Buckwheat Flour: Buckwheat flour is made from ground buckwheat groats, which are the seeds of the buckwheat plant. Despite its name, buckwheat is not related to wheat and is gluten-free. Buckwheat flour has a distinct nutty flavor and is often used in gluten-free baking. It is commonly used to make pancakes, noodles, and certain types of bread.
Whole Wheat Flour: Whole wheat flour is made from grinding the entire wheat kernel, including the bran, germ, and endosperm. It contains more nutrients and dietary fiber compared to refined white flour because it retains the wheat germ and bran, which are removed during the processing of white flour. Whole wheat flour has a denser texture and a slightly nuttier flavor. It is commonly used in bread and baked goods where a heartier texture is desired.
Plain Flour (All-Purpose Flour): Plain flour, also known as all-purpose flour, is a versatile flour used in a wide range of baking applications. It is a refined flour that is made by milling wheat grains and removing the bran and germ, leaving behind the starchy endosperm. Plain flour is lower in protein compared to bread flour but higher in protein compared to cake flour. It is suitable for a variety of baked goods, including cakes, cookies, pastries, and some bread recipes that don't require a high gluten content.
The main differences between these flours are their source, gluten content, and flavor profiles. Buckwheat flour is gluten-free and has a nutty flavor. Whole wheat flour contains the entire wheat kernel and has a denser texture and nuttier flavor compared to refined flours. Plain flour is a refined wheat flour commonly used for general baking purposes and has a moderate gluten content.