There are so many healthful benefits from Organic Flours. It can be milled from corn, rice, wheat, oats, nuts, legumes, and some fruits and vegetables.

The word “flour” from the French fleur for flower is used to designate the most desirable portion of a ground grain. When wheat or other grains are ground into a meal and the larger particles of bran and germs are sifted out, what’s left is the starchy, protein-rich endosperm of the “flower” of the grain.

Soy Flour
Soy flour is made from roasted soybeans that have been ground into a powder. Two types of soy flour are available: regular (full-fat) flour and defatted flour from which the oil has been removed during processing. In baked products, soy adds tenderness and moisture and helps to keep products from becoming stale.

Oat Flour:
Oats, known scientifically as Avena sativa, are a hardy cereal grain able to withstand poor soil conditions in which other crops are unable to thrive. Oats gain part of their distinctive flavor from the roasting process that they undergo after being harvested and cleaned. Although oats are then hulled, this process does not strip away their bran and germ allowing them to retain a concentrated source of their fiber and nutrients.
 

Wheat Flour:
Is made from the whole kernel of wheat and is higher in dietary fiber and overall nutrient content than white flours. It does not have as high a gluten level, so often it's mixed with all-purpose or bread flour when making yeast breads.

White Flour:

White flour is made from hard high-protein wheat. It has more gluten strength and protein content than all-purpose flour. It is unbleached and sometimes conditioned with ascorbic acid, which increases volume and creates better texture.