Bulk Flours

Posted on March 15th, 2012 by Stephanie | Posted in Newsletter Articles

Buying bulk is a great way to save money as we continue to be more aware of our nutrition while keeping on a budget. Here at LifeSource our bulk department is stocked with a variety of items such as: organic nuts to grind into your own fresh peanut, almond or hazelnut butter. We have 22 different grains including 4 kinds of oats, barley, quinoa and spelt. We have 25 different flours, 17 candies, dried fruits, sugars and 14 varieties of rice, as well as soaps, lotions, shampoos and bottles and jars to contain them.

LifeSource carries so many different kinds of flours that it can be confusing. Here is an alphabetical listing of many of the flours we offer. Most are in the bulk department, some in grocery, and some are in both:

  • Almond flour: Simply ground blanched almonds. High in protein and low in carbohydrates. For long storage, keep in freezer or refrigerator. Used as a thickener, a replacement for wheat flour, and for cakes and puddings.
  • Amaranth flour: Gluten-free with a sweet taste. Amaranth is a high protein seed, rich in amino acids.
  • Barley flour: Made by removing the outer coat, pearled to make flour. It has a pleasant, malty after-taste.
  • Buckwheat flour: Gluten-free with a musty, robust flavor.
  • Coconut flour: A high fiber, gluten-free flour with a slightly sweet flavor.
  • Corn flour: Gluten-free with a bland, slightly sweet flavor. More finely ground than corn meal.
  • Garbanzo Bean flour: Most often used in East Indian and gluten-free cooking. Adds moisture, protein and fiber. Garbanzo beans, also called chickpeas, are processed into a flour that is very similar to millet providing a rich sweet flavor to baked foods. This flour may be listed as besan flour.
  • Garfava flour: A blend of garbanzo and fava bean flours.
  • Gluten flour: This flour was originally designed for diabetics. It is very high in gluten, and has a large percentage of the starch removed. High in protein. Tangy, earthy flavor.
  • Gluten Free All-purpose flour: This is a gluten free blend of flours, including garbanzo bean, tapioca, whole grain sweet white sorghum, fava bean and potato starch. Available in bulk and also packaged by Bob’s Red Mill.
  • Gluten Free Bread flour: This is a gluten free flour blend specifically designed for bread making.
  • Millet flour: Gluten-free with a buttery, slightly sweet taste.
  • Oat flour: This flour is made by de-hulling oats and grinding the remaining groats. It has a high oil content and a sweet, nutty flavor.
  • Pastry flour: Made from soft wheat, it has a high starch, low gluten content. Generally used for pies, pastry, cakes, biscuits. Produces a softer texture.
  • Potato flour: Made from dehydrated potatoes. This is a white velvety flour, sweetly pungent. Gluten-free. Do not mistake this for potato starch.
  • Quinoa flour: Higher in fat than wheat flour, quinoa flour makes baked goods moister. Gluten free.
  • Rice flour: Sweet in flavor. Gluten-free. Brown rice flour is made from whole grain; white rice flour from de-branned rice. Sweet rice flour is made from sweet rice, and contains more starch.
  • Rye flour: Has a tangy, slightly sour flavor. Whole Rye uses the complete grain and is sometimes known as dark rye. Light rye is made from de-branned rye berries.
  • Semolina flour: A granular, light yellow flour produced from durum wheat. It is high in protein and gluten, which are necessary components for pasta making.
  • Sorghum flour: Gluten-free. It imparts a sweet flavor. Sometimes labeled as Juwar flour.
  • Soy flour: Slightly bitter flavor. High in protein. The full fat flour contains all the oil of the soy bean.
  • Spelt flour: A mild nutty flavor, high in protein but low in gluten. Available in whole spelt flour and white spelt flour, which is made from de-branned spelt grain.
  • Tapioca flour: Milled from the dried starch of the cassava root, this flour thickens when heated with water and is often used to give body to puddings, pie fillings, and soups. It can also be used in baking.
  • Teff flour: From teff grain, this is an ancient Ethiopian flour. Used to make unleavened bread, soups and other African foods, teff is available in both the natural brown and the natural ivory varieties.
  • Unbleached flour: Wheat flour where the bran and germ is removed. Not bleached as white flour is, it still lacks many of the nutrients in whole grain flours. Can be used in all recipes calling for wheat flour.
  • Whole Wheat flour: Ground from the whole grain, this flour tends to be heavier than “white” flour. It contains all the nutrients of the whole grain.

Photo by: Veganbaking.net


Gary Sultany

Comment left on: April 27th, 2016 at 9:52 am

Hi, Do you know where I can find “first clear flour”, which is recommended for making authentic rye bread. Or is there a good high protein flour substitute for this flour? Thanks


Comment left on: April 27th, 2016 at 2:55 pm

Hi Gary,

We asked our favorite local experts in milling traditional flours, and received this answer from Tom, at Camas Country Mill,

“From what we understand “first clear flour” would be closest to our T200 Type 85 extracted flours. This is flour that we have removed some of the larger bran particles, but little of the germ. White flour would have a 72-73% extraction whereas this would be 85-88% extraction (retention of flour).”

LifeSource offers a growing selection of flours from Camas Country Mill, and we welcome suggestions on which flours you need. Though this particular flour is not in our inventory, we may be able to order it from our suppliers. Contact us by phone for more information. If you would like to evaluate this flour, please call us 503 361 7973, and ask for the bulk department. Glad to assist!

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