flour or cornstarch

Flour is a fine powder produced by grinding cereal grains—most commonly wheat—into small, uniform particles. The grain is first cleaned and tempered (moisture adjusted), then milled between rotating stones or steel rollers to separate the bran and germ from the endosperm, which is then ground to the desired fineness. Wheat flour contains gluten proteins (glutenin and gliadin) that develop elastic networks when hydrated and kneaded, making it essential for bread-making. Flour varies by extraction rate (whole wheat contains all components; white flour uses primarily the endosperm) and protein content, ranging from soft pastry flours (7-9% protein) to hard bread flours (12-15% protein).

Common varieties include all-purpose flour (a balanced blend of soft and hard wheat), bread flour (high protein), cake flour (low protein, tender crumb), and whole wheat flour (complete grain). Regional wheat cultivars and milling practices create variations in gluten strength and color across producing countries.

Flour is the foundational ingredient for baked goods including bread, cakes, pastries, cookies, and pasta. It functions as a thickening agent in sauces (roux), a binder in forcemeats and batters, and provides structure and elasticity in dough-based preparations. Different flour types are selected based on desired outcomes: bread flour for chewy, well-developed crumb; cake flour for tender, delicate texture; whole wheat flour for nutty flavor and fiber. Flour is essential in virtually all cuisines with grain-based staples, from European breads to Asian noodles to Middle Eastern flatbreads.