Today there is a wide choice of varieties in all ingredients, which means some varieties are better for some recipes and means of cooking than others to give the perfect result.

The main five varieties of flour are Self-raising, Plain, Strong Plain, Wholemeal and Wheatmeal besides others such as spelt, rye, gluten free etc. Flour is best stored in its original bag on a cool, dry, airy shelf.

Self raising flour is a general all purpose flour which can be used in a variety of recipes.

Plain Flour, is the same as self-raising flour but without the raising agent. This flour is used for mixtures which are not meant to rise those containing other raising agents such as yeast, air etc. 

Strong Plain Flour is especially suited for bread making, yorkshire puddings and rich pastries. ‘Strong’ refers to the quality and quantity of protein which it contains and this is higher than in ordinary plain flour.

Wholemeal flour is made from the whole of the cleaned wheat. You can use this on its own for bread making or mix it with white to make scones for example and family fruit cakes. Wheatmeal flour has some of the coarsest particles removed and may be used in the same way as you would wholemeal flour. Both of these flours can be plain or self-raising and either coarse or finely ground.

Flour is a powder made from cereal grains and it contains a high proportion of starches. Wheat and some other flours also contain proteins called ‘gluten’, this is what gives a dough its elastic nature. Gluten also allows for the retention of bubbles to give a soft texture to such  recipes as cakes and breads. Some people have a intolerance to gluten, this is called ‘coeliac’ or ‘celiac disease’. If a person suffers with this they must adhere to a gluten free diet which has lead to a whole range of gluten free products and flours being launched.  There are many other flours rye, spelt, rice, corn, granary etc.

Which flours do you keep in your cupboard at home as kitchen cupboard staples?