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Here are some substitutes for specialty flours that you might not have in your pantry (or that you may not be able to buy in your country): Don’t feel that you have to go to the trouble, and expense, of stocking 10 different types of flour just because you like to bake.
If you’ve ever rolled up your sleeves to bake bread only to find that you’re all out of bread flour, I feel your pain. But there’s a ridiculously easy substitute that’ll work in a pinch—and it’s already in your kitchen. Here, the best bread flour substitute to use while baking.
For Bread and Pizza Dough: Use hard flours like bread flour or high-gluten flour to achieve the necessary structure and chewiness. For Cakes and Delicate Pastries: Opt for soft flours like cake flour or pastry flour to ensure a tender, fine crumb.
Finding a suitable substitute for bread flour may seem challenging, but it can be done. Bread flour contains more protein than all-purpose flour, which is vital for the development of gluten. These proteins help create a strong, elastic dough that results in a well-structured and chewy bread.
However, if you find yourself without bread flour in your pantry, don’t worry! There are several alternatives you can use that will yield excellent results. In this article, we will explore some of the best substitutes for bread flour and how to use them effectively.
**The answer to the question “What to substitute for bread flour?” is: All-Purpose Flour.** All-purpose flour is a versatile pantry staple that can be easily used as a substitute for bread flour. While it has a lower protein content than bread flour, it still creates a decent bread texture.
What’s the best substitute for bread flour in baking bread? All-purpose flour with added vital wheat gluten is a good substitute, offering a similar texture and rise as bread flour. Vital wheat gluten enhances the elasticity and chewiness, making it an excellent choice for bread recipes.