Bread Flour Substitutes
Want to bake chewy artisan bread or bagels but only have all-purpose flour? Learn how to add vital wheat gluten to match the protein content.
Best substitutes
| Replace with | Ratio | Best for |
|---|---|---|
| AP Flour + Vital Wheat Gluten | 1 C AP Flour + 1.5 tsp Gluten | sourdough, bagels, pizza crust |
| All-Purpose Flour (Straight) | 1:1 | dinner rolls, soft sandwich bread |
Why Do You Need Bread Flour?
The only difference between all-purpose (AP) flour and bread flour is the protein content. AP flour typically sits around 10-11% protein, while bread flour boasts 12-14% protein. That extra protein translates directly into gluten development. Gluten is the stretchy network that traps yeast gases, allowing bread to rise high and giving bagels and pizza crusts their trademark chewiness. If you use AP flour instead of bread flour, your bread will still bake, but it will be slightly flatter and softer.
The Best 1:1 Substitute: AP Flour + Vital Wheat Gluten
If you want the exact texture of bread flour but only have all-purpose, you can manually add the missing protein. Vital wheat gluten is pure powdered gluten (the protein found in wheat).
To make 1 cup of bread flour substitute, measure out 1 cup of all-purpose flour, remove 1 1/2 teaspoons of it, and replace it with 1 1/2 teaspoons of vital wheat gluten. Whisk thoroughly. This instantly upgrades your AP flour to a 13% protein powerhouse, perfect for artisan sourdoughs or chewy pizza dough.
Can I Just Use All-Purpose Flour?
Yes! For 90% of home baking recipes, you can substitute all-purpose flour for bread flour 1:1 without any disaster. Your dinner rolls will be slightly softer and your pizza crust a bit less chewy, but the recipe will absolutely work. Note: Bread flour absorbs more water than AP flour. If you are substituting AP flour 1:1, you may need to hold back 1-2 tablespoons of water from your dough, otherwise it might be too sticky to knead.
What NOT to Use: Cake Flour or Pastry Flour
Never substitute cake flour or pastry flour for bread flour. They have very low protein contents (7-9%). Your bread will have no structure and will collapse into a dense, crumbly brick.