– 4 tbsp flour

Flour is a fine powder produced by grinding cereal grains, most commonly wheat, though also derived from corn, rice, barley, and other cereals. Wheat flour, the predominant form in Western cooking, is milled from the endosperm of wheat berries and may include the bran and germ depending on the degree of refinement. All-purpose wheat flour, the most versatile culinary flour, contains moderate protein content (10-12%) and is neither as strong as bread flour nor as delicate as cake flour. The flour's protein composition, particularly gluten (a complex of glutenin and gliadin), determines its functional properties in baking and cooking.

Flour serves as a fundamental binding, thickening, and structural agent in countless preparations. Its starch content gelatinizes when heated with moisture, providing texture and body to batters, doughs, sauces, and baked goods. Refined white flour is the most common type, though whole wheat, pastry, and specialty flours each possess distinct protein and fat content profiles suited to particular applications.

Flour is indispensable across virtually all culinary traditions, functioning as the primary structural component in breads, cakes, pastries, and biscuits. It acts as a thickening agent in sauces, gravies, and soups (as a roux when combined with fat), and as a coating for proteins in frying preparations. Beyond baking, flour is dusted on work surfaces, used to dredge meats before searing, incorporated into batters for tempura and pancakes, and employed in pasta doughs. Different flour types are selected based on desired outcomes: bread flour for chewy, elastic crumb; cake flour for tender, delicate texture; whole wheat for nutty flavor and increased fiber; and specialty flours (rice, chickpea, chestnut) for dietary restrictions or regional cuisine applications.