Cake flour is made from wheat that is low in gluten, which yields a delicate texture perfect for cakes and other delicate baked goods. Because it’s low in gluten, cake flour doesn’t yield a chewy texture like higher gluten flours. The flour can work in various recipes and baked goods such as bread, cakes, pancakes, pizza crusts, and more. However, it more commonly tends to be used alongside other flours.

Hard is a general term for flours with high gluten protein content, commonly refers to extra strong flour, with 13.5–16% [17] (or 14–15% from some sources) protein (16% is a theoretically possible protein content [17]). This flour may be used where a recipe adds ingredients that require the dough to be extra strong to hold together in their presence, or when strength is needed for constructions of bread (e.g., some centerpiece displays). This quality can aid individuals who are trying to manage their weight or adhere to portion control strategies as part of their overall health goals. Reduction in the risk of cardiovascular diseases Basic nutritional values per 100g: 382 calories, 75.1g carbohydrate, 3.5g fiber, 4.3g fat, 10.8g protein ( 18) Almond flour is a good source of magnesium, omega-3 unsaturated fats, plant protein, and vitamin E — a powerful antioxidant. Keep in mind that almonds, like other nuts and seeds, are high in calories. Basic nutritional values per 100g: 400 calories, 60.0g carbohydrate, 33.3g fiber, 13.3g fat, 20.0g protein ( 13)Key Point: Depending on the food being replaced, lupin flour may potentially slightly lower blood pressure, but results are mixed. Lupin flour may increase satiety and curb hunger cravings Note that almond flour is different than almond meal, which is a coarser ingredient made by grinding almonds with their skins still intact. For example, a study in 345 people found that the most influential predictor of weight loss was dietary fiber, independent of calorie and macronutrient intake ( 18). Almond flour is made by grinding blanched almonds into a fine powder. As it doesn’t contain grains, it’s naturally gluten-free.

Basic nutritional values per 100g: 363 calories, 76.5g carbohydrate, 4.6g fiber, 2.8g fat, 7.2g protein ( 7) Basic nutritional values per 100g: 345 calories, 74.5g carbohydrate, 10.1g fiber, 1.6g fat, 10.5g protein ( 5) What’s more, older research shows that adding coconut flour to baked goods lowers their glycemic index (GI). The GI is a measure of a food’s impact on blood sugar levels ( 9). Promotes digestive health Basic nutritional values per 100g: 247 calories,40.0g carbohydrate, 36.7g fiber, 6.7g fat, 40.0g protein ( 17) Coconut flour is lower in calories than brown rice and almond flour. It’s also much higher in fiber. It contains the same amount of protein as almond flour but is higher in protein than brown rice flour.Quinoa flour has a similar texture to wheat flour and can either be used alongside or as a replacement in recipes. Vital wheat gluten isn’t usually used on its own (except for making seitan, a vegan protein source), but is added to recipes with other flour to boost the gluten content and increase the volume (the elastic gluten molecules trap gas and allow for more rising).

Chestnut flour is popular in Corsica, the Périgord, and Lunigiana for breads, cakes and pastas. It is the original ingredient for polenta, still used as such in Corsica and other Mediterranean locations. Chestnut bread keeps fresh for as long as two weeks. [28] In other parts of Italy it is mainly used for desserts. Basic nutritional values per 100g: 357 calories, 73.8g carbohydrate, 4.8g fiber, 1.2g fat, 11.9g protein ( 27)Basic nutritional values per 100g: 367 calories, 73.3g carbohydrate, 13.3g fiber, 1.7g fat, 16.7g protein ( 31)

What’s more, coconut flour is a good source of potassium, which is essential for promoting and maintaining healthy blood pressure levels. Having elevated blood sugar levels increases the risk of developing heart disease ( 16). Acorn flour is made from ground acorns and can be used as a substitute for wheat flour. It was used by Native Americans. Koreans also use acorn flour to make dotorimuk. Milling of flour is accomplished by grinding grain between stones or steel wheels. [6] Today, "stone-ground" usually means that the grain has been ground in a mill in which a revolving stone wheel turns over a stationary stone wheel, vertically or horizontally with the grain in between. Basic nutritional values per 100g: 439 calories, 30.4g carbohydrate, 9.7g fiber, 21.9g fat, 38.1g protein ( 30) Other measurable properties of flour as used in baking can be determined using a variety of specialized instruments, such as the farinograph.Nutritionally, quinoa flour is relatively high in both protein and fiber compared to regular flour. Still, more research is needed to learn more about this possible benefit. May help support a healthy body weight Unlike grain flours, coconut flour contains a substantial amount of fat. This fat is primarily saturated and largely comprised of medium-chain triglycerides (MCTs), which may reduce inflammation and support healthy metabolism ( 1, 2). Basic nutritional values per 100g: 332 calories, 74.5g carbohydrate, 13.1g fiber, 2.0g fat, 9.6g protein ( 37) Coconut flour comes from the dried meat of the coconut, and it is an exceptionally rich source of fiber and fat.