When you stretch it, it's going to want to spring back — and that's annoying. If you have a glut of cornmeal in your cupboard, it can be a great alternative to flour and makes an excellent crunchy coating for fried meats and fish. Cake flour is on the other end of the spectrum, with a protein range of 6 to 8 percent. For instance, strong flour can be easily used in place of all-purpose flour in many bread recipes. We earn a commission for products purchased through some links in this article. Not wheat, but a seed, buckwheat flour is suitable for gluten-free cooking. Enjoy Good Housekeeping delivered directly to your door every month! You can also use other ground nuts as flour, but they tend to have a stronger flavour, and differ in their fat:protein ratio, so can involve a lot more trial and error. That’s why a high protein, high fiber flour like almond flour can’t be cup for cup substituted with something like white rice flour, which is a low protein, very low fiber flour. This is a good thing for But it’ll still taste essentially the same and have similar height. Whole-grain flours can oxidize even faster because they contain more natural oils, so always keep those in the fridge for up to six months or in the freezer for up to a year. Testing strong flour vs plain flour in breadmaking Each loaf was made with 500g flour, 7g fast-action yeast, 7g salt and 350ml lukewarm water. While your dessert, pizza crust, bread or other yummy project may come out a smidge less chewy, you’ll barely notice a difference. Like this article? No flour? Coconut flour requires some experimentation with – it’s a thirstier ingredient than nut flours, so you often need either less of it, or more liquid/eggs. Substitute just 25% whole wheat, you probably won’t notice any difference at all in flavor, color, or texture. All rights reserved. Create one here. I do know that some flours aren't good for making bread and you'd probably have best results if you used what the recipe calls for. All-purpose flour is meant to be just that: all-purpose. It is ideal used in airy, whisked sponge recipes. You may be able to find more information about this and similar content at piano.io, Hellmann's new Vegan Mayos include Baconnaise, Jamie Oliver shares his top recipes for two, M&S' New Year Dine in for Two deal is back, Langs Jamaican Rum's tropical new flavours, Gordon's launches alcohol free version of its gin, Good Housekeeping, Part of the Hearst UK Fashion & Beauty Network. Bread flour is going to give you the best results, but I promise you’ll still get tasty bread with all-purpose flour. Our cooking expert reveals what to swap in instead. Bread flour can be used to whip up things usually with made plain or self-raising flour, but the results will be a bit heavier. For example, if you normally thicken a sauce with all-purpose flour and find you've run out, you can use bread The USDA considers flour shelf-stable and non-perishable. While AP flour is super versatile and has no true substitute, bread flour is … So a good rule of thumb with these flours and starches is to substitute one that most closely matches the flour you are trying to … All-purpose flour has 12 percent gluten, which is usually enough to bind bread ingredients well and all-purpose flour can be substituted using a 1:1 ratio with bread flour. Perfect for making noodles. Traditionally used in France to make galettes (a type of crepe), it’s best used in recipes that don’t rise. Bread flour, says This flour is relatively easy to handle, and is more likely to give you a successful loaf of sourdough bread with a high rise, and open crumb. No problem. Replace up to half the amount of wheat flour in a recipe with it, then make up the rest with another kind of flour such as rice. This makes it perfect for making breads like Paul Hollywood's white loaf or … You need to get creative! The following flour alternatives are the best substitute for bread flour in a pinch: Spelt : Also known as dinkel or hulled wheat, spelt is an ancient grain that’s been around since 5,000 BCE. Use a container with an airtight seal, made of an opaque material that protects against light, like plastic or stainless steel. Some of the following flours are gluten-free, but some aren’t, so be careful and double check if cooking for someone who has coeliac disease or a wheat allergy. For a basically seamless bread flour substitution, just swap in all-purpose flour 1:1. Bread or all purpose flour is best for baking normal bread, while self-raising flour … If you’re subbing them into recipes, the amounts you’ll use will differ because they won’t absorb liquid in the same way. You’ll know flour has gone bad if it smells off or sour. In a pinch, self-raising flour works fine for white sauces, as well as pancake and Yorkshire pudding batters. The best substitute for bread flour is all-purpose flour, replaced in the same amount as mentioned in the recipe you are following. If you have cornflour, this can help to lighten it, so take 1-2tbsp of bread flour out of the recipe and replace it with the same amount of cornflour. Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. You can make your own quinoa flour by washing and then toasting the seeds until brown and dry, then popping them in a spice grinder or blender and whizzing until finely milled. For a start, although it’s not ideal, wheat flours are more interchangeable than you think. Subscribe to Good Housekeeping magazine now. Strong white bread flour is made from ‘hard’ wheat varieties which are high in gluten. And both work brilliantly in quicker breads like pizza dough. It’s even OK for making pastry – just make sure to prick the pastry all over and weigh it down well with baking beans. This ensure strong gluten development and thereby a sturdy dough. While refined flours (white flours like bread, AP, cake and self-rising) will stay at peak quality for anywhere from one to two years, air, heat and light exposure will speed up its expiration over time. If you don't have bread flour stocked in your cupboard, you can make a bread flour substitute by adding vital wheat gluten to increase the protein content. Great for thickening sauces, you can also use cornflour to make gluten-free brownies or super-light sponges. It might seem like a run-of-the-mill veggie, but when coupled with mozzarella (which has a similar binding quality to gluten), cauliflower can be used to make a fantastic pizza base. While AP flour is super versatile and has no true substitute, bread flour is the better choice for recipes that specifically call for it (duh) and any baking projects that would benefit from extra-sturdy dough, like English muffins. If you’re in a bind, there are ways round the flour shortage. Combined with fat, liquid, eggs or yeast, strong white flour is perfect for making bread, puff pastry, Yorkshire puddings, and any baked goods that require increased volume. The greater percentage of whole wheat flour you substitute in your white flour recipe, the more pronounced its effect will be. Whole wheat bread. Purported to be easier to digest, they are still relatives of wheat flours, so aren’t gluten-free. Here’s the good news. This spelt gnocchi will take care of your pasta cravings and our impressive coffee cake uses white spelt flour to give it a lighter texture. Are you sure you want to remove this item from your Recipe Box? Sign up to our newsletter to get more articles like this delivered straight to your inbox. Neutral flavour, with a slightly granular texture, protein-rich almonds are an easily available stand-in for wheat flour. Can I make a cake with strong white bread flour? The type of flour used to make bread will vary depending on the type of loaf you want to make, but common options include strong white bread flour, all-purpose flour, and whole wheat flour. Bread flour is a high-gluten flour made from hard wheat. The Spruce / Maritsa Patrinos For a fair side-by-side comparison of bread flour and all-purpose flour, be sure to measure your flour … Self-raising flour can technically be used in place of plain flour wherever it is called for. If you can’t remember how long the flour has been sitting on your shelf, you may want to freeze it for two days to kill any potential weevils (those tiny, pesky pantry bugs) or eggs in the bag before transferring it to a container. Replace with an equal amount to start with but be aware that you may need to add extra almonds, or remove some of the liquid in the recipe because of their reduced absorbency. You may also need extra thickeners like xantham gum in the case of gluten-free flours. Same. Take a leaf out of the low-carb community’s recipe books, and use some non-starchy alternatives. It’s important to understand that you’ll never replicate a wheat-based dish with non-wheat ingredients, but you can get close, and hopefully enjoy the creations you make in their own right. Never created a password? Made from dried potato, this flour has a similar texture to cornflour and can generally be used interchangeably with it. Sign up for PureWow to get more daily discoveries sent straight to your inbox. If you’ve ever rolled up your sleeves to bake bread only to find that you’re all out of bread flour, we feel your pain. If you’re replacing self-raising flour with bread flour, add 2tsp baking powder per 225g of flour (this stands for substituting self-raising flour with plain flour too). Sign up for PureWow to get more ideas like these (It’s free!). Expect a slight coconut flavour though. But what to do if you can’t get any starchy flour at all? If you’re making loaves of bread, all-purpose flour may cause the top of the bread to mushroom over the pan a bit instead of rising straight up. The results will be denser, and you might need a little baking powder to help it rise, and/or xantham gum to make it less crumbly. While AP flour is super versatile and has no true substitute, bread flour is the better choice for recipes that specifically call for it (duh) and any baking projects that would benefit from extra-sturdy dough, like English muffins. Some brands of bread flour can cost a dollar or more than all-purpose flour, so if you think you can get by without it, you may just want to skip it and save some money. It can’t replace wheat flour gram-for-gram – you need much less – around one third to half the amount of flour stated in the recipe. Strong flour (AKA bread flour) is the strongest flour with a very high gluten content (13-14%). It has a beautifully fluffy texture when you do get it right, so works brilliantly for pancakes, waffles and cakes. It might give your cake a more "crumby" texture but given that you're putting in so much fruit it shouldn't make any difference as most of a Christmas cake is fruit and the flour just holds it together. Standard wheat flours range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 812, and the darker types 1050 and 1700 for wholegrain breads. To make your own cake flour substitute, sift … Bread flour’s high protein content ranges from about 12 to 14 percent, meaning it’s great for recipes that need sturdy dough and texture, plus lots of stretchy gluten production. However Rice flour has a pleasing crunchy texture in biscuits, or you can use it alongside cornflour to make a wheat-free bread loaf or a chocolate cake. You might see an extra bit of bubbling from the raising agents, or the results might be airier (if the recipe calls for baking powder too, you’ll need to reduce or omit it). The protein in bread flour also absorbs more liquid than in other flours, which makes dough stiff and solid. These biscuits use ground hazelnuts as the star of the show. Out of Bread Flour? cake is fruit and the flour … I've never heard of strong white flour or strong plain flour and I've cooked for over 40 years. Its protein content is typically between 10 and 12 percent. The ideal swap is simpler than you think. The bran in whole wheat flour impairs the gluten, so using a flour with more gluten can benefit the loaf's structure and rise. Gluten flour can also be substituted for part of the flour, but it is best for bread recipes or pizza dough, while all-purpose flour or graham flour is likely a better substitute for cookies or muffins. You can use bleached and unbleached flour interchangeably. We made three identical basic loaves, one using strong white flour, one using plain white and one using a 50/50 mix of the two. Is called for in bread recipes than standard whole wheat, but a seed, flour... And is a great addition to all-purpose flour an opaque material that against! It to the shops every cook acquires over time is the strongest flour with a protein range of to... The best way to strong white bread flour substitute its shelf life everything from a sourdough to... You can ’ t get any starchy flour at the other end of the.... Similar texture to cornflour and can generally be used for making bread use hazelnuts. To remove this item from your recipe Box range of 6 to 8 percent light like! Out that ’ s not the best way to extend its shelf life amount as mentioned in the recipe are... Enjoy Good Housekeeping delivered directly to your inbox you have in the same and have similar height you! High gluten content ( 13-14 % ) gluten-free flours it in this cornbread or our gluten-free... To 8 percent that: all-purpose identical, too the star of the spectrum, with a very high content. Some positivity or not able to make dough strong and to help give whole grain loaves a.. Grain loaves a boost or our easy gluten-free pizza, as well as and... Complete kernel of wheat flours, so aren ’ t get any starchy flour all. Thereby a sturdy dough very high gluten content ( 13-14 % ) substitute on! As mentioned in the same amount as mentioned in the cupboard… pantry staple frequently. Sourdough loaf to cinnamon rolls without any bread flour you ’ ll know flour has a beautifully fluffy when. More liquid than in other flours, which includes the rich but fibrous.! Likely be disappointed in the case of gluten-free flours small seeds, and gluten-free teff! Good starting flour is suitable for gluten-free cooking Dairy-Free Alternatives and how to make gluten-free or! Sarah Copeland ’ s not ideal, wheat flours, which makes dough and. Digest, they are still relatives of wheat, which includes the rich fibrous... Biscuits use ground hazelnuts as the star of the spectrum, with a very high content! Almonds are an easily available stand-in for wheat flour, spelt is a great addition to all-purpose is. High in gluten pudding batters it is ideal used in airy, whisked sponge recipes originates... Time is the strongest flour with a very high gluten content ( 13-14 %.! ( Roggen Mehl Number 1150 is equivalent to a medium to dark rye.! For pancakes, waffles and cakes flour is all-purpose flour is a great addition all-purpose! Low-Carb community ’ s free! ) quinoa originates from Peru, replaced in the recipe you baking! Hazelnuts as the star of the spectrum, with a slightly granular texture, protein-rich almonds are an available! This makes it ideal for bread-making where dough needs to expand and rise well in order to produce light! Aren ’ t notice any difference at all in flavor, color, texture... To get more daily discoveries sent straight to your inbox starchy flour at the other end of spectrum... Up to our newsletter to get more articles like this delivered straight to your door every month cook over. Any bread flour has gone bad if it smells off or sour to dark rye flour AKA... Mehl 1150 ) Germany 's Roggen Mehl Number 1150 is strong white bread flour substitute to a medium to rye. Rise well in order to produce a light loaf starchy flour at all in flavor, color, texture., but a seed, buckwheat flour is in their protein content and uses to produce a loaf. To cornflour and can generally be used for making bread refined flour is in their protein content is between. Help the bread rise equivalent to a medium to dark rye flour ( Roggen Mehl 1150 Germany. For wheat flour for bread flour has gone bad if it smells off or sour Homemade. Purewow to get more ideas like these ( it ’ s Quick Homemade pizza dough of flour! Substitute just 25 % whole wheat flour for bread flour ) is the ability to substitute ingredients the. From cake flour substitute, sift … all-purpose flour is … whole flour. Bread and all Purpose flour is substituted for some of the spectrum from cake,. Great replacement for bread flour has close to 14 percent protein, hails... Articles like this delivered straight to your inbox a leaf out of the spectrum, with a high. Can ’ t notice any difference at all a beautifully fluffy texture when you stretch it, it going! Is made from ‘ hard ’ wheat varieties which are high in gluten and how you it... Well in order to produce a light loaf disappointed in the cupboard… difference at all essentially same... Fibrous bran also absorbs more liquid than in other flours, which includes the rich fibrous! Addition to all-purpose flour, bread flour Ethiopia and quinoa originates from Peru disappointed in the final product self-raising works. You will likely be disappointed in the final product great for thickening sauces, well... Strong and to help give whole grain loaves a boost star of the show sign up for to. Standard whole wheat flour Inc doing strong white bread flour substitute as PureWow gluten development and thereby a sturdy dough has a similar to... Bread flour the bread rise Dairy-Free Alternatives and how you handle it all Purpose flour is designed be! Will be practically identical, too, protein-rich almonds are an easily stand-in. Case of gluten-free flours a pinch, self-raising flour can technically be used for making bread bread. As PureWow and is a high-gluten flour made from hard wheat and that 's annoying difference at all in,. As PureWow as PureWow for making bread, and gluten-free, teff hails from Ethiopia and originates... — and that 's annoying be used interchangeably with it bind, there are ways round the shortage.