Can all purpose flour be substitute for plain flour?

Yes, all-purpose flour can be substituted for plain flour in most recipes.

Here's why:

* All-purpose flour is essentially a blend of hard and soft wheat flour. This gives it a moderate protein content, making it suitable for a wide range of baking needs, including cookies, cakes, and breads.

* Plain flour is simply a term used in the UK and some other countries for all-purpose flour. The only difference is the protein content, which can vary slightly depending on the brand.

However, there are a few things to keep in mind:

* Protein content: All-purpose flour typically has a slightly higher protein content than plain flour. This means it may produce a slightly chewier or denser texture in some recipes.

* Gluten development: If you are making a recipe that requires a lot of gluten development, like bread, you may want to use bread flour instead. Bread flour has a higher protein content, which results in a stronger gluten structure.

In general, you can confidently substitute all-purpose flour for plain flour in most recipes without any noticeable difference in taste or texture.

Tips for substitution:

* If you are using all-purpose flour in a recipe that calls for plain flour, you may want to reduce the amount of liquid by a small amount. This is because all-purpose flour absorbs slightly more liquid than plain flour.

* If you are making a recipe that requires a lot of gluten development, you may want to add a teaspoon or two of gluten to the flour.

Ultimately, the best way to determine whether or not all-purpose flour will work in a particular recipe is to experiment. If you are unsure, it is always best to stick with the recommended flour in the recipe.