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flour

[flouuh r, flou-er] /flaʊər, ˈflaʊ ər/
noun
1.
the finely ground meal of grain, especially the finer meal separated by bolting.
2.
the finely ground and bolted meal of wheat, as that used in baking.
3.
a finely ground, powdery foodstuff, as of dehydrated potatoes, fish, or bananas.
4.
a fine, soft powder:
flour of emery.
verb (used with object)
5.
to make (grain or the like) into flour; grind and bolt.
6.
to sprinkle or dredge with flour:
Flour the chicken before frying.
verb (used without object)
7.
(of mercury) to refuse to amalgamate with another metal because of some impurity of the metal; lie on the surface of the metal in the form of minute globules.
8.
to disintegrate into minute particles.
Origin of flour
1200-1250
1200-50; Middle English; special use of flower. Compare French fleur de farine the flower or finest part of the meal
Related forms
flourless, adjective
overflour, verb
unfloured, adjective
Can be confused
flour, flower.
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2017.
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British Dictionary definitions for flourless

flour

/ˈflaʊə/
noun
1.
a powder, which may be either fine or coarse, prepared by sifting and grinding the meal of a grass, esp wheat
2.
any finely powdered substance
verb
3.
(transitive) to make (grain) into flour
4.
(transitive) to dredge or sprinkle (food or cooking utensils) with flour
5.
(of mercury) to break into fine particles on the surface of a metal rather than amalgamating, or to produce such an effect on (a metal). The effect is caused by impurities, esp sulphur
Derived Forms
floury, adjective
Word Origin
C13 flur finer portion of meal, flower
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for flourless

flour

v.

"to sprinkle with flour," 1650s, from flour (n.). Related: Floured; flouring.

flour

n.

early 13c., flur "flower" (see flower (n.)); meaning "finer portion of ground grain" is mid-13c., from the notion of flour as the "finest part" of meal (cf. French fleur de farine), as distinguished from the coarser parts (meal). Spelled flower until flour became the accepted form c.1830 to end confusion.

Online Etymology Dictionary, © 2010 Douglas Harper
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