Out of All purpose flour, one case
Bread flour vs all-purpose flour
2 options, ranked, with the exact amount
Use Bread flour
Same amount as the all purpose flour
You can substitute bread flour for all-purpose flour in a 1:1 ratio, but bread flour will make baked goods chewier and denser. For all-purpose to bread flour, use 1:1 ratio and expect chewier results.
- Best for —
- yeast breads
One casethe full all purpose flour card
Why it works
All purpose flourBread flour and all-purpose flour are both wheat flours with different protein contents. Bread flour has higher protein (12-14%) for better gluten development, while all-purpose flour has moderate protein (10-12%) for balanced results. The substitution works because both flours provide similar base functionality with different textural outcomes.
Every option, one card
Ranked| # | Substitute | Instead of all purpose flour |
|---|---|---|
| 1 | Bread flouryeast breads | Same amount |
| 2 | All-purpose + vital wheat glutenyeast breads | Same amountPlus 1-2 tbsp gluten per cup |
Bread flour
similar taste, chewier texture
Bread flour has higher protein content (12-14%) than all-purpose flour (10-12%), making it ideal for yeast breads and chewy baked goods.
- Best for
- yeast breads, pizza dough, bagels, chewy cookies, pretzels
Bread flour will make baked goods chewier and denser. Reduce mixing time to avoid over-developing gluten.
All-purpose + vital wheat gluten
similar taste, chewier texture
Add vital wheat gluten to all-purpose flour to increase protein content and mimic bread flour's properties.
- Best for
- yeast breads, when you want bread flour texture, pizza dough
Mix 1-2 tablespoons vital wheat gluten per cup of all-purpose flour. This creates a bread flour substitute.
All-purpose flour for bread flour
similar taste, tender texture
All-purpose flour can substitute for bread flour, but you'll get less chewy, more tender results due to lower protein content.
- Amount
- Same amount
- Best for
- when you want tender results, quick breads, muffins, cakes
Add 1-2 tablespoons vital wheat gluten per cup to increase protein content and improve structure in yeast breads.
How it behaves in this recipe
When substituting between bread flour and all-purpose flour, consider the protein content and desired texture. Bread flour provides chewier results while all-purpose flour offers more tender baked goods.
Tips for substituting all purpose flour
5 tips- Bread flour develops gluten faster - reduce mixing time by 1-2 minutes
- All-purpose flour needs longer mixing for good gluten development in bread
- Use bread flour for chewy textures, all-purpose for tender results
- Consider adding vital wheat gluten to all-purpose flour for bread recipes
- Test small batches to find the texture you prefer
Notes on all purpose flour
- Mix bread flour with cake flour to reduce protein content
- Add vital wheat gluten to all-purpose flour for bread flour properties
- Adjust mixing time based on protein content of your flour
- Consider the desired texture when choosing your substitute
Questions
5 questionsCan I use bread flour instead of all-purpose flour?
Yes, you can substitute bread flour for all-purpose flour in a 1:1 ratio, but expect chewier, denser results due to bread flour's higher protein content.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour can substitute for bread flour in a 1:1 ratio, but you'll get less chewy results. Add 1-2 tablespoons vital wheat gluten per cup for better structure.
What's the difference between bread flour and all-purpose flour?
Bread flour has higher protein content (12-14%) than all-purpose flour (10-12%), making it better for yeast breads and chewy baked goods. All-purpose flour is more versatile for general baking.
Can I use bread flour for cookies?
Yes, bread flour can be used for cookies, but they will be chewier and denser than with all-purpose flour. This works well for chewy chocolate chip cookies.
Do I need to adjust the recipe when substituting flours?
Generally no ratio adjustment is needed, but consider reducing mixing time with bread flour and adding vital wheat gluten when using all-purpose flour for bread recipes.