% cups sifted flour

Flour is a fine powder produced by grinding cereal grains, most commonly wheat, into a uniform texture. Wheat flour is milled from the endosperm of the kernel and may be refined (white flour) or whole grain (whole wheat flour), depending on which parts of the kernel are retained. The milling process separates the starchy endosperm from the bran and germ; refined wheat flour contains primarily the endosperm and has a pale color and neutral flavor, while whole grain varieties retain all kernel components and possess a nuttier flavor profile. Flour composition varies by wheat variety and milling practice, affecting protein content, which determines gluten development and the flour's baking properties.

Flour serves as the primary structural ingredient in baked goods, from breads and pastries to cakes and cookies, where its protein (gluten) develops to create texture and rise. It is used as a thickening agent in sauces, gravies, and soups; dusted on work surfaces and baking pans; and employed in batters for frying. Different flour types—cake flour (lower protein), all-purpose flour (medium protein), and bread flour (higher protein)—are selected based on desired results. Sifting flour aerates it and removes lumps, producing lighter baked goods with more even crumb structure.