SaurabhBread-making has been passed down through generations. This skill requires patience, attention to detail, and the right ingredients.
One of the main ingredients in bread-making is bread flour.
But you can still make delicious bread using substitutes if you don’t have bread flour.
Below, we will discuss these substitutes in detail and teach you how to use each instead of bread flour, so let’s dive right in.
Bread Flour Substitute: Top 5 Options!
As promised, here’s a list of substitutes for bread flour:
1. All-Purpose Flour
All-purpose flour is the most common substitute for bread flour that you can use in many bread recipes. However, you should have a few things in mind if you want to use all-purpose flour as a substitute for bread flour.
All-purpose flour has lower protein content than bread flour, so adjust the recipe to get the desired texture. Moreover, you can use vital wheat gluten or whole wheat flour to increase the protein content.
You will need 1 ½ teaspoons of vital wheat gluten for one cup of all-purpose flour to increase protein. You can also use a combination of equal parts of all-purpose flour and whole wheat flour, which has higher protein content.
With these combinations, you can substitute bread flour in a 1:1 ratio and make bread with a similar texture and flavor to the one made with bread flour.
All-purpose flour absorbs less liquid than bread flour, so you may need to adjust the amount of liquid to get the right consistency.
The best way to determine the right ratio of all-purpose flour to bread flour is to experiment and adjust the recipe to get bread with the desired texture and flavor.
2. Whole Wheat Flour
Whole wheat flour has a higher protein content than all-purpose flour but slightly lower than bread flour. It’s a good substitute for bread flour, but you will get denser and nuttier bread which some people prefer.
Whole wheat flour contains bran and germ, which can interfere with gluten development, so you will need to add more liquid to get the right consistency.
When substituting bread flour with whole wheat flour, you may need to adjust the bread dough’s rising time and temperature.
Whole wheat flour can take longer to rise and may require a slightly higher temperature to activate the yeast. Moreover, you may need to knead the dough longer to develop the gluten.
You can substitute bread flour with whole wheat flour in a 1:1 ratio, but you will get bread with a different texture and flavor.
Additionally, consider using a combination of equal parts of whole wheat flour and all-purpose flour or adding vital wheat gluten to your recipe to improve the rise and texture of the bread.
This combination will produce bread lighter than if you had used only whole wheat flour but with more flavor and texture than if you had used only all-purpose flour.
Keep in mind that the final product may be slightly denser and less elastic than if you had used bread flour, so you may need to adjust the other ingredients and the cooking time.
3. Spelt Flour
Spelt flour has a lower gluten content than bread flour, so it’s not ideal for all bread recipes, but it can work well in some. It’s a popular alternative to wheat flour and can be used as a substitute for bread flour in many bread recipes.
Like whole wheat flour, spelt flour has a different flavor and texture than bread flour, so you can get a slightly different final product.
Spelt flour has a lower gluten content than bread flour. Therefore, you may need to adjust the recipe to compensate for this.
That means you may need to use more yeast or allow the dough to rise longer to achieve the desired texture and rise and knead the dough longer to develop the gluten.
You may also need to adjust the amount of liquid in the recipe, as spelt flour absorbs more liquid than bread flour.
You can start by substituting spelt flour for bread flour in a 1:1 ratio and see how the bread turns out.
Overall, spelt flour is a healthy and tasty alternative to bread flour that can add nutty, slightly sweet flavor and nutrition to your bread recipes.
4. Rye Flour
Rye flour is another alternative to bread flour that can be used in bread recipes. It has a rich, earthy flavor and texture that may not be suitable for all bread types.
Rye flour has lower protein content than bread flour, which makes the dough denser and more difficult to rise.
If you want to use rye flour as a substitute for bread flour, you will need to adjust the amount of liquid in the recipe, as rye flour absorbs more liquid than bread flour. You may also need to use more yeast and allow the dough to rise longer to compensate for the lower gluten content of the rye flour.
Using rye flour as a 1:1 ratio substitute for bread flour isn’t recommended because rye flour has a much lower gluten content than bread flour. This will result in denser bread with a different flavor and texture than the one made with bread flour.
To avoid this, mix two cups of all-purpose flour and one cup of rye flour and use this mixture as a substitute for 3 cups of bread flour in your recipe.
You will get bread with a distinct rye flavor and denser texture.
5. Oat Flour
This flour can be a nutritious and flavorful gluten-free substitute for bread flour, but it’s not a perfect replacement because your bread will not have the same texture as when made with bread flour.
It has a slightly sweet flavor that works well in bread but is much denser and heavier than bread flour. If you want to use oat flour as a substitute for bread flour, using it with other flour like all-purpose or whole wheat flour is best.
You can substitute up to one-fourth of the total flour in a recipe with oat flour. For example, if a recipe calls for 4 cups of bread flour, you could use a mixture of 3 cups of all-purpose flour and 1 cup of oat flour instead. This will give your bread a nutty flavor and a denser texture.
Oat flour absorbs more liquid than bread flour, so you may need to adjust the amount of liquid in the recipe. You may also need more yeast to help the dough rise properly.
Because oat flour is gluten-free, you may need to add xanthan gum to the recipe to help the bread hold together.
Experiment with these alternatives to find the best bread flour substitute for your recipe and taste preferences.
Related Questions
How Do I Convert All-Purpose Flour to Bread Flour?
You can convert all-purpose flour to bread flour by adding vital wheat gluten. Use 1 ½ teaspoons of vital wheat gluten per cup of all-purpose flour to convert it to bread flour.
Can I Use Plain Flour Instead of Bread Flour?
Yes, you can use plain flour instead of bread flour, but keep in mind that the texture and rise of your bread may be different. Plain flour has less protein than bread flour, producing less gluten and resulting in denser and less elastic bread.
You may need to adjust the amount of liquid, yeast, and rising time in your recipe to compensate for the differences in the flour.
What Flour is the Same as Bread Flour?
Bread flour is a high-protein flour that is specifically designed for making bread. The high protein content helps to develop gluten, essential for giving bread its structure, texture, and rise. While no exact flour is the same as bread flour, you can use all-purpose flour as a substitute by adding vital wheat gluten to it.
You can also use other high-protein flour like whole wheat flour, spelt flour, or rye flour, but the texture and flavor will be different.
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can use whole wheat flour instead of bread flour, but keep in mind that the texture and flavor of the bread will be different. Whole wheat flour contains bran and germ, making the bread denser and resulting in a nuttier flavor.
To compensate for the differences in the flour, you may need to adjust the amount of liquid and yeast in your recipe and increase the kneading time to help develop the gluten. Adding vital wheat gluten to the whole wheat flour can also help improve the bread’s texture and rise.
How to Make Bread Flour With Cornstarch?
While cornstarch isn’t a direct substitute for bread flour, you can use it as an alternative ingredient to help mimic some of the properties of bread flour. Here’s how you can make bread flour with cornstarch:
Ingredients:
- One cup of all-purpose flour
- One tablespoon cornstarch
Instructions:
- Measure out 1 cup of all-purpose flour and remove one tablespoon.
- Add one tablespoon of cornstarch to the remaining flour.
- Sift the mixture several times to ensure the cornstarch is evenly distributed throughout the flour. Use the mixture in place of bread flour in your recipe.
This mixture’s protein and gluten content may not be as high as traditional bread flour, affecting the texture and rise of your bread.
What Happens if You Accidentally Use Bread Flour Instead of All-Purpose?
If you accidentally use bread flour instead of all-purpose flour in a recipe, your baked goods may turn out denser and chewier than intended. This is because bread flour has a higher protein content than all-purpose flour, which leads to more gluten development during mixing and kneading.
The extra gluten can make the final product tougher, denser, and chewier than the one made with all-purpose flour.
However, in some cases, the difference may not be significant enough to affect the final result. It’s always best to follow the recipe as closely as possible to achieve the intended outcome.
What Happens if You Use All-Purpose Flour in Bread Machine?
Using all-purpose flour in a bread machine can produce a good loaf of bread, but the texture and rise may be slightly different than if you had used bread flour.
All-purpose flour has a lower protein content than bread flour, which means it will produce less gluten during mixing and kneading.
Gluten is essential for giving bread its structure, texture, and rise, so using all-purpose flour may make bread slightly denser and less elastic.
To compensate for the lower protein content of all-purpose flour, you can add vital wheat gluten to your recipe, which will help improve the texture and rise of the bread.
You may also need to adjust the amount of liquid and yeast in your recipe to achieve the desired consistency and rise.
Bake On!
Bread-making can be mastered with practice and experimentation. So, don’t let the lack of bread flour prevent you from creating delicious loaves.
You can create flavorful bread by using the substitutes above and experimenting with different ratios and ingredients. So, roll up your sleeves, get your apron on, and let’s get baking!
