With so many flours on the market, it’s no wonder home cooks feel overwhelmed. Whether you’re baking a cake, thickening a sauce, or making fresh pasta, the flour you choose can make or break the result.

This simple guide will help you match the right flour to the right recipe—so your baking turns out better, every time.

Plain vs Self-Raising

Plain flour is your all-purpose staple. It has no rising agent, making it suitable for biscuits, pancakes, and sauces. For cakes, muffins, and scones, opt for self-raising flour, which includes a leavening agent to help your bakes rise.

Wholemeal vs White

Wholemeal flours retain the bran and germ, giving a denser texture and richer flavour. Great for breads and hearty bakes. White flours are lighter, making them ideal for cakes, pastries, and delicate textures.

Gluten-Free Alternatives

If you’re avoiding gluten, try buckwheat, quinoa, or besan flour (chickpea). These are naturally gluten-free and each brings a unique flavour and nutritional profile. For best results, combine with a binding agent like xanthan gum or psyllium husk.

Specialty Flours

Lupin, teff, and amaranth flours are packed with protein and fibre. These are great for boosting the nutritional value of flatbreads, pancakes, and energy bites.

The Takeaway

There’s no one-size-fits-all when it comes to flour. Think about the texture, rise, and flavour your recipe needs—and choose accordingly. Keeping a few versatile flours on hand gives you more control in the kitchen and better results on the plate.

Explore our full Flour collection to stock up on everyday staples and discover new favourites for gluten-free and wholegrain baking.