Flour
Triticum aestivum · Grain
Top 10 pairings
Finely milled wheat, the powder behind the world's bread, pasta, cakes and pastry. It tastes bland and faintly sweet. Wet it and work it, and its proteins knit into gluten, a stretchy web that lets a loaf rise.
Per 100 g
364kcal
76gcarbs
10gprotein
1gfat
2.7gfibre
Good to know
Flour's defining property is gluten: when flour is wetted and worked, its proteins glutenin and gliadin link into an elastic network that traps fermentation gas and lets dough rise — gliadin gives stretch, glutenin gives strength and spring.
More about flour