Flour blend

A flour blend is a mixture of different types of flour, often combined to achieve specific baking properties. These blends can include wheat flour, rice flour, potato starch, tapioca starch, and other flours or starches. They are commonly used in gluten-free products to mimic the texture and structure of traditional wheat flour.

Flour blends are used to improve the texture, structure, and overall quality of baked goods. They can act as a binder, thickener, or provide a desired crumb. Manufacturers use them in a wide range of products, including cakes, biscuits, bread, and pasta, particularly in gluten-free formulations.

Flour blends themselves are not typically considered food additives and are not assigned E-numbers. Their health implications are primarily related to their nutritional content, such as carbohydrate and fibre levels, depending on the constituent flours. For individuals requiring gluten-free diets, the absence of gluten in a blend is crucial. The UK government's Eatwell Guide advises that starchy carbohydrates should form the basis of most meals, with an emphasis on whole grain options where appropriate.