– 1 cup flour
Flour provides carbohydrates as the primary macronutrient and is typically enriched with B vitamins and iron in commercial products; whole grain and specialty flours offer additional fiber, minerals, and phytonutrients compared to refined white flour.
About
Flour is a fine powder produced by grinding cereal grains, most commonly wheat, though it may also be derived from barley, oats, corn, rye, or other starch-rich plants. The most universal form is wheat flour, which is milled from the endosperm of the wheat kernel after the bran and germ are removed in white flour production, or retained in whole wheat flour. Flour serves as the foundational structure-building ingredient in baked goods, thickening agent in sauces, and binder in numerous prepared dishes.
The quality and performance of flour varies based on protein content (determining gluten development), granulation fineness, ash content, and processing method. Common wheat varieties include bread flour (high protein, 12-14%), all-purpose flour (medium protein, 10-12%), cake flour (low protein, 8-10%), and pastry flour (7-9%), each suited to different culinary applications.
Culinary Uses
Flour is fundamental to bread-making, pastries, cakes, cookies, and numerous other baked goods where it provides structure and binding. It functions as a thickening agent in roux-based sauces (béchamel, espagnole) and gravies. In many cuisines, flour serves as a coating for fried foods, a thickener for soups and stews, and an essential component in pasta dough, pie crusts, and batters. Specialty flours—such as semolina for pasta, rye for dark breads, and cornmeal for polenta—are used regionally to achieve specific textures and flavors.