India is the land of diversity. Each state in the country has its traditions, culture, customs, and food habits. Wheat and rice are the common food grains used across the country. Offering health benefits and advice especially for diabetes patients, Atta or wheat flour has gained wide popularity. Whole wheat flour is commonly used for dinner in Indian homes nowadays.

Besides making it a habit to increase wheat products in your diet, you must make sure that the flour you purchase is from the best food brand in Kerala, Gujarat or from anywhere in India near to your location.

Wheat flour aka Atta, rice flour, and Maida rule the Indian kitchens. Maida is more preferred for snacks like cakes, bread, and biscuits. Food items including Chapati and Bhatura that are made using whole wheat flour are the favorites for breakfast and dinner.

Most Used and Popular types of flour

1. Wheat Flour 

Wheat flour sells the highest in the country. Wheat has been an unavoidable food grain in India for ages. Different types of wheat flours are available in India. The smoothness, fiber content, and preparation make all the difference. Consequently, it differs in taste as well. Wheat flour is known to have a number of nutrients like Iron, Folic Acid, Thiamine, carbohydrates, and Riboflavin.

a)  Whole Wheat Flour

Hulled red wheat grain is milled to prepare whole wheat grain. The taste of 100% wheat flour will depend on the quality of the wheat used. This protein and fiber-rich flour contain gluten that helps in the rising of the dough. Advised as a healthy flour for daily consumption, it is preferred by health-conscious individuals. Whole wheat flour is the treasure of nutrients including Vitamin B, Iron, Selenium, Potassium, Magnesium, and Carbohydrate. Specially chosen red wheat would augment the taste of the flour.

b)  Maida or All-purpose Flour

Maida is soft and tasty wheat flour. It is the most refined variant of wheat flour. Used for baking, Maida is the main ingredient of Cakes, Biscuits, Rusks, etc. Rich with protein, it also offers nutrition. Kerala Porotta is one of the most common delicacies prepared using Maida.

c) White Whole Wheat Flour

White spring wheat is ground to prepare white whole-wheat flour. The color is somewhat whiter than whole wheat flour. Baked food items taste different from white whole wheat flour.

d) Semolina or Rava

Hard durum wheat is milled to produce Semolina flour or Rawa (Rava). This fiber-rich, coarse, wheat flour is healthy and contains protein. Breakfast delicacies like Upma, Kesari, Bombay Halwa, etc are made using semolina.

2. Non-wheat Flour

Staples and grains including Bajra or Pearl Millet, Rice, Baley, Corn, Ragi, Chickpea, Almond, and Buckwheat are milled to produce different types of flours. These flours are not popular like wheat flour. Nevertheless, these flours are used in different regions in India for special functions or on a daily basis.

a) Bajra or Pearl Millet Flour

Popular in states including Gujarat and UP, the bajra flour is a healthy alternative to wheat flour. Those habituated with wheat flour may not find this tasty. Nonetheless, bajra is a highly nutritious food grain and hence preferable for consumption.

b) Buckwheat Flour

Hailing from the Rhubarb family, Buckwheat is an ideal choice for pancakes and pasta. It has a distinctive aroma that makes the flour tastier than most of the other non-wheat flours. Buckwheat flour can be mixed with other flours to make different delicacies.

c) Barley (Pearl) Flour

A healthy choice that can be included in the daily food menu, barley flour has several nutritious aspects. Food items prepared from barley are not as soft as wheat flour. Causing fewer people to choose it.

d) Corn Flour

Dried corn kernel is ground to make corn flour. Food preparations including Puttu (steam cake) in Kerala. Corn flour is generally used mixed with other flours. It is also mixed with some type of curries to thicken the gravy.

e) Amaranth Flour

Containing a high percentage of protein amaranth flour has several health benefits. It has a sweetish taste that may not be loved by all. Amaranth flour is also used for thickening gravy and sauce. This can be used for the preparation of pastries as well.

f) Rye Flour

Rye flour is made by grinding the endosperm of Rye Berry. It has a coarse texture and is highly nutritious. Lack of gluten reduces the possibility of softening of the dough. Many do not like thick and heavy bread prepared from rye.

g) Almond Meal Flour

Blanched almonds are milled to produce almond flour. It has high protein content and is used for the preparation of different types of cakes and pastries. Low shelf life is a negative factor that leads to less consumption of almond meal flour.

h) Rice Flour

Rice flour is more popular in the Southern part of India, especially in Kerala. Many delicacies including Puttu (Steam Rice Cake), Idiyappam, and Appam are paired using rice flour. Both matta rice and white rice like Jaya can be ground to make rice flour.

Things to Note on Buying and Consuming Different Types of Flours

We all are busy nowadays. Trying to meet official deadlines, finishing the household chore, and looking after the aged parents, as well as, kids we tend to forget about health. Junk food and improper diet can cause unwarranted health issues even at a young age.

Consuming healthy food items is the only way to reduce the possibility of medical issues. Whole wheat flour is one of the most advised by doctors and specialists. This fiber-rich floor containing protein will help you control weight (by this, precluding obesity), reduce the risk of diabetes, and ensure a healthy metabolism.

Make it a practice to buy food products, flours, grains, and staples from credible brands only. Otherwise, the chemicals and pesticides contained in the unclean and unprocessed flour can worsen your health. Always remember that health is wealth. Therefore, no compromise on the selection of agro brands.

By Darbaar

Anurag Rathod, as a blogger he used to spread all about app-based business, startup solution, on-demand business tips and ideas and so on.

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