* 5 cups flour
Enriched and fortified wheat flour is a significant source of carbohydrates, B vitamins (thiamine, niacin, folate), and iron; whole wheat flour provides additional fiber, minerals, and antioxidants from the retained bran and germ.
About
Flour is a fine powder produced by grinding grain, most commonly wheat (Triticum aestivum), though other grains such as rye, barley, oats, and corn are also milled into flour. The grinding process separates the grain's endosperm, bran, and germ; the proportion of these components determines the flour's type and nutritional profile. Wheat flour, the most widely used variety, contains gluten proteins (glutenin and gliadin) that form networks when hydrated and worked, providing elasticity and structure to baked goods. Common wheat flour types include all-purpose flour (70–75% extraction), bread flour (higher protein content, 12–14%), cake flour (lower protein, 8–10%), and whole wheat flour (100% extraction, retaining bran and germ).
Culinary Uses
Flour is the structural foundation of baking and a fundamental thickening and binding agent in cooking. It is essential for breads, pastries, cakes, cookies, and pasta; used as a roux base for sauces and gravies; employed as a coating for fried foods; and incorporated into batters and doughs across virtually all culinary traditions. The choice of flour type significantly affects final texture, rise, and crumb structure—bread flour for chewy loaves, cake flour for tender crumbs, all-purpose flour for versatile applications. Proper hydration and gluten development are critical to successful flour-based cooking.