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. Add 1-2% of flour weight to boost protein content when substituting lower-protein flour for bread flour. It improves dough elasticity and rise. Common in wholemeal bread baking to compensate for bran cutting the gluten strands.

BakeCalcs

Flour Type Conversion Calculator — Substitute Between Flour Types

Convert between plain, self-raising, bread, cake, and 00 flours. Get baking powder adjustments, protein comparisons, and substitution notes.

Recipe Flour Type

Protein: ~10%

Amount

Target Flour Type

Protein: ~9%

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%
Self-raising: ~9%
Plain / all-purpose: ~10%
00 flour: ~11%
Bread / strong flour: ~12.5%

Baking powder rate

Standard rate: 2 tsp per 150g flour for self-raising equivalent.

Frequently Asked Questions

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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.