Jauhot

Jauhot are finely ground powders produced by milling cereals, legumes, or other starchy plants. In Finnish, jauhot refers to flour in a broad sense and they form a basic ingredient in baking and cooking. The category covers a wide range of products, from common wheat flour to specialty gluten-free flours derived from corn, rice, chickpeas, or buckwheat.

Common varieties include vehnäjauho (wheat flour) and ruisjauho (rye flour). Other Finnish flours include kaurajauho (oat flour), tattarijauho (buckwheat flour), ohrajauho (barley flour), and maissijauho (corn flour). In gluten-free cooking, flours such as riisijauho (rice flour) or kikhernejauho (chickpea flour) are used.

Flours may be refined (white) or whole-grain. Refined flours are milled to remove bran and germ, producing a lighter texture and longer shelf life. Whole-grain flours retain bran and germ, offering more fiber and micronutrients but shorter shelf life and stronger flavor. Some flours are blends or treated to improve baking performance.

Uses and characteristics vary by type. Flours are used for bread, pastries, pancakes, thickening sauces, and batters. The gluten content of the grain influences dough elasticity and gas retention. Gluten-free flours require binding agents or blends to mimic wheat flour behavior. Cross-contamination is a consideration in mixed facilities.

Storage and nutrition. Store flours in a cool, dry place in sealed containers; whole-grain varieties spoil faster. Nutritional content varies; carbohydrates predominate, with protein, fat, and fiber depending on the source. Many flours are enriched with vitamins and minerals in various countries.