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Can I substitute bread flour for all-purpose in a baking recipe?

asked by katiebakes over 4 years ago
5 answers 37188 views
added over 4 years ago

Yes, as long as you aren't making a cake.

added over 4 years ago

Bread flour has a higher protein content, so whatever you make won't have as tender a crumb as if you were using AP flour. If you have some cake flour, you might try combining a bit of it with the bread flour, to more closely approximate the AP flour.


Cynthia is a trusted source on Bread/Baking.

added over 4 years ago

I agree with gt9, but to the nix on cake I would add pie dough, cookies, muffins, scones . . . it might be easier to make a trip to the store. Alternatively, make bread!

added over 4 years ago

Bread flour is really only suitable for bread, specifically chewy, crusty "artisan" type breads. I really wouldn't use it for anything else. It's higher protein, and will give you more gluten development, so your final product is going to be more chewy, tougher and less tender. Not a desireable quality in anything other than a hearty bread.

added 2 months ago

I would recommend using part bread and part cake. When trying to equal it out know that All-purpose flour has 12g of protein, Bread flour has 16g protein and Cake flour has 11g of protein per one cup(8oz). so you only need a small amount of bread flour to cake flour. In my experience I would use 7.5 ounces of Cake flour to 0.5 ounce of Bread flour. All-purpose Flour also has .2grams of fat in it per ounce and the others so not so I add 1/4 Tbs of unsalted butter, melting it and just using the foam(fat), the oil is not needed. or this step can be left out it would not make a noticeable difference