Wheat flour is a powder made from common wheat, essential for baking and cooking, that contains carbohydrates, protein, and minerals. It is categorized by its gluten content, with “hard” flours having high gluten for elastic doughs and “soft” flours having low gluten for tender baked goods. The grinding process removes some bran and germ, but whole wheat flour retains these parts of the grain for greater nutritional value and a coarser texture. 

There are different types of wheat flour, distinguished by the amount of gluten they contain, their colour, the parts of the grain used, and the type of wheat.