WHAT IS ALL-PURPOSE FLOUR IN UK?: All-purpose flour is also known as Plain flour in the UK. It is the one that is commonly used among the other variants of flour. It is much more refined than wholemeal but is less refined than what is used in India which is called Maida. The only difference between the all-purpose flour as known everywhere and plain flour known in the UK is ground from different wheat. Other than All-purpose flour the flour that is commonly used in the UK is self-rising flour it has a leavening agent such as baking soda in it which is not present in the all-purpose or plain flour.

That is the only thing that makes it different from the others. Most of the time, when a recipe refers to the usage of flour in it, it generally means all-purpose flower. All-purpose flour as its name suggests is used to make almost everything starting with biscuits, cakes, pastries to bread, etc. it is also added in gravies or curries to thicken its’ texture.

To get all-purpose flour, the wheat of both textures that is soft and hard are milled or ground together. In this process of grinding, the proteins of the wheat might be lost, so the producers add nutrients to the grounded flour and package it and distribute it in the market to be grounded sold to the consumers. Sometimes, the flour that has been stripped of the proteins, is also bleached in order to get retain its white color. 


Flours usually contain a high amount of gluten except for all-purpose flour. The addition of gluten into any form of flour makes the flour form into a fluffy dough which would blow into a balloon when cooked. For example, bread flour or cake flour contains a high amount of gluten in them as the bread and cake that is made out of them have to become fluffy, soft and the dough must rise. But sometimes the amount of gluten in the flour may vary based on the brand that manufactures it.

The plain flour which is all-purpose flour used in the UK has lower amounts of proteins in it due to the refining and manufacturing procedure that it goes through, because of which it is not considered an apt flour to make baked products as these products require proteins and nutrition in them. In terms of protein, plain flour has about 10 – 12 percentage of proteins in them despite the brands. Even though the name suggests that it is all-purpose flour, it cannot be used in making everything it has its limitation.

For some recipes such as making a certain type of bread, it has to be leavened with some ingredient or agent that would provide it the means to make the bread rise and fluffy. But all-purpose flour recipes contain casseroles to cakes, etc.


Eating all-purpose flour reduces the insulin-producing cells which cause the lessening of insulin in the blood which later causes diabetes to the individual. This non-utilization of insulin causes the excess sugar in the body to convert into fats, due to which the person has troubles such as obesity, heart problems, increase in blood cholesterol levels.

All of these symptoms are called as Metabolic Syndrome. Food made up of all-purpose flour lacks fiber them which might result in or increase the chance of the person contracting gall stone diseases. If a person has chronic diseases and consumes plain flour quite often, their pain would be increased due to it. 


There is much other flour, that is different types of flour, all for different purposes. Each having its advantages and disadvantages, differing proteins content and usage. But plain flour known as All-purpose flour is certainly the one that is used for the preparation of all kinds. 

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