plus 2 tablespoons flour
Refined wheat flour is primarily starch with minimal nutritional density; enriched flour contains added B vitamins and iron. Whole wheat flour retains bran and germ, providing dietary fiber, B vitamins, minerals, and antioxidants.
About
Flour is a powder produced by grinding cereal grains, legumes, nuts, seeds, or other starchy plant materials. The most common flour derives from wheat (Triticum spp.), though flours are made from barley, rye, oats, rice, maize, and numerous other sources. Wheat flour is classified by protein content and milling method: all-purpose flour (10-12% protein), bread flour (12-14% protein), cake flour (7-9% protein), and whole wheat flour (retaining bran and germ). The milling process removes the bran and germ in refined white flour, while whole grain flours retain these nutrient-dense components. Flour serves as the structural foundation for baked goods through gluten development and starch gelatinization during cooking.
Culinary Uses
Flour is indispensable across global cuisines for creating bread, pastries, cakes, noodles, and thickening agents in sauces and gravies. In breadmaking, flour provides the gluten network essential for rise and crumb structure. In pastry work, different flour types are selected based on protein content—cake flour for tender crumb, bread flour for chewy texture. Beyond baking, flour functions as a roux base in French cuisine for béchamel and other sauces, as a coating for frying, and as a binder in meatballs and dumplings. Specialty flours including rice flour, chickpea flour, and almond flour serve region-specific applications.