flour

Flour made from milling wheat.

Flour that does not have a raising agent added to it.

A blend of hard and soft wheat flours suitable for most baking needs.

Flour milled only from the endosperm of the wheat grain.

Flour with a raising agent already added.

Flour with a raising agent already added.

General term for flour used in baking.

Flour made from the whole wheat grain, including the bran.

Flour with a high gluten content, suitable for making bread.

Finely milled, low-protein flour used for making cakes and pastries.

Flour made from the whole wheat grain, including the bran.

Flour with a high protein content, primarily used for bread making.

Flour made from finely milled rice.

Flour that has had the bran and germ removed during processing.

Flour that has not been chemically treated to whiten it.

Flour made from milling rye grain.

A building equipped with machinery for grinding grain into flour.

A standard unit of volume for measuring flour in recipes.

A standard paper or plastic container of flour.

A large bag, typically made of cloth or strong paper, used for flour.

To put flour into a mixture.

To employ flour as an ingredient in cooking or baking.

To combine flour with other ingredients.

To add flour to a mixture and stir to combine.

To add flour and combine it with an existing mixture.

To mix flour with a liquid using a circular motion.

To pass flour through a sifter or sieve to make it finer and lighter.

To mix flour together with other ingredients.

To pass flour through a sieve to remove lumps and aerate it.

To gently mix flour into a lighter mixture using a spatula.

To mix flour with other ingredients until they are combined.

To incorporate fat (like butter) into flour using fingertips.

To incorporate fat (like butter) into flour using fingertips.