or 100 g flour

Flour is a fine powder produced by grinding whole grains, typically wheat, though it can also be derived from other cereals, legumes, nuts, or seeds. The most common variety is wheat flour, made from the endosperm of wheat kernels, which consists primarily of starch and gluten proteins. Wheat flour is classified by protein content and extraction rate—all-purpose flour contains 10-12% protein and includes both endosperm and bran, while bread flour (12-14% protein) develops stronger gluten networks, and cake flour (7-9% protein) produces tender crumbs. Different grains and processing methods yield distinct flours with varying functional properties in baking and cooking.

Other notable flour varieties include rye, barley, oat, rice, corn, and specialty flours from legumes (chickpea, lentil) and nuts (almond, coconut). Each possesses unique starch composition, protein profiles, and gluten content that affect hydration, elasticity, and final texture in culinary applications.

Flour is the foundational ingredient in baking, essential for bread, pastries, cakes, cookies, and quick breads. It provides structure through gluten development, acts as a thickening agent in sauces and gravies, and is used as a coating for frying and battering. In dough-based cuisines—pasta, pizza, noodles—flour type critically determines texture and bite. Beyond baking, flour is central to roux (fat-flour paste for sauces), tempura batters, and dusting for rolling and handling. Different flours are selected based on desired gluten strength: bread flour for chewy bread, cake flour for tender desserts, and pastry flour for flaky pie crusts. Specialty flours expand possibilities in gluten-free, whole-grain, and alternative diet applications.