Which of these flours have you cooked & baked with?

All purpose flour (wheat) 13% (65 votes)
Bread flour (wheat) 10% (53 votes)
Cake flour (wheat) 8% (43 votes)
Whole Wheat (wheat) 11% (57 votes)
Self-rising Flour (wheat) 8% (42 votes)
Millet Flour 2% (11 votes)
Rye Flour 6% (28 votes)
Rice Flour 6% (32 votes)
Buckwheat Flour 6% (28 votes)
Semolina/Durum Flour 6% (31 votes)
Corn Flour (corn meal) 10% (49 votes)
Tapioca Flour 3% (13 votes)
Almond Flour 3% (15 votes)
Amaranth Flour 1% (5 votes)
Spelt Flour 2% (10 votes)
Teff Flour 1% (4 votes)
Atta Flour <1% (1 vote)
Bean Flour 1% (5 votes)
Cassava Flour 1% (7 votes)
Chestnut Flour 1% (5 votes)
Chuno Flour 0% (0 votes)
Other (please explain in the comments) 1% (4 votes)

Total Votes: 508

See this poll on: https://poll.fm/3811497/embed

1 Comment

Karl G. Siewert - 14 years ago

We are a gluten-free household, so we use a wide variety of non-wheat flours. Two that aren't in your poll are chickpea and yam flour. Yam is especially good for breading items for frying. Pork chops dredged in egg and yam flour are DIVINE!

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