.5 cups flour

Flour is a fine powder produced by grinding cereal grains, most commonly wheat, though flour can also be milled from other grains such as rye, barley, corn, and oats. Wheat flour, the most widely used variety globally, is produced by grinding the endosperm of wheat berries and may be further refined to remove the bran and germ (white flour) or retain these components (whole wheat flour). The composition and milling method determine the flour's protein content, gluten structure, and baking properties.

Flour exhibits varying protein levels depending on the wheat variety and milling process. All-purpose flour typically contains 10-12% protein, bread flour 12-14%, and cake flour 7-9%. These protein differences, particularly gluten content, directly affect the texture and structure of baked goods. Flavor is subtle and slightly nutty, with whole grain flours offering more pronounced grain character.

Flour is the foundational ingredient in baking and cooking, serving as a thickening agent, binder, and the primary structure-building component in breads, cakes, pastries, and cookies. It is used to create roux (a fat and flour paste) for thickening sauces and gravies in both European and Asian cuisines, and as a coating for fried foods and meat preparations. Flour is also employed in pasta-making, dumpling wrappers, and various noodle doughs across multiple culinary traditions. The choice of flour type—bread, cake, all-purpose, or specialty flours—significantly impacts the final texture and crumb structure of finished products.