Flour: a 75 000 years old ingredient.

Gone are the days when we had only one type of flour in our pantry! All amateur chefs cook with more than one flour nowadays. Bleached flour, wheat flour, spelt flour, hemp flour, flax flour, buckwheat flour and more! It is sometimes hard to find one’s way… With all the types of flours, what are the real differences between them? Here are the main characteristics of these entirely Quebec produced flours, from harvest to process.

Bleached flour or unbleached flour?

The process used to whiten wheat flour includes chemicals such as chloride and benzoyl peroxide. Although banned in several European countries, its sale is accepted by Health Canada. Indeed, flour whitening was previously used primary to avoid contamination by microorganisms. Unbleached flour is similar, but produced without the use of chemicals. They both originate from the grinding of the tender and hard grains of wheat. In Canada, both types of flour are enriched with minerals to increase their nutritional value. Vitamin B, iron and folic acid are added.

Buckwheat flour

This flour, often used in pancakes or buckwheat cakes recipes, is not from the same grain family as wheat. Indeed, it comes from a rather rustic flowering plant, easy enough to cultivate in Quebec’s weather. This flour is gluten free and contains good supply of iron and protein. For buckwheat cake lovers, there is even a festival of buckwheat cake in the village of Louiseville! 

Spelt flour

Spelt flour contains proteins and carbohydrates just like wheat flour does. However, it’s said that it is less allergenic than the latter. It is mainly used in artisanal bakery because it is ideal for bread making. Considered the ancestor of wheat, spelt is an excellent source of fiber that would help lower cholesterol levels and manage blood sugar levels. Being edible only without the bark, its grain is shelled in the process of transformation.

Hemp flour

With its many properties, hemp flour is becoming more and more popular. Considered as a super food, this seed contains mainly good fats, such as Omega-3 and Omega-6. In addition to very high fiber content, vitamins and minerals are present in hemp in very large quantities. Quite surprising for a flour so little known!

Flax flour

This flour is the result of ground flax seeds. It’s said to greatly assist in the proper functioning of the digestive system. Rich in protein and fiber as well as very low in carbohydrates, flax is a food of choice. It is preferable to avoid prolonged contact with the ambient air, to prevent it from oxidizing. Preserving it in the refrigerator in a sealed container is recommended.

Corn flour

Corn flour is the best friend of gluten free pastries. With a relatively neutral taste, slightly sweet, it even gives a golden yellow complexion to your recipes. It is also a high source of fiber and it contains a good source of vitamin A. This proves that the famous corn is not only used in corn roasts!