– 20 tbsp flour

GrainsYear-round. Flour is a shelf-stable, milled product available continuously, though some specialty flours (such as certain heritage grain varieties) may have limited seasonal availability.

Refined white flour is enriched with vitamins and minerals (thiamin, riboflavin, niacin, iron, folic acid) and provides carbohydrates and some protein; whole wheat flour contains additional fiber, B vitamins, and minerals from the bran and germ.

About

Flour is a powder produced by grinding cereal grains, most commonly wheat, though it may also be made from rice, corn, rye, barley, or other starchy seeds. Wheat flour, the most widely used variety, is derived from grinding the entire kernel (whole wheat flour) or primarily the endosperm after bran and germ removal (refined white flour). The milling process determines particle size, protein content, and gluten development potential. All-purpose flour, containing 10-12% protein, balances strength and tenderness and remains the most versatile culinary form.

Flour is characterized by its pale color (in refined varieties), neutral flavor, and fine, talc-like texture. Protein content varies by grain and milling method, directly influencing gluten formation and baking behavior. Hard wheat varieties produce stronger flours suitable for bread-making, while soft wheat yields weaker flours preferred for cakes and pastries.

Culinary Uses

Flour is fundamental to baking and serves as a thickening agent, binder, and structural component in countless dishes. In bread-making, flour's gluten proteins develop elasticity and strength; in pastries, controlled gluten development creates delicate crumbs. Beyond baking, flour is used to thicken sauces and soups (as a roux), coat proteins for frying, and dust work surfaces. Different flour types serve specialized functions: bread flour for yeast-risen baked goods, cake flour for tender cakes, pastry flour for flaky crusts, and whole wheat flour for nutty flavor and nutritional density.

Forms & Preparations

All-purpose flour — Refined white flour containing 10-12% protein, suitable for both baking and cooking; the most versatile kitchen staple.
Bread flour — High-protein flour (12-14%) with strong gluten development, ideal for yeasted breads, bagels, and pizza dough.
Cake flour — Low-protein flour (7-9%) with fine texture, producing tender, delicate crumbs in cakes, cupcakes, and soft pastries.
Whole wheat flour — Ground from entire kernel including bran and germ, offering nutty flavor, higher fiber, and more nutrients than refined flour.
Self-rising flour — Pre-blended all-purpose flour containing salt and leavening agents (baking powder), convenient for quick breads and biscuits.
Specialty flours — Category including rye, spelt, buckwheat, chickpea, and other grain or legume flours, each with distinct flavor and functional properties.