– 1.5 cups flour

GrainsYear-round. Flour is a processed, shelf-stable ingredient milled from dried grains that can be stored for extended periods, making it consistently available regardless of season.

Flour is primarily a source of carbohydrates and provides moderate amounts of protein, particularly in higher-protein varieties like bread flour. Enriched flours are supplemented with B vitamins (thiamine, riboflavin, niacin) and iron, while whole grain flours retain fiber and additional micronutrients found in the bran and germ.

About

Flour is a powder produced by grinding cereal grains, most commonly wheat (Triticum aestivum), though it can also be derived from other sources such as corn, rice, oats, barley, or non-grain plants like chickpeas and almonds. Wheat flour is the most widely used form in baking and cooking, characterized by its pale color, fine texture, and neutral flavor. The nutritional composition and functional properties of flour depend significantly on the part of the grain retained during milling: whole grain flours contain the bran and germ, while refined flours contain primarily the starchy endosperm. Wheat flour's protein content, particularly gluten—a network-forming protein—determines its strength and suitability for different applications, from delicate pastries to robust bread doughs.

Different flour types are classified by protein content and milling process: all-purpose flour (10-12% protein), bread flour (12-14% protein), cake flour (7-9% protein), pastry flour (9-10% protein), and whole wheat flour (13-14% protein with bran and germ intact). Specialty flours continue to expand the category, including self-rising flour (bleached flour with salt and leavening agents added) and various gluten-free alternatives.

Culinary Uses

Flour serves as the foundational ingredient in countless culinary applications, functioning as a structural matrix, thickening agent, and textural component. In baking, flour's gluten network traps gases during fermentation and heat, creating the crumb structure of breads, cakes, pastries, and cookies. The choice of flour type dramatically affects outcomes: bread flour produces chewy, open crumbs; cake flour yields tender, fine-textured cakes; all-purpose flour accommodates diverse recipes. Beyond baking, flour is used as a coating for fried foods, a thickening agent in sauces and gravies (roux), and as a binder in meatballs and patties. It is essential across all global cuisines—from pasta and noodles in Italian and Asian cooking to tortillas in Mexican cuisine and chapati in Indian cooking.

Forms & Preparations

All-Purpose Flour — A blend of soft and hard wheat with moderate protein content (10-12%), suitable for most baking applications including cakes, cookies, and everyday cooking.
Bread Flour — High-protein flour (12-14%) milled from hard wheat, engineered to develop strong gluten networks for chewy, well-structured breads and pizza dough.
Cake Flour — Low-protein flour (7-9%) from soft wheat, often bleached and pre-sifted, designed to produce tender, delicate crumb in cakes and pastries.
Whole Wheat Flour — Flour milled from the entire wheat kernel including bran and germ, resulting in higher fiber and nutty flavor; denser crumb and shorter shelf life than refined flours.
Self-Rising Flour — All-purpose flour pre-mixed with leavening agents (baking powder and salt), eliminating the need to add these separately in quick breads and biscuits.
Gluten-Free Flour Blends — Mixes of starches and flours from rice, corn, chickpeas, or other sources, formulated to mimic gluten's structural properties for those with celiac disease or gluten sensitivity.