g/14oz plain flour

Plain flour, also known as all-purpose flour in North America and general-purpose flour elsewhere, is a refined grain powder milled from the endosperm of wheat (Triticum aestivum). It represents the most versatile flour type in baking and cooking, typically containing 10-12% protein content and produced by blending hard and soft wheat varieties to achieve moderate gluten development and balanced baking properties. The milling process removes the bran and germ, resulting in a fine, white powder with a neutral flavor that serves as the foundation for countless baked goods and thickening agent in sauces.

Plain flour is distinguished from specialty flours by its intermediate protein content—higher than cake flour but lower than bread flour—making it suitable for a wide range of applications without requiring significant adjustments to recipes. Commercial plain flour is often enriched with added vitamins and minerals to compensate for nutrients lost during processing.

Plain flour is the workhorse of baking and cooking, used as the primary dry ingredient in cakes, cookies, biscuits, pastries, breads, and quick breads. It functions as a thickening agent in gravies, sauces, and soups through roux preparation, and serves as a coating for fried foods and as a dusting for work surfaces. The moderate protein content allows it to develop adequate gluten structure for bread-like applications while remaining tender enough for delicate cakes and pastries. In savory cooking, it is used for dredging meats and vegetables before frying, and as a base for batter systems across numerous cuisines including French, Italian, American, and British traditions.