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Bread Flour Substitute

User Rating 1 Star Rating (2 Reviews)



Bread Flour Substitute

Photo © Erin Huffstetler
If you come across a recipe that calls for bread flour, and you don't have any on hand, save yourself a trip to the store and a few bucks by using this substitute.

Prep Time: 1 minute

Total Time: 1 minute


  • All-purpose flour


Just replace the bread flour called for in the recipe with an equal amount of all-purpose flour, and proceed as usual.

What's the Difference Between Bread Flour and All-Purpose Flour?

A bit of protein. All-purpose flour has 8-11% protein; bread flour has 12-14% (whatscookingamerica). The extra protein in bread flour results in a slightly higher rise, but you'll still get a good rise with all-purpose.

See Also:

Cake Flour Substitute
Self-Rising Flour

User Reviews

Reviews for this section have been closed.

 1 out of 5
Other thoughts on replacing bread flour, Member roseofalvord

This concept could possibly work if you reduced the amount of liquid in your recipe and added a tablespoon of gluten per every 3 cups of flour. Gluten is the protein extracted from flour. I always use about 3/4 of the liquid in any yeast dough recipe, and then add the rest in small amounts until the dough comes up to the right consistency. I agree with the other reviewer, I don't think a straight substitution is a good idea. A more frugal concept would be to look for a recipe that utilized ingredients that you had on hand.

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