– 2 tablespoons flour

Flour is a fine powder produced by grinding cereal grains, most commonly wheat (Triticum aestivum), though it may also derive from other grains such as rye, barley, corn, or rice. Wheat flour is the primary flour type in Western baking and cooking, created by milling the endosperm of wheat kernels to various degrees of refinement. The resulting powder consists of starch, gluten proteins, and minor components including lipids and minerals. Flour is classified by protein content and extraction rate—all-purpose flour contains 10-12% protein, while cake flour contains 7-9%, bread flour 12-14%, and whole wheat flour retains the bran and germ, providing more fiber and nutrients. The fineness, color, and baking properties vary based on grain variety and processing method.

Flour is fundamental to baking and cooking across virtually all culinary traditions. It serves as a structure-building ingredient in breads, cakes, pastries, and cookies, where gluten development creates elasticity and texture. In cooking, flour functions as a thickening agent in sauces and gravies through roux (fat and flour paste) or as a coating for frying. It is used in batters for tempura and fritters, as a binding agent in meatballs and croquettes, and as the base for pasta dough. Different flour types are selected based on desired results: bread flour for chewy textures, cake flour for tender crumbs, and whole wheat flour for added nutrition and nutty flavor. Beyond baking, flour appears in spice rubs, dredging preparations, and as a thickener in countless sauces and stews.