Wheat flour

Wheat flour is a powder made from the milling of wheat grains. It is a staple food ingredient used globally, forming the base for many baked goods and other food products. The type of wheat and milling process can affect the flour's properties, such as its protein content and colour.

Wheat flour is primarily used as a structural ingredient in baking, providing the bulk and framework for products like bread, cakes, and pastries. Its gluten content allows dough to rise and hold its shape during baking. It is also used as a thickener in sauces and gravies, and as a coating for fried foods.

Wheat flour is a fundamental foodstuff, not an additive, and is not listed on the Register of Food Additive Authorisations. Wholemeal wheat flour is a source of dietary fibre, B vitamins, and minerals. Refined wheat flour has had the bran and germ removed, reducing its fibre and nutrient content, though it is often enriched with iron, calcium, and B vitamins. The UK's Eatwell Guide recommends that starchy foods, including those made with wheat flour, should make up just over a third of the food we eat, choosing whole grain versions where possible.