Corn Flour
Made from finely ground corn, it’s ideal for tortillas, cornbread, and batters. It adds sweetness and yellow color to baked goods.

 Buckwheat Flour
Despite its name, it’s gluten-free and great for pancakes, soba noodles, and rustic breads. It has a rich, earthy flavor.

Rice Flour
Used in noodles, pastries, and gluten-free baking. It’s versatile and light, suitable for thickening sauces too.

Oat Flour
Ground from whole oats, it adds moisture to cookies, muffins, and pancakes. Works well in combination with other flours.

Millet Flour
Mild in flavor, good for flatbreads, muffins, and gluten-free breads. It’s high in minerals and adds a light texture.

Almond Flour
Rich and nutty, perfect for macarons, cakes, and keto baking. Adds moisture and protein to recipes.

Pumpkin Flour
Made from dried pumpkin, it’s used in baking, smoothies, and soups. Adds fiber, a mild sweetness, and a nutritional boost.

Teff Flour
Used in traditional Ethiopian injera and modern baking like muffins and pancakes. It’s earthy and rich in nutrients.

Quinoa Flour
Nutty and high in protein, ideal for dense baked goods like brownies, muffins, and tortillas. Works best blended with other flours.

Sorghum Flour
Adds structure and a mild flavor to gluten-free bread and pancake mixes. Often used in combination with starches.

Flaxseed Flour
Also known as flax meal, it’s rich in omega-3s and fiber. Commonly used in low-carb baking and egg replacements.

Pea Flour
High in protein, used in snacks, crackers, and high-protein baked goods. Offers a mild flavor and dense texture.

Lentil Flour
Good for savory pancakes, crackers, and protein-rich batters. Offers an earthy taste and great nutritional value.

Chickpea Flour
Also called besan, popular in Indian and Mediterranean cooking. Great for fritters, pancakes, and savory baked items.

Fava Bean Flour
Used in gluten-free baking blends to increase protein and softness. Best used mixed with other flours.

Potato Flour
Heavy and moisture-retaining, often used to keep baked goods soft. Also used as a thickener in soups and sauces.

Chia Flour
High in omega-3s and fiber, used in health bars, muffins, and as an egg substitute. Helps retain moisture in recipes.

Sunflower Flour
Mild and slightly sweet, used in baking, especially for paleo or nut-free recipes. Rich in protein and fiber.