How Many Different Flours Do You Have in Your House?

[BakerAunt]

The "What Did You Bake?" Thread from January 22, started my thinking about the different flours I keep on hand. I'm starting this thread, but I cannot yet put in my own answer because I need to go list and count them. I am pretty sure it is at least fifteen

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[Mike Nolan]

If I include non-wheat flours, I'm probably at 20 or more.

[BakerAunt]

Here we go:
1. Gold Medal unbleached
2. Hudson Mill bleached
3. KAF unbleached
4. KAF bread flour
5. Bob's Red Mill (henceforward abbreviated as BRM) Artisan Bread Flour (unopened)
6. KAF Sir Lancelot (need to use up)
7. BRM Dark Rye
8. KAF Medium Rye
9. KAF Pastry Flour
10. BRM Whole Wheat Pastry Flour
11. BRM Whole Wheat Flour (also use KAF)
12. KAF Semolina Flour
13. Montana Gold White Whole Wheat Flour (also use KAF)
14. Durum Wheat Flour
15. Semolina Flour
16. Barley Flour
17, KAF Irish Wholemeal Wheat Flour
18. KAF First Clear Flour

Non-Wheat Flours:
BRM cornmeal finely ground
BRM cornmeal, medium grind
Flax Meal
Buckwheat Flour

Also, old fashioned oats, quick oats, barley flakes, malted wheat flakes, wheat bran, and wheat germ

Hey, I can stop any time I want to....

🙂

• This reply was modified 7 years, 10 months ago by BakerAunt.
• This reply was modified 7 years, 10 months ago by BakerAunt. Reason: added to list

[RiversideLen]

I guess I'm a lightweight. Lemme see, rye, buckwheat, whole wheat pastry, white whole wheat, bread, all purpose, semolina. Don't know if these count as flours, corn meal and hazelnut. I think that's it.

Oh, flaxmeal too.

• This reply was modified 7 years, 10 months ago by RiversideLen.

[BakerAunt]

Oops--I also have almond and hazelnut.

Double oops--I also have Swans Down and the BRM unbleached cake flour.

• This reply was modified 7 years, 10 months ago by BakerAunt.

[aaronatthedoublef]

I listed them before but I forgot a few... bread, www, pastry, OO, cake, almond, rye, soy, corn meal, and flax meal.

I too, am a lightweight!

[Rascals1]

Holy Cow that's a lot of flour, do you keep yours in the fridge? I'm a very light weight right now.
I moved, then in and out of hospital I should own the room and bed but anyway all I have right now is a self-rising for biscuits, all-purpose, white wheat, whole wheat, 2 different rye, corn flour and meal, pastry flour. lol didn't think I had that many yet. Happy baking to all.

[Joan Simpson]

Wow that's a lot of flour.I only have White Lily self rising,KAF Unbleached A.P.,KAF Rye,KAF Bread,KAF wheat,and Swans Down Cake flour.This is it for me.

[BakerAunt]

I keep most of the wholegrains in the refrigerator or freezer. (It's a good thing that we have two refrigerators.) In cooler weather, I have in the past left the whole wheat flour out without any problems.

As we are going to move in June, I need to work my way through most of these.

[Mike Nolan]

Well, now I need to itemize mine:

KAF AP
KAF bread
GM unbleached
pastry flour
cake flour
White Lily Flour
bleached AP flour
whole wheat flour (freshly ground in my mill) from both hard red and soft red wheat berries
cracked wheat
wheat bran
vital gluten (seldom used these days)
semoina
sprouted wheat flour
rye flour
rye chops
corn meal
corn flour
cornstarch
potato flour
potato starch
sweet rice flour
brown rice flour
tapioca flour
barley flour
sorghum flour
millet flour
teff
garbanzo bean flour
arrowroot
almond flour
hazelnut flour
pecan meal
oat flour
oat bran
rolled oats
steel cut oats
buckwheat flour
soy
flax

Listing whole seeds would take some time, too.

And I may have missed a few.

[cwcdesign]

Yikes, since I haven't been baking as much, I've become a real lightweight. We don't have enough freezer space to store what I would like to have. KAF AP, WWW, Bread flour, Swan's Down cake flour, semolina, cornmeal, rolled oats and steel cut oats. I currently buy it as I need it. I would love to have some KAF Irish meal, but I don't have enough to put together an order right now.

[luvpyrpom]

I have to laugh at myself - I first read this question just before driving into work earlier in the week. Good question to ponder on while sitting in traffic. I thought I had counted up to 12 types of flour. Then I went and inventoried all the stuff I have - I think I've hit 21. Here's my list:

Pastry
Almond
Mochiko (sweet rice)
Glutinous rice
Rice
Brown rice
White whole wheat
Whole wheat
Cake
Potato
Dark Rye
Bread
Bleached AP
Unbleached AP
Vital Wheat Gluten
KAF Ancient Grains Blend
Corn starch
Potato starch

The next ones I"m not sure if they count as flour but they're ground to powder form and used in baking:

Oat bran
Wheat bran
Cornmeal
Black sesame powder
Water Chestnut flour

[luvpyrpom]

Yikes, I added the corn and potato starch and that brought my list to 23!

[Bronx]

I only have 5.

AP
Whole wheat
Rye
Light peanut
Dark peanut

I use the peanut flour to make my own faux peanut butter. It has about 1/4 the calories of regular peanut butter and I use Stevia so it's sugar free. OK, it doesn't taste like real peanut butter but is close enough to satisfy me.

Edited to add: Oh wait, I didn't think vital wheat gluten or corn starch counted so that makes 7 for me. 8 if you consider corn meal to be flour (which I don't, it's too coarse).

Bronx

• This reply was modified 7 years, 10 months ago by Bronx.

[Italiancook]

I have only 4:

AP
Cake
Bread
Italian-Style

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