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Description

Milled from softer wheat varieties there should be little gluten or protein in plain flour. It is ideally suited to cooking where the flour must combine well with other ingredients, where short, crumbly texture is required. Use plain flour in biscuits, shortcrust pastry and for sauces. It is possible to use plain flour to make bread but it is unlikely to rise well and will have a close crumbly texture but good flavour