FLOUR GUIDE

We stock a huge variety of different flours, made from grains, nuts and seeds! We have had lots of people ask us which flour is the best to use in certain recipes. So we have created this helpful guide to help you pick the right flour for you!

Plain Flour

Flour that does not contain any raising agents is known as plain flour. This often forms the basis of cakes, biscuits, pastries and scones. It has less gluten, making it ideal for softer doughs. Plain flour is also the key ingredient in sauces and gravy. We stock wholemeal plain flour and gluten-free plain flour! Click here for our Blueberry Pot Pie recipe!

Self Raising Flour

Self-raising flour contains a raising agent, this is normally either bicarbonate of soda or baking powder. It often contains low levels of protein and gluten, meaning it is perfect for cake recipes. We demonstrate how to use self raising flour in our homemade Jaffa cakes – full recipe here!

Strong Bread Flour

As the name suggests, strong bread flour is ideal for bread recipes! This flour is made from hard wheat, which has a higher gluten content than either plain or self-raising. It also has a greater capacity to retain water. This makes it the ideal choice for bread, pizza bases, bagels and buns! We used strong bread flour in our delicious wholemeal pitta bread recipe – click here for the recipe!

Pasta Flour

00 Pasta flour is a very fine milled flour, which is normally made from Durum Wheat. This is used to make an unleavened dough, which is then shaped into pasta! The grading on flour will determine how coarse the flour is. 00 is the finest flour you can get and it yields a more malleable, supple dough. Check out our recipe for Giant Spinach Ravioli here!

Wholemeal Flour

Wholemeal flours come in a variety of forms, including self-raising, plain and strong. It works in a similar way to white flour, but it contains more fibre and protein! We used wholemeal flour to make these amazing Chocolate Christmas Biscuit Tree! Click here for the full recipe!