floury

From Middle English floury, equivalent to flour +‎ -y. Piecewise doublet of flowery.

• (Received Pronunciation, General American) IPA^(key): /ˈflaʊəɹi/, /ˈflaʊɹi/
• Rhymes: -aʊəɹi, -aʊɹi
• Homophone: flowery (US and one UK pronunciation)

floury (comparative flourier, superlative flouriest)

1. Resembling flour.

   Coordinate terms: mealy, grainy, powdery

   These mashed potatoes have a floury texture.

2. Covered in flour.

   The baker wiped his floury hands on his apron.

3. (of potatoes) High in starch; tending to break down easily when cooked.
   • 1872, Thomas Low Nichols, How to Cook: The Principles and Practice of Scientific, Economic Hygienic, and Aesthetic Gastronomy : with Model Recipes in Every Department of Cookery, Original and Selected, page 106:

     Boil four large floury potatoes till they are thoroughly done; peel them and mash them smooth with the back of a spoon

   • 1898, William Mattieu Williams, The Chemistry of Cookery, page 189:

     As we all know, there are great differences among potatoes; some are waxy, others floury; and these, again, vary according to the manner and degree of cooking.

• unfloury
• (of potatoes) waxy

• wood flour

• fflowre, flourre, flure, flory, floure

From flour +‎ -y.

• IPA^(key): /ˈfluːriː/

floury

1. Covered in flowers or representations of them; flowery.
2. Prosperous, thriving; experiencing wealth, fame, or success.
3. (cooking, rare) Blanketed in flour; floury.

• English: flowery, floury

• “flǒurī, adj.(1).”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007, retrieved 25 September 2019.
• “flǒurī, adj.(2).”, in MED Online, Ann Arbor, Mich.: University of Michigan, 2007, retrieved 25 September 2019.