Grain reduced to the form of meal is spoken of in the time of Abraham (Genesis 18:6). As baking was a daily necessity, grain was also ground daily at the mills (Jeremiah 25:10). The flour mingled with water was kneaded in kneading-troughs, and sometimes leaven (Exodus 12:34) was added and sometimes omitted (Genesis 19:3). The dough was then formed into thin cakes nine or ten inches in diameter and baked in the oven.

Fine flour was offered by the poor as a sin-offering (Leviticus 5:11-13), and also in connection with other sacrifices (Numbers 15:3-12; 28:7-29).

Noah Webster's New International Dictionary of the English Language

1. (n.) The finely ground meal of wheat, or of any other grain; especially, the finer part of meal separated by bolting; hence, the fine and soft powder of any substance; as, flour of emery; flour of mustard.

2. (v. t.) To grind and bolt; to convert into flour; as, to flour wheat.

3. (v. t.) To sprinkle with flour.