What's the Best Substitute for Bread Flour?
Whether you're out of Bread Flour or looking for a healthier alternative, finding the right substitute can save your recipe. High-protein flour with gluten for chewy bread texture In this guide, we'll explore the best substitutes that work in most recipes and help you achieve similar results.
Quick Answer
The best substitutes for bread flour are all-purpose flour + vital wheat gluten, whole wheat flour, or a mixture of all-purpose flour and protein powder.
Best Substitutes for Bread Flour
All-Purpose Flour + Vital Wheat Gluten
Ratio
1 cup flour + 1-2 tsp vital wheat gluten
Best For
- Bread baking, pizza dough
Description
Increases protein content to match bread flour
Add 1-2 teaspoons vital wheat gluten per cup of flour
All-Purpose Flour + Protein Powder
Ratio
1 cup flour + 1 tbsp protein powder
Best For
- When you want to boost protein content
Description
Adds protein for better gluten development
Use unflavored protein powder
All-Purpose Flour + Egg
Ratio
1 cup flour + 1 egg white
Best For
- Bread, rolls, when you need extra structure
Description
Adds protein and structure
Reduce liquid in recipe by 2-3 tablespoons
Whole Wheat Flour + All-Purpose
Ratio
1/2 cup whole wheat + 1/2 cup all-purpose
Best For
- Healthier bread, when you want whole grain
Description
Higher protein content with nutty flavor
May need slightly more liquid
All-Purpose Flour (King Arthur)
Ratio
1:1
Best For
- When you have access to high-protein flour
Description
Higher protein content than regular all-purpose
King Arthur all-purpose has 11.7% protein vs 10-11% regular
How to Choose the Right Substitute
When choosing a substitute for Bread Flour, consider the recipe's requirements for taste, texture, and cooking method. Think about whether you need something that mimics the original exactly or if a different but complementary flavor would work. Also consider dietary restrictions and availability of ingredients.
Cooking Tips
Bread flour has higher protein content (12-14%) for chewy texture
Higher protein creates more gluten development and better structure
For chewy breads: use bread flour or all-purpose + vital wheat gluten
For tender baked goods: all-purpose flour works better
When adding vital wheat gluten: start with 1 tsp per cup of flour
Mix dry ingredients well before adding liquids for even distribution
Bread flour may need slightly more liquid than all-purpose flour
For best results: knead bread dough longer to develop gluten properly
Store vital wheat gluten in the refrigerator for longer shelf life
Test recipes with small batches when using new flour combinations
Always taste and adjust seasonings when using substitutes
Consider the cooking method - some substitutes work better in certain applications