White flour is wheat flour milled from only the endosperm of the wheat kernel, with the bran and germ removed; this is what distinguishes it from whole wheat flour, which keeps both and is denser and more nutritious but less light in texture.
Milling wheat down to a fine white flour dates back to ancient civilizations, though industrial roller mills made it widely affordable only from the 19th century onward. Major wheat-growing regions supplying it include the North American Great Plains and Prairies and parts of Europe.
White flour is the base for most Western breads, pastries, cakes, cookies, pizza dough, and pasta, and it's used to thicken sauces, gravies, and soups, and to coat foods before frying. Its flavor is mild and slightly nutty, acting as a neutral base for butter, sugar, eggs, dairy, fruit, nuts, chocolate, and spices like vanilla, cinnamon, and nutmeg.
Within white flour, protein (gluten) content varies by wheat variety and determines whether a flour suits bread (higher-gluten) or cakes and pastries (lower-gluten) better.