Bread Flour Substitutes

Flour used for baking purposes usually comes from wheat, however, it can also be milled from corn, rice, legumes, nuts and some fruits and vegetables. Flour comprises protein which when comes in contact with water and heat, generates gluten that provides elasticity and strength to baked goods. It is basically the protein that entraps the bubbles of CO₂ released by the yeast as it ferments, causing the dough to rise. Hence, in absence of the gluten, the CO₂ would just bubble up to the surface and be lost. The type of flour used ultimately affects the finished product and so, plays an important role in getting the product right.

Different flour types suit to different items and so, one can not switch one type with another (unless you are using a substitute), as it may alter the outcome of the baked item. For instance, cake flour is commonly used to prepare a white cake to form delicate tender crumb, whereas, bread flour is specifically used to make a chewy bread. Therefore, to achieve success in baking, it is important to know which flour suits best to the recipe and what can be its possible substitute, if needed.

Bread Flour

Bread Flour is a high gluten flour made from hard wheat. It has 12 - 14% protein content and contains very small quantities of malted barley flour and vitamin C or potassium bromate, which are externally added to it. The barley flour enhances the yeast work, and the other additives increase the elasticity of the gluten which enables it to retain gas as the dough rises and bakes. This flour has more gluten and so holds more CO₂ from the yeast to make lofty, chewy and fluffy breads. It comes in white, whole wheat, organic, bleached and unbleached form and is sometimes conditioned with ascorbic acid, which improves its concentration and helps to create better texture. It is considered to be best choice for yeast products and so, is commonly used in many bread and pizza recipes. It is usually used as a prime ingredient in rye, barley and other mixed-grain breads, where an extra lift of the bread flour is required to boost the other grains.

Substitute

Generally, flour varies in both the quality and quantity of the gluten it contains, as different strains of wheat from varying regions and growing seasons have different gluten profiles. However, for bread flour substitution, all-purpose flour can be used, as it forms a typical blend of hard and soft gluten wheats which suits well in nearly all flour recipes. Just like bread flour, all-purpose flour has a protein content varying from 11% - 14%, and so, can always be used as a bread flour substitute. Sometimes, the results won't be as spectacular as you may have hoped and may produce a dense, flatter bread. However if you have a box of wheat gluten handy, for three cups of bread flour, add three tablespoons gluten flour and measure the remaining two cup with all-purpose flour.

Whether it is bread flour or all-purpose flour, our ultimate aim is to prepare a delicious recipe with pleasing texture. Since, it is readily available in all grocery stores, recipes that demand bread flour as a main ingredient should not be replaced or substituted by any other flour. However, in situations when this flour is not available, all-purpose flour as a substitute for different bread and roll recipes, if added in right proportion can help you sail smoothly through those tough conditions.