tablepoons flour
Refined wheat flour is enriched with B vitamins and iron; whole wheat flour provides substantially more fiber, minerals, and phytonutrients due to retention of bran and germ. A typical serving contains carbohydrates as the primary macronutrient with minimal fat and protein unless fortified.
About
Flour is a fine powder produced by grinding grain kernels, typically wheat, though it may also be derived from other cereals, legumes, or tubers. Wheat flour is the most common variety in Western cuisine, made by milling the endosperm of wheat berries. The resulting product is characterized by its pale color (in refined varieties), neutral taste, and fine texture. Flour varies significantly by protein content and milling process: bread flour contains 12-14% protein for structure, all-purpose flour ranges from 10-12%, cake flour is lower in protein (7-9%) for tender crumb, and whole wheat flour retains the bran and germ for increased fiber and nutrients. Regional traditions produce specialty flours including rye, spelt, and durum wheat varieties.
Culinary Uses
Flour is the foundational ingredient in baking and is essential for breads, pastries, cakes, cookies, and doughs across all culinary traditions. It provides structure through gluten development when hydrated and mixed, and serves as a binder in sauces (as a roux with fat) and batter for frying. Beyond baking, flour is used for dusting, thickening gravies and stews, and creating dumplings and pasta. Selection of flour type determines the final texture and structure: strong flours with higher protein content are preferred for yeast breads and pastry layers, while soft, lower-protein flours yield tender cakes and pastries. Flour also functions as a key component in spice rubs and coating mixtures.