A gluten-free, protein rich flour produced by grinding seeds from the Amaranth plant into a fine powder. It is a buff-colored, grain-like flour which enhances flavor when added to recipes. It is commonly used in pancakes and quick breads.
Corn Flour is the starch of the corn (maize grain). Obtained from the endosperm portion of the kernel, it is commonly used as a thickening agent in soups and liquids. Corn flour is bland and gluten-free and is often used as an alternative to flour for frying.
Also, known as Sorghum Flour, Jowar flour is gluten-free. Jowar is grounded into flour which is often used to make Rotis, Bhakra, Cheela. It is one of the most important flours in multigrain food items.
Finely milled, refined and bleached, Maida is a white flour made from wheat. It is sometimes, referred to as all-purpose flour, as is extensively used to make fast foods, baking products and several varieties of sweets and flatbreads.
A fine flour prepared from dried whole oats which has a characteristic nut-like flavor. Oats add flavor, fiber and texture to the flour. One of the best gluten-free flours, this flour is a versatile option to prepare various recipes.
Finely-milled rice, Rice flour is often used as a substitute of wheat flour. It is used to thicken recipes which are frozen or refrigerated. This flour is commonly used to prepare rice noodles and some type of pancakes.
A type of flour, which is made by grinding black gram pulses into a fine powder. It is also known as Black Gram and is widely used in the Punjabi cuisine. Urad flour is used to make deep-fried Indian snacks.