What To Know
- Cake flour has a lower protein content than all-purpose flour, so it requires more gluten to achieve a similar texture.
- For a chewier texture, use a higher proportion of vital wheat gluten in your substitute mixture.
- Whole wheat flour can also be used as a substitute for bread flour, but it will result in a denser loaf.
Bread flour is a high-protein flour specifically designed for making bread. Its high gluten content gives bread its chewy texture and rise. However, if you don’t have bread flour on hand, there are several substitutes you can use to achieve similar results.
Substitute Options
1. All-Purpose Flour + Vital Wheat Gluten
- Combine 1 cup of all-purpose flour with 1 tablespoon of vital wheat gluten.
- This mixture provides a close approximation to bread flour’s protein content.
2. All-Purpose Flour + High-Gluten Flour
- Mix 1 cup of all-purpose flour with 1/4 cup of high-gluten flour (also known as strong flour).
- High-gluten flour contains a higher percentage of protein than all-purpose flour.
3. Cake Flour + Vital Wheat Gluten
- Combine 1 cup of cake flour with 2 tablespoons of vital wheat gluten.
- Cake flour has a lower protein content than all-purpose flour, so it requires more gluten to achieve a similar texture.
4. Pastry Flour + Vital Wheat Gluten
- Mix 1 cup of pastry flour with 3 tablespoons of vital wheat gluten.
- Pastry flour has the lowest protein content of all the flour types, so it requires even more gluten to compensate.
5. Self-Rising Flour
- Self-rising flour contains baking powder and salt, which can affect the flavor and texture of your bread.
- Use 1 cup of self-rising flour for every 1 cup of bread flour.
How to Adjust for Substitutes
When using a substitute for bread flour, it’s important to make a few adjustments to ensure the best results:
- Hydration: Bread flour absorbs more water than other types of flour. Adjust the amount of liquid in your recipe by adding 1-2 tablespoons of water at a time until the dough reaches the desired consistency.
- Kneading: The high protein content of bread flour makes it more difficult to knead. Substitute flours may require less kneading time.
- Rising Time: Bread made with substitute flours may rise more slowly than bread made with bread flour. Allow extra time for the dough to rise.
Additional Tips
- For a chewier texture, use a higher proportion of vital wheat gluten in your substitute mixture.
- If you don’t have vital wheat gluten, you can use powdered milk or cornstarch as a substitute.
- Whole wheat flour can also be used as a substitute for bread flour, but it will result in a denser loaf.
When to Use Bread Flour Substitutes
Bread flour substitutes are a great option when you:
- Don’t have bread flour on hand
- Want to experiment with different flour blends
- Are trying to make a gluten-free or low-gluten bread
Alternatives to Bread Flour
If you are looking for a completely gluten-free alternative to bread flour, you can try:
- Almond Flour: Made from ground almonds, almond flour is a low-carb, gluten-free alternative.
- Coconut Flour: Made from dried coconut meat, coconut flour is also low-carb and gluten-free.
- Brown Rice Flour: Made from ground brown rice, brown rice flour is a good source of fiber and is gluten-free.
Questions We Hear a Lot
Q: Can I use regular flour instead of bread flour?
A: Yes, but you may need to adjust the hydration and kneading time.
Q: What’s the difference between bread flour and all-purpose flour?
A: Bread flour has a higher protein content, which gives bread a chewier texture.
Q: Can I make bread without gluten?
A: Yes, there are several gluten-free flour alternatives available, such as almond flour, coconut flour, and brown rice flour.
Q: How can I make my bread more chewy?
A: Use a higher proportion of vital wheat gluten in your substitute mixture.
Q: Why does my bread not rise?
A: The dough may not have risen enough, or the yeast may not be active.
