Sophie Carey's All Purpose Flour FAQ

Q. Can I use an all purpose flour to make cakes?

A: Yes – all purpose flour is soft enough for cake baking, however the aim is to prevent the gluten from strengthening too much. Try to stick to cake recipes that use oil instead of butter and don’t be tempted to mix the batter for any longer than necessary.

Q. Can I use all purpose flour instead of self-raising?

A: All purpose flour can be used instead of self-raising, however you will need to add raising agent! A good rule of thumb is to add 1 teaspoon of baking powder for every 100g of all purpose flour used.

Q. Can I use all purpose flour to make sourdough?

A: Although you may be able to get good results using all purpose flour for some breads, I don’t personally recommend that you use all purpose for a sourdough recipe. Sourdough needs high strength flour to hold it’s shape, so something like our Churchill or Organic Premium White would probably be better suited. If you do try though, we'd love to see what you make!

Q. Can I blend the all purpose flour with other flours?

A: Yes! All purpose flour blends very well with other flours, especially heritage types like Einkorn or Emmer – just remember to consider the protein content that you need for the recipe you are attempting.