Bread flour substitutes
Bread flour substitutes — 5 options, ranked, with the exact amount
Use All-purpose flour + vital wheat gluten
Per 1 cup bread flour
1 cup all-purpose flour + 1-2 tsp vital wheat gluten
Increases protein content to match bread flour.
The best substitutes for bread flour are all-purpose flour + vital wheat gluten, whole wheat flour, or a mixture of all-purpose flour and protein powder.
Bread flour is all-purpose flour with more protein — 12 to 14% against 10 to 11% — and that extra protein is the chew. More gluten means a dough that stretches around hours of rising without tearing.
- Best for —
- Bread baking, pizza dough
Updated 19 Aug 2026 · no sponsored swaps
Bindingprimary
The extra protein builds more gluten, so the dough stretches around fermentation gas for hours instead of tearing — that is the chew of a bagel or a pizza crust, and the reason a loaf holds a high dome rather than spreading flat. It also drinks more water, so a dough made with it feels stiffer at the same hydration.
Browning & colorsecondary
More protein means more of the amino acids the Maillard reaction feeds on, so the same loaf bakes to a deeper, redder crust than an all-purpose one at the same temperature.
Every option, one card
Ranked · per 1 cup bread flour| # | Substitute | Instead of 1 cup bread flour |
|---|---|---|
| 1 | All-purpose flour + vital wheat glutenBread baking, pizza dough | 1 cup all-purpose flour + 1-2 tsp vital wheat gluten |
| 2 | All-purpose flour + protein powderWhen you want to boost protein content | 1 cup flour + 1 tbsp protein powder |
| 3 | All-purpose flour + eggBread, rolls, when you need extra structure | 1 cup flour + 1 egg white |
| 4 | Whole wheat flour + all-purposeHealthier bread, when you want whole grain | ½ cup whole wheat + ½ cup all-purpose |
| 5 | All-purpose flour (King Arthur)When you have access to high-protein flour | Same amount |
All-purpose flour + vital wheat gluten
Increases protein content to match bread flour
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- Best for
- Bread baking, pizza dough
Add 1-2 teaspoons vital wheat gluten per cup of flour.
All-purpose flour + protein powder
Adds protein for better gluten development
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- Best for
- When you want to boost protein content
Use unflavored protein powder.
All-purpose flour + egg
Adds protein and structure
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- Best for
- Bread, rolls, when you need extra structure
Reduce liquid in recipe by 2-3 tablespoons.
Whole wheat flour + all-purpose
Higher protein content with nutty flavor
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- Best for
- Healthier bread, when you want whole grain
May need slightly more liquid.
All-purpose flour (King Arthur)
Higher protein content than regular all-purpose
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- Binding
- Browning & color
- Best for
- When you have access to high-protein flour
King Arthur all-purpose has 11.7% protein vs 10-11% regular.
Questions
3 questionsWhat's the difference between bread flour and all-purpose flour?
Bread flour has higher protein content (12-14%) compared to all-purpose flour (10-12%), which creates better gluten development and chewier texture.
Can I use bread flour instead of all-purpose flour?
Yes, but bread flour will create a chewier, denser texture. You may need to adjust the liquid content in your recipe.
Is bread flour gluten-free?
No, bread flour contains gluten. For gluten-free bread, use gluten-free flour blends with xanthan gum or guar gum.
Tips for substituting bread flour
10 tips- Bread flour has higher protein content (12-14%) for chewy texture
- Higher protein creates more gluten development and better structure
- For chewy breads: use bread flour or all-purpose + vital wheat gluten
- For tender baked goods: all-purpose flour works better
- When adding vital wheat gluten: start with 1 tsp per cup of flour
- Mix dry ingredients well before adding liquids for even distribution
- Bread flour may need slightly more liquid than all-purpose flour
- For best results: knead bread dough longer to develop gluten properly
- Store vital wheat gluten in the refrigerator for longer shelf life
- Test recipes with small batches when using new flour combinations