Wheat flour is the most common in the UK but there are also many different types of those. You can find out some healthy facts about wheat flour from Healthy Eating website.

The main difference between them is their protein content,– it’s this protein that when mixed with water will make gluten. Its the gluten that determines the elasticity and structure of the finished product.

A typical example is that a high gluten flour would be used for bread and a low gluten flour for cakes. Real Foods are well known for their organic range of flours but most supermarkets carry a large range to choose from.

So use flours with high protein content such as strong and durum, for breads and pasta. Use plain flour which has a low protein content for baking cakes, pastries and biscuits and also for thickening sauces.

The protein content will always be listed on the packaging.



Published by


I am a mum and wife to a lovely caring family. I’ve suffered with chronic back pain for over 30 years and started writing my first blog in 2007 which covered back and chronic pain. Since then I have written many more blogs for myself and customers. I find it takes me away from my pain to another place. I love it so much I think it should be part of a recovery process after illness or surgery. I hope you enjoy reading through my blogs.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.