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A question about flour

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We are off to France at the end of March for nine and a bit weeks of travelling. We stay for a week in a rental and I cook a lot of the time. I would like to purchase flour to thicken casseroles etc. and need to know exactly what to buy. Last time I agonised for ages in the flour section and am not sure I bought the right one.

Can someone help me with the correct name for what I call [Australian] plain flour, or perhaps all purpose [ no raising agent] flour.

Thanks.

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