g/4oz plain flour
Plain flour is a good source of carbohydrates and provides B vitamins (particularly thiamine and niacin), iron, and dietary fiber when not excessively refined. Enriched versions contain added micronutrients to replace those lost during milling.
About
Plain flour, also known as all-purpose flour, is a finely milled powder derived from the endosperm of wheat grains (Triticum aestivum). It represents the most common flour type in Western baking and cooking, produced by grinding cleaned and dried wheat kernels to a fine, uniform consistency. Plain flour typically contains 10-12% protein content and possesses a neutral flavor profile that serves as a versatile base for countless culinary applications.
The milling process removes the bran and germ layers, leaving primarily the starchy endosperm. This refinement produces flour with a lighter color and longer shelf life compared to whole wheat alternatives. Plain flour's balanced protein-to-starch ratio makes it suitable for a wide range of baked goods, from tender cakes to chewy breads, depending on hydration and mixing technique.
Culinary Uses
Plain flour serves as the foundational ingredient in bread, cakes, pastries, and numerous sauces throughout Western and global cuisines. It functions as a thickening agent in gravies and roux-based preparations, and as a coating for fried foods. The flour's neutral character permits it to assume the flavors of accompanying ingredients while providing structure through gluten development when hydrated and manipulated. Common applications include sandwich breads, cookies, pie crusts, and battered preparations. In non-Western cuisines, wheat flour appears in pasta, noodles, dumplings, and Indian breads such as roti and paratha.