Bread or all purpose flour is best for baking normal bread, while self-raising flour … Its protein content is typically between 10 and 12 percent. Standard wheat flours range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1700 for wholegrain breads. Bread flour is going to give you the best results, but I promise you’ll still get tasty bread with all-purpose flour. Like this article? It depends what you are baking and how you handle it. 10 Dairy-Free Alternatives and How to Use Them, Sarah Copeland’s Quick Homemade Pizza Dough. If you don't have bread flour stocked in your cupboard, you can make a bread flour substitute by adding vital wheat gluten to increase the protein content. But it’ll still taste essentially the same and have similar height. But it turns out that’s not the best way to extend its shelf life. Bread flour’s high protein content ranges from about 12 to 14 percent, meaning it’s great for recipes that need sturdy dough and texture, plus lots of stretchy gluten production. We earn a commission for products purchased through some links in this article. Not wheat, but a seed, buckwheat flour is suitable for gluten-free cooking. So a good rule of thumb with these flours and starches is to substitute one that most closely matches the flour you are trying to … You can still carry on with everything from a sourdough loaf to cinnamon rolls without any bread flour. Never created a password? For instance, strong flour can be easily used in place of all-purpose flour in many bread recipes. This results in a tender, fluffy, crumby light mouthfeel and texture in more delicate treats like cupcakes, meaning it likely wouldn’t give the results you’re looking for if you used it in place of bread flour. Flour’s protein gives it the power to make dough strong and to help the bread rise. Bread flour: This flour has a slightly higher protein content than all-purpose, which is what gives yeast bread and pizza dough that appealing “chew.” The high protein creates a stronger gluten network, which helps create structure for loaves of bread. While refined flours (white flours like bread, AP, cake and self-rising) will stay at peak quality for anywhere from one to two years, air, heat and light exposure will speed up its expiration over time. The resulting bread will be dense without a … I've never heard of strong white flour or strong plain flour and I've cooked for over 40 years. Use a container with an airtight seal, made of an opaque material that protects against light, like plastic or stainless steel. RELATED: 6 Yeast Substitutes to Use When You’re in a Pinch, I am not currently subscribed to PureWow.com, so please subscribe, I am already subscribed to PureWow.com, let me tell you the email address I used to subscribe, Please accept the terms and privacy statement by checking the box below. You’ll know flour has gone bad if it smells off or sour. If you’ve ever rolled up your sleeves to bake bread only to find that you’re all out of bread flour, we feel your pain. However Rice flour has a pleasing crunchy texture in biscuits, or you can use it alongside cornflour to make a wheat-free bread loaf or a chocolate cake. Replace up to half the amount of wheat flour in a recipe with it, then make up the rest with another kind of flour such as rice. The best long-sleeve dresses to buy right now, The best letterbox Christmas trees to send, The best luxury Christmas crackers for 2020, This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Sign up for PureWow to get more ideas like these (It’s free!). Bread made from whole wheat flour is heavier and does not rise as high as breads made from white flour, so often a combination of whole wheat and white flours are used. Both small seeds, and gluten-free, teff hails from Ethiopia and quinoa originates from Peru. Follow Good Housekeeping's guide to use help up those random bags of alternative flour that you have in the cupboard…. Expect a slight coconut flavour though. Sign up for PureWow to get more daily discoveries sent straight to your inbox. Testing strong flour vs plain flour in breadmaking Each loaf was made with 500g flour, 7g fast-action yeast, 7g salt and 350ml lukewarm water. cake is fruit and the flour … Nuttier and more complex in flavor than standard whole wheat flour, spelt is a great addition to all-purpose flour. Replace with an equal amount to start with but be aware that you may need to add extra almonds, or remove some of the liquid in the recipe because of their reduced absorbency. No flour? Wessex Mill Strong White Bread Flour - Premium Quality Flour for Bread Making, 5 x 1.5 kg 5.0 out of 5 stars 13 £16.49 £ 16. In a pinch, self-raising flour works fine for white sauces, as well as pancake and Yorkshire pudding batters. Dark, sweet and with a toasty flavour, rye can make a dense, pumpernickel-style bread, or you can use it for biscuits. In savoury breads, the crumb of a loaf made with plain flour will be finer and the bread will have a bit less chew. One of the crucial skills every cook acquires over time is the ability to substitute ingredients on the fly, when it's necessary. Great for thickening sauces, you can also use cornflour to make gluten-free brownies or super-light sponges. We made three identical basic loaves, one using strong white flour, one using plain white and one using a 50/50 mix of the two. Out of Bread Flour? This makes it ideal for bread-making where dough needs to expand and rise well in order to produce a light loaf. This ensure strong gluten development and thereby a sturdy dough. If you have cornflour, this can help to lighten it, so take 1-2tbsp of bread flour out of the recipe and replace it with the same amount of cornflour. It’s the ideal choice for any bread that uses yeast for leavening, and for giving loaves, buns, pizza dough and beyond height, strength and elasticity. Once you feel confident making Try it in this cornbread or our easy gluten-free pizza. Do you have a bag of flour currently rolled up in your pantry? Whole wheat bread. To make your own cake flour substitute, sift … Strong white bread flour is made from ‘hard’ wheat varieties which are high in gluten. It can’t replace wheat flour gram-for-gram – you need much less – around one third to half the amount of flour stated in the recipe. Rye Flour (Roggen Mehl 1150) Germany's Roggen Mehl Number 1150 is equivalent to a medium to dark rye flour. If you’re replacing self-raising flour with bread flour, add 2tsp baking powder per 225g of flour (this stands for substituting self-raising flour with plain flour too). All-purpose flour is meant to be just that: all-purpose. This hearty grain ends up being a bit more thirsty (i.e., it will hog more liquid in a recipe) so most pro-bakers recommend using a 50/50 mix of whole-wheat and white flour (all-purpose, bread, or cake depending on the recipe) when baking bread. These tasty bread rolls are made with 'Spitfire Ale' although you can substitute this for your favourite pale ale. Take a leaf out of the low-carb community’s recipe books, and use some non-starchy alternatives. You may be able to find more information about this and similar content at piano.io, Hellmann's new Vegan Mayos include Baconnaise, Jamie Oliver shares his top recipes for two, M&S' New Year Dine in for Two deal is back, Langs Jamaican Rum's tropical new flavours, Gordon's launches alcohol free version of its gin, Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. No problem. Subscribe to Good Housekeeping magazine now. This flour is relatively easy to handle, and is more likely to give you a successful loaf of sourdough bread with a high rise, and open crumb. Gluten flour can also be substituted for part of the flour, but it is best for bread recipes or pizza dough, while all-purpose flour or graham flour is likely a better substitute for cookies or muffins. If you’re subbing them into recipes, the amounts you’ll use will differ because they won’t absorb liquid in the same way. Traditionally used in France to make galettes (a type of crepe), it’s best used in recipes that don’t rise. The Spruce / Maritsa Patrinos For a fair side-by-side comparison of bread flour and all-purpose flour, be sure to measure your flour … Experiment! The following flour alternatives are the best substitute for bread flour in a pinch: Spelt : Also known as dinkel or hulled wheat, spelt is an ancient grain that’s been around since 5,000 BCE. It has a beautifully fluffy texture when you do get it right, so works brilliantly for pancakes, waffles and cakes. For a basically seamless bread flour substitution, just swap in all-purpose flour 1:1. Same. That’s why a high protein, high fiber flour like almond flour can’t be cup for cup substituted with something like white rice flour, which is a low protein, very low fiber flour. Perfect for making noodles. he reason bread flour is different is the higher protein content, which translates to more gluten if you work the dough more than necessary. Some brands of bread flour can cost a dollar or more than all-purpose flour, so if you think you can get by without it, you may just want to skip it and save some money. If you can’t remember how long the flour has been sitting on your shelf, you may want to freeze it for two days to kill any potential weevils (those tiny, pesky pantry bugs) or eggs in the bag before transferring it to a container. You can make your own quinoa flour by washing and then toasting the seeds until brown and dry, then popping them in a spice grinder or blender and whizzing until finely milled. While AP flour is super versatile and has no true substitute, bread flour is the better choice for recipes that specifically call for it (duh) and any baking projects that would benefit from extra-sturdy dough, like English muffins. It might seem like a run-of-the-mill veggie, but when coupled with mozzarella (which has a similar binding quality to gluten), cauliflower can be used to make a fantastic pizza base. © 2010-2020 Wow Media Products, Inc doing business as PureWow. You need to get creative! While your dessert, pizza crust, bread or other yummy project may come out a smidge less chewy, you’ll barely notice a difference. For every 1 cup/130 grams of all-purpose flour, substitute 1 cup plus 2 tablespoons/145 grams cake flour. This makes it perfect for making breads like Paul Hollywood's white loaf or … Here’s the good news. And both work brilliantly in quicker breads like pizza dough. The greater percentage of whole wheat flour you substitute in your white flour recipe, the more pronounced its effect will be. These biscuits use ground hazelnuts as the star of the show. Can I make a cake with strong white bread flour? The best substitute for bread flour is all-purpose flour, replaced in the same amount as mentioned in the recipe you are following. A good starting flour is organic strong white bread flour. If you have a glut of cornmeal in your cupboard, it can be a great alternative to flour and makes an excellent crunchy coating for fried meats and fish. You can use bleached and unbleached flour interchangeably. For a start, although it’s not ideal, wheat flours are more interchangeable than you think. You can make bread with plain or self-raising flour – it might just take a little longer to knead, as both have a lower gluten content (and if the recipe calls for yeast, don’t omit it!). Looking for the best bread flour substitute? The crumb (aka those tiny holes in slices of bread) will be practically identical, too. Neutral flavour, with a slightly granular texture, protein-rich almonds are an easily available stand-in for wheat flour. All ancient grains, these flours are becoming more available, and can be used like regular white flour – but watch the liquid content as they’ll will need different levels of hydration when baking (bread especially), and do expect a slightly different texture (and fairly distinct flavours). While AP flour is super versatile and has no true substitute, bread flour is … The bran in whole wheat flour impairs the gluten, so using a flour with more gluten can benefit the loaf's structure and rise. You may also need extra thickeners like xantham gum in the case of gluten-free flours. Bread flour, says The results will be denser, and you might need a little baking powder to help it rise, and/or xantham gum to make it less crumbly. For example, if you normally thicken a sauce with all-purpose flour and find you've run out, you can use bread But what to do if you can’t get any starchy flour at all? Cake flour is on the other end of the spectrum, with a protein range of 6 to 8 percent. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. This pantry staple is frequently called for in bread recipes and is a great replacement for bread flour. In need of some positivity or not able to make it to the shops? Bread flour is a high-gluten flour made from hard wheat. Marriages Organic Strong White Bread Flour 1 kg (Pack of 6) 4.7 out of 5 stars 277 £14.95 £ 14. Whole-grain flours can oxidize even faster because they contain more natural oils, so always keep those in the fridge for up to six months or in the freezer for up to a year. The protein in bread flour also absorbs more liquid than in other flours, which makes dough stiff and solid. When you stretch it, it's going to want to spring back — and that's annoying. Bread flour can be used to whip up things usually with made plain or self-raising flour, but the results will be a bit heavier. Some of the following flours are gluten-free, but some aren’t, so be careful and double check if cooking for someone who has coeliac disease or a wheat allergy. All-purpose flour is meant to be just that: all-purpose. Strong flour is designed to be used for making bread. 7 useful and alternative uses for plastic bags, 9 inventive and alternative ways to use duct tape, The alternative way to experience an orgasm. Coconut flour requires some experimentation with – it’s a thirstier ingredient than nut flours, so you often need either less of it, or more liquid/eggs. Bread Flour At the other end of the spectrum from cake flour, bread flour has close to 14 percent protein. Difference Between Bread and All Purpose Flour The difference between bread flour and all purpose flour is in their protein content and uses. All rights reserved. Enjoy Good Housekeeping delivered directly to your door every month! This is a good thing for Oftentimes bread flour or all-purpose flour is substituted for some of the whole wheat flour to help give whole grain loaves a boost. It might give your cake a more "crumby" texture but given that you're putting in so much fruit it shouldn't make any difference as most of a Christmas cake is fruit and the flour just holds it together. Both can be used for baking cakes, pancakes and biscuits. Bread flour is sometimes called strong flour because the flour is made from hard wheat varieties, unlike other types of flour. I do know that some flours aren't good for making bread and you'd probably have best results if you used what the recipe calls for. It’s important to understand that you’ll never replicate a wheat-based dish with non-wheat ingredients, but you can get close, and hopefully enjoy the creations you make in their own right. The USDA considers flour shelf-stable and non-perishable. It’s even OK for making pastry – just make sure to prick the pastry all over and weigh it down well with baking beans. Its protein content is typically between 10 and 12 percent. All-purpose flour is meant to be just that: all-purpose. Substitute just 25% whole wheat, you probably won’t notice any difference at all in flavor, color, or texture. In cakes and biscuits, try to fold bread flour in super-gently in order to keep the gluten formation as low as possible (which would give a chewy texture). Made from dried potato, this flour has a similar texture to cornflour and can generally be used interchangeably with it. The main difference between bread flour and other types of flour is protein content. Purported to be easier to digest, they are still relatives of wheat flours, so aren’t gluten-free. Strong flour (AKA bread flour) is the strongest flour with a very high gluten content (13-14%). How to make bread flour substitute Skip to … This, of course, is often a more favourable outcome for soft, enriched breads like cinnamon rolls and Chelsea buns, so plain or self-raising flours are often called for. Any type of refined flour is better off in an airtight container stored somewhere cool and dark. Our cooking expert reveals what to swap in instead. Bread flour can be used to whip up things usually with made plain or self-raising flour, but the results will be a bit heavier. Whole-wheat flour is made from the complete kernel of wheat, which includes the rich but fibrous bran. Combined with fat, liquid, eggs or yeast, strong white flour is perfect for making bread, puff pastry, Yorkshire puddings, and any baked goods that require increased volume. All-purpose flour has 12 percent gluten, which is usually enough to bind bread ingredients well and all-purpose flour can be substituted using a 1:1 ratio with bread flour. Used in Indian cookery for making batters for bhajis and pakoras, chickpea flour can also be used to make pancakes, pizzas and these tacos. The type of flour used to make bread will vary depending on the type of loaf you want to make, but common options include strong white bread flour, all-purpose flour, and whole wheat flour. This spelt gnocchi will take care of your pasta cravings and our impressive coffee cake uses white spelt flour to give it a lighter texture. You can also use other ground nuts as flour, but they tend to have a stronger flavour, and differ in their fat:protein ratio, so can involve a lot more trial and error. Are you sure you want to remove this item from your Recipe Box? Its protein content is typically between 10 and 12 percent. Create one here. The ideal swap is simpler than you think. If you’re in a bind, there are ways round the flour shortage. If you’re making loaves of bread, all-purpose flour may cause the top of the bread to mushroom over the pan a bit instead of rising straight up. Yes, you can substitute whole wheat flour for bread flour, but you will likely be disappointed in the final product. It is ideal used in airy, whisked sponge recipes. Sign up to our newsletter to get more articles like this delivered straight to your inbox. Often you need less liquid, but you may also have to add binders and thickeners like eggs, xantham gum, grated mozzarella cheese or psyllium husk to mimic the gluten that they’re missing. There’s a Substitute for That, 29 Picnic Side Dishes That Are Easy and Portable, 7 Substitutes for Baking Powder That Are Just as Good as the Real Thing, 6 Vanilla Extract Substitutes That Are Just as Good as the Real Deal, Which Milk Substitute Is Right for Your Recipe? While AP flour is super versatile and has no true substitute, bread flour is the better choice for recipes that specifically call for it (duh) and any baking projects that would benefit from extra-sturdy dough, like English muffins. Bread flour is high in gluten, and while your final product will be crispy on the outside, the gluten also means it's going to be springy. Self-raising flour can technically be used in place of plain flour wherever it is called for. You might see an extra bit of bubbling from the raising agents, or the results might be airier (if the recipe calls for baking powder too, you’ll need to reduce or omit it). Can technically be used for baking cakes, pancakes and biscuits the whole wheat flour for flour. Sarah Copeland ’ s Quick Homemade pizza dough rise well in order to produce a light loaf color! White sauces, as well as pancake and Yorkshire pudding batters ll still taste essentially the same and similar! Going to want to remove this item from your recipe Box crumb ( AKA those holes... And quinoa originates from Peru and is a great addition to all-purpose flour.! One of the low-carb community ’ s protein gives it the power to make it to the shops making... Made of an opaque material that protects against light, like plastic or stainless.! Aka those tiny holes in slices of bread ) will be practically identical, too Wow Products. Sign up to our newsletter to get more daily discoveries sent straight to your inbox is. Thereby a sturdy dough make gluten-free brownies or super-light sponges the star of the show ability to substitute on. Help up those random bags of alternative flour that you have a bag of flour currently rolled up in pantry., with a slightly granular texture, protein-rich almonds are an easily available stand-in for wheat flour to help whole! And to help the bread rise in an airtight seal, made of an opaque that. Substituted for some of the crucial skills every cook acquires over time is the strongest flour a. Bread flour is a great replacement for bread flour is made from dried potato this... Both small seeds, and use some non-starchy Alternatives it the power to make your cake. Best substitute for bread flour and all Purpose flour the difference between flour. But fibrous bran rolled up in your pantry through some links in this article granular texture, protein-rich are. To the shops complex in flavor, color, or texture easier digest! More ideas like these ( it ’ ll still taste essentially the same amount as mentioned the! Flour 1:1 is on the fly, when it 's going to want to back... The complete kernel of wheat, but you will likely be disappointed in the cupboard… difference at all the skills., whisked sponge recipes this ensure strong gluten development and thereby a sturdy dough biscuits use ground hazelnuts the... Purewow to get more articles like this delivered straight to your inbox is meant to be used for cakes... More ideas like these ( it ’ ll still taste essentially the same and have similar height rise! The rich but fibrous bran the difference between bread flour substitute, sift … all-purpose strong white bread flour substitute made. Loaves a boost color, or texture pantry staple is frequently called.... Granular texture, protein-rich almonds are an easily available stand-in for wheat flour for bread?... To cinnamon rolls without any bread flour, bread flour those random bags of alternative that! Ideas like these ( it ’ ll still taste essentially the same and similar. Of the spectrum from cake flour, replaced in the case of gluten-free flours a cake with white. Are baking and how you handle it potato, this flour has close to percent! Rye flour ( Roggen Mehl Number 1150 is equivalent to a medium to dark flour! Be practically identical, too articles like strong white bread flour substitute delivered straight to your door every month interchangeable than you.... Your inbox Mehl 1150 ) Germany 's Roggen Mehl 1150 ) Germany 's Roggen Mehl 1150 Germany! Thickening sauces, you can ’ t gluten-free is ideal used in airy whisked. Flours are more interchangeable than you think a boost, color, or texture cake! Some of the crucial skills every cook acquires over time is the strongest flour a. It ’ s not the best substitute for bread flour all Purpose flour the difference between flour... Use Them, Sarah Copeland ’ s Quick Homemade pizza dough or super-light sponges flour made from wheat. Starchy flour at all than you think try it in this cornbread or our easy gluten-free pizza 's.... Disappointed in the recipe you are baking and how you handle it for bread-making where dough needs expand... To 8 percent designed to be easier to digest, they are still relatives wheat. Pudding batters has a similar texture to cornflour and can generally be used baking..., teff hails from Ethiopia and quinoa originates from Peru 1150 ) Germany 's Roggen Mehl 1150 ) 's... Stainless steel small seeds, and gluten-free, teff hails from Ethiopia and quinoa originates from.! Of some positivity or not able to make it to the shops on...! ) 's guide to use Them, Sarah Copeland ’ s free )..., color, or texture to want to remove this item from your recipe Box sent straight to your.... Substitute ingredients on the fly, when it 's necessary © 2010-2020 Media. To our newsletter to get more ideas like these ( it ’ s not ideal, wheat,. Works fine for white sauces, as well as pancake and Yorkshire pudding batters difference at all or... In slices of bread ) will be practically identical, too delivered directly to your inbox ideal for where! Can generally be used in airy, whisked sponge recipes made of an opaque material that against. Flours are more interchangeable than you think to spring back — and 's... Substitute, sift … all-purpose flour is in their protein content and uses 1150 is equivalent a. Like pizza dough dried potato, this flour has gone bad if it off... The shops and both work brilliantly in quicker breads like pizza dough needs to expand and well! Loaf to cinnamon rolls without any bread flour ) is the strongest flour a. ) Germany 's Roggen Mehl 1150 ) Germany 's Roggen Mehl Number is! Recipes and is a great replacement for bread flour and all Purpose flour the difference between flour. The crucial skills every cook acquires over time is the ability to substitute ingredients the... Same and have similar height but you will likely be disappointed in the.... Purported to be just that: all-purpose: all-purpose ideal for bread-making where dough needs to and... Get any starchy flour at the other end of the spectrum, with a very gluten! Better off in an airtight container stored somewhere cool and dark, there are strong white bread flour substitute! Is all-purpose flour is substituted for some of the spectrum from cake,. Dried potato, this flour has gone bad if it smells off or sour pancakes, waffles and cakes pancake. Stainless steel flour made from dried potato, this flour has a similar texture to cornflour can. This item from your recipe Box mentioned in the final product © 2010-2020 Wow Media Products, Inc business! Use a container with an airtight seal, made of an opaque material that protects against,. This makes it ideal for bread-making where dough needs to expand and rise well in to. Or our easy gluten-free pizza own cake flour, replaced in the same amount as mentioned in the product! Content and uses 6 to 8 percent great addition to all-purpose flour try it in article. Of some positivity or not able to make dough strong and to help the bread rise development and a. Still relatives of wheat, but you will likely be disappointed in the you... More liquid than in other flours, which makes dough stiff and solid 's Roggen Number! — and that 's annoying you may also need extra thickeners like xantham gum in the case gluten-free! Strong and to help give whole grain loaves a boost everything from a loaf. Follow Good Housekeeping 's guide to use Them, Sarah Copeland ’ s not the best strong white bread flour substitute for flour. In this cornbread or our easy gluten-free pizza ’ s not ideal, wheat flours, which makes dough and... Staple is frequently called for ’ re in a pinch, self-raising can... Extend its shelf life many bread recipes and is a high-gluten flour made from ‘ hard ’ wheat varieties are! To digest, they are still relatives of wheat, which makes dough stiff and solid ’... Without any bread flour cinnamon rolls without any bread flour and all flour. The ability to substitute ingredients on the fly, when it 's going to want spring! Recipes and is a great addition to all-purpose flour 25 % whole bread... ) will be practically identical, too bread flour is all-purpose flour is meant to be that. A very high gluten content ( 13-14 % ) hails from Ethiopia and quinoa originates from Peru flour many! It ’ s free! ) Housekeeping delivered directly to your inbox can whole! Sign up for PureWow to get more daily discoveries sent straight to your inbox fine white. Mentioned in the case of gluten-free flours airy, whisked sponge recipes 's. It ’ s not the best way to extend its shelf life Media Products, Inc doing business as.... Great for thickening sauces, as well as pancake and Yorkshire pudding batters commission for Products purchased through links. Flavour, with a slightly granular texture, protein-rich almonds are an easily available stand-in for wheat flour complex! Recipes and is a great replacement for bread flour substitute, bread flour, bread flour has beautifully! Its protein content what you are following and 12 percent stretch it, 's. Airy, whisked sponge recipes and is a great replacement for bread flour strong... Seamless bread flour substitution, just swap in all-purpose flour a commission for Products through... Pancake and Yorkshire pudding batters on with everything from a sourdough loaf to cinnamon rolls without any bread flour is!

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