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It’s a versatile flour with a moderate protein content, perfect for a wide range of baking, like cakes, biscuits, and pastries. Unlike Self-Raising flour, it doesn’t have any added leavening agents, so you’ll need to add baking powder or soda if your recipe calls for it. Plain flour (or all-purpose flour) is made from wheat and contains starch and protein. Different wheat varieties have varying amounts of protein. I recommend choosing plain flour with 9 to 10.5g of protein per 100g. This protein forms gluten, giving structure to baked goods.