How to convert all purpose flour to bread flour

Cake flour, bread flour, pastry flour, and all-purpose flour (all made from wheat) vary primarily by the type of wheat they're made from and their protein content. This is perhaps the most interesting and certainly the most significant difference between them, especially when it comes to baking.

All About Protein

Protein content determines how much gluten the flour will form, which in turn affects the textural quality of your baked good. Flours with a high protein content create more gluten, which provides a strong and dense structure. Those with a lower protein content form less gluten (lower protein and less gluten get you a light and airy structure-think 'LLL' for Lower protein, Less gluten, Light texture). Let's take a closer look at each of these four flours-from high to low protein content—and chat about the best uses and substitutions.

Bread Flour

With a protein content of approximately 14 to 16 percent, this high-gluten flour is a blend of 99.8 percent hard-wheat flour with a touch of malt barley added to improve yeast activity, plus vitamin C or potassium bromate, which increases gluten's elasticity. In short, it's your go-to flour for yeast breads, which are breads that use yeast as a leavening agent (brioche, croissant, French bread, and sourdough, for example).

Can you use all-purpose flour as a bread flour substitute (and vice-versa)? Yes, you can absolutely make a 1:1 substitute. For 1 cup bread flour, use 1 cup all-purpose, and vice-versa (note that bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour, but results will still be good). If you want to try using bread flour as a substitute for all-purpose flour in recipes for yeast doughs that call for all-purpose flour, your breads and pastries will get a welcome extra little lift. You can try using bread flour as a substitute for all-purpose in our No-Knead Onion Rolls.

All-Purpose Flour

This is the flour you probably know very well and (unless you are gluten-intolerant) likely love. Made from a blend of high-gluten hard wheat and low-gluten soft wheat, it's terrific for everything from our favorite Pancake Recipe, Sugar Cookies, and Classic Chocolate Layer Cake, to dredging chicken for Oven Baked Chicken Tenders or Hot Chicken Tacos With White Sauce Slaw, and more.

All-purpose flour (or AP Flour, as it's known in chef speak) is a fine-textured flour with an approximate protein content of 10 to 12 percent. This flour comes in two forms, bleached (which is flour that is bleached by a chemical process) and unbleached (which is flour that is indeed bleached, but is bleached naturally as it ages). Generally speaking, recipes that call for all-purpose flour are best made with such. If you happen to have leftover bread flour, you can use bread flour in place of AP flour (at a 1:1 ratio), for yeast doughs, like the ones mentioned under Bread Flour above.

Pastry Flour and Cake Flour

While these two flours aren't the same, they are both fine-textured soft flours with a low protein content-pastry flour clocks in at approximately 9 percent protein, while cake flour is even lower, with a protein content of about 7 to 8 percent. These flours have just enough protein to give structure to cakes and other tender-crumbed baked goods, while keeping texture deliciously airy and light.

In a pinch, you can pretty easily and successfully substitute AP flour for cake flour and pastry flour, by using this ratio: For every 1 cup of cake or pastry flour called for in a recipe, measure 1 cup of AP flour, then remove 2 tablespoons (this will leave you with 7/8 cup of AP flour, also known as a scant cup, which you can alternatively measure by eye). Add 2 tablespoons cornstarch to your scant cup of AP flour and poof!-you're good to go.

No need to run to the store and buy a bag of bread flour when you can easily make it yourself. It is way cheaper than store-bought. So, are you ready to learn how to make bread flour? Let’s get started!

Table of Contents

• Easy To Make Bread Flour Recipe
• What Is Bread Flour?
• Can I Use All-Purpose Flour Instead Of Bread Flour?
• Bread Flour Ingredients
• How To Make Bread Flour
• How To Best Store Flour
• FAQ Bread Flour And Vital Wheat Gluten
• More Flour Recipes

Easy To Make Bread Flour Recipe

A while back I bought everything under the moon from a specialty store that sells natural ingredients and herbs.

Especially when you want to make gluten-free or keto-friendly recipes you sometimes need special ingredients.

One of the ingredients I bought was wheat gluten as I had seen it in a recipe. As always, I bought so many things that I totally forgot what I wanted to use them for.

Turns out it is one of the ingredients you need for your own flour. As I wanted to bake some fluffy, soft, hamburger buns I needed this flour.

What Is Bread Flour?

But first what is bread flour? It is a high-protein flour that contains 12-14% protein.

It is often used when baking yeast bread. This extra protein results in more gluten, better rise, and chewier bread.

Gluten in bread gives it elasticity and those big air bubbles in rustic artisan bread.

Can I Use All-Purpose Flour Instead Of Bread Flour?

Yes, you can use all-purpose flour instead of bread flour in recipes. When you use this flour, you get amazing bread.

That doesn’t mean you can only bake perfect bread using this flour. You can still bake amazing bread using all-purpose or wheat flour.

Bread Flour Ingredients

To make your own flour you need a very limited number of ingredients.

All you really need is:

• All-purpose flour
• Wheat gluten

How To Make Bread Flour

The wheat gluten or Vital wheat gluten is a milled powder that will increase the protein levels of your flour.

To make this flour make it per cup and use it when you need it. All you need to do is measure one cup of all-purpose flour.

Put it in a sieve but do not sift it yet.

Remove 1½ teaspoons or 4 grams of all-purpose flour. Then add 1½ teaspoons or 5 grams of wheat gluten on top of the all-purpose flour.

Wheat gluten is heavier than flour which is why there is a difference in grams between wheat gluten and all-purpose flour.

Then sift the flour and wheat gluten together. Do this one more time just to be certain the flour and wheat gluten are evenly distributed.

That’s it, your cup of flour is done.

How To Best Store Flour

You have several ways to store your flour:

• Room temperature – the best way to store flour at room temperature is to put your all-purpose flour, wheat flour, and self-rising flour in an airtight plastic container. Using a plastic container will eliminate the possibility of moisture, odors, or oxidation of your flour. You can also put your flour in a ziplock bag but I like the container better as it is a more solid solution. Label it and put the date of purchase on it.
• Freeze – if you want to keep it longer or have fresh flour every time you bake you can store it in the freezer. As flour hardly has any moisture it freezes really well.

FAQ Bread Flour And Vital Wheat Gluten

What Is Vital Wheat Gluten?

Vital wheat gluten is a flour-like powder that contains hardly any starch only gluten.

Vital wheat gluten is important in baked goods to give them texture and structure.

Wheat gluten is made by hydrating wheat flour. Hydrating activates gluten protein which is separated so the gluten remains.

This gluten is dried and ground into a powder.

How To Use Vital Wheat Gluten?

You can use this wheat gluten in bread flour but you can add it to more baking recipes.

Besides all-purpose flour, you can also add it to low protein flours like whole wheat flour or rye bread flour.

You can also add vital wheat gluten to bread recipes that contain seeds, nuts, or fruits.

This gives the bread more texture and stability. Just add 1 tablespoon of vital wheat gluten to 2 cups of flour.

Vital wheat gluten is also used to make faux meat or vegan meat. This is called seitan.

What Can You Use To Substitute Vital Wheat Gluten

In case you do not have any vital wheat gluten there are several substitutes you can use instead:

1. Xanthan gum - this is a food thickener often used when baking gluten-free to add structure to dough. It is a vegan product. When you substitute xanthan gum use ½ teaspoon for every tablespoon of vital wheat gluten
2. Whey protein - is a good replacement to give baked goods structure and texture. Whey protein does not add gluten but helps dough become elastic. Substitute 1-by 1 replacement of wheat gluten
3. Guar gum - Guar gum is a great substitute for vital wheat gluten substitute if you plan to use it for recipes with a small amount of flour. Like xanthan gum, it helps dough maintain its structure and texture. However, it doesn’t improve elasticity. It is derived from the seeds of the Cyamopsis tetragonolobus plant. It is activated by water. Add 1 teaspoon guar gum to 1 cup of flour. You can buy it online, in health food stores, and in some supermarkets
4. Pregel starch - This gluten substitute helps keep baked goods from being too crumbly and maintains elasticity and structure in your bakes. Great to use as a substitute. Add 1 teaspoon pre gel starch to 1 cup of flour. You can find it online and in some health stores
5. Eggs - In a pinch, eggs can help add structure and integrity (although they're not suitable for strict vegan diets). Use one egg for every cup of the flour your recipe calls for or for every tablespoon of vital wheat gluten.
6. Protein Powder - the least good substitute for vital wheat gluten is protein powder as wheat gluten is a source of protein as well. It doesn’t really add structure to your bakes so not a strong option to substitute

How to Store Vital Wheat Gluten

You can keep vital wheat gluten for several years packaged. When you use it stays fresh for at least 6 months.

Store it in a glass jar.

Where To Buy Vital Wheat Gluten

You can buy wheat gluten online, in the supermarket or in some health food store.

More Flour Recipes

If you love making your own flour, take a look at this recipe:

• Cake flour – to bake the best cake recipes try making them with homemade cake flour. Also, really easy to make
• Self-rising flour – to make a great bagel you need this self-rising flour
• Almond flour – a substitute for regular flour if you need to eat gluten-free or low carb

I hope you have fun making this homemade flour recipe!

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