how to separate water from flour

The easiest way is simply to evaporate the water - either by leaving the mix in a warm, dry and well ventilated place, or by warming it over a low heat till all the water is lost (however if you add heat you risk cooking the flour and water and altering its consistency/texture.
05 August 2013
To add slightly to cognativedan's answer: The water-flour goop is a suspension - the water and flour aren't chemically bound - so in principle they can be separated out. I would pour the flour/water mixture into the widest dish you have, and leave it in a conservatory (if you have one) or near a window that gets the sun for most of the day. The wide dish gives the water more surface area to evaporate from, and increases the ratio of surface area to volume so it warms more effectively. You could also pour the mixture very slowly through a coffee filter, but I imagine you'll use up a lot of filters to get any large amount of flour back this way.
13 August 2013
Hello bihu. The easiest way to separate water from flour would be by filtration. Flour does not dissolve in water (it is insoluble in water). If the mixture is stirred the flour will be suspended in water and can be separated from the water by physical means like filtration. The flour would remain in the filter paper and you could collect the water in an beaker/evaporating basin. If the flour is required dry, you could spread the flour out on some kitchen roll and allow the water to evaporate - maybe near a window. Hope that helps.
15 August 2013
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