Just be mindful the raising agents could make the batter less crispy when cooked. This makes it a good middle-of-the-road flour that can be used for a whole range of baking, from crusty bread to cookies to fine cakes and pastries. All-purpose flour and plain flour are just different names for the same thing. All-purpose flour is made from a mixture of hard and soft wheat. In terms of structure, all-purpose flour has a moderate protein content (10-13% protein), so it holds its shape without delivering the same density or level of gluten development as bread flour. American all-purpose flour, or British plain flour, has a similar protein content to 00 flour, but there are some differences you’ll usually notice in the texture of the finished baked good. The protein content of AP flours are standardized during processing to between 9% and 11%, depending on … All-Purpose Flour . All-purpose flour is formulated to have a medium gluten content of around 12 percent or so. All-purpose flour is made from a blend of different types of wheat, both … Plain flour is the preferred batter base, but self-raising will work, too. All-purpose flour is, well, an all-around good flour to use for baking breads, cakes, muffins, and for mixing up a batch of pancake batter. Yes. all-purpose flour UK USA. You will get quite a different result. It does not matter if it is bleached or unbleached. You can also substitute all-purpose flour for other flours by using all-purpose flour as the base and adding different amount of leavening agents to it as needed. With an average protein content between 8 and 11 percent, it contains a blend of hard and soft wheat and is produced in bleached and unbleached varieties. All-purpose has protein content of 10-13% and it will perform very well, time after time. So don’t mistake self-raising flour for plain/all-purpose flour. Is plain flour the same as all-purpose flour? Plain flour is milled from soft wheat varieties flour and has is low in both gluten and protein content making it perfect for biscuits or pastry. Comparatively, self-rising flour is a mixture of all-purpose flour, baking powder, and salt that enables baked goods to rise without additional leaveners, but leads especially voluminous baking when combined with yeast. Neither of these flours has any kind of raising agent like in self-rising flour. All-purpose flour can be used as a thickening agent or breading. Well, flour is available in several types, right from all-purpose flour, self-rising flour, cake flour, pastry flour to bread flour, etc. All-purpose flour is your go-to for other culinary purposes than baking. ‘All-purpose’ or ‘AP’ flour is most often mentioned in American recipes, but all-purpose and plain flour are exactly the same. But if you want to make really soft cake layers, reach for cake flour. Also known as all-purpose flour, plain flour is the ideal flour for baking cakes, pastries and other baked goods. In a pinch, however, all-purpose flour makes a fine substitute. All-purpose is widely used in the US whilst plain is used primarily in the UK and Australia. The upside of all-purpose flour, though, is that it behaves predictably in baking. Approx 15g of baking powder (yes powder, not baking soda) to 300g plain (all-purpose) flour. So, the answer to the question; is all-purpose flour the same as plain flour, is a resounding yes there is no difference! Even though all-purpose flour is a good general flour, most professional bakers don't use all-purpose flour. Each flour type has its own set of protein properties and leavening agents and are all special for culinary purposes in their own way. Depending on the recipe, a pinch of salt if it is quite a sweet cake. But you can make your own self-raising flour. 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