+ 2 tsp flour +

Flour is a fine powder produced by grinding cereal grains, most commonly wheat, though it can also be milled from other grains such as rye, barley, oats, corn, or rice. Wheat flour, the most widely used variety globally, is classified by protein content and extraction rate—ranging from soft pastry flours (7-9% protein) to hard bread flours (12-14% protein)—which determine its gluten development potential and functional properties in baking. The milling process removes the outer bran and germ (refined white flour) or retains them (whole grain flour), affecting nutritional profile, shelf stability, and baking characteristics. Historically, flour milling transitioned from stone grinding to industrial roller mills in the 19th century, enabling standardization and widespread distribution.

Flour is the foundational ingredient in baking, providing structure through gluten formation in breads, pastries, cakes, and cookies. Beyond baked goods, it serves as a thickening agent in sauces, gravies, and roux-based preparations, and is used as a coating for fried foods or a drying agent in braise and stew preparations. Different flour types are selected based on the desired outcome: high-protein bread flour for chewy loaves, soft pastry flour for tender cakes and biscuits, and whole grain flours for nutritional enhancement and nutty flavor profiles. It is fundamental across virtually all culinary traditions that employ grain-based cooking.