Making self-rising flour at home is easy. While bread flour and cake flour are at opposite ends of the protein spectrum (more on that later), this powerhouse pantry staple is as middle-of-the-road as it gets. In fact, you can even mix flours, like whole wheat flour with rye flour for example, and still obtain a great loaf of bread. As a rule of thumb, I’d say try to find all-purpose flour that costs less than $0.10 an ounce and bread flour for less than $0.15 an ounce. To make this flour make it per cup and use it when you need it. THIS POST MAY CONTAIN AFFILIATE LINKS. Bread Flour Alternatives. If your recipe needs 500 Grams Bread Flour, you’d do the following math: 500 Grams Bread Flour Needed * 0.95 = 480 Grams All-Purpose Flour500 Grams Bread Flour Needed – 480 All-Purpose Flour =20 Grams Vital Wheat Gluten. For this desired texture it's recommended to use cake flour. Don’t want to measure all-purpose flour cup by cup to make bread flour substitute? All-purpose flour has between eight and 11 percent protein, while bread flour contains between 12 to 14 percent. Additionally, gluten gives your bread its characteristic chew. by sifting! Bread flour contains about two percent more protein than all-purpose flour; the extra protein content affects the structure and texture of the bread. Combine the flour and wheat gluten well. 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. There are many flours on the market these days that can be used to substitute all-purpose or bread flour. I know that I did a lot of math in this post, so forgive me if I made an error along the way (and please point out any mistakes so I can fix them). find out the gluten content. This extra protein creates more gluten when kneaded in bread doughs. But if you have a small bag of vital wheat gluten on hand, you’ll most likely never run out bread flour again. Conversely, specialty flours like self-rising flour, pastry flour, or cake flour don’t contain enough protein to produce the right structure and elasticity for yeasted bread recipes.The following flour alternatives are the best substitute for bread flour in a pinch: Scaling a recipe is not as simple as doubling the ingredients or timesing them by 10. Why Make Your Own All-Purpose Flour. Assuming my math is correct here, 362 cups of bread flour would weigh approximately 43,440 (at 120 grams in a cup), or about 1532 ounces. Breads made with all-purpose flour may be crumbly and less elastic than those made with bread flour. All-purpose flour is the softer flour while cake flour is the softest of them all. I began using Better Batter all purpose gluten free flour many years ago. The short answers are yes and no. If you use all-purpose flour with a higher than average gluten content, it can work for you. Add the vital wheat gluten and whisk to combine. https://www.marthastewart.com/1522075/flour-definitive-guide All-purpose flour, on the other hand, has less protein, so it is a more versatile flour, because while you will get enough gluten development for softer breads or enriched breads, it won’t have too much gluten develop for other baked goods, like cakes and cookies, which you wouldn’t want to have that elastic feel in them. Make a Substitute Bread Flour. bag at $0.23 an ounce. You can also use it to make seitan, a vegetarian-friendly alternative to meat. This is where things get a little tricky. At first glance, all-purpose flour and bread flour seem similar. To understand why this method works, I first wanted to understand the difference between bread flour and all purpose flour. Subtract 1 1/2 teaspoons flour and replace with 1 1/2 teaspoons vital wheat gluten (1/8 ounce or … 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. Is cake flour really that different from all-purpose flour? Don’t worry – if I try a recipe with bread flour substitute, I’ll do the math for you and provide the measurements. For every cup of bread flour called for in the recipe, substitute 1 cup plus 1 tablespoon all-purpose flour. Bread Flour. And it could potentially save a lot of space in your kitchen, if you keep a small bag of vital wheat gluten on hand and mix it with your all-purpose flour as you go. Why bother?”. Do you really need to buy it before you can bake? The double sift combines the two ingredients especially well, removes any lumps, and incorporates air into the mixture. You might need to use more all-purpose flour. The main difference between bread flour and all-purpose flour is a matter of protein. Easy White Bread Recipe. Gluten is what translates to much of the texture associated with leavened bread. Lots of baking sites disagree about how much vital wheat gluten to add to create all-purpose flour. A few websites agree that 1 1/2 teaspoons per cup gets good results, so that’s what I’ll recommend, too. You wouldn’t have to buy 90 pounds of flour all at once to reap the savings. You can also add it to any bread recipe that might need a little extra support and structure, such as recipes with a lot of fruit, seeds, or nuts. 115 Grams (1 Cup minus 1 1/2 Teaspoons) All-Purpose Flour; 5 Grams (1 1/2 Teaspoons) Vital Wheat Gluten; Then whisk them together. Whenever I feel like baking, I just roll out my flour container and scoop out whatever I need. Hi Elizabeth! For the Dough: 6 7/8 ounces Gold Medal Blue Label all-purpose flour 190g 1/4 ounce sugar 7.5g 1 1/4 teaspoons (4.5g) Diamond Crystal kosher salt 3/4 teaspoon (3g) instant dry yeast 3 ounces cold water 85g Making Bread Flour from AP flour. In general, bread flour has about 12 -14% protein while all-purpose only checks in between 8-11%. Bread flour, in contrast, comes from hard spring wheat, which has a higher protein content than winter wheat. 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 . Beginning Baking Definitions: Levain, Poolish, Biga, Sponge, and Pâte Fermentée, 5 Beginning Bread Baking Mistakes and How to Avoid Them, 100+ Creative Names for Your Sourdough Starter, How to Turn All-Purpose Flour into Bread Flour, 115 Grams (1 Cup minus 1 1/2 Teaspoons) All-Purpose Flour, 5 Grams (1 1/2 Teaspoons) Vital Wheat Gluten, Total Bread Flour Needed in Grams * 0.95 = All Purpose Flour, Total Bread Flour – All Purpose Flour = Gluten. So homemade granola bars, oatmeal, protein bars, even in cookies or muffins in small batches is fine. No, you don't need to buy it: You can easily make cake flour at home with ingredients you already have on hand. From there you do what you would with bread dough, knead away. If you make bread a lot, this isn’t a bad deal. They both taste almost the same. However, that doesn’t necessarily mean the flour is amazing quality. All-purpose flour vs cake flour vs other types of flour Plain flour has a medium level of protein/gluten, which is what makes it ‘all-purpose’. When you let it rise and bake this will be like white bread, soft, but has lots of fiber flakes. Just use this basic formula: For every 1 cup of all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt. Remove 2 tablespoons flour from the cup, then add 2 tablespoons cornstarch. These brands can range anywhere from $0.05 an ounce to as much as $0.20 an ounce. Keep in mind though, the average protein content is 9% for all purpose flour. There are a handful of bread blends that have enough protein to produce a fine loaf of bread. It's also possible to skip bread flour altogether and just use all-purpose flour in its place. A 4 lb. The right all purpose gluten free flour. Then whisk them together. However, for the amateur baker like myself, I need something a little more consistent. You can make bread flour with a similar trick: Try replacing some of the all-purpose flour with an equal amount of vital wheat gluten (1 ½ tablespoons per cup), which is increasingly available in supermarkets (Bob's Red Mill makes a popular one). If you can’t find it in stores, you can buy Vital Wheat Gluten on Amazon.com for about $15 for a 4-pound bag (though that price is subject to change). For every cup of bread flour called for in the recipe, substitute 1 cup plus 1 tablespoon all-purpose flour. Some people recommend adding just 1 teaspoon wheat gluten per cup of all-purpose, while others recommend 1 to 3 tablespoons per recipe. Robyn Stone says: August 14, 2019 at 4:15 pm. bags of all-purpose flour for about $5.18, or as little as $0.02 an ounce. – 200g all-purpose flour – 100ml water. This translates into more chewiness. Bread Flour. Bread flour has a higher protein content than its all-purpose cousin—about 12%. 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