Can You Bake With Plain Flour? Understanding Its Uses and Limitations

You can definitely bake with plain flour, but you’ll want to know how it behaves in different recipes. Since plain flour doesn’t have any raising agents like baking powder, you’ll need to toss those in yourself if you want your cakes or breads to rise.

This flour works well for loads of treats—think cakes, biscuits, pancakes—if you use it the right way.

Plain flour’s pretty versatile and can work for baking, as long as you add what’s needed to get a proper rise. Skip those extras, though, and your bakes can turn out kind of dense or dry.

Understanding how plain flour stacks up against self-raising flour can really help. Once you figure out when and how to use it, plain flour becomes a solid staple for all sorts of recipes.

For tips and recipes, check this guide on using plain flour for baking.

Baking With Plain Flour

Plain flour’s a pretty common ingredient in baking, and it works in all kinds of recipes. Let’s talk about what makes it different, how it changes your bakes, and which recipes it really shines in.

Characteristics Of Plain Flour

Plain flour—some folks call it all-purpose flour—usually has a protein level around 8-11%. That protein forms gluten when you mix it with water, and gluten gives your bakes their structure.

You won’t find any raising agents in plain flour, so you’ll often need to add baking powder or baking soda if you want your cakes or breads to puff up.

It’s finely milled and works for all sorts of baking, but it’s not the best pick for super chewy bread or feather-light cakes. I use it for everyday baking because it strikes a nice balance between strength and tenderness.

How Plain Flour Affects Baking Results

When you use plain flour, you’ll notice your bakes come out firmer than if you used cake flour, but not as tough as with bread flour. If you don’t add any leaveners, your cakes and pastries will be denser, so make sure to throw in the right raising agents if you want a good lift.

If you overmix plain flour into your batter, you can end up with tough cookies or cakes because the gluten gets overworked. It’s better to mix gently—especially for cakes and cookies—so things stay soft and tender.

Best Recipes For Plain Flour

Plain flour really shines in cookies, pancakes, biscuits, and basic cakes. Here are a few good uses:

• Biscuits and scones: You get a crumb that’s tender but still sturdy.
• Pastry and pie crust: Makes for a nice, flaky texture.
• Cookies and shortbreads: Balances between chewy and crisp.
• Basic cakes: Just add baking powder and eggs for a decent rise.

You can find loads of simple, tasty plain flour recipes to try at home.

Tips And Substitutions

When you bake with plain flour, you might need to tweak your recipe a bit to get the texture and rise you’re after. A few simple changes can help you get better results.

Paying attention to measurements and knowing where things might go sideways can make a big difference.

Adding Raising Agents

Plain flour doesn’t have any rising agents, so you’ll need to add them if your recipe calls for self-raising flour. The usual suspects are baking powder and baking soda.

For every cup of plain flour, add about 1 to 2 teaspoons of baking powder to help your dough or batter rise.

If your recipe uses something acidic—like buttermilk or yogurt—go for baking soda instead, usually around ½ teaspoon per cup of flour. The soda reacts with the acid and makes bubbles, which gives your bake some lift.

Don’t go overboard with raising agents, though. Too much can make things taste weird or give your bakes a strange texture.

Converting Plain Flour To Self-Raising Flour

You can whip up self-raising flour at home by mixing plain flour with baking powder. For every 150 grams (about 1 cup) of plain flour, add 2 teaspoons of baking powder.

Sift them together to spread the baking powder evenly. This homemade blend works well for cakes and biscuits that need a gentle rise.

If a recipe asks for self-raising flour but you only have plain, this quick trick will save you a trip to the shop.

Common Mistakes To Avoid

People often grab plain flour instead of self-raising flour, forgetting to toss in any raising agents. That usually leads to dense, flat results—definitely not what you want from your cake.

It’s easy to mess up the amount of baking powder. Add too much, and you’ll taste bitterness. Use too little, and your bake just won’t rise.

Try to measure your ingredients with some care. Digital scales or proper measuring spoons make a difference, even if they seem fussy.

Don’t swap in bread flour for plain flour when you’re making delicate treats. Bread flour packs more protein, so it can leave your bakes tougher than you’d like.

If you want more guidance on flour swaps, check out Baking Substitutions Guide or 11 best flour substitutions.