Gram flour, also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines. Gram flour can be made from either raw chickpeas or roasted chickpeas

The roasted variety is more flavorful, while the raw variety has a slightly bitter taste. In the form of a paste with water or yogurt, it is also popular as a facial exfoliant in the Indian Subcontinent. When mixed with an equal proportion of water, it can be used as an egg replacer in vegan cooking

Maidais a finely milled refined and bleached (either naturally due to atmospheric oxygen or using other chemical bleaches) wheat flour, closely resembling cake flour, and used extensively in making Indian fast food, Indian bakery products such as pastries and bread, varieties of sweets and in making traditional Indian breads such asparatha, naan, kulchaandrumali roti. In the name of all-purpose flour, Maida is also used worldwide in making ofpizza crust, white breadandtortill

Wheat flouris a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

In terms of the parts of the grain (the grass fruit) used in flourthe endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber partthere are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or whole meal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran

Semolinais the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina).

Broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.) When semolina comes from softer types of wheats, it is white in color. In this case, the correct name is flour, not semolina. In the United States, coarser meal coming from softer types of wheats is known also as farina

Granulated tapioca appears as irregular white crumbles, similar to coarse salt; pearls are opaque white balls of varying size; flour is a dense white powder

Tapioca comes from the starch of cassava (also called yuca or manioc) root. Tapioca starch and tapioca flour are the same thing.

Gram flour, also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines. Gram flour can be made from either raw chickpeas or roasted chickpeas

The roasted variety is more flavorful, while the raw variety has a slightly bitter taste. In the form of a paste with water or yogurt, it is also popular as a facial exfoliant in the Indian Subcontinent. When mixed with an equal proportion of water, it can be used as an egg replacer in vegan cooking

Maidais a finely milled refined and bleached (either naturally due to atmospheric oxygen or using other chemical bleaches) wheat flour, closely resembling cake flour, and used extensively in making Indian fast food, Indian bakery products such as pastries and bread, varieties of sweets and in making traditional Indian breads such asparatha, naan, kulchaandrumali roti. In the name of all-purpose flour, Maida is also used worldwide in making ofpizza crust, white breadandtortill

Wheat flouris a powder made from the grinding of wheat used for human consumption. More wheat flour is produced than any other flour. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a finer or crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour.

In terms of the parts of the grain (the grass fruit) used in flourthe endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber partthere are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or whole meal flour is made from the entire grain, including the bran, endosperm, and germ. Germ flour is made from the endosperm and germ, excluding the bran

Semolinais the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. Semolina made from durum wheat is yellow in color. Semolina is often used as the base for dried products such as couscous, which is made by mixing roughly 2 parts semolina with 1 part durum flour (finely ground semolina).

Broadly speaking, meal produced from grains other than wheat may also be referred to as semolina, e.g. rice semolina, or corn semolina (more commonly known as grits in the U.S.) When semolina comes from softer types of wheats, it is white in color. In this case, the correct name is flour, not semolina. In the United States, coarser meal coming from softer types of wheats is known also as farina

Granulated tapioca appears as irregular white crumbles, similar to coarse salt; pearls are opaque white balls of varying size; flour is a dense white powder

Tapioca comes from the starch of cassava (also called yuca or manioc) root. Tapioca starch and tapioca flour are the same thing.