Flour

Wheat flour is the most common flour. It is sold as white and wholemeal, plain and self-raising.

Many types of white wheat flour are now available depending on the purpose; bread flour, pasta flour, cake and pastry flour. It can be bleached or unbleached.

Wholemeal wheat flour is either ground or milled and contains wheat germ.

Plain flour is a blend of hard and soft wheat. Also called all-purpose flour, particularly in American recipes.

Self-raising flour is plain flour to which has been added baking powder. To make your own self-raising flour, sift 2 teaspoons baking powder with 1 cup of plain flour.

Many other flours are available, e.g. chickpea (besan) flour, cornflour, potato flour, rice flour, rye flour

Measuring flour: see Measuring Dry Ingredients.

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