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Our thoughts are with the The Royal Family at this incredibly sad time as we join the nation in mourning the loss of our beloved Sovereign.

May she rest in peace.

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Cake and pastry flour

When baking cakes and biscuits, we want softness in texture. Using strong bread flour can be a disaster! Try these soft flours for maximum success in baking cakes, pastries and biscuits.

What is cake flour?

Cake flour is milled from soft wheat which has a lower protein content. Lower amounts of protein mean there is less of a gluten/gliadin structure formed when water is added and the dough is kneaded, which clearly means bread made from such flour cannot have the volume and open texture of that made from strong high protein flour.

It must be said however that there is a zone between Hard and Soft which encompasses French and some English wheat for example, which can make excellent bread in the right hands….and cake!

A question of texture

Cake flour therefore has a higher amount of starch than bread flour, and this is pleasing as it melds with butter and sugar to form cake or pastry, and with the softest wheat, biscuits. Cake does not have to be as well risen and dry as bread, and the soft or fluffy texture is what we appreciate in our cakes and pastries.

Cake flour can be blended in varying amounts with stronger wheat to create proprietary flours for special purposes. Softer wheat often has a more pronounced wheaten or “biscuit” flavour than strong wheat and is often blended with strong flours for this purpose, and blended with strong flours to be used for sourdough leavens to make a more mellow fermentation.

Soft flour with good flavour was always the last addition in the long staged ferments traditionally used by English bakers. This provided very good flavour and was safe in that it did not have to survive the rigours of long fermentation.

Self-raising flour

This is usually a soft, low protein flour which has a carefully selected slow-acting raising agent added. As soon as liquid is added the agent is activated and leavening begins, requiring quick handling. Self-raising flour is used for cakes, scones American-style muffins and soda breads.

Our range of cake flour

Enjoy browsing through our products below, and we will deliver your order direct to your door.

All Purpose Flour (Gluten-Free) (810) -

All Purpose Flour (Gluten-Free) (810)

Shipton Mill gluten-free plain white flour is great for everyday and keeping the cupboard stocked for lots of eventualities...

£2.15 - £28.02
French Type 45 White Flour (103) -

French Type 45 White Flour (103)

Our type 45 is designed to be used for making fine puff pastry, and is a classic example of a “Farine Supérieure”. This grade of flour is used in France to produce a variety of pastries which require....

£1.55 - £22.50
Organic Finely Ground 100% Wholemeal Pastry Flour (203) -

Organic Finely Ground 100% Wholemeal Pastry Flour (203)

This 100% wholemeal pastry flour has been milled to an exceptionally fine consistency, to give you the very best results. Wholemeal flours...

£1.65 - £22.50
Organic Gluten-Free Baking Powder - 1kg -

Organic Gluten-Free Baking Powder - 1kg

Large tub of organic baking powder, now certified gluten-free. Suitable for those making more than the occasional batch of scones!

Organic Gluten-Free Baking Powder - 45g -

Organic Gluten-Free Baking Powder - 45g

3 sachets containing 15g each of Bioreal Organic Baking Powder and now certified Gluten-Free too....

Organic Self Raising Stoneground Wholemeal Flour (217) -

Organic Self Raising Stoneground Wholemeal Flour (217)

Beautiful stoneground wholemeal flour with added organic raising agents to make this ideal for baking, and now available in convenient 1kg size. Makes absolutely...

Organic Self-raising White Flour (113) -

Organic Self-raising White Flour (113)

Blended with a specially selected slow acting raising agent, this flour delivers best results when baking cakes or crumpets...

£1.65 - £23.00
Soft Cake and Pastry Organic White Flour (117) -

Soft Cake and Pastry Organic White Flour (117)

We mill our soft cake and pastry flour from English organic wheat. The climate provides excellent growing conditions for soft wheats, which are perfectly suited to...

£1.65 - £22.50

Flour Direct Shop update

Great news - we are now able to offer delivery to the Republic of Ireland again!

For orders placed on our website, we make every effort to include the applicable duty and tax, however there may be additional local duties and taxes that are out of Shipton Mill’s control that you may need to pay in order to receive the goods.
Almost all of our products can be shipped to the Republic of Ireland, with the exception of Olive Oil and Fresh yeast.

Happy baking

The Shipton Millers

Common questions

When will my order be delivered?

We endeavour to despatch your order within 3-5 working days. For orders received before 11am we do our utmost to deliver next working day but this is not guaranteed. More ...

What do you charge for delivery?

We offer Free Delivery to most parts of the country on order values of £30 or more up to a maximum weight of 100kg; standard delivery on orders below £30 is £6. More ...

How can I keep an eye on my orders?

Your orders are stored on our system - you can save your basket to come back later and you can re-fill your basket with the items from your previous orders. Log in to My Shipton Mill to find out more.

How should I store my flour and how long will it keep?

Ideally flour should be kept in a sealed container in a cool dry place with stable temperature. Typically white flour has a shelf life from milling of 12 months. Wholemeal flour will be good for 6 months. More ...