|
|
| back to Glossary Index |
 |
|
|
|
|
Flour that is ground from substances other than wheat. Non-wheat flours are ground from seeds, roots and tubers, nuts, legumes and other grains. Most types of non-wheat flour varieties are lower in gluten content than wheat flour varieties and some non-wheat flours are gluten free. Due to the low gluten content, it is a common bread making practice to mix non-wheat flours with wheat flour in order for bread loaves to rise properly, resulting in an acceptably light and airy crumb. When used alone, most non-wheat flours result in bread loaves that are flatter, heavier, and denser than wheat breads.
|
|
Amaranth Flour | 
Arrowroot Flour | | 
Millet Flour | 
Sorghum Flour | | 
Water Chestnut Flour | 
White Rice Flour |
|
|
|
|
Non-wheat Flour term - Related Content |
|
 |
|
 |
|
|
|
 |
|
|
|
| Light and crispy, this cracker or flat bread recipe is great to serve when needing a delicious tasting appetizer or garnish for soups, salads and chilies. |
|
|
 |
|
|
|
| Crisp and salty, this crisp goes well with soups, stews and salads. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Types of Non-Wheat Flour Ground from Tubers
Arrowroot
The fleshy round tubers of the arrowroot plant produce an edible starch after processing, which is then ground ... |
|
|
|
|
|
|
|
|
Types of Non-Wheat Flour Ground from Legumes
Garbanzo Bean Flour
Garbanzo bean flour is a variety of flour that is most often used in East Indian and Middle Eastern ... |
|
|
|
|
|
|
|
|
Types of Non-Wheat Flour Ground from Seeds
There are many types of flour milled from a wide variety of seeds. Most of the seeds used for flour are also prepared and ... |
|
|
|
|
|
|
|
| Corn | Rice | Rye | Other Grains
Types of Flour Ground from Corn
Several varieties of corn are used to produce different types of corn flour. The degree in which ... |
|
|
 |
|
|
|
| Tips - Home Flour Milling | Substitutions
Tips - Home Flour Milling
Amaranth Flour
Amaranth seeds are very small so they are difficult to grind into flour with ... |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| A type of corn that is grown solely as a source for the production of corn flour. The kernels are starchy and much softer than other types of corn, which allows flour milling to ... |
|
|
|
|
|
|
|
| A utensil most often associated with baking activities that allows fine or coarse ground substances to be sifted and spread over a variety of surfaces when preparing foods. Also ... |
|
|
|
|
|
|
|
| 1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to ... |
|
|
|
|
|
|
|
| A type of flour produced by grinding dried yams into a powder. A yam is a hearty tuber that does not have the sweet taste of a sweet potato, but instead may have flavors that ... |
|
|
|
|
|
|
| A type of flour ground from a high protein man-made grain produced by crossbreeding wheat and rye. Pronounced “trit-i-KAY-lee”, the name is a combination of the Latin botanical ... |
|
|
|
|
|
 |
|
 |
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
