Exploring Different Types of Organic Flour

Exploring Different Types of Organic Flour:

When it comes to baking and cooking, flour is one of the most important ingredients. But did you know there's a whole world of organic flour beyond just plain wheat? 

From nutty almonds to light-as-air rice, exploring different organic flours can add new flavours and nutrition to your favourite recipes.

Let's take a look at some of the top organic flour options and how to best utilise their unique traits:

Almond Flour

• Made from finely ground blanched almonds, this flour has a rich, buttery flavour and texture. It's low in carbs but high in protein, healthy fats, fibre, and vitamin E.
• As a gluten-free flour, it needs leavening help for proper rise. 
• Try almond flour for: Cakes, cookies, pancakes, breading on proteins and veggies

Buckwheat Flour

• Don't let the name fool you - buckwheat is gluten-free and made from nutrient-packed seeds related to rhubarb. It has an earthy, slightly bitter taste that pairs well with bold flavours.
• High in fiber, protein and minerals. Can make baked goods dense, so combine with lighter flours. 
• Try buckwheat flour for: Pancakes, quick breads, cookies, and noodles

Cassava Flour 

• This gluten-free, grain-free flour is made from dried cassava root. It has a mild flavour and texture similar to that of wheat flour. Nut-free too!
• Try cassava flour for: Breads, tortillas, roux, baked goods, coatings

Chickpea Flour

• Nutty, savoury chickpea flour is made by grinding dried chickpeas into a powder. It's gluten-free yet packed with protein and fibre.
• Try chickpea flour for: bread, fritters, falafel, and savoury baked goods.

Coconut Flour

• With its subtly sweet, coconutty taste, this flour made from coconut meat is soft, absorbent and gluten-free. High in fiber and healthy fats too.
• A little goes a long way, so combine with other flours or use lots of eggs. 
• Try coconut flour for: Baked goods, coatings, and as a thickener

Corn Flour

• Not to be confused with cornmeal, corn flour is finely ground from dried corn kernels. It has a sweet corn taste and a dense texture.
• Try corn flour for: Corn bread, tortillas, thickening sauces/stews

Quinoa Flour

• Nutty with a slightly bitter edge, this flour is made from the protein-packed ancient grain quinoa. It's gluten-free and higher in fiber and nutrients than other grains.
• It can make baked goods dense, so it is best combined with lighter flours or used for breading. 
• Try quinoa flour for: Combined with other flours for baked goods, breading

Rice Flour

• Rice flour has a slightly gritty texture because it is made by grinding up rice grains into a fine powder. Brown rice flour tastes nuttier and has more nutrients than white rice flour.
• Try rice flour for: Combined with other flours for breads, pancakes, and noodles

White Flour

• This refined flour made from wheat grains has had the bran and germ removed, leaving just the endosperm. It has a mild flavour and gives baked goods a lighter, fluffier texture compared to whole wheat.
• Try white flour for: Cakes, pastries, cookies, pie crusts, and general baking

Rye Flour

• With its bold, slightly sour taste, rye flour is made from finely ground rye grains. It has lower gluten levels than wheat flour.
• Try rye flour for: Classic rye and pumpernickel breads, heartier baked goods

Tapioca Flour

• Made from extracting starch from the cassava root, tapioca flour is gluten-free and has a slightly sweet flavour. It provides amazing chewiness when used in baked goods.
• Try tapioca flour for: Adding chewiness to baked goods, thickening fillings/sauces

Teff Flour

• One of the world's tiniest grains gets ground into this earthy, nutty teff flour. Despite its size, it's packed with protein, fibre and nutrients like iron.
• Try teff flour for:  flatbread, combined with other flours for baking

Wheat Flour

• The classic pantry staple made from finely ground wheat berries. Whole wheat retains the nutritious bran and germ for a heartier flavour and texture versus refined all-purpose/plain flour.
• Try whole wheat flour for: Breads, pizza crusts, pancakes, and muffins Try all-purpose flour for: A wide variety of baked goo

• You can make your own oat flour at home by simply grinding up rolled oats! It has a lightly sweet, nutty oat taste and brings loads of fibre to recipes.
• As a gluten-free flour, it needs to be combined with other flours or used in heartier items like bread. 
• Try oat flour for: Breads, pancakes, cookies, muffins, and crusts

When using different organic flours for baking, you may need to change how much liquid you use or the baking time. It's best to start by only using a little bit of the new flour at first, until you get used to its flavour and how it bakes.

With some practice, trying all the different organic flours can make your baked goods taste amazing in new ways!