plan can present a wide range of vitamins whereas additionally catering to dietary wants. For instance, utilizing brown rice flour in a gluten-free recipe or incorporating soy flour right into a excessive


How Can An On-line Dietitian Assist Me Select the Proper Flour For My Food plan Plan?

A registered dietitian can play an important position in serving to you select the proper flour on your dietary wants and meal plan. They’ll present steering on the best way to choose flours that align together with your particular well being objectives and dietary restrictions. 


For instance, in case you have celiac illness or non-celiac gluten sensitivity, a dietitian may help you determine gluten-free flours that can be utilized as substitutes in your favourite recipes. They’ll additionally assist you navigate the varied flour options that exist for these following a low-carbohydrate or low-FODMAP food regimen.


As well as, a dietitian may help you intend balanced meals that incorporate the proper sorts and quantities of flours. They’ll present schooling on the nutrient composition of various flours and assist you make knowledgeable selections about which flours to make use of for sure recipes or meals. 


For example, a dietitian can suggest utilizing complete grain flours for elevated fiber content material and to gradual the discharge of glucose into the bloodstream, which may help regulate blood sugar ranges. That is useful to these battling prediabetes/diabetes.


The identical organic ideas might be utilized to many situations of well being and it’s all the time greatest to incorporate an expert in a well being plan when coping with a continual sickness.


Total, consulting with a registered dietitian might be a useful useful resource in serving to you select flours that align together with your dietary wants and preferences whereas nonetheless offering the style and texture you need in your meals.

Taking the Subsequent Steps

Selecting the best substances to construct a wholesome diet plan could be a daunting process, particularly relating to flour sorts. At OnPoint Vitamin, we perceive the significance of a nutritious and customized meal plan, and that is why we provide the assist of our workforce of skilled dietitians.


Our registered dietitians will educate and information you on selecting the best flour sorts that suit your dietary wants and meal plan. We acknowledge that there are quite a few choices accessible out there, and it may be overwhelming to find out the only option.


We take a personalised method to develop a constant and sustainable plan for achievement in cultivating a meal plan that satisfies and nourishes your physique. This method will domesticate a wholesome and balanced relationship with meals, permitting you to construct a meal plan that’s each nutritious and satisfying. 


We hold up-to-date with the most recent analysis and alter our method primarily based on validated medical investigations, guaranteeing that you simply obtain the simplest and customized steering. 


Our on-line workforce of registered dietitians and Nutritionists is offered to assist you in your journey in the direction of a more healthy and extra fulfilling life. With the assistance of our workforce , you may achieve the data and instruments wanted to make knowledgeable selections about your diet.


Empower your self to realize higher well being with OnPoint Vitamin. 

Contact us to start out constructing a more healthy meal plan right now!

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