Flour is a staple ingredient in baking and cooking, but the different terminologies used worldwide can sometimes cause confusion. One common question among Australians is: Is all-purpose flour the same as plain flour?
The short answer is yes—in Australia, plain flour is the equivalent of all-purpose flour used in countries like the United States. However, understanding the differences in flour types and their protein content can help you achieve the best results in your baking.
What is all-purpose flour?
To be more specific, all-purpose flour is a refined flour produced with a combination of hard wheat (high in protein) and soft wheat (low in protein). As a result of the hard wheat being high in starch and gluten, and the soft wheat being low in these two components, it is possible for the final product to contain a moderate share of protein, which is normally 10–12%. All these features make it the best flour for baking a variety of items such as bread, cakes, and cookies, as well as making it the best choice for general baking purposes.
What is plain flour?
Plain flour is a term widely used in the UK, Australia, and many other parts of the world. It is essentially the same as all-purpose flour and serves roughly the same purposes. Like all-purpose flour, plain flour is refined from wheat grains, which undergo the removal of bran and germ, leaving us with the starchy core of the wheat granule. This moderately protein flour gives it versatility for both baking and cooking.
Are all-purpose flour and plain flour the same?
Yes, all-purpose flour and plain flour are essentially the same product, just with different names depending on the region. In the United States and Canada, it is called all-purpose flour, while in the UK, Australia, and a handful of other countries, it is referred to as plain flour. Both flours result from the same process, with similar protein content, thereby serving the same purpose in recipes.
The importance of protein content in flour
Flour is made from wheat, and its protein content plays a significant role in determining the texture and structure of baked goods. The more protein in the flour, the more gluten it forms when mixed with liquid. Gluten is what gives baked goods their elasticity and chewiness.
Here’s how different protein levels impact baking:
- Low-protein flour (6-9%) – Used for cakes and delicate pastries, as it creates a light, tender texture. This is often called cake flour or pastry flour.
- Medium-protein flour (10-12%) – This is plain flour (all-purpose flour), which is versatile enough for most baking needs.
- High-protein flour (12-14%) – Also known as bread flour, this is ideal for bread and pizza dough as it helps create a chewy texture with strong gluten development.
Since plain flour has a moderate protein content, it is suitable for a wide range of baking applications. However, if you need a lighter texture, you may want to use cake flour instead, while for bread, bread flour is a better choice.
How to use all-purpose or plain flour in recipes
Since all-purpose flour and plain flour are essentially the same, they can be used interchangeably in most recipes. Here are some common uses:
1. Baking Cakes and Cookies: Both flours work well for cakes, cookies, muffins, and other baked goods that require a soft and tender texture.
2. Thickening Sauces and Gravies: These types of flours can be mixed into sauces and gravies; they do not leave lumps in the mixtures.
3. Bread baking: While all-purpose or plain flour can be used to make bread, it may not give the same chewy texture as bread flour, which contains a higher amount of protein. If you’re making a recipe that calls for bread flour, you might want to add a little vital wheat gluten to plain or all-purpose flour to increase its protein level.
4. Pancakes and waffles: These flours are perfect for making light, fluffy pancakes and waffles.
5. Pastry dough: Both all-purpose and plain flour can be used to make pastry dough, although for a light, flaky texture, it’s better to mix a little cake flour with plain or all-purpose flour.
Baking tips for success
To get the best results when using all-purpose or plain flour, keep these tips in mind:
1. Measure accurately: To make sure the right amount of flour is used, one can use measuring cups or a kitchen scale. Too much flour may make baked goods denser and drier.
2. Sift when needed: Sifting flour can break down lumps and aerate the flour, so it will be lighter and fluffier when baked.
3. Store properly: Keep flour in an airtight container in a cool, dry place to prevent moisture and odours from affecting its quality.
4. Check expiration dates: Flour loses freshness over time, so always check the expiry date before use.
Conclusion
Plain flour and all-purpose flour are essentially the same, with the main difference being their name in different regions. Both are medium-protein flours and can be applied to many different cooking and baking needs. Be it cake, cookies, bread, or sauces, you will find that you can comfortably use either flour in your recipe. You’ll be glad to know that whenever you encounter a recipe calling for all-purpose flour or plain flour, you already know that the terms are essentially the same. Now that you know the difference—or lack thereof—you can bake and cook with ease, no matter where you are in the world.
