by 
The Curious Bag
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Most baked goods call for flour in one form or another. It may be cake, bread, all-purpose or even self-rising flour. Flour serves many purposes in baking depending on the recipe.
Body and Structure
Flour is what causes many recipes to have structure. Without flour recipes such as brownies would be thin after being baked. This ingredient is essential for many baked goods to take shape.
Texture
The type of texture flour gives a recipe depends on the type of flour used. For example, bread flour gives recipes a denser texture than cake flour due to its higher protein content.
Binding Agent
Without flour, some recipes would never hold together. The flour in these recipes acts as a binding agent by holding the other ingredients together, such as butter and eggs.
Flavor
Flour also provides flavor to recipes. This is especially true if whole wheat flour is used because wheat flour contains the bran and germ of the wheat berry, which provides a hearty flavor.
Added Ingredients
Flour can also help prevent added ingredients from sinking to the bottom of pans. For example, dusting chocolate chips with flour before adding them to a cake batter will insure that they are distributed evenly throughout the cake after baking.
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