/ 170 g flour

GrainsYear-round. Flour is a shelf-stable, milled product available consistently throughout the year, though regional wheat harvests occur seasonally (typically summer to fall in Northern Hemisphere).

Refined wheat flour is primarily a source of carbohydrates and plant-based protein; whole wheat flour provides significantly more dietary fiber, B vitamins, and minerals including magnesium and manganese. Enriched flours are fortified with iron and B vitamins to restore nutrients lost during milling.

About

Flour is a powder produced by grinding cereal grains, most commonly wheat (Triticum spp.), though oats, rye, barley, corn, and rice also yield commercially significant flours. Wheat flour, the most versatile and widely used, contains starch, protein (particularly gluten), and micronutrients. The grinding process creates particles ranging from fine powder to coarse meal. Flour is classified by protein content (affecting gluten development), extraction rate (whole grain versus refined), and bleaching status. All-purpose flour, the most common type in North America and Europe, typically contains 10–12% protein and is milled from a blend of hard and soft wheat varieties, making it suitable for both bread and pastry applications.

Different grain flours possess distinct characteristics: whole wheat flour retains the bran and germ, offering greater fiber and nutrients but producing denser baked goods; bread flour, with 12–14% protein, develops strong gluten networks; cake flour, with 7–9% protein, yields tender crumb; and specialty flours (rye, spelt, einkorn) contribute unique flavors and nutritional profiles.

Culinary Uses

Flour is the foundational ingredient in baking and cooking across virtually all world cuisines, serving as a binder, thickener, and structure-builder in breads, pastries, cakes, cookies, noodles, and dumplings. In savory applications, it functions as a roux base for sauces, a coating for fried foods, and a binder in forcemeats and dough preparations. The choice of flour type directly impacts baking outcomes: high-protein flours are essential for yeasted breads and pasta, while low-protein flours produce tender cakes and biscuits. Cultural variations are significant—Asian cuisines favor rice and wheat flour noodles; Mediterranean traditions emphasize durum wheat semolina for pasta; and indigenous cuisines throughout the Americas traditionally use corn flour (masa).

Forms & Preparations

All-purpose flour — Medium-protein refined flour suitable for a wide range of baking applications including breads, cakes, pastries, and sauces.
Bread flour — High-protein flour (12–14%) milled to develop strong gluten networks, used primarily for yeast breads and artisan baking.
Cake flour — Low-protein flour (7–9%) with fine, soft particles that produce tender crumb in cakes and pastries.
Whole wheat flour — Milled from entire wheat grain including bran and germ; darker color, nutty flavor, and higher fiber content than refined flour.
Self-rising flour — All-purpose flour pre-blended with salt and chemical leavening agents (baking powder) for convenience in quick breads and biscuits.
Specialty flours — Flours milled from alternative grains (rye, barley, spelt, rice, cornmeal) offering unique flavors and nutritional profiles for specific culinary applications.