strong flour
(UK, Irish, Commonwealth) A wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties.
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(UK, Irish, Commonwealth) A wheat flour with a high gluten content, which produces bread with high rising, and long lasting properties.
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- plain flour73%
(UK, Irish, Commonwealth, cooking) A wheat flour with a medium gluten content, suitable for general use.
- self-raising flour68%
(UK, Irish, Commonwealth, cooking) A type of flour that contains an agent, such as baking powder, which makes baked goods expand and rise when cooked.
- all-purpose flour59%
The American English name for what UK cooks call plain flour — a versatile, mid-protein white wheat flour that works for everything from cookies to pie crusts to pancakes. It sits between bread flour (high gluten) and cake flour (low gluten), making it the workhorse of most home kitchens. The term all-purpose flour is almost universal in US recipes, so if you're baking across borders or following American food blogs from the UK, knowing this swap is essential. No additives, no self-raising agents — just straight-up flour ready for whatever you need.
- flour56%
(US, _, standard of identity) The food made by grinding and cleaned wheat (not durum or red durum) until it meets specified levels of fineness, dryness and freedom from bran and germ, also containing any of certain enzymes, ascorbic acid and certain bleaching agents.
- cold flour56%
(US, regional) Parched cornmeal.