Ground into flour for baking

Ground into flour for baking recipe videos

This refers to a wide variety of grains and legumes that are milled into a fine powder to serve as the foundational ingredient for baking breads, pastries, and other goods. The most common example is wheat flour, but it can also be made from rice, corn, oats, chickpeas, or almonds. The process of grinding unlocks the grain's starches and proteins, allowing them to form doughs and batters.

🍽️ Nutrition at a glance

Flour is predominantly a source of carbohydrates, providing energy for the body. Depending on the source (whole grain vs. refined), it can also offer significant dietary fiber, protein, and essential minerals like iron and B vitamins.

Nutrition breakdown

Calories	110 kcal
Protein	3 g
Carbs	23 g
Fat	0.5 g
Fiber	1 g
Sugar	0.5 g
Sodium	0 mg
Iron	1.5 mg
Thiamin (B1)	0.2 mg
Niacin (B3)	2 mg
Folate	40 mcg
Magnesium	8 mg
Phosphorus	35 mg
Selenium	6 mcg
Manganese	0.3 mg

Per 1/4 cup (30 g) · estimated, varies by recipe

💡 What's interesting

The transformation of a hard, inedible grain kernel into a versatile, life-sustaining powder is one of the most important technological advancements in human history, enabling the development of settled agriculture and complex societies.