Editing Flour (section)

=== Gluten-free flours ===
When flours do not contain gluten, they are suitable for people with [[gluten-related disorders]], such as [[coeliac disease]], [[non-celiac gluten sensitivity]] or [[wheat allergy]] sufferers, among others.<ref name=TovoliMasi>{{cite journal|vauthors=Tovoli F, Masi C, Guidetti E, Negrini G, Paterini P, Bolondi L|title=Clinical and diagnostic aspects of gluten related disorders|journal=World J Clin Cases|volume=3|issue=3|pages=275–84|date=Mar 16, 2015|pmid=25789300|pmc= 4360499|doi=10.12998/wjcc.v3.i3.275 |doi-access=free }}</ref><ref name=Akobeng2008>{{Cite journal|author=Akobeng AK, Thomas AG |title=Systematic review: tolerable amount of gluten for people with coeliac disease|journal=Aliment Pharmacol Ther|volume=27|issue=11|pages=1044–52|date=June 2008|pmid=18315587|doi=10.1111/j.1365-2036.2008.03669.x|s2cid=20539463|doi-access=free}}</ref><ref name=SeeKaukinen>{{cite journal|vauthors=See JA, Kaukinen K, Makharia GK, Gibson PR, Murray JA|title=Practical insights into gluten-free diets|journal=Nat Rev Gastroenterol Hepatol|volume=12|issue=10|pages=580–91|date=Oct 2015|pmid=26392070|doi=10.1038/nrgastro.2015.156|s2cid=20270743}}</ref><ref name=FSAI>{{cite web|url=https://www.fsai.ie/uploadedfiles/legislation/consultations/info_270204.pdf|title=Guidelines to Prevent Cross-Contamination of Gluten-free Foods|publisher=Food Safety Authority of Ireland|access-date=Dec 20, 2015|url-status=dead|archive-url=https://web.archive.org/web/20160305013411/https://www.fsai.ie/uploadedfiles/legislation/consultations/info_270204.pdf|archive-date=2016-03-05}}</ref> Contamination with gluten-containing cereals can occur during grain harvesting, transporting, milling, storing, processing, handling and/or cooking.<ref name=FSAI /><ref name=CominoMoreno>{{cite journal|vauthors=Comino I, Moreno Mde L, Real A, Rodríguez-Herrera A, Barro F, Sousa C|title=The gluten-free diet: testing alternative cereals tolerated by celiac patients|journal=Nutrients|volume=5|issue=10|pages=4250–68|date=Oct 23, 2013|pmid=24152755|pmc=3820072|doi=10.3390/nu5104250|doi-access=free}}</ref><ref name=HuttneraArednt>{{cite journal|vauthors=Hüttnera EK, Arednt EK|title=Recent advances in gluten-free baking and the current status of oats|journal=Trends in Food Science & Technology|volume=21|issue=6|pages=303–12|date=June 2010|doi=10.1016/j.tifs.2010.03.005}}</ref>
* [[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]].
* [[Almond meal|Almond flour]] is made from ground almonds.
* [[Amaranth]] flour is a flour produced from ground amaranth grain. It was commonly used in pre-Columbian meso-American cuisine and was originally cultivated by the Aztecs. It is becoming more and more available in speciality food shops.
* [[Apple flour]] is made from milling apple pomace, the solid remains of juiced apples.
* [[Banana flour]] has been traditionally made of green bananas for thousands of years and is currently popular both as a gluten-free replacement for wheat flour and as a source of [[resistant starch]].
* [[Bean]] flour is a flour produced from pulverized dried or ripe beans. [[Chickpea|Garbanzo]] and [[vicia faba|fava bean]] flour is a flour mixture with a high nutritional value and strong aftertaste.
* [[Brown rice]] flour is of great importance in [[Southeast Asian cuisine]]. Edible [[rice paper]] can be made from it.
* [[Buckwheat]] flour is used as an ingredient in many [[pancake]]s in the United States. In Japan, it is used to make a popular noodle called [[soba]]. In Russia, buckwheat flour is added to the batter for pancakes called ''[[blini]]s'' which are frequently eaten with [[caviar]]. Buckwheat flour is also used to make [[Crêpe|crêpes bretonnes]] in [[Brittany]]. On Hindu fasting days (''[[Navaratri]]'' mainly, also ''[[Maha Shivaratri]]''), people eat food made with buckwheat flour. The preparation varies across India. The most famous dishes are ''[[Buckwheat|kuttu]] ki puri'' and ''kuttu [[pakora]]''. In most northern and western states the usual term is ''kuttu ka atta''.
* [[Cassava]] flour is made from the root of the [[cassava]] plant. In a purified form (pure starch), it is called [[tapioca]] flour (see in list below).
* [[Sweet Chestnut|Chestnut]] flour is popular in [[Corsica]], the [[Périgord]], and [[Lunigiana]] for breads, [[cake]]s and [[pasta]]s. It is the original ingredient for [[Polenta#Description|polenta]], still used as such in Corsica and other Mediterranean locations. Chestnut bread keeps fresh for as long as two weeks.<ref name=grocer>[http://digital.lib.msu.edu/projects/cookbooks/books/grocersencyclopedia/ency.html ''The Grocer's Encyclopedia - Encyclopedia of Foods and Beverages''] {{Webarchive|url=https://wayback.archive-it.org/all/20100212203301/http://digital.lib.msu.edu/projects/cookbooks/books/grocersencyclopedia/ency.html |date=2010-02-12 }}. By Artemas Ward. New York. 1911.</ref> In other parts of Italy it is mainly used for [[dessert]]s.
* [[Chickpea]] flour (also known as [[gram flour]] or besan) is of great importance in [[Indian cuisine]], and in Italy, where it is used for the [[Liguria]]n [[farinata]].
* [[Chuño]] flour is made from dried potatoes in various countries of South America.
* [[Coconut]] flour is made from ground coconut meat and has the highest fiber content of any flour, having a very low concentration of digestible carbohydrates and thus making an excellent choice for those looking to restrict their carbohydrate intake. It also has a high fat content of about 60 percent.
* Finely ground [[maize]], known as [[Maize flour|corn flour]] in the US, is popular in the [[Southern United States|Southern]] and [[Southwestern United States|Southwestern]] US, Mexico, [[Central America]], and [[Punjab region]]s of India and Pakistan, where it is called ''makai ka atta''. Coarse whole-grain corn flour is usually called [[cornmeal]]. Finely ground corn flour that has been treated with food-grade lime is called ''masa harina'' (see ''[[masa]]'') and is used to make ''[[tortilla]]s'' and ''[[tamale]]s'' in Mexican cooking. In Britain "cornflour" is the term for what is known as [[corn starch]] in the US.<ref>{{cite dictionary| title=cornflour| dictionary=Oxford Advanced Learner's Dictionary| url=https://www.oxfordlearnersdictionaries.com/definition/english/cornflour}}</ref>
** [[Cornmeal]] is very similar to corn flour (see above) except in a coarser grind.
** [[Corn starch]] is starch extracted from endosperm of the corn kernel.
* [[Glutinous rice]] flour or sticky rice flour is used in east and southeast Asian cuisines for making [[tangyuan (food)|tangyuan]], etc.
* [[Hemp]] flour is produced by pressing the oil from the hemp seed and milling the residue. Hemp seed is approximately 30 percent oil and 70 percent residue. Hemp flour does not rise, and is best mixed with other flours. Added to any flour by about 15–20 percent, it gives a spongy nutty texture and flavor with a green hue.
* [[Mesquite flour]] is made from the dried and ground pods of the [[mesquite]] tree, which grows throughout North America in arid climates. The flour has a sweet, slightly nutty flavor and can be used in a wide variety of applications.<ref>{{cite web | url=http://chetday.com/mesquiteflour.htm | title=Mesquite, the Rediscovered Food Phenomenon | access-date=2010-06-23 | archive-date=2011-07-08 | archive-url=https://web.archive.org/web/20110708143259/http://chetday.com/mesquiteflour.htm | url-status=live }}</ref>
* [[Nut (fruit)|Nut]] flours are grated from oily nuts—most commonly almonds and [[hazelnut]]s—and are used instead of or in addition to wheat flour to produce more dry and flavorful pastries and cakes. Cakes made with nut flours are usually called [[torte]]s and most originated in Central Europe, in countries such as Hungary and Austria.
* [[Peasemeal]] or pea flour is a flour produced from roasted and pulverized yellow field peas.
* [[Peanut flour]] made from shelled cooked peanuts is a high-protein alternative to regular flour.<ref>{{cite web |url=http://www.goldenpeanut.com/flour.aspx |title=Bulk Walnuts &#124; Wholesale Macadamia Products &#124; Cashews &#124; Seeds &#124; Golden Peanut |access-date=2010-11-27 |url-status=dead |archive-url=https://web.archive.org/web/20101208072006/http://www.goldenpeanut.com/Flour.aspx |archive-date=2010-12-08 }} -Peanut flour</ref>
* [[Potato starch]] flour is obtained by grinding the tubers to a pulp and removing the fibre and protein by water-washing. Potato starch (flour) is very white starch powder used as a thickening agent. Standard (native) potato starch needs boiling, to thicken in water, giving a transparent gel. Because the flour is made from neither grains nor legumes, it is used as a substitute for wheat flour in cooking by [[Jew]]s during [[Passover]], when grains are not eaten.
* [[Potato]] flour, often confused with potato starch, is a peeled, cooked potato powder of mashed, mostly [[drum drying|drum-dried]] and ground potato flakes using the whole potato and thus containing the protein and some of the fibres of the potato. It has an off-white slight yellowish color.<ref>Jack Augustus Radley, ''[https://books.google.com/books?id=nNSJDzezG0UC&dq=potato+starch+and+alcohol&pg=PA71 Industrial Uses of Starch and Its Derivatives]'', lk 71, 1976, Applied Science Publishers Ltd, {{ISBN|0 85334 6917}}, Google'i raamat veebiversioon (vaadatud 30.11.2013) (''inglise keeles'')</ref> These [[dehydrate]]d, dried, potatoes, also called [[instant mashed potatoes]] can also be granules or flakes.<ref>{{cite web |url=http://www.idahopacific.com/index.html |title=Idaho Pacific Corporation, The best potatoes that Idaho has to offer |publisher=Idahopacific.com |access-date=2011-10-31 |archive-date=2011-09-06 |archive-url=https://web.archive.org/web/20110906091103/http://www.idahopacific.com/index.html |url-status=live }}</ref> Potato flour is cold-water-soluble; however, it is not used often as it tends to be heavy.
* [[Rice flour]] is ground kernels of rice. It is a staple in [[Asia]]. It is also widely used in Western countries, especially for people who suffer from [[gluten-related disorders]]. Brown rice flour has higher nutritional value than white rice flour.
* [[Sorghum]] flour is made from grinding whole grains of the sorghum plant. It is called ''jowar'' in India.
* [[Tapioca]] flour, produced from the root of the [[cassava]] plant, is used to make breads, pancakes, [[tapioca pudding]], a savoury porridge called [[fufu]] in Africa, and is used as a starch.
* [[Eragrostis tef|Teff]] flour is made from the grain teff, and is of considerable importance in [[East Africa|eastern Africa]] (particularly around the [[Horn of Africa]]). Notably, it is the chief ingredient in the bread [[injera]], an important component of Ethiopian cuisine.

==== More types ====
{{Main|List of edible seeds}}

Flour also can be made from [[Soy flour|soybeans]], [[arrowroot]], [[taro]], [[Typha|cattail]]s, [[manioc]], [[quinoa]], and other non-cereal foodstuffs.

{{anchor|Flour_type_numbers}} {{anchor|flour_type_numbers}}