lb. flour
Refined wheat flour is primarily starch and provides carbohydrates and B vitamins (often enriched in many countries); whole wheat flour adds fiber, minerals, and additional protein. Flour is typically low in fat and contains gluten (in wheat varieties), which is a concern for those with celiac disease or gluten sensitivity.
About
Flour is a powder produced by grinding cereal grains, legumes, seeds, or other starchy plant material. Wheat flour, the most common variety, is made from the endosperm of wheat berries (Triticum species) and contains starch, protein, and minimal fat. The grain is cleaned, conditioned with water, then passed through a series of rollers and sieves that separate the bran and germ from the endosperm, which is then milled to a fine powder.
The nutritional and functional properties of flour depend on the grain used and the milling process. Whole grain flours retain the bran and germ, while refined white flours contain primarily the endosperm. Flour varies in protein content (gluten-forming potential), ash content, and granule size, characteristics that influence its baking and cooking performance. Common wheat flour types include all-purpose, bread, cake, pastry, and self-rising varieties.
Culinary Uses
Flour serves as the fundamental structural ingredient in baking, providing gluten networks that give bread, cakes, and pastries their characteristic texture and rise. In bread-making, high-protein flours develop strong gluten strands essential for yeasted doughs. Cake and pastry flours, lower in protein, produce tender crumbs. Flour also functions as a thickening agent in sauces, gravies, and roux-based preparations, and as a coating for proteins in frying. Beyond wheat, specialty flours—including rye, barley, spelt, rice, and chickpea—are used in regional cuisines to create distinctive flavors and textures. Flour blends are fundamental to cuisines worldwide, from Italian pasta to Indian chapati to Japanese udon.