Is there a difference between baking flour and plain flour?

Baking flour has a higher protein content than plain flour, resulting in a stronger dough that can trap more gas and rise higher in the oven. It also absorbs more water and produces a more elastic dough. This makes baking flour ideal for making yeast-based breads, cakes, and pastries that require a light, airy texture.

Plain flour, also known as all-purpose flour, has a lower protein content and produces a softer, less elastic dough. This makes it better suited for making quick breads, cookies, and other baked goods that do not require as much rise.

In general, you should use baking flour when you want a light, airy texture and plain flour when you want a softer, more tender texture. However, you can also substitute one for the other in most recipes with little or no difference.