Crust Ingredients: Flour

Flour is a powdered food product made by grinding grains, seeds, or roots. Most commonly, it refers to wheat flour, which is produced by milling wheat kernels into a fine powder. Different types of flour exist, varying by the grain used (e.g., corn, rice, oat) and the milling process.

Flour is a fundamental ingredient used to provide structure, texture, and bulk in a wide array of food products. It is a primary component in baked goods such as bread, cakes, cookies, and pastries. Additionally, flour is used as a thickener in sauces, gravies, and soups, and as a coating for fried foods.

Flour, particularly wheat flour, is generally recognized as safe (GRAS) by the FDA when used as a common food ingredient. For the majority of people, consuming flour as part of a balanced diet has no adverse health effects. However, wheat flour contains gluten, which can cause digestive issues and other adverse reactions in individuals with celiac disease or non-celiac gluten sensitivity. JECFA and EFSA do not typically evaluate basic food ingredients like flour as additives, but rather as staple foods.