flour
Taste Profile
Primary Flavor
neutral
Intensity
mild
Flavor Notes
Pairs Well With
Cooking Behavior
Flour contains gluten proteins that develop structure when mixed with liquid. For thickening sauces, it must be cooked (as a roux) to eliminate the raw starchy taste. Different types (AP, bread, cake) have varying protein content for different applications.
Best Techniques
Common Mistakes
- Adding directly to hot liquid (causes lumps)
- Not cooking the roux long enough
- Packing when measuring (always spoon and level)