about 2⅓ cups flour

Flour is a fine powder produced by grinding cereal grains, predominantly wheat, though it can be derived from other sources such as corn, rice, barley, or legumes. The most common culinary flour is wheat flour, which contains the three structural components of the wheat kernel: the bran (outer layer), the germ (nutrient-rich embryo), and the endosperm (starchy interior). Depending on milling practices and grain selection, flour varies in protein content (affecting gluten development), color, and extraction rate. Refined white flour, made from the endosperm alone, differs substantially from whole wheat flour, which retains bran and germ. Flour's functional properties—its ability to absorb water, form gluten networks, and create structure—are fundamental to baking and many cooked dishes across global cuisines.

Specialty flours include bread flour (higher protein, typically 12-14%), cake flour (lower protein, around 7-9%), pastry flour (intermediate protein), and self-rising flour (pre-mixed with leavening agents). Regional traditions produce distinctive flours such as Italian tipo 00 (extremely fine), French T55, and whole grain variants.

Flour serves as the foundational ingredient in baking—breads, cakes, pastries, cookies, and pie crusts all depend on flour's structural and binding properties. In savory applications, it functions as a thickening agent in gravies and sauces (through roux), a coating for fried foods, and a binder in meatballs and patties. Pasta dough, batters, and dumplings rely on flour's water-absorption and gluten-forming capacity. The choice of flour type significantly affects final texture: bread flour yields chewy, open-crumb loaves; cake flour produces tender, delicate cakes; pastry flour creates flaky pie crusts. Flour is also dusted onto work surfaces and used as a dry ingredient in spice blends and dredges.