½ cups flour
Enriched all-purpose flour is a good source of B vitamins and iron; whole wheat flour provides additional fiber, protein, and micronutrients including magnesium and phosphorus.
About
Wheat flour is a finely ground powder produced from the endosperm of wheat grains (Triticum species), a cereal grass native to the Fertile Crescent. The milling process separates the bran and germ from the starchy endosperm, which is then ground into a fine powder. Flour varies in protein content, granulation, and color depending on the wheat variety and milling process, ranging from soft, low-protein pastry flours to hard, high-protein bread flours. All-purpose flour, the most common form, typically contains 10–12% protein and represents a balance between structure-building capability and tenderness.
Culinary Uses
Wheat flour is the foundational ingredient in baking and a thickening agent in cooking worldwide. It forms the structure of breads, pastries, cakes, and cookies through gluten development and starch gelatinization. In savory cooking, flour serves as a roux base for sauces, a breading for fried foods, and a thickener for gravies and soups. Different flour types are selected based on culinary application: bread flour for chewy structures, cake flour for tender crumbs, and all-purpose flour for versatility.