Ever wondered what the difference is between All-Purpose Flour and Plain Flour when a recipe calls for one or the other? The truth is, there isn’t one! They are simply two names for the same type of flour. In the U.S., it’s known as all-purpose flour, while in the United Kingdom and Australia, it’s referred to as plain flour.
All-purpose or plain flour is the most versatile type of flour, widely used in both home and commercial baking. Unlike self-raising flour, it contains no added rising agents, making it suitable for a variety of recipes. This flour is the most common and widely used around the world.
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Know Your Flour
With so many types of flour available today, it can be challenging to know which one to use for different bakes. Higher protein flours provide a chewy texture, while strong flours with raising agents are used for specific baking needs. Whole wheat flour or all-purpose flour is the most commonly used. On this blog, you’ll find a variety of recipes—from cakes and muffins to quick breads, breads, cookies and bars—made with plain flour.
What is All-Purpose Flour?
Plain flour, also known as all-purpose flour, is the most commonly used and versatile type of flour. It is also referred to as pastry flour or cream flour.
During refinement, the germ and bran are removed from wheat, leaving only the endosperm, which is then finely ground. All-purpose flour is made by milling both soft and hard wheat, contributing to its gluten content.
This flour has a lower gluten content and less protein compared to high-protein flours. These characteristics make it ideal for creating flaky baked goods like pies and pastries.
Plain flour, with a protein content of 10-12%, is versatile and suitable for various baking needs. Also known as all-purpose or white flour, its protein content may vary by brand and is widely available in grocery stores.
The Name All-Purpose Flour
We know that this kitchen staple serves many purposes and can be used in a wide variety of dishes, which is why it’s aptly named All-Purpose Flour.
Uses of Plain Flour
All-purpose or plain flour is made by grinding wheat grains and has a neutral taste. This versatile flour is used to provide structure to a wide range of baked goods, including cakes, biscuits, scones, cookies, bread, pizza dough, pie crusts, quick breads, and pastries.
It gives texture and shape to these items, playing a crucial role in the baking process. Without flour, baking would be fundamentally different, and our baked goods would lack the structure and texture we expect.
In addition to baking, the All-Purpose Flour (also known as AP) has various uses: it can coat meats and vegetables, and act as a thickening agent in sauces, gravies, and soups.
Different Types of Flour
There are many types of flour, each tailored for specific baking needs, including wholemeal, pizza, spelt, self-rising, cake, and bread flours.
Flour, primarily made from ground wheat, varies in gluten and protein content based on the milling process. For instance, all-purpose flour has less gluten than bread flour, affecting texture and rise. Each flour type influences the final texture of baked goods, from light pastries to dense breads.
Here are different types of flours commonly used in baking:
- All-Purpose Flour: All-purpose flour, true to its name, is a versatile ingredient ideal for a wide range of baking, including cakes, cookies, muffins, and quick breads. With a moderate protein content of 10-12%, it strikes a balance, yielding a texture that’s neither too dense nor too light.
- Bread Flour: This flour, with a higher protein content of 12-14%, is ideal for yeast breads, rolls, pizza dough, and bagels. The extra protein helps develop more gluten, essential for a strong, chewy texture.
- Self-Rising Flour: Self-rising flour is a convenience flour with baking powder and salt already mixed in, making it ideal for cakes and biscuits. It simplifies baking by eliminating the need to add these leavening agents separately. In some regions, it’s called self-raising flour.
- Pastry Flour: Pastry flour, with its lower protein content (8-10%), is perfect for creating tender, delicate baked goods like pies, tarts, and pastries. The reduced gluten development results in a softer, flakier texture.
More Protein = More Gluten
We’ve established that the protein content in flour is crucial because it directly influences the gluten level. High-protein flours have higher gluten content, which means more elasticity and a stretchier texture in the final product.
Gluten in wheat-based flours gives dough elasticity, helping it rise and maintain its shape. As the dough is kneaded, gluten strands stretch and trap gases from leavening agents, providing structure and rise to baked goods.
Gluten is found only in wheat-based flours such as whole-wheat and all-purpose flour. Non-wheat flours like almond or coconut are gluten-free. The gluten content affects a flour’s suitability for recipes, influencing texture and structure in baking.
How to Store
Store all-purpose flour in a cool, dry place, such as a pantry or cupboard. For better preservation, transfer it from its original packet to an airtight container. When stored properly, plain flour can remain effective for up to a year.
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