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If you have ever asked the question, “Which Flour Should I Use?” Trust me, you are not alone. Today we are going to focus on Self-Rising Flour, Plain Flour, and Cake Flour.

Why does it matter which flour I use? I was recently asked this question and immediately thought, “It depends on what I’m making.”

For one recipe it could be all-purpose flour, and for another time it could be self-rising or cake flour. But why do I need to use a specific flour for each recipe? This is a simple answer, but worth exploring.

Let’s look at three commonly available flours that bakers need to know about: Self-Rising Flour, Plain Flour, and Cake Flour. Now that being said, after years of baking, I do have the favorites that I will share with you later in this post.

In the article, “Which Flour Should I Use?” I am going to help you learn about each of these types of flour and the best way to use it so that your desserts will be perfect.

Flour is a staple ingredient in my kitchen. I use at least one type of flour in all my cooking and baking. And as with all things, I’m sure I’m not the only one who has ever asked the question, “Which flour do I use?”

Three Main Flours any Baker Should Have in Their Kitchen

1. Self-Rising Flour

White Lily Unbleached Self-Rising Flour part of my "Which Flour Should I Use?"

Self-rising Flour is a mixture of flour and leavening agents. In the United States, this type of flour is marketed under the names: Self-Rising Flour, Self-Rising Cake Flour, or All-Purpose Flour. In other countries, it’s called Self-rising Flour or Raising Flour.

2. Plain Flour

White Lily All Purpose Flour another of "Which Flour Should I Use?"

All-Purpose Flour is exactly as the name implies. It is plain and does not contain any leavening agents. It is an excellent choice for items that you do not want to rise such as roux or batter for fried foods.

3. Cake Flour

Pillsbury Soft Silk Cake Flour part of "Which Flour Should I Use?"

Cake Flour is a soft flour with low protein content, typically 12-15%. It produces tender cakes because of its low protein content. I use this to make my pound cakes.

Let’s Look at What Each One is Best Used for

1. Self-Rising Flour

Marhta White Self-Rising Flour another of my "Which Flour Should I Use?"

Self-Rising Flour is best used for (low protein) products that should be light, like biscuits, pie crust, muffins, and most cakes.

2. All-Purpose Flour

Martha White All-Purpose Flour one of my "Which Flour Should I Use?"

All-Purpose Flour is best used for (medium protein) products that will be handled during baking like cakes, cookies, and pie crust. Personally, I like all-purpose flour best for my pie crust.

3. Cake Flour

Swans Down Cake Flour part of "Which Flour Should I Use?"

Cake Flour (high protein) is for products that should be tender and fine like angel food cake, sponge cake, and pound cake.

Conclusion of “Which Flour Should I Use?”

I hope you enjoyed reading “Which Flour Should I Use?” and that it has cleared up any questions you may have had.

Now that you are educated on these three types of flour, get baking! Let me know what you think. Leave me a comment below, I would love to hear from you!

No time to bake? Let me do it for you! Visit Nana’s Bakery and place your order(s).

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Nana 👩‍🍳

Nana’s Bakery (To Place Your Orders)

nana@bakewithnana.com

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