When it comes to baking, flour will always remain a constant, regardless of the recipe. From bread and biscuits to cookies and cakes, flour is an essential ingredient whose main function is to build the structure of your pastry.
Nowadays, there are different types of flour available for purchase in the supermarket, and they all offer viable options for baking.
However, because baking is such a precise process, it’s crucial to know what properties each type of flour has and which pastry they’re suitable for. If you want your baked goods to turn out appealing and delicious, you must have an adequate understanding of the various types of flour.
To help you get started, below are some of the most important things you need to know about the two major types of flour – plain and self-rising flours.
Plain flour is an all-purpose flour with a lower protein and gluten content. This makes the flour softer and ideal for cakes, pastries, thickening sauces, and biscuits.
What is the Advantage of Using Plain Flour?
The main advantage of plain flour is its versatility and general use. It’s called “all-purpose flour” because it’s a versatile ingredient that’s suitable for numerous types of baked goods. Some of the goods include bread, biscuits, cookies, muffins, and many others. Chefs also use this type of flour in thickening sauces.
Unless you’re an avid baker, plain flour is usually your best option because its average protein content makes it highly flexible for baking purposes.
What is Plain Flour?
Plain flour, also called “all-purpose flour,” is a type of flour that commonly consists of refined wheat only and has no extra ingredients. It’s either milled from hard red wheat or a blend of hard and soft wheat. Because it usually has low gluten and protein content, this is the ideal flour for cakes and pastries where a crumbly texture is needed.
Because plain flour contains no extra ingredients, including rising agents, your cakes and pastries won’t rise if you use this type of flour as it is. You’ll need to add a rising agent, such as yeast or baking powder, into the plain flour if you want your baked goods to rise and become appetisingly fluffy.
How to Make Perfect Biscuits from Scratch | Tips & Recipe for the Perfect Biscuit | Allrecipes
FAQ
Why is plain flour best for biscuits?
What kind of flour is best for biscuits?
What happens if I use self raising flour instead of plain flour in biscuits?
What is the purpose of plain flour?
Why is plain flour used in biscuits?
Plain flour is used in most biscuit recipes because it has a lower protein content than bread flour or self-raising flour, which makes it less likely to develop gluten when mixed with liquid. Gluten development creates a chewy texture, which is not desirable in many types of biscuits.
What can be used instead of white flour?
Instead of white flour, you can use whole wheat flour, add oats to the flour, or add seeds. You have to take into account that some recipes need white flour.
What type of flour is used in biscuits?
In conclusion, plain flour is the most common type of flour used in biscuit recipes due to its lower protein content and finer texture. This allows for a more delicate crumb and a tender biscuit. Additionally, using plain flour allows for the addition of other leavening agents such as baking powder to achieve the desired level of rise.
What is the difference between all purpose flour and Biscuit Flour?
This lower protein content helps create a lighter, more tender texture in biscuits. All-purpose flour, on the other hand, is a blend of hard and soft wheat and has a higher protein content, making it more versatile for various baking needs. Can biscuit flour be used for other baking purposes?