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Plain Flour is a soft, white, wheat flour which has had most of the wheatgerm and bran removed. You can use it for most things that you would use flour for, including baking and thickening, except that you can't use it for bread or any baked goods where a "harder" flour is required.

Plain Flour is available and used in the UK. The American equivalent is all-purpose flour, which also can't be used for bread. The Canadian equivalent is also all-purpose flour, except Canadian all-purpose can be used for bread.

Substitutes
All-purpose flour (Canadian or American)

Other entries for: Wheat Flour

All-Purpose Flour, Baker's Flour, Bread Flour, Cake Flour, Farina, Farine de Froment, Gluten Flour, Graham Flour, Instant Flour, Pastry Flour, Plain Flour, Self-Rising Cake Flour, Self-Rising Flour, Semolina, Stone-Ground Whole Wheat Flour, Wheat Flour, Whole Wheat Flour

Other entries for:

Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Whole Durum Flour