+ 1 cup flour

Wheat flour is a powder produced by grinding dried wheat grains (Triticum species), a staple cereal grass cultivated worldwide. The grain is milled to separate the bran and germ from the endosperm, which is then ground into fine particles. All-purpose flour, the most common variety, contains approximately 10-12% protein and represents a balance between soft and hard wheat varieties. Specialty flours include whole wheat flour (retaining bran and germ), cake flour (lower protein content), bread flour (higher protein for gluten development), and pastry flour. The milling process, protein content, and particle size determine the flour's performance in different applications.

Flour's unique property lies in its gluten-forming proteins (glutenin and gliadin), which hydrate and develop into an elastic network when mixed with water—essential for bread structure and texture across countless baked goods.

Flour serves as the foundational ingredient in bread-making, pastries, cakes, cookies, and numerous other baked goods across virtually all culinary traditions. In addition to baking, it functions as a thickening agent in sauces, gravies, and roux-based preparations, and as a coating for dredging proteins before pan-frying or deep-frying. Beyond sweet and savory baking, flour is essential in pasta production, dumpling wrappers, and batters. Different flour types are selected based on desired outcomes: bread flour for chewy textures requiring strong gluten development, cake flour for tender crumbs, and whole wheat flour for nutritional density and nutty flavor.