Best Bread Flour Substitutes (With Ratios)
The best bread flour substitute is all-purpose flour, swapped 1:1. Because it absorbs a little less water, hold back about 1–2 Tbsp (15–30 mL) of water per 500 g of flour. For extra chew and a taller loaf, whisk in 1 to 1 1/2 tsp vital wheat gluten per cup (125 g).
Bread flour substitutes and ratios
| Substitute | Amount per 1 cup (130 g) bread flour | Best for | Why it works |
|---|---|---|---|
| All-purpose flour | 1 cup; reduce water slightly | Sandwich loaves, rolls, pizza, focaccia | Enough protein for good gluten; slightly softer |
| All-purpose + vital wheat gluten | 1 cup AP + 1–1 1/2 tsp vital wheat gluten | Bagels, chewy crusty loaves, sourdough | Adds back protein to reach about 13% |
| Canadian all-purpose flour | 1 cup | Any bread | Often milled from hard wheat at 12–13% protein |
| High-gluten flour | 1 cup; add a little extra water | Bagels, New York-style pizza | About 14% protein, chewier still |
| Whole wheat bread flour | Up to 1/4 of the flour; add 1–2 tsp water per cup | Sandwich bread, rustic loaves | High protein, but bran cuts gluten strands |
| Italian 00 flour | 1 cup | Neapolitan pizza, fresh pasta | Finely milled, 11–12.5% protein; very extensible |
| Spelt flour | Up to half the flour; less water | Rustic loaves | Gluten forms but is weaker and more fragile |
The science of bread flour
Bread flour is milled from hard wheat with roughly 12–14% protein, compared with 10–12% for most US all-purpose. When you add water and knead, the proteins glutenin and gliadin bond into a gluten network. Glutenin gives elasticity and strength, and gliadin gives stretch.
More protein means:
- A stronger, more elastic dough that traps the carbon dioxide made by yeast, giving better oven spring and a taller loaf.
- More water absorption. Protein holds water, so bread flour doughs take roughly 2–5% more water than the same dough made with all-purpose.
- A chewier crumb and crisper crust, because a dense gluten web sets firm as it bakes.
All-purpose flour still has plenty of protein for most loaves. The swap usually shows only as a slightly softer crumb and a bit less height. Vital wheat gluten, which is about 75% protein, closes that gap.
When not to swap
- Bagels, pretzels and very chewy breads. Plain all-purpose gives a softer, less chewy result; add vital wheat gluten.
- High-hydration doughs like ciabatta at 75–80% water. All-purpose can turn soupy, so reduce water by about 5% first.
- Long, cold-fermented sourdough. Weaker gluten can over-relax; shorten the ferment or add gluten.
- Cakes, cookies and pastry. Swapping bread flour into these makes them tough.
Questions
Can I use all-purpose flour instead of bread flour?
Yes, 1:1. The bread will be slightly softer, less chewy and may rise a little less. Hold back a tablespoon or two of water because all-purpose absorbs less.
How much vital wheat gluten turns all-purpose into bread flour?
About 1 to 1 1/2 tsp per cup (125 g) of all-purpose flour. Whisk it into the flour before adding liquid so it doesn't clump.
Is Canadian all-purpose flour like bread flour?
Close. Canadian all-purpose is usually milled from hard wheat with about 12–13% protein, near bread flour, so it makes excellent bread on its own.
Can I use bread flour instead of all-purpose flour?
For bread, pizza and bagels, yes. For cakes, muffins and cookies, it makes them tougher and chewier, so mix in some cake flour or stick with all-purpose.