Can You Substitute Bread Flour for All Purpose

Out of All-Purpose Flour? Here's What to Employ Instead.

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Credit: Joe Lingeman

All-purpose flour is the almost ordinarily called-for flour in baking and cooking. Made from a combination of difficult and soft wheats, it's sturdy but tender and suitable for almost recipes. Just at that place's a downside to its flexibility: Because we utilize information technology so frequently, all-purpose flour is frequently the pantry staple we run out of first. Correct now, all-purpose flour can be harder to find in grocery stores.

If you're out of all-purpose flour, simply take other flours in your pantry, y'all're in luck. Whether you lot accept staff of life flour or whole-wheat flour, or even a stash of cake flour, this guide volition walk you lot through how to substitute other flours for all-purpose flour and provide tips for using alternative flours like oat and almond flour.

Here are the best substitutes for all-purpose flour, and how to put them to use.

How to Substitute Staff of life Flour for All-Purpose Flour

Like all-purpose flour, bread flour is fabricated from wheat, but a harder wheat berry gives this flour a lot more than protein and gluten. That's why bread flour is sometimes chosen high-poly peptide or high-gluten flour. That gluten makes breads and even cookies chewier, which tin be a very skilful thing. You tin substitute all or half of the flour in any blistering recipe with bread flour, but don't over-mix when it comes to cake or pancake batter or you'll have springy results.

How to Substitute Block Flour for All-Purpose Flour

Cake flour, which is made from softer wheat, is specifically designed for blistering upwardly tender and light cakes, and the same goes for pastry flour. Either cake flour or pastry flour tin can be used equally a 1:1 substitute for all-purpose flour in nigh baking recipes. Steer away from cake flour for chewy bread baking, though, and opt instead for bread or whole-wheat flour for your no-knead and sourdough loaves.

By the way, if you demand cake flour, but simply have all-purpose flour, you lot tin can brand block flour with all-purpose flour and cornstarch or arrowroot powder. But measure one loving cup of all-purpose flour, subtract 2 tablespoons of the flour, and add back two tablespoons of cornstarch or arrowroot powder for each cup of cake flour you need.

How to Substitute Whole-Wheat Flour for All-Purpose Flour

Whole-wheat flour is fabricated from the complete kernel of wheat, which includes the rich only fibrous bran. This hearty grain ends up beingness a scrap more thirsty (i.e., it will hog more liquid in a recipe) then most pro-bakers recommend using a 50/l mix of whole-wheat and white flour (all-purpose, bread, or cake depending on the recipe) when blistering staff of life. Quick breads and cookies are more forgiving, but using 7/viii cup of whole-wheat flour in identify of 1 cup of all-purpose flour volition give you better, tastier results. Too, requite your whole-wheat batters a rest before baking for amend hydration.

How to Substitute Alternative Flours for All-Purpose Flour

Outside of traditional wheat flours, there's a whole earth of alternative flours that are increasing common in grocery stores and habitation pantries. As a general dominion, you'll always become the best results if you cull a recipe suited to these flours rather than using them every bit a replacement in your favorite recipe. For example, this Paleo gluten-free cookie recipe, which calls specifically for almond flour, volition turn out much better than if you try to make your grandmother's cookie recipe with almond flour. Plus, many alternative flours — particularly those that are gluten-free — require additional ingredients to make them work in traditional recipes, such as xantham gum.

Swaps and Substitutions

Even the most well-stocked kitchens run out of pantry staples from time to fourth dimension. Whether yous're trying to limit your grocery shopping or you need to make a last-infinitesimal ingredient bandy, we've got yous covered. This serial will walk you through the best substitutions and replacements for common cooking and baking ingredients.

Meghan Splawn

Food Editor, Skills

Meghan is the Food Editor for Kitchn'due south Skills content. She's a master of everyday blistering, family cooking, and harnessing practiced lite. Meghan approaches food with an middle towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the get-go ten years of her career as part of Alton Dark-brown'south culinary team. She co-hosts a weekly podcast almost food and family called Didn't I But Feed You.

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Source: https://www.thekitchn.com/flour-substitute-23023177

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