Flower

Flour – the basis of many recipes

Discover all about wheat flour, the flour most commonly used for bread, pastries and more.

What is wheat flour?

Wheat flour is a widely used type of flour made by milling wheat grains. The inner part of the grain, which is rich in starch, is ground into a fine powder. This flour contains gluten, making it suitable for light bread and pastries.

Origin

Wheat flour comes from the wheat plant, which grows in fields around the world. After harvesting, the grains are taken to mills, where they are ground into flour. Wheat has been a staple food for thousands of years and is one of the world’s most important cereals.

Refined flour versus wholegrain flour

The Dutch terms ‘bloem’ and ‘meel’ refer to similar products, but there is an important difference. ‘Bloem’ is more finely milled and made from the inner part of the grain, with most of the bran and germ removed. This makes it lighter and suitable for airy pastries, bread and cakes. ‘Meel’, such as wholemeal flour, contains the entire grain, including the bran and germ. This makes it coarser and richer in nutrients and fibre, so it is often used for wholemeal bread and other healthy baked goods.

Varieties

• Self-raising flour: contains baking powder, ideal for cakes and quick bakes.
• Wholegrain flour: made from the whole wheat grain, with more fibre.
• Spelt flour: an ancient grain with a light, nutty flavour.
• 00 flour: extra finely milled flour, perfect for light cakes and patisserie.
• Pastry flour: a fine flour with a lower protein content, ideal for light baked goods such as cakes and biscuits.
• Gluten-free flours: alternatives such as rice flour or almond flour for people who cannot tolerate gluten.