-1/2 cup all-purpose flour

All-purpose flour is a refined wheat flour milled from the endosperm of wheat kernels, typically a blend of hard and soft wheat varieties. It contains approximately 10-12% protein and is designed for general cooking and baking applications. The flour is processed to remove the bran and germ, leaving a fine, white powder with moderate protein content that balances tenderness with sufficient gluten development for structure. Most commercial all-purpose flour is enriched with vitamins and minerals (thiamine, riboflavin, niacin, iron, and folic acid) to restore nutrients lost during milling.

All-purpose flour is the most versatile flour in the kitchen, serving as the foundation for cakes, cookies, pastries, breads, sauces, and batters. Its moderate protein content and gluten development make it suitable for a wide range of baked goods, from tender cakes to chewy cookies and relatively structured breads. It is commonly used as a thickening agent for gravies and sauces, as a coating for fried foods, and as the base for pie doughs and pie crusts. Home cooks and professional bakers alike rely on all-purpose flour for everyday baking projects and general cooking needs.