How to Substitute Bread Flour: Baking Hack Secrets Revealed!

Bread flour is an essential ingredient in baking. It contains a high amount of gluten, which helps the dough to rise and provides the bread with its structure and texture. However, sometimes it can be challenging to find bread flour in the grocery store, or you may run out of it while baking. Fortunately, there are various substitutes that you can use to achieve similar results. In this article, we will reveal the best baking hack secrets for substituting bread flour.

The Science Behind Bread Flour

To understand how to substitute bread flour, it’s essential to know the science behind it. Bread flour contains a high percentage of gluten, which comes from the protein found in wheat. When water is added to the flour, the gluten proteins come together to form a network that traps the carbon dioxide produced during yeast fermentation. This process is what causes the bread to rise, and the gluten provides the structure and texture of the bread.

Substituting Bread Flour with All-Purpose Flour

All-purpose flour is the most common type of flour used in baking. It contains less gluten than bread flour but can still be used as a substitute for bread flour. To substitute bread flour with all-purpose flour, add one tablespoon of vital wheat gluten per cup of all-purpose flour. Vital wheat gluten is a concentrated form of gluten that is available at most health food stores and some grocery stores.

Why Add Vital Wheat Gluten to All-Purpose Flour?

As mentioned earlier, bread flour contains a higher percentage of protein and gluten than all-purpose flour. By adding vital wheat gluten to all-purpose flour, you can increase the protein and gluten content, which will make it more like bread flour. This will help the dough to rise and provide the bread with structure and texture.

Substituting Bread Flour with Whole Wheat Flour

Whole wheat flour is another alternative for substituting bread flour. It contains more fiber and nutrients than bread flour but less gluten. When substituting bread flour with whole wheat flour, use a 50/50 blend of bread flour and whole wheat flour.

Why Mix Bread Flour with Whole Wheat Flour?

The reason for mixing bread flour with whole wheat flour is to add some nutrients and texture to the bread while still maintaining some gluten content. Whole wheat flour has a stronger flavor than bread flour, so combining the two types of flour will provide a balanced flavor to the bread.

Substituting Bread Flour with Pastry Flour

Pastry flour is another alternative for substituting bread flour. It contains less gluten than bread flour and more than cake flour. When replacing bread flour with pastry flour, use a 50/50 blend of bread flour and pastry flour.

Why Mix Bread Flour with Pastry Flour?

Pastry flour has a lower protein content than bread flour, but it is still higher than cake flour. Mixing pastry flour with bread flour will reduce the gluten content while still having enough structure and texture for the bread to rise.

Substituting Bread Flour with Cake Flour

Cake flour is the lowest in protein and gluten among all types of flour. It is not a suitable substitute for bread flour. However, if you must use cake flour, add two tablespoons of cornstarch per cup of cake flour to increase its protein content.

Why Add Cornstarch to Cake Flour?

Cornstarch is a starch and does not contain protein. By adding cornstarch to cake flour, you can increase its protein content, which will make it more like bread flour. However, this is not the ideal substitute for bread flour, and the bread may not have the same texture and structure as it would with bread flour.

Substituting Bread Flour with Gluten-Free Flour

Gluten-free flour is an alternative for those who cannot tolerate gluten. However, it does not contain gluten, which is essential for the bread to rise and have structure and texture. Thus, it is not a suitable substitute for bread flour. Gluten-free flour mixtures may require the addition of xanthan gum or psyllium husk to provide the dough with structure and texture.

What is Xanthan Gum?

Xanthan gum is a plant-based ingredient used to mimic gluten in gluten-free recipes. It is available at most health food stores and some grocery stores. When using gluten-free flour, add one teaspoon of xanthan gum per cup of flour to provide the dough with structure and texture.

What is Psyllium Husk?

Psyllium husk is a plant-based ingredient that also mimics the properties of gluten in gluten-free recipes. It is a bulk-forming laxative that is available at most health food stores and some grocery stores. However, it has a strong flavor, which may affect the final taste of the bread. When using gluten-free flour, add one tablespoon of psyllium husk per cup of flour to provide the dough with structure and texture.

Conclusion

Bread flour is an essential ingredient in baking. However, there are various substitutes that you can use to achieve similar results. When substituting bread flour, it is essential to understand the properties of the different types of flour and their protein and gluten content. Adding vital wheat gluten, mixing with other types of flour, or adding xanthan gum or psyllium husk to gluten-free flour are some of the best baking hack secrets for substituting bread flour. Experimenting with different types of flour and their combinations can lead to new and exciting flavors and textures in your bread.

FAQs

  • What is bread flour?
  • Bread flour is a type of flour that contains a high percentage of gluten and is essential for making bread.
  • What is the protein content of bread flour?
  • The protein content of bread flour is around 12-14%.
  • What is vital wheat gluten?
  • Vital wheat gluten is a concentrated form of gluten that is available at most health food stores and some grocery stores.
  • Can all-purpose flour be used as a substitute for bread flour?
  • Yes, all-purpose flour can be used as a substitute for bread flour by adding vital wheat gluten to increase the protein and gluten content.
  • Can whole wheat flour be used as a substitute for bread flour?
  • Yes, whole wheat flour can be used as a substitute for bread flour by mixing it with bread flour in a 50/50 blend.
  • Can pastry flour be used as a substitute for bread flour?
  • Yes, pastry flour can be used as a substitute for bread flour by mixing it with bread flour in a 50/50 blend.
  • Can cake flour be used as a substitute for bread flour?
  • No, cake flour is not a suitable substitute for bread flour. However, if you must use it, add two tablespoons of cornstarch per cup of cake flour to increase its protein content.
  • What is xanthan gum?
  • Xanthan gum is a plant-based ingredient used to mimic gluten in gluten-free recipes.
  • What is psyllium husk?
  • Psyllium husk is a plant-based ingredient that also mimics the properties of gluten in gluten-free recipes.

References

  • https://www.healthline.com/nutrition/substitute-for-bread-flour#bottom-line
  • https://www.marthastewart.com/1523901/flour-substitutes-baking
  • https://www.bakingkneads.com/substitute-bread-flour/

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