approximately 1 tablespoon of flour

GrainsYear-round. Flour is a shelf-stable grain product milled from stored grain and available consistently throughout the year.

Wheat flour is a good source of carbohydrates and B vitamins; whole wheat flour additionally provides significant fiber and mineral content. Enriched flours are fortified with niacin, thiamine, riboflavin, and iron to restore nutrients lost during milling.

About

Flour is a fine powder produced by grinding cereal grains, legumes, or other starchy plant materials. The most common flour is wheat flour, derived from the endosperm of wheat kernels (Triticum species), which originated in the Fertile Crescent and is now cultivated globally. The grinding process removes the bran and germ, leaving primarily the starchy endosperm, though whole grain flours retain these components. Flour varies significantly by grain source (wheat, rye, barley, corn, rice), extraction rate (the percentage of the grain retained), and protein content, which affects its baking and cooking properties.

Different flour types are classified by protein content and milling method. All-purpose flour (10-12% protein) is versatile for general baking and cooking. Bread flour (12-14% protein) develops strong gluten networks suited to yeast breads. Cake flour (7-9% protein) produces tender crumbs. Whole wheat flour retains all grain components, offering more fiber and nutrients but denser texture. Specialty flours like rye, spelt, and chickpea flour provide distinct flavor and nutritional profiles.

Culinary Uses

Flour is the fundamental building block of baked goods, thickening agents, and breaded coatings across virtually all culinary traditions. In bread-making, flour provides structure through gluten development; in pastries, it creates tender crumbs; in sauces and gravies, it acts as a thickener when combined with fat (a roux). It serves as a coating for fried foods, a binder in meatballs and sausages, and the base for pasta doughs. Beyond baking, flour appears in dredging, dusting, and as a thickening agent in soups and stews. Different flour types are selected based on desired texture and outcome—bread flour for chewy loaves, cake flour for delicate pastries, and cornflour for gluten-free applications.

Forms & Preparations

All-purpose flour — The standard refined wheat flour with moderate protein content; versatile for baking, cooking, and thickening applications.
Whole wheat flour — Unrefined flour containing bran, germ, and endosperm; offers nutty flavor, more nutrients, and fiber but produces denser baked goods.
Bread flour — High-protein wheat flour optimized for yeast breads; develops strong gluten networks for chewy texture and good rise.
Cake flour — Low-protein, finely milled flour designed for tender cakes and pastries; produces a delicate crumb structure.
Self-rising flour — Pre-blended flour containing baking powder and salt; convenient for quick breads and biscuits but less flexible than plain flour.
Specialty flours (rye, spelt, corn, rice) — Alternative grain flours with distinct flavors and nutritional profiles; used for dietary preferences, regional cuisines, or specific texture requirements.