Out of Bread flour, one case
Bread flour substitutes: best alternatives for baking
5 options, ranked, with the exact amount
Use All-purpose flour + vital wheat gluten
1 cup AP flour + 1-2 tsp vital wheat gluten
The best bread flour substitute is all-purpose flour with vital wheat gluten: 1 cup all-purpose flour + 1-2 teaspoons vital wheat gluten. For gluten-free: use a high-protein gluten-free flour blend or add xanthan gum. This provides the high protein content needed for strong gluten development.
- Best for —
- bread
One casethe full flour card
Every option, one card
Ranked| # | Substitute | Instead of bread flour |
|---|---|---|
| 1 | All-purpose flour + vital wheat glutenbread | 1 cup AP flour + 1-2 tsp vital wheat gluten |
| 2 | All-purpose floursoft breads | Same amount |
| 3 | Whole wheat flourwhole wheat bread | Same amount |
| 4 | High-protein gluten-free flour blendgluten-free bread | Same amount |
| 5 | Bread flour + all-purpose flourbread | Same amount |
All-purpose flour + vital wheat gluten
neutral taste · chewy, elastic
All-purpose flour enhanced with vital wheat gluten for higher protein
- Best for
- bread, pizza dough, bagels, pretzels, yeast breads
Add 1 tsp for soft breads, 2 tsp for chewy breads like bagels.
All-purpose flour
neutral taste · tender, slightly less chewy
Direct substitute with slightly less protein content
- Best for
- soft breads, dinner rolls, pizza dough, quick breads
Works well for most bread recipes, may be slightly less chewy.
Whole wheat flour
nutty, hearty
Higher protein whole grain flour for hearty breads
- Best for
- whole wheat bread, multigrain bread, artisan breads
- Texture
- dense, chewy
Adds fiber and nutrients, may need more liquid.
High-protein gluten-free flour blend
neutral taste · similar to wheat bread
Commercial gluten-free flour with added protein
- Best for
- gluten-free bread, pizza dough, yeast breads
Look for blends with pea protein or bean flours.
Bread flour + all-purpose flour
neutral taste · chewy, elastic
Mix of bread flour and all-purpose flour
- Best for
- bread, pizza dough, yeast breads
Use when you have some bread flour but not enough.
How it behaves in this recipe
Bread flour is specifically designed for yeast-risen baked goods that need strong gluten development. The key is maintaining high protein content for proper structure and chewiness. All-purpose flour with vital wheat gluten is the most accessible substitute.
Tips for substituting bread flour
8 tips- For chewy breads like bagels, use 2 teaspoons vital wheat gluten per cup of flour
- For soft breads, 1 teaspoon vital wheat gluten is usually sufficient
- When using whole wheat flour, increase liquid by 2-3 tablespoons
- For gluten-free bread, add ½ teaspoon xanthan gum per cup of flour
- Knead bread dough longer when using all-purpose flour to develop gluten
- Let dough rise longer when using substitutes to develop flavor and texture
- For pizza dough, all-purpose flour works well without vital wheat gluten
- Store vital wheat gluten in the refrigerator to maintain freshness
Notes on bread flour
- Whole wheat flour for added nutrition
- Semolina flour for Italian breads
- Rye flour for denser, more flavorful breads
- Spelt flour for ancient grain breads
- Einkorn flour for heritage wheat breads
Questions
5 questionsWhat is the best substitute for bread flour?
The best substitute is all-purpose flour with vital wheat gluten: 1 cup all-purpose flour plus 1-2 teaspoons vital wheat gluten. This provides the high protein content needed for strong gluten development.
Can I use all-purpose flour instead of bread flour?
Yes, all-purpose flour can substitute bread flour in most recipes. For chewy breads, add 1-2 teaspoons vital wheat gluten per cup of flour for better texture.
What's the difference between bread flour and all-purpose flour?
Bread flour has higher protein content (12-14%) compared to all-purpose flour (10-12%), which creates stronger gluten development and chewier texture in bread.
Is there a gluten-free substitute for bread flour?
Yes, use a high-protein gluten-free flour blend or add xanthan gum to regular gluten-free flour. Look for blends with pea protein or bean flours for better structure.
How much vital wheat gluten should I add?
Add 1 teaspoon per cup for soft breads, 2 teaspoons for chewy breads like bagels. Start with 1 teaspoon and adjust based on your desired texture.