– 2¼ cups all-purpose flour

All-purpose flour is a refined wheat flour milled from the endosperm of wheat kernels (Triticum aestivum), typically a blend of hard and soft wheat varieties. The milling process removes the bran and germ, leaving a fine, white powder composed primarily of starch and proteins. All-purpose flour contains approximately 10-12% protein, making it versatile for both baking and general cooking applications. It lacks the higher protein content of bread flour and the lower protein content of cake flour, positioning it as a middle-ground option suitable for a wide variety of culinary applications.

The flour's protein composition, particularly gluten-forming proteins (glutenin and gliadin), develops elasticity and structure when hydrated and worked, making it ideal for breads, pastries, cookies, and thickening agents. Most commercial all-purpose flours are enriched with vitamins and minerals (thiamine, riboflavin, niacin, and iron) to replace nutrients lost during refining.

All-purpose flour serves as a foundational ingredient across global cuisines, used for bread dough, cake batters, pie crusts, pasta, biscuits, and sauces. In American and European baking, it is the standard flour for cookies, quick breads, and everyday cakes. It functions as a thickening agent in gravies, soups, and roux-based sauces, and is essential for dredging proteins before cooking. In Asian cuisines, it is employed for batters, dumpling wrappers, and noodle production. The gluten development in all-purpose flour makes it particularly suited for yeast breads where structure and rise are essential, while its moderate protein content prevents the toughness that can result from excessive gluten development in tender baked goods.