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  2. A Guide to Different Types of Flour and When to Use Them - AOL

    www.aol.com/guide-different-types-flour-them...

    Bread Flour. Comparing bread flour versus all-purpose flour, the former has the highest protein content of the refined wheat flours, clocking in at up to 14 percent.

  3. The 5 healthiest flours to use instead of all-purpose white ...

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    Oat flour is mild and nutty, making it a good choice for baked goods and an excellent substitution when you want the benefits of whole grains without whole wheat’s gritty texture or robust taste.

  4. How to Make Almond Flour - AOL

    www.aol.com/almond-flour-152620710.html

    Alternative flours are gaining popularity, including almond flour. It’s loved by nutritionists and bakers alike because it’s lower in carbs, gluten-free, and easy to use in recipes that call ...

  5. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    Common wheat flour (T. aestivum) is the flour most often used for making bread. Durum wheat flour (T. durum) is the second most used. [21] Maida flour is a finely milled wheat flour used to make a wide variety of Indian breads such as paratha and naan. Maida is widely used not only in Indian cuisine but also in Central Asian and Southeast Asian ...

  6. Almond meal - Wikipedia

    en.wikipedia.org/wiki/Almond_meal

    Almond meal being made by hand. Almond meal, almond flour or ground almond is made from ground sweet almonds. Almond flour is usually made with blanched almonds (no skin), whereas almond meal can be made with whole or blanched almonds. The consistency is more like corn meal than wheat flour.

  7. Here’s How to Make Almond Flour at Home, Plus Why You ... - AOL

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  8. 5 Delicious Almond Flour Recipes - AOL

    www.aol.com/lifestyle/5-delicious-almond-flour...

    Now, almond flour—a grain-free alternative to regular flour—is making its way into recipes, both sweet and savory. Almond flour is exactly what it sounds like—flour, made from almonds. 5 ...

  9. Graham flour - Wikipedia

    en.wikipedia.org/wiki/Graham_flour

    A substitute for it would be a mix of unbleached white flour and wheat middlings; this was a common substitute prior to and after the passage of the Pure Food and Drug Act in 1906, but the FDA gradually established standards and eliminated imitations from the market. [3]

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