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Grains, rice & flours · Flours

All-purpose flour

Medium-protein refined wheat flour (about 9–12% protein) that suits most cakes, sauces, pastry and everyday bread.

Also called: plain flour, wheat flour, maida, un, harina, farine, white flour

Around the world: maida, मैदा (hi) · un (tr) · harina (es)

444 recipes with it

What it is

All-purpose or plain flour is milled from the starchy endosperm of wheat, with the bran and germ removed. Its moderate protein lets it form enough gluten for flatbreads and soft rolls while staying tender in cakes and pastry. It contains no leavening, unlike self-raising flour. In India, maida is a very finely milled, low-bran white flour used similarly.

Triticum aestivum

How it’s used

  • Cakes, cookies, muffins and pancakes
  • Shortcrust pastry and biscuits
  • Roux for white sauce and gravy
  • Dredging meat and fish before frying
  • Naan, paratha and soft rolls

Characteristics

Texture
Soft, fine white powder.
When cooked
Forms gluten when mixed with water and worked; gentle mixing keeps cakes tender, while kneading builds chew.
Sold as
ground
Cooking uses
Suitable for baking, Suitable for frying, Used for thickening, Used for binding

Kinds in our pantry

Storage

Cool, dry and dark. Airtight in a cool, dry cupboard to keep out moisture and weevils; best within several months. Off, musty or sour smells mean replace it.

Diet, allergens and safety

Contains Wheat, Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains wheat and gluten; unsuitable for people with coeliac disease or a wheat allergy.
  • Raw flour is not a ready-to-eat food and can carry harmful bacteria; do not taste raw dough or batter, and wash hands and surfaces after handling.

Nutrition per 100 g

Energy
364 kcal
Protein
10.33 g
Carbohydrate
76.31 g
Fat
0.98 g
Fibre
2.7 g
Sugars
0.27 g

USDA FoodData Central: Wheat flour, white, all-purpose, enriched, bleached.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Bread flour — Fine in bread; cakes and pastry come out tougher.
  • Gluten-free flour blend — 1:1 in cakes and cookies if the blend contains a binder; doughs need recipes designed for it.

Related ingredients

Recipes with all-purpose flour

See all 444

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