Learn How To Turn Your Bread Flour Into All Purpose Flour With This Easy Recipe!

Bread flour and all-purpose flour are two essential ingredients in baking. While bread flour is ideal for chewy, crusty bread, all-purpose flour is more versatile and suitable for a wider range of baked goods. But what if you only have bread flour on hand and need all-purpose flour? Don’t worry, you can easily transform bread flour into all-purpose flour with a few simple steps.

Understanding the Difference

Bread flour and all-purpose flour differ in their protein content. Bread flour has a higher protein content (12-13%) than all-purpose flour (10-11%). This higher protein content gives bread flour its strong, chewy texture. All-purpose flour, on the other hand, has a lower protein content, resulting in a softer, less chewy texture.

How to Convert Bread Flour into All-Purpose Flour

Step 1: Gather Your Ingredients

• 1 cup bread flour
• 2 tablespoons cornstarch

Step 2: Measure and Combine

• Measure out 1 cup of bread flour into a bowl.
• Add 2 tablespoons of cornstarch and whisk to combine.

Step 3: Sift or Whisk

• Sift or whisk the combined ingredients thoroughly to ensure an even distribution of the cornstarch.

Step 4: Measure and Use

• You now have 1 cup of all-purpose flour that is ready to use in your baking recipes.

Tips for Using Your Converted Flour

• The converted flour will have a slightly lower protein content than regular all-purpose flour, but it will still work well in most recipes.
• If you are using the converted flour for bread, you may need to adjust the amount of water you add to the dough, as bread flour typically absorbs more liquid.
• For recipes that require a high-protein flour, such as pizza dough or bagels, it is best to use bread flour directly.

How to Turn All-Purpose Flour into Bread Flour

While it is easier to turn bread flour into all-purpose flour, the reverse process is not as straightforward. To increase the protein content of all-purpose flour, you can add vital wheat gluten.

Step 1: Gather Your Ingredients

• 1 cup all-purpose flour
• 1 tablespoon vital wheat gluten

Step 2: Measure and Combine

• Measure out 1 cup of all-purpose flour into a bowl.
• Add 1 tablespoon of vital wheat gluten and whisk to combine.

Step 3: Sift or Whisk

• Sift or whisk the combined ingredients thoroughly to ensure an even distribution of the vital wheat gluten.

Step 4: Measure and Use

• You now have 1 cup of bread flour that is ready to use in your baking recipes.

Vital Wheat Gluten: The Key to Adding Protein

Vital wheat gluten is a concentrated form of the protein found in wheat flour. By adding vital wheat gluten to all-purpose flour, you can increase its protein content and make it more similar to bread flour.

Baking with Converted Flour

Once you have converted your bread flour into all-purpose flour, you can use it in any recipe that calls for all-purpose flour. Here are a few ideas:

• Cookies
• Cakes
• Muffins
• Pancakes
• Waffles
• Quick breads

Wrap-Up: Experiment and Enjoy

Turning bread flour into all-purpose flour is a simple and effective way to make the most of your baking ingredients. Whether you’re a seasoned baker or just starting out, this guide will help you create delicious baked goods with ease. Experiment with different recipes and techniques to find what you like best. Happy baking!

Frequently Asked Questions

Q: Can I use bread flour instead of all-purpose flour in all recipes?
A: No, while bread flour can be converted into all-purpose flour, it is not a perfect substitute in all recipes. Bread flour has a higher protein content, which can make baked goods tougher and chewier.

Q: How do I know if my bread flour has been successfully converted to all-purpose flour?
A: The converted flour should have a slightly lighter color and a finer texture than bread flour. You can also test the flour by making a small batch of cookies or muffins. If the baked goods turn out soft and tender, the conversion was successful.

Q: Can I add vital wheat gluten to all-purpose flour to make bread flour?
A: Yes, adding vital wheat gluten to all-purpose flour is a way to increase its protein content and make it more similar to bread flour. However, the resulting flour may not be as strong as true bread flour.