Yeah, "Standard" will vary a lot from one place to another.

For what it's worth, flour is used almost daily here. (We keep several kinds to hand.) We make pizza (ie make the dough) at least once a week. Bread on occasion. Batters for fried fish. As a thickener in sauces and gravys. For making fresh pasta, and so on.

All this of course is very cultural. We cook at home. If we eat out once a month it's a lot. We don't get take-aways or fast food. Because (frankly) they're just not that good.

So yes, our "standard" leans towards a well-stocked, varied, pantry.

And I completely get that this is weird by US standards (although common outside the US).

If you only bake cakes I guess it makes sense — but you can make many other baked goods with flour.