supermarket flour

I only buy own brand plain flour. I use that to make my own self raising flour, and have had no issues.

If I'm making a large Victoria sandwich I use the very fine branded "sponge" flour, I think it gives a more aerated result. For normal sized cakes, Yorshire puddings and everything else I'm happy to use own-brand.
I don't make bread any more but think some of the strong flours made from more unusual grains would be interesting to try.

I use a lot of store only brands now ok the flour needs a bit of help to get lumps out but my yorkies still rise like they did with my high end ones and I can get two extra bags for the price of one and on news it’s suppose to be going to rocket in price in the near future according to the BBC but like they say on tv don’t be a brand snob and come join us poor folk lol

All flour in the UK has to conform to this standard:

www.ukflourmillers.org/bread-and-flour-regulations#:~:text=Mandatory%20fortification%20of%20flour,and%20niacin%20(Vitamin%20B3).

I've always used supermarket flour and I can honestly say in all the years there has not been any problems till recently - full of flour mites.

I use Italian bread flour.

ordinarygirl

I've always used supermarket flour and I can honestly say in all the years there has not been any problems till recently - full of flour mites.

I used to get these in every bag of flour when living in the Middle East. Used to freeze the bag, to kill them, and then sieve them out. They are apparently not dirty or harmful though.

It depends a little on what you are baking. For bread doughs made with yeast I have always used the cheapest flour from the nearest supermarket, irrespective of which chain it belonged to.

This flour is also fine for cooking with - in sauces, quiche lorraine etc.

Thin crisp biscuits like for instance brandy snaps for Christmas or other special occasions I would probably prefer a slightly better quality of flour and then sieve it before use.

Happy to use all sorts for baking cakes etc, but can't stand the taste of bread made with Sainsbury's wholemeal. Asda tastes fine, as does Waitrose and I love Carrs, but Sainsbury's own... Yuck! I think their wholemeal loaves also have an unpleasant flavour, but perhaps I have quirky taste buds?!

Another vote for Lidl's. It's perfectly good for baking and British

I use Sainsburys own brand and wouldn't pay more for same result.

I always use supermarket flours and have no complaints!

I use Lidl and Aldi white and brown bread flour, also their plain and self raising flour. Always good results. I also use Sainsbury's and Tesco plain and self raising. Never have any issues. I make pastry, light sponges, fruit cakes, and biscuits, in fact, any cakes etc. Supermarket own flour is much cheaper than named brands, and just as good.

I think it really depends on what you're using the flour for and your personal preferences, but for everyday baking like cakes, cookies, and bread, I've found the own brand flour to work just fine. Plus, the cost savings are definitely a bonus! Mysainsburys.co.uk

I have always used Tesco’s own brand but I don’t find their economy brand ,Stockwell , as good for baking but it is all right for sauces etc.