There are over 600 unique flours posted by suppliers on Fieldcraft, the ingredient marketplace for food and beverage production. Contact us or sign up to search all ingredients and connect directly with suppliers for free.
While gluten-free options are growing in popularity, wheat flour still dominates. That said, the type of wheat buyers are looking for is more diverse. Plus, the manner in which its processed has been a source of inspiration and differentiation for many buyers on Fieldcraft. Click on each link below to learn more about each ingredient.
The most popular ingredient on Fieldcraft, not just flour, is Yecora Rojo Wheat by Barton Springs Mill. Companies leading the way for that ingredient include culinary development and foodservice. For the tried and true, suppliers like Okeene Milling offers tortilla, H&R and whole grain, flour, while Bay State Milling and Panhandle Milling offer a wide variety including semolina, durum, all-purpose, patent, high, medium and low gluten, pastry, cake and pizza flours. For Organic options, take a look at Lindley Mills.
Some buyers are branching out and exploring farro, which includes the three ancient grains of spelt, emmer and einkorn. You can learn more about spelt by viewing the spelt flour listing by Dakota Specialty Milling. A number of suppliers offer a wide range of emmer, from farm-direct Organic Emmer to Ethiopian Blue-Tinge Emmer. For einkorn, check out Panhandle Milling and Barton Springs Mill in Texas. Organic options include Fieldstone Organics in Alberta and Organic Homestead Farm in North Dakota.
Sprouted and Stone Ground Flours
The sprouting process greatly enhances nutrition and digestibility, allowing the body to digest it more like a vegetable than a grain. For sprouted flour, check out Lindley Mills in North Carolina and Everspring Farms in Ontario.
Stone-ground flours are believed to be more nutritionally sound because they contain the germ and bran. Incidentally, these are the parts that hold a lot of flavor, too. You can read more about choosing when to use stone-ground versus roller-milled. Two Brooks Farm in Louisiana offers stone-ground rice flour. Next, Barton Spring Mills in Texas carries a diverse mix of stone-ground corn flour. Finally, Palouse Trading in Washington offers stone-ground flour made from chickpeas.
Pulse and Seed Flours
This category is one of the biggest on Fieldcraft. Chickpea flour leads the way with suppliers including Southwest Processors in Arizona, Evi International Group in Florida, Palouse Trading in Washington, and for sprouted flour, Everspring Farms in Ontario.
For pea and lentil flour, check out Valley Grain Milling, Ciranda and Lau-tea-da Lentils. You can find just about any seed flour on Fieldcraft. This includes a variety of quinoa flour grown and processed in Western Canada from NorQuin, hemp flour from Victory Foods and flax flour from Bioriginal.
Nut flours continue to be in high demand for myriad reasons, whether due to concerns over or the health benefits nuts provide. The most popular nut flour on Fieldcraft right now is almond flour, offered by Western Foods, Napa Nuts and Smirks. Hazelnut Growers of Oregon supplies hazelnut flour and High Rock Farm offers flour made from chestnuts grown in their orchard.
The gluten-free trend is broadening consumer options based on the realm of plants that can be turned into flour. So far, cauliflower flour is the most popular of these alternative flours. It can be found at Bridgewell Agribusiness. Also popular is banana flour, carried by Ciranda and Evi International Group.