Flour is a powder made from ground grains, commonly wheat, that is used as a main ingredient for baking breads, cakes, cookies, and other baked goods. 50 grams of flour is a frequently used measurement in recipes that yields approximately 1/4 cup of flour.
A Brief History of Flour
Flour has been a dietary staple for humans for thousands of years. The earliest evidence of flour production dates back to around 30,000 BC, when ancient civilizations used stone tools to grind grains into a coarse flour. The establishment of milling techniques allowed for refinements in flour over the centuries. By the 19th century, the creation of rollermills enabled the mass production of very finely milled white flour.
Wheat has historically been the most common grain used for flour around the world, but flours have also been made from rye, corn, rice, oats, barley, and many other grains depending on locally available crops. While home cooks once had to mill their own grains into flour, pre-milled flours are now readily available at grocery stores.
Flour Types and Uses
There are many different types of flour that serve various purposes in cooking and baking:
- All-purpose flour – An all-around basic flour, often made from a blend of high and low protein wheats. It can be used for most baking needs.
- Bread flour – Has a higher protein content, ideal for yeast breads.
- Cake flour – A soft, finely milled flour good for delicate cakes and pastries.
- Self-rising flour – Has baking powder and salt added to it.
- Whole wheat flour – Contains the whole grain including the bran and germ.
There are also many specialty flours like rye, spelt, almond, coconut, and more with specific uses. The variety allows bakers flexibility to achieve their desired texture and flavor.
Measuring Flour
When baking, it’s important to accurately measure flour. Using the proper technique helps ensure your recipes turn out right.
Weight Measurements
Weighing flour gives the most precise measurement. Digital kitchen scales make it easy to weigh in grams. 50 grams of flour is equivalent to:
- 1.76 oz
- 0.11 lbs
Volumetric Measurements
Measuring flour by volume using cups is common in the United States. However, it is important to stir flour before measuring, spoon it lightly into the cup, and level off the top. Scooping directly from the container packs the flour and results in too much.
50 grams of all-purpose flour equals approximately:
- 1/4 cup
- 4 tablespoons
However, weight equivalents can vary slightly between flour types due to differences in density.
Key Tips
- Use a digital kitchen scale for most accuracy
- Stir or whisk flour before measuring
- Use the “spoon and sweep” method
- Level off the top with a knife
What You Can Make With 50g of Flour
50 grams of flour may seem small, but it’s the perfect amount for many uses, such as:
1. Thicken Sauces, Soups, and Stews
Adding a sprinkle of flour while cooking sauces, soups, or stews helps add body and richness. Whisk together 1-2 tablespoons (8-16g) of flour with an equal amount of water or broth until smooth. Slowly pour into the simmering liquid while stirring.
2. Bread, Pizza, and Pie Doughs
Most yeast bread, pizza dough, and pie pastry recipes call for around 120-200g total flour. So 50g makes up a good portion of the dough. Here is an example of a 100g dough recipe:
| Ingredient | Weight |
|---|---|
| Bread flour | 100g |
| Water | 63g |
| Salt | 2g |
| Instant yeast | 1g |
3. Coating Foods Before Frying
About 1/4 cup (30g) of flour is perfect for dredging meat, fish, or veggies before pan-frying. Coat food in flour, shake off excess, then fry in oil for a crispy coating.
4. Making a Roux
A roux is made by cooking equal parts fat and flour together. It’s used to thicken and add flavor to sauces, gravies, soups, stews and more. For a smaller batch, use about 1-2 tablespoons (8-16g) each of melted butter and flour.
5. Adding to Meatloaf or Meatball Mix
Adding a couple tablespoons (8-16g) of flour to meatloaf, meatballs, or meat-based stuffing helps bind the mixture together. Sprinkle over the meat and mix gently before shaping.
6. Baking Powder Biscuits
Many drop biscuit recipes call for around 50-100g of flour total. So 50g makes up half or all of the needed flour for a small batch.
7. Coating Baking Pans
A thin layer of flour helps prevent sticking. Sprinkle 1-2 teaspoons (2-5g) of flour onto greased pans and tilt to coat evenly before pouring in cake or quick bread batters.
8. Making Gravy
After browning meat in a pan, sprinkle 1-2 tablespoons (8-16g) flour into the pan drippings. Cook briefly then whisk in 1-2 cups liquid to make a simple gravy.
9. Tempura Batter
Japanese tempura batter for frying veggies or seafood is made with around 50-100g flour total. So a small 50g batch is plenty for 1 or 2 portions.
Tips for Cooking and Baking With 50g of Flour
Making the most of a small amount of flour opens up possibilities for mini batches, last-minute recipes, and creative uses. Here are some top tips:
- Reduce any bigger recipe that calls for 100g or more down to a 50g size.
- Mix and match flours like whole wheat, almond, or coconut for up to 50g of the total.
- Add extra rising agents like baking powder and soda if reducing a baked good recipe.
- Use half the 50g amount, save remainder for another use.
- Partner with other ingredients like eggs, milk, spices, herbs, cheese, veggies.
- Try mini breads, scones, biscuits, pancakes, muffins.
Frequently Asked Questions
1. What does 50g of flour look like?
50 grams of flour is equal to about 1/4 cup in volume. If you don’t have a food scale, you can measure it out to 4 tablespoons or 1/4 cup using the spoon and sweep method.
2. What can I make with 50g of flour?
You can make a variety of mini baked goods, coat foods for frying, thicken sauces and stews, make biscuit or scone dough, prepare a small roux, and much more. Get creative!
3. Is 50g of flour enough to bake with?
For smaller baked items like biscuits, scones, muffins, individual mini loaves or pies, 50g can work great. You may need to tweak the recipes by adding more rising agents or liquids. Or pair it with other flours.
4. How do I substitute 50g all-purpose flour?
You can replace 50g all-purpose flour with 50g bread flour, whole wheat, or other variety. Or try a blend, like 25g all-purpose and 25g whole wheat. The texture may vary slightly depending on the flour used.
5. What does 50g of flour cost?
Flour is typically inexpensive, costing only a few cents per 50 gram portion. All-purpose flour costs around 3 to 6 cents for 50 grams. Specialty flours may cost 10 to 25 cents or more.
Conclusion
Knowing what 50 grams of flour looks like and how much you can make with it opens up a world of baking and cooking possibilities. Whether you’re whipping up miniature baked goods, frying foods in crisp coatings, thickening up a sauce, or simply making good use of leftover flour, understanding flour weights and measurements is key. With some creativity, 50 grams of flour can go a long way.
