What flour do you use.

Since we read that there is glyphosate in flour as they spray the wheat to kill it and dry it up before it's harvested , we have been using organic flour. Tesco's own brand usually.

I haven't noticed that the flour I've used has ever made a difference, so I just buy the cheapest. In my experience, sifting it is the important bit if you're baking cakes - I usually sift two or three times.

For sponges I use McDougall's Supreme Sponge self raising, I find this flour gives my cakes a very light texture. I also tend to get McDougall's for plain flour too. As well as those I always have Gluten free flour in my cupboard, both plain and self raising, Doves Farm I think for my granddaughter's dietary requirements. I've made her birthday cakes, cup cakes and Yorkshire puddings, which she loves. I use the gluten free plain flour to thicken gravy for roasts when she is with us, and it works well in a roux for a cheese sauce with pasta, which she often asks for.

sainsburys basics plain and their self raising. Perfectly good for baking cakes.

I use the Tesco cheapest and honestly I can't fault it.

I use gf flour and have found that Dove's does give better results than Sainsbury's - which is a pain.

I wish it did the same for mine! The last lot were dreadful . Too much liquid I think.

Thank you all for your advice. I shall be trying Tesco’s basic and next time I’m near a Lidle I’ll try some of theirs. Oh and thank you Grey Duster for the scone recipe you posted. It has enhanced my reputation as a baker.

I always use Lidl's and never have had any problems. I always sift my flour but often think I probably don't need to these days. The best value for money is their extra strong bread flour which I use to make pizza bases.

I use Lidl's, even their bread flour, which I find gives as good results as other brands.
Also, I prefer their icing and brown sugar too.

I used to swear by McDougall's but the results with Lidl's are just as good so I use that now. Their tubs of soft marg for sponges are good too.

I use Tesco's own cheaper brand flours. Recently they have been re-branded, leaving out "Value" from many of their ranges. Some TV programmes compare premium brands with cheaper brands, and often there is no difference. These presenters suggest down grading? ( not sure of correct term used) from a more expensive type, if you use one, to a supermarket own brand. I made a cake this afternoon, using Tesco flour and it has turned out very well.

never had a problem with supermarket flour,but happily confess that what I now buy is organic flour made from wheat grown on local farms and milled in my nearest town. I like supporting local industries.

I always use own brands, even Aldi’s own. The only exception to this, as Fennel has already said, is bread flour of all types. Own brands just don’t seem to give the same rise.

I do a lot of baking and usually buy supermarket own brands with perfectly good results.

Cakes biscuits pastry batter etc - cheap flour works ok.
The only flour I'm fussy about is breadflour, especially wholemeal.

I always buy the cheap own brands and don't have any problems.

I often buy the cheap own brands. I think as long as you sift the flour you shouldn't have any problems with it.

I made several dozen scones with Morrisons cheap flour for a bake sale .They were just as good as using a more expensive make so I will be happy to use it agin .I think as long as it is well within its sell by date it will be fine