Highlights
1. All purpose flour and plain flour are different in terms of their constituents and protein content.
2. All purpose flour is easy to substitute, but the same result cannot be expected when plain flour is substituted for all purpose flour.
3. All purpose flour can be used in more recipes and has a higher gluten level, while plain flour is softer and used in the making of cakes.
Introduction
All Purpose Flour vs Plain Flour
All purpose flour and plain flour have different constituents and serve different purposes. All purpose flour is made from high and low gluten wheat and has a high protein content. On the other hand, plain flour has less protein.
Differences in Substitution and Usage
While all purpose flour can be easily substituted for plain flour in many recipes, the same result cannot be expected when using plain flour as a substitute for all purpose flour. In other words, plain flour cannot be successfully used as a substitute for all purpose flour.
In terms of usage, all purpose flour can be used in a wider range of recipes compared to plain flour. It also has a higher gluten level than plain flour.
Differences in Hardness
All purpose flour is known to be slightly harder and coarser compared to plain flour. On the other hand, plain flour is softer and is commonly used in the making of different types of cakes.
These are the main differences between all purpose flour and plain flour.
