Can I use plain flour instead of self-raising?

Yes. Add approximately 2 teaspoons of baking powder per 150g of plain flour to create an equivalent to self-raising flour. Sift the baking powder through the flour two or three times to ensure even distribution. The result is very close to shop-bought self-raising flour.

What is the difference between bread flour and plain flour?

Bread flour (strong flour) has a higher protein content of 12-13% compared to plain flour at 9-11%. The extra protein creates more gluten when kneaded, giving bread its chewy structure and allowing it to hold gas bubbles for a better rise. Plain flour works fine in bread but gives a softer, less structured crumb.

Can I use 00 flour for bread?

00 refers to the grind fineness, not protein content. Italian 00 flour comes in different protein levels — 00 bread flour (11-13% protein) is excellent for pizza and bread. Regular 00 flour (8-10% protein) is better for pasta and cakes. Check the protein content on the bag.

What is vital wheat gluten and when should I use it?

Vital wheat gluten is extracted gluten protein in powder form (around 80% protein). Use it when substituting a lower-protein flour for bread flour: add roughly 1.5g per 100g of flour for each percentage point of protein you want to gain. For example, to lift plain flour (10%) to bread-flour strength (12.5%) — a 2.5 point gap — add about 1.5 × 2.5 = 3.75g per 100g, or about 11g per 300g. It improves dough elasticity and rise, and is common in wholemeal bread baking to compensate for bran cutting the gluten strands.

Flour Type Conversion Calculator — Substitute Between Flour Types

How We Calculate This

This calculator handles two types of flour conversion: leavening adjustments (adding or removing baking powder when converting between plain and self-raising) and protein content adjustments (adding vital wheat gluten when moving to a higher-protein flour).

Protein content by type

Cake flour: ~7.5% (UK cake flours 7–9.4%)
Self-raising: ~9.5% (UK retail SR 9.5–10%)
Plain / all-purpose: ~10% (UK plain 9–11%)
00 flour: ~11% (grind fineness, not protein — varies 8–13% by product)
Bread / strong flour: ~12.5% (UK strong 12–13%)

Protein figures are typical UK miller values (sources: King Arthur protein guide, UK miller spec sheets). Always check the protein content printed on your flour bag.

Baking powder rate

Standard UK rate: 2 tsp baking powder per 150g plain flour for a self-raising equivalent (Nigella Lawson). Sift the baking powder through the flour two or three times for even distribution.

Vital wheat gluten

When moving to a higher-protein flour, add about 1.5g vital wheat gluten per 100g flour for each percentage point of protein you want to gain (vital wheat gluten is ~80% protein). This is optional — a straight 1:1 swap by weight still works, just with a slightly weaker crumb.

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Last updated: March 2026

All calculations are based on standard ratios and conversions. Results may vary with specific ingredients, equipment, and conditions.