All-purpose flour?

I did a quick search and can't find the answer even though I'm sure someone must have asked this at some point...

I want to bake some pumpkin bread using a specific recipe. It calls for all-purpose flour. What do I buy? "Plain flour"?

Absolutely right!  Plain is all-purpose. 

I think someone posted that there is some difference in the gluten between plain and all-purpose. There is a chart in the cooking thread in the "Just Do It" section if you want to do the conversion. It has usually turned out ok for me to just do an even sub.

For pumpkin bread you should be fine with plain flour, since it's a quick bread.  For yeast breads you usually want to use "strong" flour or bread flour, since it has a higher gluten content.  Hope it turns out well. 

It seems to be the American cookies that are affected most by the difference in gluten.

Here's the flour thingie that Elynor did - yaye Elynor!

http://talk.uk-yankee.com/index.php?topic=34101.msg450580#msg450580

Here's the flour thingie that Elynor did - yaye Elynor!

http://talk.uk-yankee.com/index.php?topic=34101.msg450580#msg450580

Thank you Elynor & Mrs R. Hopefully this will correct my baking problems with Canadian / US / UK cookbooks and British flour.

Thank you, ladies!