For 1 cup bread flour, use 1 cup all-purpose, and vice-versa note breads and pizza crusts made with all-purpose flour may have a little less chew than those made with bread flour, but results will still be good. If you want to try using bread flour as a substitute for all-purpose flour in recipes for yeast doughs that call for all-purpose flour, your breads and pastries will get a welcome extra little lift.
This is the flour you probably know very well and unless you are gluten-intolerant likely love. Generally speaking, recipes that call for all-purpose flour are best made with such.
If you happen to have leftover bread flour, you can use bread flour in place of AP flour at a ratio , for yeast doughs, like the ones mentioned under Bread Flour above. These flours have just enough protein to give structure to cakes and other tender-crumbed baked goods, while keeping texture deliciously airy and light.
Add 2 tablespoons cornstarch to your scant cup of AP flour and, poof! Whole-wheat "pastry flour" is made from a soft wheat low in gluten and is best for cakes, muffins, biscuits, scones, pastries, and cookies. MacKenzie You can make delicious, fiber-filled muffins using whole-wheat pastry flour. Although bread flour and pastry flour -- either white or whole-wheat -- can't be substituted for each other, most sources say you can successfully substitute up to half of the whole-wheat flour called for in a recipe with all-purpose white flour.
You may have to experiment with the amount of the liquids in the recipe as a result. Keep in mind, however, that white flour does not contain the fiber and nutrients of whole-wheat flour. Whole-wheat flour has fewer calories and carbohydrates than white flour, and it contains five times the fiber, twice the calcium, and 25 percent more protein than white flour. When I'm doing my weekly grocery shopping, I see the words "fortified" or "enriched" on food labels. What do they mean, and what's the difference?
A "fortified" food is one that has had one or more nutrients added to it that it normally does not have. For example, milk is fortified with vitamin D. Orange juice can be fortified with calcium, which benefits bone health. Other foods, such as flour, can lose important nutrients during processing. By "enriching" the food, the food processor adds back lost vitamins and minerals, so the food can still provide most of these nutrients.
However, "enriching" does not mean extra vitamins or minerals are added. Instead, a food such as breakfast cereal can use "enriched" flour and be "fortified" with added vitamins and minerals. Sign up for our Newsletter!
Mobile Newsletter banner close. Mobile Newsletter chat close. Mobile Newsletter chat dots. Mobile Newsletter chat avatar. All-purpose flour is made with only the endosperm, which makes it more shelf-stable than flours made from grinding the whole seed head. That protein content leads to better gluten development, which is useful in anything that is supposed to come out chewy and textural, like bread or bagels.
Avoid using bread flour in anything that is supposed to be tender, like cakes and pastries. Pastry flour is milled to a finer texture than all-purpose flour, and is made with soft wheat for a lower protein content, which helps baked goods like pie crusts and pound cake recipes produce very tender results and a fine crust.
Avoid using pastry flour for anything that demands structure, like bread doughs or pastas. It is almost always bleached, which contributes to its ability to bake to a very high rise.
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