Not daft at all. Here are your equivalents:
American flours and British equivalents:
Cake and pastry flour = soft flour
All-purpose flour = plain flour
Bread flour = strong flour, hard flour
Self-rising flour = self-raising flour
Whole-wheat flour = wholemeal flour
I am an American who has lived in England for 4 years (as of Oct 2!)
All purpose flour is a general flour, as opposed to cake flour, pastry flour, bread flour, etc. The difference in flours has to do with the protein content and will affect the outcome of your bakery product. It's best to use the type of flour called for in a recipe. Here's some info on flour and the different types http://www.joyofbaking.com/flour.html
There are 8 ounces in a cup.
Here's a link for conversions from grams to ounces. 
http://www.gourmetsleuth.com/gram_calc.htm
Marianne
there are 8 fluid oz in a cup. I don't know if dry oz are the same.
Sorry, missed the measurement part of your question.
8 oz = 1 cup (you can also measure 16 Tablespoons to a US dry ingredient measuring cup)
Not far outside of Huntingdon in Cambs., in a great village. Not nearly as cold here as it was in Minnesota where I am from originally.
evieellen,
I re-read your OP and I am concerned because I'm wondering if you are asking about a cup of flour's oz/gms in weight rather than volume, if that is the case then we've all been answering your question altogether wrong. ( 
sorry! )
If you're talking about the weight of the flour, it's going to depend on several factors, not only the type of flour you're using, but the protein content of the flour at the time the wheat was harvested, as well as the humidity of your environment (more humidity means heavier weight).
If you're baking by weights, it's going to vary and you should use your kitchen scale rather than measuring cups.
I didn't mean to sound (look?) mean, or anything, but we've been discussing volume vs. weight measurements in my baking theory class lately, and those are the measurements that my instructor gave us.
Do you mean you're looking at a Colette Peters book, and you need to know?
If that's the case, I'd think that measuring out 4 1/2 ounces (the average of the two measurements I gave previously) of all-purpose flour should work out... HTH
[url] http://www.gourmetsleuth.com/cookingconversions.asp[/url]
This link is all you need for converting cup measurments to weights, it accurately converts I use it all the time to convert recipes from cups to lbs and it has not let me down.
[quote="ktm00n"]I didn't mean to sound (look?) mean, or anything, but we've been discussing volume vs. weight measurements in my baking theory class lately, and those are the measurements that my instructor gave us.
Do you mean you're looking at a Colette Peters book, and you need to know?
If that's the case, I'd think that measuring out 4 1/2 ounces (the average of the two measurements I gave previously) of all-purpose flour should work out... HTH[/quote
You didnt sound mean at all ! 
yes i was looking at the recipes in colette peters book
Thanks for your post]
Quote by @%username% on %date%
%body%