can bread flour be used to replace all purpose flour?

9 Answers

  • 3 weeks ago

    generally not, if you are making delicate pastry.

    Unless you are a bread expert, you can use all purpose flour for most all baking applications including bread.

    Remember, no one had special flour for bread back in the day..and grandma made terrific breads and pastries.

  • 4 weeks ago

    Depends on the recipe.

    Bread flour typically has more gluten in it.

  • 4 weeks ago

    Yes .

  • Anonymous
    4 weeks ago

    Yeah.. you can use bread flour as a replacement. It has more gluten though so maybe add a splash of vinegar, and mix it very very well with the wet ingredients to get some air in it, and let it sit out for a while before baking. This should make it more chewy and moist and not as tough. Your recipes definitely won't come out exactly the same though. On the plus side, they will have more protein.

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  • 4 weeks ago

    I think bread flour is different.

  • 4 weeks ago

    It depends what you're making. For bread or rolls or pizza dough, yes. Not for cakes or anything you want to be "tender." They'll be rubber.

  • 4 weeks ago

    Yes, you can absolutely make a 1:1 substitute. For 1 cup bread flour, use 1 cup all-purpose, and vice-versa (note breads and pizza crusts made with all-purpose flour may have a little less chew than those made with bread flour, but results will still be good)

  • 4 weeks ago

    It depends on what you are making. 

    Cookies, many will come out better, a little bit chewier than with AP flour.

     A cake may not do so well it will be a bit chewier/tough.

    I do not know if it would work but...a common sub for Cake flour is AP flour and you remove 2 Tb of flour and replace it with cornstarch. The cornstarch has no gluten so it "lightens" the flour. 

    Bread flour would not work for most pastry recipes.  It might work for a Hot Water Crust and it might work well for some laminated dough.

  • Eva
    Lv 7
    4 weeks ago

    Bread flour has more gluten. It would not be suitable for cakes especially, and probably not for cookies or pie crust either.

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