✔ Updated · US vs UK names, protein + how to swap
All-purpose flour and plain flour are the same everyday white wheat flour, sold under American and British names. I bake with both, and here are the small differences and how to swap them.
Yes, all-purpose flour and plain flour are essentially the same thing. “All-purpose flour” is the US and Canadian name, and “plain flour” is the name in the UK, Ireland, Australia and New Zealand. Both are white wheat flour with no added leavening. US all-purpose often has slightly more protein, but you can swap them 1 to 1 in almost any recipe.
- Name: all-purpose (US, Canada) = plain flour (UK, Ireland, Australia, NZ)
- Protein: US all-purpose about 10 to 12%; UK plain about 9 to 11%
- Leavening: neither contains baking powder; self-rising and self-raising flour do
- Swap: 1 to 1 by weight in cakes, cookies, sauces, pastry and quick breads
All-Purpose Flour vs Plain Flour at a Glance
| All-purpose flour (US) | Plain flour (UK) | |
|---|---|---|
| Where the name is used | United States, Canada | UK, Ireland, Australia, New Zealand |
| What it is | Refined white wheat flour, no leavening | Refined white wheat flour, no leavening |
| Wheat | Usually a blend of hard and soft wheat | Mostly softer wheat |
| Protein | About 10 to 12% (brand dependent) | About 9 to 11% (brand dependent) |
| Bleached? | Sold bleached or unbleached | Not chemically bleached |
| Enriched? | Usually enriched with iron and B vitamins | Fortified by law with calcium, iron and B vitamins |
| Best for | Cookies, cakes, pie crust, gravy, pancakes, many breads | Cakes, biscuits, pastry, sauces, batters |
| Swap | Use 1 to 1 for plain flour | Use 1 to 1 for all-purpose |
Are All-Purpose and Plain Flour the Same?
Yes, for everyday baking. Both are milled from the starchy endosperm of the wheat kernel, with the bran and germ removed, and neither has any baking powder or salt added. That is why recipes from one country can use the other country’s flour without changes.
The small differences come from the wheat. US all-purpose flour is usually a blend that includes harder, higher-protein wheat, while UK plain flour is often milled from softer wheat. Protein varies more between brands than between the two names, so check the nutrition panel: about 10 g of protein per 100 g is typical for both.
Do the Differences Matter?
For cakes, cookies, muffins, pancakes, pie crust, gravy and batters, no. A point or two of protein makes no visible difference.
For yeast bread and pizza, slightly. US all-purpose with 11 to 12% protein makes a decent loaf, while softer UK plain flour gives a weaker, less chewy dough. In the UK, use strong bread flour for yeast breads when a US recipe calls for all-purpose and expects a chewy crumb.
US and UK Flour Names Compared
The confusion usually comes from other flour names, not plain vs all-purpose. Use this table to translate recipes.
| US name | UK / Ireland name | Protein (approx.) |
|---|---|---|
| All-purpose flour | Plain flour | 9 to 12% |
| Self-rising flour | Self-raising flour | 8 to 10%, with baking powder (US also adds salt) |
| Bread flour | Strong white bread flour | 12 to 14% |
| Whole wheat flour | Wholemeal flour | 13 to 14% |
| Cake flour | No direct equivalent (use plain plus cornflour) | 7 to 9% |
| Pastry flour | No direct equivalent (use plain flour) | 8 to 9% |
| Cornstarch | Cornflour | 0% |
| 00 flour (Italian) | 00 flour | Varies, 9 to 13% |
How to Substitute
- Plain for all-purpose (or reverse): swap 1 to 1. Weigh it if you can: 1 US cup of all-purpose flour is about 120 to 125 g. My kitchen scale lives on the counter for exactly this.
- Self-raising from plain: add about 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup (125 g) of plain flour; whisk well.
- Cake flour from all-purpose: measure 1 cup, remove 2 tablespoons and replace them with 2 tablespoons cornstarch (cornflour), then sift twice.
- Bread flour from all-purpose: use all-purpose 1 to 1 and expect a slightly softer loaf; add 1 to 2 tablespoons less water if the dough feels slack.
- Whole wheat for all-purpose: replace up to half; whole wheat absorbs more liquid and makes baked goods denser.
When to Use Which
Use whichever is sold where you live; I just grab whatever bag is on sale. Reach for all-purpose or plain flour for cookies, cakes, scones, pancakes, pie crust, roux and gravy, and for dredging chicken or fish. Use bread flour or strong flour for yeast breads and pizza, cake flour for very tender sponges, and self-rising or self-raising only when the recipe asks for it, since it already contains leavening.
Safety and Storage
Raw flour is not ready to eat. The FDA advises not to eat raw dough or batter, because flour can carry E. coli. Bake or cook flour fully, or heat-treat it to 165°F before using it in no-bake cookie dough.
Store flour in an airtight container somewhere cool and dry. White flour keeps about 6 to 8 months in the pantry and up to a year in the fridge or freezer; whole wheat flour goes rancid faster, so refrigerate or freeze it.
Recipes to Bake With It
Try easy homemade artisan bread, easy sugar cookies, a flaky pie crust or fluffy old-fashioned pancakes. Short on flour? See our coconut flour substitutes.
Frequently Asked Questions
Is all-purpose flour the same as plain flour?
Yes. All-purpose flour is the American name and plain flour is the British, Irish and Australian name for the same type of flour: refined white wheat flour with no raising agent. US all-purpose may have slightly more protein, but the two can be swapped 1 to 1 in nearly all recipes.
What is all-purpose flour made from?
All-purpose flour is made from wheat. Millers grind the kernel and sift out the bran and germ, leaving the starchy endosperm, usually from a blend of hard and soft wheat. Most US brands are enriched with iron and B vitamins, and some are bleached for a whiter color and softer texture.
Can I use plain flour instead of all-purpose flour?
Yes, use the same amount. Plain flour works in cookies, cakes, pancakes, sauces and pastry exactly like all-purpose. For yeast bread or pizza from a US recipe, strong bread flour will give a chewier result than plain flour, which can be slightly softer.
Is all-purpose flour the same as self-raising flour?
No. Self-raising (or self-rising) flour has baking powder mixed in, and US self-rising flour also contains salt. To make it, whisk about 1 1/2 teaspoons baking powder and 1/4 teaspoon salt into each cup (125 g) of all-purpose or plain flour.
Is all-purpose flour the same as maida?
Close. Maida is the Indian name for finely milled, refined white wheat flour, and it is used much like all-purpose flour. Maida is often milled finer and can be a little softer, but it works as a 1 to 1 substitute in most recipes. Atta is different: it is whole wheat flour.
