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Flour being sifted onto parchment paper.
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How to Sift Flour

Learn How to Sift Flour like a professional, even if you don’t own a handheld sifter. Sifting is the key to light-as-air cookies, lump-free cake batters, and all your best pastries.
Course Pantry
Cuisine American
Cook Time 1 minute
Total Time 1 minute
Servings 4 servings (1/4 cup each)
Calories 114kcal

Ingredients

Instructions

Fine-mesh strainer:

  • Over a sheet of parchment paper, foil, or a bowl, add flour (or any dry ingredients) to a fine-mesh strainer and tap the side with one hand. Anything left in the bottom can be pushed through with a spoon.

Flour sifter:

  • Over a sheet of parchment paper, foil, or a bowl, add flour (or any dry ingredients) to sifter cup. Squeeze handle to activate the blades repeatedly until sifted flour falls out the bottom of the cup.

Whisk or fork:

  • In a dry bowl, whisk flour or other dry ingredients vigorously until aerated and no visibly clumps remain.

Notes

  1. Storage: Store flour in an airtight storage container in a dark, cool place (such as the back of a pantry shelf). Add oxygen absorbers to the sealed container to prevent oxidation and extend the shelf life of the flour. Adding a bay leaf in the flour container will help keep bugs at bay.
  2. Freezer: Transfer flour to a freezer-safe container. Label, date, and freeze up to 2 years for white flour, 1 year for whole grain flour.

Nutrition

Serving: 0.25 cups | Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 33mg | Fiber: 1g | Sugar: 0.1g | Calcium: 5mg | Iron: 1mg