oz/250 g flour

Flour is a fine powder produced by grinding dried grains, typically wheat, though it may also be derived from other cereals such as rye, barley, or oats, or from non-grain sources like legumes, nuts, and tubers. The grinding process breaks down the grain kernel into its constituent parts: the endosperm (which becomes white flour), the bran (outer layers), and the germ (nutrient-rich center). Wheat flour is the most widely used and comes in various grades depending on milling method and extraction rate—ranging from refined white flour to whole wheat flour. The protein content, particularly gluten (a network-forming protein), varies by wheat variety and milling process, affecting the flour's functional properties in baking and cooking.

The flavor and texture of flour depend on its type: refined white flour is mild and fine-grained, while whole wheat flour has a nuttier flavor and coarser texture. Speciality flours—such as cake flour (lower protein), bread flour (higher protein), and self-rising flour (pre-mixed with leavening agents)—are formulated for specific culinary applications.

Flour is a foundational ingredient in baking and cooking, used to make breads, pastries, cakes, cookies, pasta, and numerous sauces and gravies. In bread-making, the gluten proteins develop structure and elasticity when hydrated and kneaded. In pastries and cakes, flour provides structure while fats and leavening agents create tenderness and rise. Flour also serves as a thickening agent in roux-based sauces and as a coating for fried foods. Different flour types are selected based on desired outcomes: bread flour for chewy, well-risen loaves; cake flour for tender crumb; and whole wheat flour for nutty flavor and dietary fiber. Flour is used across virtually all culinary traditions—from Italian pasta to Indian chapati to Japanese tempura coating.