What can I substitute for plain flour?

Running low on plain flour? Here are the best verified substitutes, including how to adjust your measurements.

plain flour — ingredient substitution guide — Photo by Karolina Grabowska www.kaboompics.com on Pexels

About plain flour

Plain flour is a versatile, all-purpose wheat flour with a moderate protein content of around 9–11%, milled without any added leavening agents. It is the foundational flour used in a vast range of baking and cooking applications, from pastry and biscuits to sauces and coatings. Its balanced protein level produces a tender crumb without excessive gluten development, making it suitable for both delicate and robust recipes.

Best substitute

self-raising flour

Self-raising flour is plain flour with baking powder and salt already incorporated, so it works well as a direct swap when leavening is desired. Omit any baking powder and salt called for in the recipe to avoid over-leavening.

Use 1 cup for every 1 cup — omit baking powder and salt from the recipe

bakingpancakescoatingspastryrecipes requiring no leavening

Alternative

cake flour

Cake flour has a lower protein content (around 7–8%) than plain flour, producing a softer, more tender crumb. It is best used in cakes and delicate baked goods; use a slightly larger quantity to compensate for the lower gluten strength.

Use 1 cup + 2 tbsp for every 1 cup of plain flour

cakesbiscuitsmuffinsbreadpastathickening sauces

What is plain flour called in other countries?

Country	Name
Australia	plain flour
Canada	all-purpose flour
New Zealand	plain flour
United Kingdom	plain flour
United States	all-purpose flour

Common names for plain flour

AP flourall-purpose flourwhite flourstandard flour

Related ingredients

all-purpose flour

3 substitutes available

self-raising flour

1 substitute available

buckwheat flour

5 substitutes available

spelt flour

5 substitutes available

bread flour

5 substitutes available

wholemeal flour

5 substitutes available

Alternative

bread flour

Bread flour has a higher protein content (around 12–14%), which creates more gluten and a chewier texture. It can substitute plain flour but will produce a denser, chewier result, making it better suited to breads and pizza dough than to cakes or pastry.

Use 1 cup for every 1 cup — expect a chewier, denser result

breadpizza doughbagelspastrydelicate cakesbiscuits

Alternative

gluten-free plain flour blend

Commercial gluten-free plain flour blends (typically a mix of rice flour, tapioca starch, and potato starch) are formulated to mimic the behaviour of plain flour. Results vary by brand; adding a small amount of xanthan gum (if not already included) improves structure and binding.

Use 1 cup for every 1 cup — check packaging for xanthan gum inclusion

bakingcoatingsthickening saucesyeast breadspuff pastry

Alternative

spelt flour

Spelt flour is an ancient grain flour with a slightly nutty flavour and a protein content similar to plain flour, though its gluten is more fragile and less elastic. It works reasonably well in most baking applications but can produce a more crumbly or dense result if overmixed.

Use 1 cup for every 1 cup — mix gently to avoid over-developing fragile gluten

bakingpancakesbiscuitspastryhigh-rise breadsrecipes requiring strong gluten