Fine, powdery texture with a neutral yet slightly nutty flavor; essential for creating light, airy pastries and hearty breads. When mixed with water, it transforms into a pliable dough, a staple in countless culinary traditions.
Where it comes from
Wheat flour is foundational to many global cuisines, particularly in European and Middle Eastern baking. Its history dates back thousands of years, evolving alongside human agriculture.
In the kitchen
It forms the base for doughs and batters, providing structure and texture in bread, pastries, and pasta through the development of gluten when kneaded.
Nutrition (per 100g)
364kcalCal
10.0gProtein
1.0gFat
76.0gCarbs
2.7gFiber
Values are AI-estimated, not from a laboratory database
