FLOUR 101

Plain (all-purpose) flour:

This flour is made from the endosperm of a wheat grain. It is the most commonly used type of flour and suitable for all types of baking. A raising agent must be added to this for the baked goods to rise.

Self-raising flour:

This is plain flour with baking powder added. Many people choose this type as there is no need to add a separate raising agent. It is suitable for all types of scones and muffins.

Wholemeal (wholewheat) flour:

This flour contains all of the wheat grain. It has a high fibre content and is used for making brown bread and healthy bakes.

Strong flour:

Also called bread flour, this contains a higher percentage of gluten than regular wheat flour and is recommended for baking when using yeast.

Gluten-free flour:

This is flour with gluten removed. Therefore it is suitable for those who are coeliac or suffering from gluten intolerance. It can be substituted into recipes instead for regular flour to ensure that the product does not contain gluten, however it may require extra liquid as it is quite dry.