and 1/2 cup of flour

Flour is a fine powder produced by grinding cereal grains, most commonly wheat (Triticum aestivum), though also derived from other grains such as rye, barley, oats, corn, and rice. The grinding process separates the grain's endosperm, bran, and germ into various combinations, producing flours of differing protein content, texture, and color. Wheat flour is the most widely used flour globally, characterized by its gluten-forming proteins that provide structure and elasticity to baked goods. All-purpose flour, the most common variety in home kitchens, typically contains 10-12% protein and represents a blend of hard and soft wheat varieties. Whole wheat flour retains the bran and germ, offering greater nutritional density but producing denser baked goods. Specialty flours—such as cake flour (lower protein), bread flour (higher protein), and self-rising flour (pre-mixed with leavening agents)—are formulated for specific culinary applications.

Flour is a foundational ingredient in baking and cooking across nearly all culinary traditions. It serves as the structural base for breads, pastries, cakes, cookies, and other baked goods, where its gluten proteins develop elasticity and trap gas bubbles during fermentation and baking. Beyond baking, flour functions as a thickening agent in sauces, gravies, and soups (via roux or slurry), a binder in batters and doughs, and a coating for fried foods. Different flour types are selected based on desired outcomes: bread flour for chewy, open-crumbed loaves; cake flour for tender, delicate cakes; and all-purpose flour for versatile everyday applications. Whole grain flours add nutritional density and earthy flavor to breads, muffins, and quick breads, though often blended with refined flour to maintain texture.