Plain Flour vs All-Purpose Flour: Everything UK Bakers Need to Know

Understanding your flour matters—this image highlights the key ingredient behind every great bake.
Whether you're using plain flour, all-purpose, or bread flour, protein content directly affects the texture of your cakes, cookies, and pastries.

Why Protein Content Matters in Baking

Protein = potential gluten.
Too little = soft and crumbly.
Too much = chewy and dense.

That’s why cake flour makes featherlight sponges, and bread flour gives us chewy bagels.

All-purpose flour hits the sweet spot—offering more structure than plain flour, but still yielding soft, tender results. It’s especially good for:

• Chocolate fudge cakes

• Carrot cake

• Banana bread

• Muffins

• Brownies

• Bundt cakes

• Some cookies (especially if you love a soft centre + chewy edge)

  Want to see it in action? Check out my Chocolate Fudge Cake recipe, made with all-purpose flour.

   
  

This rich and indulgent chocolate fudge cake was made with UK plain flour—but it's a perfect match for the new all-purpose flour now available to UK bakers. 
Learn how to adapt your favourite recipes for even better results.

Introducing Regenerative All-Purpose Flour in the UK

Thanks to Matthews Cotswold Flour, UK bakers finally have access to a true all-purpose flour—made using regenerative farming practices.

What does this mean?

🌾 Improved soil health

🐝 Better biodiversity

🌍 Lower carbon footprint

🍞 Superior baking performance

I haven’t yet tested this specific AP flour from Cotswold (I will soon!), but I’ve used many of their other flours and wholeheartedly support their commitment to sustainability and quality. It aligns beautifully with my baking ethos: natural, flavour-first, and conscious of our impact.

Matthews Cotswold Regenerative All-Purpose White Flour—now available in the UK. A versatile option for cookies,
muffins, sturdy cakes, and breads, with a protein level that bridges the gap between plain and bread flour.

4 Tips for Using All-Purpose Flour in the UK Kitchen

1. Sift it!
   This helps remove clumps and results in lighter, airier bakes.

2. Measure accurately
   Spoon into cups and level off—or better yet, use kitchen scales for precision.

3. Store it properly
   Airtight container, cool place, no moisture = fresh flour for longer.

4. Custom-blend when needed
   For super soft cakes, try blending all-purpose with a bit of cornflour or cake flour to reduce protein slightly.

Sourcing Sustainably: Why Flour Quality Matters

We talk a lot about chocolate, butter, and eggs—but flour is the backbone of baking. Using high-quality, sustainably produced flour not only makes your bakes taste better—it supports ethical farming and future generations of food lovers.

Ready to Bake Smarter? Save This Post for Later!

Flour can make or break a bake—but now you know exactly what to choose and why. So next time you see “all-purpose flour” in a recipe? You’ll know exactly how to swap it, use it, and get better results.

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Happy Baking,
Faye x