Flour Buying Guide UK: Bread, Cake, Pizza & Specialist Flour
Choose flour according to what you are baking. Compare strong bread flour, self-raising flour, pizza flour and rice flour, with practical guidance for breads, cakes, pizza, pastry and professional baking.
Flour is not one interchangeable baking ingredient
Different flours behave differently because their grain, milling and formulation can affect structure, elasticity, rise and texture. The best choice depends on what you are baking and what the recipe requires. Use this guide to understand the main flour types available through Nicol Retailer.
Strong Bread Flour
Designed for doughs that need structure and elasticity, including breads, rolls, focaccia and some pizza recipes.
View Strong Bread FlourSelf-Raising Flour
Contains raising agents and is suited to recipes where lift is required, including many cakes, scones and traybakes.
View Self-Raising FlourPizza & Flatbread Flour
Used for dough-based baking where stretch, handling and final crust texture matter.
Browse Pizza FlourRice Flour
A non-wheat flour used in selected baking, coating and specialist recipes. Always check the individual recipe before substituting it for wheat flour.
Browse Rice FlourFlour buying guide
Use the sections below to compare flour by baking application, pack size and dietary considerations.
Strong bread flour for structured, yeast-raised doughs
Strong bread flour is commonly used where dough needs enough structure to hold gas during fermentation and rise during baking.
It is suitable for many breads, rolls, focaccia and pizza-style doughs, subject to the recipe being followed.
Nicol Retailer currently stocks both retail-sized and larger professional bread flour options, including Hovis Strong White Flour and Wildfarmed Strong Bread Flour.
- White bread
- Artisan loaves
- Sourdough-style baking
- Bread rolls
- Focaccia
- Pizza dough
- Sandwich loaves
- Professional bread production
Self-raising flour for cakes, scones & lighter bakes
Self-raising flour contains raising agents as part of the flour blend. That makes it useful in recipes designed around its built-in raising action.
Typical applications include cakes, muffins, scones, biscuits and traybakes, depending on the recipe.
Nicol Retailer currently carries Wildfarmed Self Raising Flour in a 16kg professional-format bag.
Recipe tip: do not automatically substitute self-raising flour for strong bread flour or plain flour. The raising agents and intended structure are different.
Pizza flour for dough handling, stretch & crust development
Pizza flour is selected for dough-based applications where elasticity, handling and final crust characteristics matter.
The Nicol Retailer baking range currently includes Carr’s Pizza Flour and Wildfarmd Pizza Flatbread Flour in larger professional-style formats.
Different pizza flours can behave differently, so follow the recipe and product-specific preparation guidance rather than assuming every flour needs the same hydration or proofing method.
- Pizza bases
- Flatbreads
- Professional pizza kitchens
- Restaurants
- Catering
- Batch dough preparation
- High-volume baking
- Specialist dough recipes
Rice flour for specialist baking & preparation
Rice flour is made from rice rather than wheat and behaves differently from conventional wheat flour.
It may be used in selected baking, coating, thickening and specialist recipes, depending on the preparation.
Nicol Retailer currently lists Triple Lion Rice Flour within the Baking Ingredients range.
Important: rice flour is not a direct one-for-one substitute for strong bread flour or self-raising flour in every recipe. Use a recipe designed for the flour or follow appropriate substitution guidance.
How to choose the right flour
Start with the recipe and the type of structure you need from the finished bake.
Bulk flour for bakeries, cafés, restaurants & catering
Professional kitchens often need substantially larger flour packs than a typical household.
Nicol Retailer currently carries 16kg flour formats across strong bread, self-raising and pizza flour products, making them relevant to bakeries, cafés, restaurants and high-volume kitchens.
Before ordering a larger bag, consider expected weekly usage, storage space and how the flour will be protected after opening.
- Bakeries
- Cafés
- Restaurants
- Pizzerias
- Schools
- Catering
- Hospitality
- High-volume kitchens
Flour storage & stock rotation
Follow the storage instructions on the individual product and packaging. In professional environments, larger bags also need an appropriate storage plan.
- Keep flour in suitable dry storage.
- Protect opened flour from contamination and unsuitable moisture.
- Keep products clearly labelled.
- Use older stock before newer deliveries.
- Check best-before information regularly.
- Avoid buying more bulk flour than can realistically be used and stored.
For larger bags: buy around actual production volume. A professional pack only makes sense when the kitchen can store and use it appropriately.
Gluten, wheat & allergen considerations
Most conventional bread, self-raising and pizza flours are wheat-based and therefore require careful allergen consideration.
For example, the current Wildfarmed Strong Bread Flour and Hovis Strong White Flour both declare wheat/gluten in their product information.
Rice flour is made from rice, but you should still check the current product packaging and any precautionary allergen information before deciding whether a particular product is suitable.
Do not assume: the phrase “rice flour” or another non-wheat flour name does not by itself establish that a product is suitable for someone with coeliac disease or a serious allergy. Always check the current manufacturer information.
For dedicated guidance, visit Gluten-Free Food Online UK and Nicol Retailer’s Gluten-Free Ingredients & Allergen Guide .
Explore more baking ingredients
This guide focuses specifically on choosing flour for different baking applications.
For vanilla, chocolate, baking mixes, gelling agents and the wider ingredient range, visit Baking Ingredients Online UK .
You can also shop the current Baking or Baking Ingredients categories directly.
Flour FAQs
Common questions about choosing flour for baking.
What flour is best for bread?
Bread recipes commonly use strong bread flour where dough strength and structure are required. Follow the individual recipe for the specific flour type.
What is self-raising flour used for?
Self-raising flour contains raising agents and is commonly used in suitable recipes for cakes, scones, muffins and similar bakes.
Can I use bread flour for pizza?
Some pizza recipes use strong bread flour, while others are formulated for specialist pizza flour. Follow the recipe and product instructions rather than assuming every flour is interchangeable.
Does Nicol Retailer sell pizza flour?
Yes. The current Baking Ingredients range includes pizza and flatbread flour options.
Does Nicol Retailer sell rice flour?
Yes. Triple Lion Rice Flour is currently listed within the Baking Ingredients range.
Can I buy flour in bulk?
Yes. Nicol Retailer currently lists multiple 16kg flour formats, including strong bread, self-raising and pizza flour products.
Is rice flour gluten-free?
Rice itself does not contain wheat gluten, but product suitability must be checked using the current manufacturer label, allergen information and any relevant gluten-free claims.
Where can I find more baking ingredients?
Visit Baking Ingredients Online UK for the wider pillar or shop the Baking Ingredients category directly.