All Purpose FlourAustralia's Ultimate Guide 2026

All-purpose flour (also called plain flour in Australia) is a versatile wheat flour made from a blend of hard and soft wheat. It typically has a protein content of 9-12% and is suitable for a wide range of baking and cooking applications, from cakes and biscuits to bread and pastries.

Plain flour (all-purpose) contains only wheat flour, while self-raising flour has baking powder and salt added. Plain flour is more versatile as you can add your own leavening agents. Use plain flour for pastries, biscuits, and recipes where you control the rising, and self-raising for quick breads and cakes.

Store flour in an airtight container in a cool, dry place away from direct sunlight. In Australia's warmer climate, you may want to store it in the refrigerator or freezer during summer to prevent weevils and extend shelf life. Properly stored flour can last 6-12 months.

Yes, you can use all-purpose flour for bread, though bread flour (with higher protein content of 12-14%) gives better results for yeast breads. All-purpose flour works well for softer breads, quick breads, and flatbreads. For chewier, more structured breads, consider using bread flour or a blend.

For light, fluffy cakes, plain flour (all-purpose) or cake flour works best. Popular Australian brands like White Wings and Lighthouse Plain Flour are excellent choices. Cake flour has lower protein (7-9%) for more tender results, but all-purpose flour is perfectly suitable for most cake recipes.

Unbleached flour is generally preferred as it retains more natural nutrients and has no chemical treatment. Bleached flour has been treated with chemicals to whiten it and can produce slightly more tender baked goods. Most Australian flours are unbleached, which is why they appear slightly cream-coloured rather than pure white.

Protein content determines gluten development. Higher protein (11-14%) creates more gluten, ideal for chewy breads. Lower protein (7-9%) creates less gluten, perfect for tender cakes and pastries. All-purpose flour's medium protein (9-12%) makes it versatile for most recipes.

Yes, but results may vary. Gluten-free all-purpose blends (like Orgran) are designed for 1:1 substitution. However, you may need to add xanthan gum for binding and expect slightly different textures. Gluten-free flours work best in recipes specifically designed for them.