c. plus 2 tbsp. flour

Flour is a powder produced by grinding cereal grains, most commonly wheat, into fine particles. The grinding process breaks down the grain kernel into its constituent parts—the starchy endosperm, protein-rich germ, and fiber-containing bran—which may be retained or separated depending on the flour type. Wheat flour, the most widely used variety, contains gluten-forming proteins (glutenin and gliadin) that develop elasticity when hydrated and worked, making it essential for bread and pastry production. Other common flour types include rye, barley, oat, corn, and rice flour, each with distinct protein and starch profiles that affect their functional properties in cooking.

The flavor profile of flour varies by grain source and processing method: refined white flour has a mild, slightly sweet taste, while whole grain flours exhibit nuttier, more robust flavors. Flour color ranges from white to cream to brown, depending on whether bran and germ are included. Granulation varies from fine (cake flour, pastry flour) to coarse (whole wheat flour), affecting hydration and gluten development.

Flour is the foundational ingredient in baking, used to create structure and texture in breads, cakes, pastries, cookies, and other baked goods. It is also essential in many sauces and soups as a thickening agent, either as a component of roux (cooked with fat) or as a slurry mixed with liquid. Beyond baking, flour is used for dusting surfaces during dough preparation, coating foods before frying, and as a binding agent in preparations like meatballs or dumplings. Different flour types serve specific culinary functions: bread flour with higher protein content develops strong gluten networks for chewy loaves; cake flour with lower protein yields tender crumbs; while whole wheat flour adds nutritional density and nutty flavor but produces denser baked goods.

In global cuisines, flour appears in pasta, dumplings, batters, dressings, and numerous regional breads. Selection of flour type is critical—recipes requiring structure (yeasted breads, croissants) demand high-protein flours, while delicate applications (cakes, pastries) benefit from lower-protein varieties.