1/4 cup flour
Enriched all-purpose flour is a good source of carbohydrates and B vitamins (thiamine, riboflavin, niacin, and folic acid), though whole wheat flour provides additional fiber and minerals including manganese and magnesium.
About
Flour is a powder produced by grinding cereal grains, most commonly wheat, into fine particles. The process separates the grain kernel into its constituent parts—bran, germ, and endosperm—which are then recombined in varying proportions to create different flour types. Wheat flour, the most widely used variety globally, contains gluten proteins that develop structure and elasticity when hydrated and worked, making it essential for bread, pastry, and cake production. All-purpose flour, the standard in most Western kitchens, represents a balance of protein content (typically 10-12%) and starch, suitable for a broad range of baking applications.
Culinary Uses
Flour serves as the foundational structure-building ingredient in baking, from yeast breads and quick breads to cakes, cookies, and pastries. It functions both as a thickening agent in sauces and gravies and as a coating for pan-frying and deep-frying proteins and vegetables. Different flour types—bread flour (higher protein), cake flour (lower protein), whole wheat, rye, and specialty grain flours—are selected based on the desired texture and characteristics of the finished product. Flour also serves as a dusting agent to prevent sticking and as a binder in batters and doughs.