Types of Flour
Types Of Flour is a structured food & drink dataset with 15 entries. Its fields include Flour, Grain, Protein %. The source values are preserved as a structured reference table.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 15 rows
- Fields
- 6 columns
- Source
- Community curated
- Data updated
- Apr 9, 2026
Included fields: Flour, Grain, Protein %, Origin, Best For, and 1 more.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
- Protein % range
- 6 to 22
- Across 15 preview rows
- Origin groups
- 11 distinct values
- Across 15 preview rows
Useful for
- Comparing Flour, Grain, and Protein % across food & drink entries
- Building reference tables, charts, or analyses from 15 downloadable records
Flour↕ | Grain↕ | Protein %↕ | Origin↕ | Best For↕ | Notes↕ |
|---|---|---|---|---|---|
Tipo 00 Flour | Soft wheat | 11.5 | Italy | Neapolitan pizza, fresh pasta | Finely milled to talcum-powder texture, silky gluten, the Caputo standard |
Bread Flour | Hard wheat | 13 | USA | Sandwich loaves, bagels, pizza | High protein builds strong gluten network for chewy crust and open crumb |
All-Purpose Flour | Wheat blend | 10.5 | USA | Cookies, muffins, pancakes | Middle-of-the-road workhorse, blends hard and soft wheat |
Cake Flour | Soft wheat | 7.5 | USA | Sponge cakes, angel food, chiffon | Chlorinated, ultra-fine, produces the tenderest crumb |
Pastry Flour | Soft wheat | 9 | USA | Pie crust, biscuits, scones | Between cake and all-purpose, flaky without toughness |
Semolina | Durum wheat | 13 | Italy | Dry pasta, couscous, gnocchi | Coarse golden granules, high gluten, the backbone of Italian pasta |
Whole Wheat Flour | Wheat (whole) | 14 | Global | Rustic loaves, chapati | Includes bran and germ, nutty flavor, denser crumb |
Rye Flour | Rye | 9 | Northern Europe | Pumpernickel, sourdough, crispbread | Low gluten, sticky dough, earthy tang, Scandinavian staple |
Spelt Flour | Spelt | 12 | Germany | Artisan breads, pancakes | Ancient wheat relative, nutty flavor, easier to digest for some |
Buckwheat Flour | Buckwheat (pseudo-cereal) | 13 | Russia/Japan | Soba noodles, blini, galettes | Gluten-free, earthy dark flour, Brittany crepe classic |
Rice Flour | Rice | 6 | Asia | Mochi, rice noodles, tempura | Gluten-free, light and crisp in batters, glutinous version is sticky |
Chickpea Flour (Besan) | Chickpeas | 22 | India/Middle East | Socca, pakora, farinata | Gluten-free, high protein, nutty, binds without eggs |
Almond Flour | Almonds | 21 | Europe | Macarons, frangipane, keto baking | Gluten-free, rich and moist, essential for French macarons |
Corn Masa Harina | Nixtamalized corn | 8 | Mexico | Tortillas, tamales, arepas | Lime-treated corn flour, the foundation of Mesoamerican cuisine |
Cornmeal | Corn | 7 | Americas | Cornbread, polenta, grits | Coarse yellow or white, gritty texture, Southern and Northern Italian staple |
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Frequently asked questions
How is Types of Flour organized?
The table starts in the source data's default order. You can sort and filter the loaded rows by the displayed fields.
How much data is available on this page?
This dataset contains 15 entries, and every row is available in the table and in the downloadable files.
Can I download the complete dataset?
Yes. CSV, JSON, and Excel downloads contain all 15 rows. Before republishing the data, review the source and any usage terms listed on this page; dtbse does not replace the original source's licensing terms.
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