FOOD NEWS
The Only Ingredient You Need To Make Bread Flour From All-Purpose
By Jessica Fleming-Montoya
Bread flour gives your bread, pizza, or pretzel dough its chewy texture, but if you're baking and only have all-purpose flour, there's a way to achieve the same desired texture.
For every cup of flour you have, remove 1 teaspoon and mix in the same amount of wheat gluten. The result is a quick substitute when you don't have bread flour.
The difference between all-purpose flour and bread flour is their protein content. Bread flour has the most protein of all types of flour, with 12% to up to over 16% protein.
All-purpose flour contains 9% up to 12% protein. More protein means more gluten, which means more elasticity — or chewiness — in your dough.
Less gluten results in a denser crumb and bread that doesn't rise as high. Adding wheat gluten to your all-purpose flour helps your dough achieve the right texture and shape.