" floury "

[Noun]  | "flour" | \ ˈflau̇(-ə)r \

1: a product consisting of finely milled wheat; also : a similar product made from another grain or food product (such as dried potatoes or fish)

2: a fine soft powder

Origin: 13th century ;

 Middle English flour, flur "blossom of a plant, prime of life, best of a class, ground wheat free of bran," borrowed from Anglo-French flour, flur "blossom of a plant, paragon, best part, ground grain free of bran" {mat|flower:1|};

  * Note : In the sense "ground grain free of bran and impurities," Anglo-French flour, flur was presumably originally short for flur de farine, "best part of the milled grain," which is reflected in contemporaneous Medieval Latin flos farinae. The Französisches etymologisches Wörterbuch points out that flur became the ordinary word for "flour" not only in Anglo-French, but also in at least part of medieval Picardy and in isolated areas elsewhere (vol. 3, p. 632). See also W. Rothwell, "From Latin to Anglo-French and Middle English: The Role of the Multilingual Gloss," Modern Language Review, vol. 88, no. 3 (July, 1993), pp. 584-85. In English, consistent distinction in spelling of the two meanings "blossom of a plant" and "finely milled grain" was not made before the eighteenth century. Samuel Johnson's dictionary (1755) still enters both meanings under the single spelling flower.;

[Adjective]  | "floury"