Flour

Bread flour usually has more protein, so it forms a stronger gluten network and gives yeasted loaves more chew and structure. Plain flour works well for cakes, biscuits, sauces and many everyday bakes.

Yes, for each 150 g of plain flour, whisk in 2 level teaspoons of baking powder. If the recipe already includes baking powder or bicarbonate of soda, reduce the raising agent to avoid an unpleasant taste or an over-risen bake.

Keep it in an airtight container in a cool, dry cupboard, away from strong-smelling foods. Wholemeal flour contains more of the grain’s oils than white flour, so it can turn rancid sooner; refrigerate or freeze it if you need to keep it for longer.

It is safer not to: flour is not ready-to-eat and can carry harmful bacteria, while raw batter may also contain uncooked egg. Bake flour-based mixtures thoroughly, and do not taste raw dough.

Sifting breaks up lumps and makes it easier to distribute flour evenly through a delicate mixture, such as a sponge cake. For most sauces and everyday baking, whisking the flour in a bowl does the job without a sieve.

Not as a straight swap in most recipes: oat flour lacks wheat’s gluten, so cakes and breads may be more crumbly and less risen. Try replacing about a quarter of the wheat flour first, or use a recipe designed for oat flour.

Plain flour is a reliable choice. For smooth gravy, stir it into the roasting fat to make a paste, cook for a minute or two, then gradually whisk in stock and simmer until thickened.

Flour thickens soups, sauces and gravies, and helps a coating stick to food before frying. It is also the base for familiar dishes such as pancakes, pasta, pastry and flatbreads.