How To Make Bread Flour (2024)

FAQs

How can I turn all-purpose flour into bread flour? ›

Another option is to create your own bread flour substitute by combining all-purpose flour with vital wheat gluten, an isolated form of the flour protein. Measure out a cup of flour, remove one teaspoon of flour, and replace it with a teaspoon of vital wheat gluten.

You can use all-purpose flour as a 1:1 substitute for bread flour and vice-versa. For example, for 1 cup of bread flour, you can use 1 cup of all-purpose flour. Bread and pizza crust made with all-purpose flour may have a little less chew than those made with bread flour, but the results will still be good.

Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzyme. Contains Wheat Ingredients. Raw flour is not ready-to-eat and must be thoroughly cooked before eating to prevent illness from bacteria in the flour. Do not eat or play with raw dough; wash hands, utensils, and surfaces after handling.

Since the ratio is 2:1 for flour to water, you can think of it as having 2 parts flour for every 1 part water. Therefore, if you have 9 cups of flour, you would split that into ½ of the flour amount to determine the cups of water because 9 cups flour × (1 cup water / 2 cups flour) = 4.5 cups water.

All you'll need is some all-purpose flour. Simply replace the bread flour called for in your recipe with an equal amount of all-purpose flour, and proceed as usual.

Yes! All-purpose flour has a 9% to 12% gluten content, while bread flour's gluten content falls in the 10% to 13% range. Even if your all-purpose flour lacks gluten, you can still use it in the bread machine. Again, the worst that will happen is that your bread will not rise as much as it would with bread flour.

If you make a bread dough with all-purpose flour, the gluten network won't be as strong because of the lower protein content; this means the dough won't be able to stretch as much to accommodate those bubbles, resulting in smaller bubbles and bread with a tighter crumb.

Liquid absorption: Since bread flour's protein content is higher than all-purpose flour, it better absorbs liquid, often requiring a slightly higher water ratio to create the right dough consistency.

Self-rising flour is a combination of all-purpose flour, baking powder, and salt. Chances are high that you already have those staples in your pantry already too. The blend is typically comprised of 1 cup of all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon fine salt.

Never bleached, never bromated, and non-GMO

This is unbleached flour, and it's how King Arthur makes all of our white flours. Many other flour brands, however, use chemical treatments to manually speed up this process, including adding bleach and potassium bromate.

What is the best flour for homemade bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

When originally created, bread flour was designed to be paired with yeast in order to produce the perfect baked good (usually breads). The amount of protein found in bread flour is higher, in order to contain and produce more gluten and achieve the desired rise in bread.

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

The baker must avoid adding too much water; if the dough is too hydrated, it can become very sticky.

Depending on the recipe and rising time, you may use as little as 1 teaspoon, or up to 2 1/4 teaspoons (sometimes more) of instant yeast per pound (about 4 cups) of flour.

Potato Flakes – If you're baking biscuits or bread, you can use 1-2 tablespoons of dry potato flakes (aka instant mashed potatoes) in place of every cup of flour. Jiffy Baking Mix – Have a box of Jiffy baking mix on hand? Swap that in using a one-to-one ratio!

Making self-rising flour at home is easy. 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.

Once again, self-rising flour is not the same thing as all-purpose flour nor is it the same thing as cake flour, bread flour, or pastry flour. Self-rising flour is almost exactly like all-purpose flour, but it has added salt and leavening mixed into it.