Plain Flour (UK) vs All-Purpose Flour (US)
Side-by-side comparison, when-to-use-each guide, and instant conversion. Reviewed for 2026.
Following UK recipes or buying flour at UK supermarkets like Tesco, Sainsbury's or Waitrose. Identical product, different name.
Following US or Canadian recipes, or shopping on US websites. American baking books and food blogs all use "all-purpose flour".
| Aspect | Plain Flour (UK) | All-Purpose Flour (US) |
|---|---|---|
| Protein content | 10-11% | 10-12% (regional variation) |
| Bleached? | Rarely (UK practice) | Often (US practice) |
| Self-raising? | No (plain) / Yes (self-raising) | No (all-purpose) |
| Substitute | Direct 1:1 | Direct 1:1 |
Frequently asked
Can I use US all-purpose in UK recipes?
Yes, 1:1 substitution. They're functionally the same. Note that some US all-purpose flour is slightly higher protein (10-12%) — for delicate cakes, UK plain (closer to 10%) gives a slightly tenderer result.
What's the closest to UK self-raising flour in the US?
US 'self-rising flour' is the same concept. Or make your own: 1 cup plain flour + 1.5 tsp baking powder + ¼ tsp salt = 1 cup self-raising equivalent.
Frequently asked questions
Can I use US all-purpose in UK recipes?
Yes, 1:1 substitution. They're functionally the same. Note that some US all-purpose flour is slightly higher protein (10-12%) — for delicate cakes, UK plain (closer to 10%) gives a slightly tenderer result.
What's the closest to UK self-raising flour in the US?
US 'self-rising flour' is the same concept. Or make your own: 1 cup plain flour + 1.5 tsp baking powder + ¼ tsp salt = 1 cup self-raising equivalent.