Flour Characteristics

Whole Foods' guide on a variety of flours and their unique characteristics

CHARACTERISTICS	GLUTEN
AMARANTH	A strong, spicy, nutty-flavored flour. Best used as an accent flour in waffles, pancakes, cookies or muffins.	None
BRAN (UNPROCESSED)	The outer layer of the wheat berry. Add small amounts to cereals and baked goods to increase fiber. Keep refrigerated.	High
BUCKWHEAT	The edible fruit seed of a plant related to rhubarb. It is not related to wheat or other grains. High proportion of essential amino acids; close to being a complete protein. Commonly combined with wheat flour in pancakes, waffles, blintzes and pastas.	Low
CORNMEAL (BLUE)	Higher in protein than yellow cornmeal. Turns lavender in color when cooked. Use in muffins and corn tortillas. Kids love purple pancakes!	None
CORNMEAL (YELLOW)	Rich and buttery in flavor. Use for polenta, cornbread and muffins.	None
GLUTEN	Gluten flour is white flour mixed with concentrated wheat protein. Add to bread dough to increase rise: 2 tablespoons per cup of flour in whole grain bread; 1 tablespoon plus 1 teaspoon per cup of flour in white breads. Also add to breads with extra bran, raisins or nuts. Increase kneading time to activate extra gluten.	High
GRAHAM	Hard whole wheat flour with a course and flaky outer bran layer, and finely ground germ. Most famously used in crackers, but adds texture and nutty flavor to all baked goods.	Low
OAT BRAN	Contains soluble fiber, which can help lower blood cholesterol levels when eaten as part of a lowcholesterol diet. Add oat bran to muffins or breads. Use as a coating for chicken and seafood.	Low
RYE FLOUR	Yields baked goods that are moist and dense. Combine with caraway seeds in crackers and breads. Due to its low-gluten content, it is often mixed with whole wheat flour to increase its rising ability.	Low
SEMOLINA	Durum flour with the bran and germ removed. Never bleached. Used to make high-quality "white"pasta. Adds extra flavor and texture in some bread recipes.	High
SOY	High in protein, it is often used as a protein booster. Usually combined with whole wheat flour to increase its rising ability.	None
SPELT	An ancient grain gaining popularity today as a wheat substitute. Similar to high-protein wheat. If substituting for wheat in a recipe, reduce the liquid by 25%.	Low
TEFF	Rich in calcium, protein and iron; sweet malty flavor. Use in quick breads, pancakes and waffles. Use to thicken stews, soups and sauces. Teff is a major crop in Ethiopia, where the flour is used to make the typical spongy flatbread injera.	None
WHEAT GERM	Vitamin- and mineral-rich layer of the wheat berry. Excellent source of vitamin E. Available toasted and untoasted. Add to cereals, pancakes and baked goods, as well as meat or vegetable loaves. Refrigerate to prevent rancidity.	High
WHOLE DURUM WHEAT	From very high protein wheat with less starch than other wheat flours. Makes a tough dough that can stretch and expand — perfect for whole grain pasta. Nutritional profile similar to whole wheat.	High
WHOLE WHEAT	Ground from entire wheat berry. Full-bodied flavor and coarse texture. Generally produces baked goods that are denser, with less rise than those made with white flour. Adds rustic, hearty qualities to baked goods.	High
WHOLE WHEAT PASTRY FLOUR	Ground from soft wheat berries. Higher in starch and lower in gluten than regular wheat flour. Use in non-yeast baked goods such as cookies, pancakes, muffins, quick breads and cakes.	Medium