Plain Flour Tips for Baking Success

If you’ve ever wondered why a cake sometimes comes out dense or a cookie spreads too much, the answer often starts with the flour you use. Plain flour (also called all‑purpose flour) is the go‑to ingredient for most British home bakers. It’s versatile, easy to find, and works well for cakes, cookies, pancakes, and even some breads. Below you’ll get the basics you need to bake confidently with plain flour.

What Exactly Is Plain Flour?

Plain flour is a medium‑strength wheat flour with a protein content of around 10‑12%. That protein level gives it enough gluten to hold structure, but not so much that it makes a loaf overly chewy. It’s not the same as cake flour (which is very low in protein) nor bread flour (which is higher). Because of this balance, plain flour is the “middle‑ground” flour that most recipes call for when they don’t specify anything else.

One common mistake is treating plain flour as a direct swap for self‑rising flour. Self‑rising already contains baking powder and salt, so if you replace it with plain flour you’ll need to add those leaveners yourself.

How to Get the Best Results with Plain Flour

Measure correctly. Spoon the flour into your measuring cup, then level it off with a knife. Packing the cup down gives you too much flour and can dry out your batter.

Sift when needed. For light cakes or delicate biscuits, sift the flour once or twice. Sifting breaks up clumps and adds air, which helps the final texture stay soft.

Watch the mixing time. Over‑mixing plain flour batters develops extra gluten, leading to tough textures. Stir until ingredients are just combined, especially for brownies or muffins.

Swap smartly. If a recipe calls for whole‑wheat flour, you can replace up to half of it with plain flour to keep the crumb tender. For gluten‑free baking, mix plain flour with a gluten‑free blend (about 1 cup plain + 1 cup gluten‑free) and add a bit more liquid.

Store it right. Keep the bag tightly sealed and store in a cool, dry spot. A pantry works fine, but if you buy in bulk move the amount you’ll use soon to an airtight container. This stops the flour from absorbing moisture or odors.

Here are three quick uses to get you started:

• Pancakes. Combine 1 cup plain flour, 1 tsp baking powder, a pinch of salt, 1 egg, 1 cup milk, and a tablespoon melted butter. Cook on a hot griddle for fluffy rounds.
• Chocolate chip cookies. Cream 115 g butter with 100 g brown sugar, add 1 egg, then stir in 190 g plain flour, ½ tsp baking soda, and a handful of chips. Bake at 180 °C for 10‑12 minutes.
• Simple vanilla cake. Beat 200 g butter and 200 g sugar, add 3 eggs, then fold in 200 g plain flour, 2 tsp baking powder, and 120 ml milk. Bake in a 20 cm tin for 30‑35 minutes.

Plain flour is reliable, cheap, and works for almost any sweet treat you want to make at home. Keep these tips in mind, and you’ll see fewer surprises in the oven and more consistently tasty results.