US vs UK Flour Types Converter

Convert between American and British flour types: all-purpose vs plain flour, self-rising vs self-raising, bread flour vs strong flour. Includes protein content and substitution guide.

🇺🇸

American Flour

🇬🇧

British Flour

Conversion Result

You have:

All-Purpose Flour

Most versatile flour for general baking

Protein: 10-12%

British equivalent:

Plain Flour

General purpose flour, lower protein than US

Protein: 9-10%

Important Protein Difference

US All-Purpose Flour has 10-12% protein, while UK Plain Flour has 9-10% protein. You may need to adjust liquid in your recipe accordingly.

General Conversion Tips

  • •US flours generally have higher protein content than UK equivalents
  • •When using lower protein flour, reduce liquid by 1-2 tbsp per cup
  • •For bread recipes, protein content is critical - stay close to the original
  • •UK recipes often assume unbleached flour, US recipes may use bleached

Quick Reference Guide

US Flour→UK FlourAdjustment Needed
All-Purpose→Plain FlourAdd 1 tbsp strong flour per cup
Bread Flour→Strong WhiteVery similar, minimal adjustment
Cake Flour→Plain + CornflourSee substitution above
Self-Rising→Self-RaisingSame product, different spelling
Whole Wheat→WholemealSame product, different name

Flour Power: Decoding US vs UK Flour Types

Flour is the foundation of baking, but US and UK flours differ significantly in protein content, processing, and naming conventions. These differences can make or break your baked goods.

Key Principle:

Protein content determines gluten development, which affects texture. UK flours generally have lower protein than US equivalents.

Complete Flour Type Comparison

US Type UK Type Protein % Best For Key Differences
All-Purpose Flour Plain Flour US: 10-12%
UK: 9-10%		 General baking US version stronger
Self-Rising Flour Self-Raising Flour 8-9% Quick breads, scones Same product, different spelling
Bread Flour Strong/Strong White Flour US: 12-14%
UK: 12-13%		 Yeast breads Very similar
Cake Flour No direct equivalent 7-8% Tender cakes UK uses plain flour + cornflour
Pastry Flour Soft Flour (rare) 8-9% Pastries, cookies Not common in UK
Whole Wheat Wholemeal 13-14% Hearty breads Same product, different name
No equivalent 00 Flour 8-12% Pizza, pasta Italian import, finely milled

Critical Protein Content Differences

Why This Matters:

  • • Higher protein = more gluten = chewier texture
  • • US all-purpose flour ≈ UK plain flour + a bit of strong flour
  • • UK plain flour makes more tender cakes than US all-purpose
  • • May need to adjust liquid in recipes due to absorption differences

DIY Flour Conversions & Substitutions

Make Your Own Cake Flour (US):

For 1 cup cake flour:

  • • Remove 2 tablespoons from 1 cup all-purpose flour
  • • Add 2 tablespoons cornstarch
  • • Sift together 3 times

UK version: Use plain flour + 2 tbsp cornflour per 100g

Convert UK Plain to US All-Purpose:

For stronger flour:

  • • Mix 3 parts plain flour + 1 part strong flour
  • • OR add 1 tsp vital wheat gluten per cup
  • • OR just use plain flour but reduce liquid slightly

Self-Rising/Raising Flour Formula:

For 1 cup self-rising flour:

  • • 1 cup all-purpose/plain flour
  • • 1½ teaspoons baking powder
  • • ¼ teaspoon salt

⚠️ Don't use if recipe already contains baking powder!

How Processing Affects Baking

US Flour Characteristics:

  • • Often bleached (whiter color)
  • • Enriched with vitamins by law
  • • Consistent year-round protein
  • • Finer texture generally
  • • Longer shelf life

UK Flour Characteristics:

  • • Usually unbleached (creamier color)
  • • Fortified differently
  • • Protein varies by season
  • • Slightly coarser mill
  • • More "natural" processing

Common Recipe Adjustments

American Cookies with UK Flour

Using plain flour instead of all-purpose: Reduce liquid by 1-2 tbsp per cup of flour

Lower protein means less absorption

British Scones with US Flour

Using all-purpose instead of plain: Add 1-2 tbsp extra liquid

Higher protein needs more moisture

Pizza Dough

No 00 flour? Use: 50% bread flour + 50% all-purpose

Mimics the medium protein content

Specialty Flours Explained

Flour Type Where Common Characteristics Substitution
Spelt Flour Both Ancient grain, nutty flavor Use 25% less liquid
Graham Flour US mainly Coarse whole wheat UK: Coarse wholemeal
Malted Flour UK mainly Contains malted grains Add diastatic malt powder

Storage & Freshness Tips

Best Practices:

  • • Store in airtight containers (flour absorbs odors)
  • • UK flour may go rancid faster (less processing)
  • • Whole wheat/wholemeal: refrigerate or freeze
  • • Self-rising flour: use within 6 months (leavening weakens)
  • • Strong/bread flour: keeps longer than soft flours

Troubleshooting Flour Substitutions

Common Problems:

  • Dense American muffins: Used UK self-raising with extra leavening
  • Tough UK sponge cake: Used US all-purpose (too much protein)
  • Flat bread: UK strong flour may need longer kneading
  • Crumbly pastry: Wrong protein content - adjust fat ratio

Quick Reference Guide

At a Glance:

US Recipe → UK Kitchen:

  • • All-purpose → Plain flour (add 1 tbsp strong flour per cup)
  • • Bread flour → Strong white flour
  • • Cake flour → Plain flour + cornflour
  • • Whole wheat → Wholemeal

UK Recipe → US Kitchen:

  • • Plain flour → All-purpose (reduce liquid slightly)
  • • Strong flour → Bread flour
  • • Self-raising → Self-rising
  • • Wholemeal → Whole wheat