Flours

Food, Plant source foods

Consumption area(s): Earth

Introduction

Flours are the result of grinding raw cereals, roots, seeds, nuts, or legumes. However, in both Europe and the United States, the general term “flour”—when the source is not specified—usually refers to that made from soft wheat.

Description of flours

Each geographical region of the world tends to have its own traditional type of flour, one that has deeply influenced its history and cuisine. While soft and hard wheat flour is widely used across Europe, corn flour has played a central role in Mesoamerican cooking since ancient times and remains a staple food throughout the Americas today. In contrast, rye flour is more common in Northern Europe, whereas cassava flour serves as one of the main calorie sources across the African continent.

Flour production methods

Flour is produced by grinding grains between stones or steel wheels. Traditionally, the term “stone-ground” refers to grain processed in a mill where a rotating stone wheel moves against a fixed one, either vertically or horizontally, with the grain placed in between.

In the 19th century, roller mills began to replace traditional stone grist mills, transforming the way flour was manufactured. The drive to make mills more efficient and less labor-intensive historically spurred technological innovation, giving rise to the watermill and windmill. Over time, these terms have expanded to describe uses of water and wind energy beyond milling.

During the mid-20th century, the Unifine mill, an impact-style mill, was introduced, representing a modern development in the milling of grain.

Classification of flours

Flours are categorized according to the ingredient that is ground to produce them. Among the most common varieties are:

• Acorn flour
• Almond flour
• Amaranth flour
• Apple flour
• Arrowroot flour
• Buckwheat flour
• Cannabis (hemp) flour
• Cashew flour
• Cassava flour
• Chestnut flour
• Chickpea flour
• Coconut flour
• Corn flour
• Chuño flour
• Durum wheat flour
• Fava bean flour
• Hard wheat flour
• Mesquite flour
• Nut flour
• Pea flour
• Potato flour
• Quinoa flour
• Rice flour
• Rye flour
• Soft wheat flour
• Sorghum flour
• Soy flour
• Taro flour
• Teff flour
• Tifa (cattail) flour
• Tough wheat flour

Moreover, the more coarsely ground flour is usually referred to as:

• Semolina