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GrainsYear-round. Flour is a shelf-stable, processed ingredient derived from harvested and milled grains, available consistently throughout the year from commercial suppliers.

Refined wheat flour is a good source of carbohydrates and B vitamins (particularly thiamine and niacin); whole wheat flour provides significantly more dietary fiber, magnesium, and antioxidants. Many commercial flours are fortified with iron and folic acid.

About

Flour is a fine powder produced by grinding cereal grains, legumes, or other starchy plant materials. The most common type is wheat flour, derived from the endosperm of wheat kernels (Triticum species), though flour can also be made from rye, barley, corn, oats, rice, and numerous other grains and seeds. The grinding process removes the bran and germ to varying degrees, resulting in different flour types distinguished by their protein content, color, and baking properties.

Wheat flour varies significantly by extraction rate and protein content. All-purpose flour (10-12% protein) is the most versatile; bread flour (12-14% protein) provides stronger gluten development for yeasted products; cake flour (7-9% protein) produces tender, delicate crumbs; and whole wheat flour retains the bran and germ, offering deeper flavor and higher nutritional density. Specialty flours such as spelt, einkorn, and heritage grain varieties offer distinct flavor profiles and nutritional characteristics.

Culinary Uses

Flour is the fundamental building block of baked goods worldwide, from bread and pastries to cakes and cookies. It serves as a thickening agent in sauces and gravies, a breading for fried foods, and a key component in pasta doughs. Different flour types are selected based on desired outcomes: high-protein flours for chewy bread and pizza doughs, low-protein flours for tender cakes and pastries, and whole grain flours for nutritional density and distinctive flavor. Flour is also used in Asian cuisines for dim sum wrappers, noodles, and thickening agents in stir-fries.

Forms & Preparations

All-Purpose Flour — Medium-protein wheat flour (10-12%) suitable for breads, cakes, cookies, and general baking; the most versatile and widely available flour type.
Bread Flour — High-protein wheat flour (12-14%) that develops strong gluten networks, ideal for yeast breads, bagels, and pizza doughs requiring chewy texture.
Cake Flour — Low-protein wheat flour (7-9%) that produces tender, delicate crumbs in cakes and pastries due to reduced gluten development.
Whole Wheat Flour — Flour milled from entire wheat kernel including bran and germ, offering nutty flavor, higher fiber, and denser crumb structure than refined flours.
Self-Rising Flour — All-purpose flour pre-mixed with baking powder and salt, designed for quick breads, biscuits, and cakes requiring no additional leavening agents.
Specialty Flours — Flours from heritage grains (spelt, einkorn, rye, kamut) or alternative sources (chickpea, buckwheat, coconut) offering distinct flavors and nutritional profiles for specialized baking.