Brown Rice Flour

Brown Rice Flour: A Whole Grain Alternative Flour

Brown rice flour is made from brown rice, a less refined form of the rice grain. It is the same grain that is polished to become white rice. Brown rice is the powdered rice grain. The history of brown rice flour is not well documented, but it most likely originated …

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Rice Flour

Rice Flour: A Gluten-Free Asian Flour

Rice flour is milled from rice grains. Where and when it originated is not certain. Historians still have not uncovered the exact origin of rice and how it moved across Asia, but the oldest archeological proofs of its origin come from India and China. They do know that it has …

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Sorghum Flour

Sorghum Flour: A Versatile African Flour

Sorghum flour is milled from grains of sorghum. Sorghum is a grain that has been around for millennia. The oldest records of it date back to 1000 BCE and were found near the border between Egypt and Sudan. Sorghum can grow even in arid climates, which explains why it grows …

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Oat Flour

Oat Flour: More Than Just A Source Of Fiber

Oat flour is made from milled oats, an ancient grain with a long history in Asia and Europe. Oats are native to Western Asia like another ancient grain: barley. While wild oats were most likely consumed like other grain, they most likely were not as popular as other grains like …

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Corn Flour

Corn Flour: Aztec And Mayan Roots

Corn flour comes from the corn grain, which has been cultivated for around 9,000 years. Also called maize, corn originated in Southern Mexico and evolved in South America over the millennia to become the versatile staple food that we know today. Authentic corn flour is made by milling whole corn …

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Amaranth Flour

Amaranth Flour: An Andean Flour

Amaranth flour comes from the seeds of the amaranth plant and is native to Peru though it also has an extensive history in Mexico. It was one of the food crops popular with the Aztecs. Historians believe that it may have been domesticated as far back as 8,000 years ago. …

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Acorn flour

Acorn Flour: An Alternative Flour From Oak Trees

Acorns were consumed by both the Ancient Greeks and early Japanese, especially among the poor who used acorns during famines. Archaeological digs show that Iron Age Iberians also used acorns as one of their staple foods. According to historical documents, acorns were eaten in England and France during the Middle …

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Rye flour

Rye Flour: The Pumpernickel Flour

Rye flour is milled from rye grain, which was most likely domesticated in what is today Syria. Historians believe that this domestication occurred between 8000 and 6000 BCE. The grain would reach Europe around 4500 BCE. It is believed that rye is an example of a phenomenon called crop mimicry. …

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