and 1/4 cup of flour

Flour is a powder produced by grinding cereal grains, most commonly wheat, into fine particles. The grinding process breaks down the grain's outer bran layer, germ, and inner endosperm to create a uniform, shelf-stable powder used as a foundational ingredient in baking and cooking. Wheat flour is classified by protein content and milling method: all-purpose flour (10-12% protein) is the most versatile for everyday baking; bread flour (12-14% protein) develops stronger gluten networks for yeast breads; cake flour (7-9% protein) produces tender crumbs for delicate pastries; and whole wheat flour retains the bran and germ, offering greater nutritional density and a denser crumb. Other grain flours—including rye, barley, oat, rice, corn, and specialty flours from legumes and nuts—serve specific culinary functions and regional traditions.

Flour is essential in baking for breads, cakes, pastries, and cookies, where it provides structure through gluten development and serves as a binder. In cooking, flour functions as a thickening agent for sauces, gravies, and soups via roux (a cooked paste of flour and fat); as a coating for fried foods; and as a base for batters and doughs. Different flour types are selected based on desired texture and gluten strength—bread flour for chewy bagels, cake flour for tender layer cakes, all-purpose flour for everyday applications. Flour is also used in non-baking contexts such as dusting surfaces for rolling dough, thickening stews, and creating coating crusts for fried fish and poultry.