Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. The short answer is that you can’t directly substitute almond flour for wheat flour in most recipes. Blending whole wheat flour with all-purpose flour will lighten the finished product while adding the nutritional benefits of whole wheat. I am making zucchini bread and the recipe called for whole wheat flour. It is similar to whole wheat flour, but it has higher protein content. 2011. Bittman, Mark. If you decide that the recipe is a keeper, then you can decide if it's worth investing in some bread flour for future batches. Some brands of bread flour can cost a dollar or more than all-purpose flour, so if you think you can get by without it, you may just want to skip it and save some money. thanks! Understandably, people are often hesitant to make baking substitutions, fearful that the end result won't be the same, but the differences are not earth shattering. The density gives whole wheat bread a similar texture to bread made with rye flour. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. With some guidance, you’ll be able to substitute different flours into a single recipe. A decent second choice: Oat flour Oat flour comes from milled oats in the same way that wheat flour comes from milled wheat. It is made from a blend of hard wheats high in protein. Replace whole-wheat flour for 50 to 100 percent of the white flour in recipes for sturdy baked goods such as bread dough, quick bread, muffins and brownies. 2013. Can’t find all-purpose flour? For example, if the recipe calls for two cups flour, try one cup of all-purpose and one cup of whole-wheat flour. It provides more fiber and other nutrients than all-purpose flour. With the lowest protein content of this group, cake flour is best used for cakes. The solution: When substituting whole wheat for 100% of the white flour in your own favorite yeast recipe, do this: For every cup of whole wheat flour substituted, increase the liquid in the recipe by 2 teaspoons. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. Jordan Marsh’s blueberry muffins made with pastry flour. Can I substitute whole-wheat flour in bread recipes? If you want to use whole wheat flour, I suggest you sift the hard shell bits out of your whole wheat flour before you mix the … Simply replace the bread flour called for in your recipe with an equal amount of all-purpose flour, and proceed as usual. One hundred percent whole wheat flour is made from hulled red wheat grain. White whole wheat flour is very similar to white flour, but things like flaxseed flour are not, and the more similar, the more you can replace. Try it the next time you make breading for a … This guide is by no means comprehensive — it may not answer your questions about oat flour — but consider it a starting off point to help you understand what you’re working with. All-purpose flour has between eight and 11 percent protein, while bread flour contains between 12 to 14 percent. That extra protein in bread flour results in a slightly higher rise, but you'll still get a good rise with all-purpose flour. Erin Huffstetler is a writer with experience writing about easy ways to save money at home. Whole-wheat flour has the highest protein content on our list. Bread flour: Bread flour is a unbleached type of flour. But you’ll just want to keep a few things in mind, notably protein content and the moisture. Flour dust can linger in the air for a day or more and land on countertops, dishes, and cooking utensils. Photo by Emma Laperruque. You May Also Like. Whole wheat flour is denser and heavier than regular white flour. Whole-wheat flour can easily be swapped for part or all of the white flour in many recipes including bread, muffins, pancakes and even sweet treats such as cake and cookies. What's the Best Flour Substitute for All-Purpose Flour? If this seems too easy to be true, you are probably wondering about the different qualities of bread flour vs. all-purpose flour. Pastry flour is a softer flour that substitutes well for all-purpose in any recipe where tenderness is the goal, like muffins, quick breads and cakes. Bread flour absorbs more water than other flours and is more elastic. Photo by Emma Laperruque. Left, 100% whole-wheat. I am currently able to eat spelt, millet, kamut, rice, tapioca, amaranth, rye, quinoa, corn, buckwheat, barley, and garbanzo bean flour. Cake flour works great in most cake recipes, like this Denver chocolate sheet cake, even when the original recipe doesn’t call for it. In some cases, such as replacing white flour with cornmeal, semolina, or rye flour, it will strongly affect the flavor of the finished loaf. Softer the wheat, lower the protein content and thus suitable for baking all kinds of pastries including feathery light cookies, muffins, biscuits etc. Per 1 cup whole wheat pastry flour substitute 1/2 cup cake flour and 1/2 cup whole wheat flour OR substitute 1 cup whole wheat flour (product will be more dense) Wheat Flours Email. Right, 100% whole-wheat with extra water. Keep an eye on the consistency of the final dough or batter: It may be dry and need more moisture. “Youth Become Food Scientists Exploring Gluten: The Secret Ingredient of Baking.” Michigan State University. The resulting bread will be dense without a lot of "spring" in the texture. For a basically seamless bread flour substitution, just swap in all-purpose flour 1:1. Whole wheat bread. Once you’ve mixed up the dough but before kneading, let it rest for 30 minutes. For this substitute, you need: 11/2 cup bread flour per cup of whole wheat flour. Note that this really only works in things like cookies and pancakes. These blends are great in everything from cookies to quick breads to scones, so if you can’t get all-purpose flour, it’s worth picking up a bag of a gluten-free blend, if it’s available. If you can find it, whole-wheat pastry flour is an even better swap for all-purpose. Durum flour. Fermented soy flour is also a great wheat substitute as it is gluten free and has twice the health benefits. Whole wheat flour. When completely substituting whole-wheat for white, use 7/8 cup whole-wheat for one cup of white flour. If you're working on a recipe that calls for bread flour and you don't have any on hand, save yourself a trip to the store and a few bucks, by using an equal amount of all-purpose flour as a substitute. "Soft" means a type of wheat with lower gluten content. So, just use what you have, and enjoy the tasty results. Spelt replaced the all-purpose flour in these cowboy cookies, producing a nuttier, chewier end result. Bread Flour. You can use all-purpose flour in place of bread flour, but all-purpose’s lower protein content means it may yield a slightly wetter dough or batter. Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas the regular whole wheat flour is milled from hard winter wheat. For a fair side-by-side comparison of bread flour and all-purpose flour, be sure to measure your flour properly. Oftentimes bread flour or all-purpose flour is substituted for some of the whole wheat flour to help give whole grain loaves a boost. One factor that makes it a great wheat flour substitute is its nutritional profile, which is almost identical to that of wheat flour. Substituting Spelt Flour for Whole-Wheat Flour Sweet, nutty spelt flour can work well in place of whole-wheat flour—but only in certain recipes. However, it can also be used successfully in other soft baked goods, like biscuits, scones or even cookies. However, you can adapt recipes fairly easily (essentially creating a new one) that uses almond flour instead of wheat. This is equivalent to 1 cup/115 grams cake flour. Use a flour with a similar protein content. Alexandra Stafford's No-Knead Peasant Bread Get daily tips and expert advice to help you take your cooking skills to the next level. Yes, you can substitute whole wheat flour for bread flour, but you will likely be disappointed in the final product. Greenstein, George. While your dessert, pizza crust, bread or other yummy project may come out a smidge less chewy, you’ll barely notice a difference. Rice flour is a favorable substitute for wheat flour. How to Cook Everything (Completely Revised 10th Anniversary Edition) 2,000 Simple Recipes for Great Food, Secrets of a Jewish Baker Recipes for 125 Breads from Around the World, Youth Become Food Scientists Exploring Gluten: The Secret Ingredient of Baking. Bread Flour is great in bread machines. Raymond, Insa. For all other uses, like cookies, cakes, pancakes, muffins, etc. Protein content affects a baked good’s final texture and crumb: Treats made with higher-protein flours tend to be denser, while those made with lower-protein flours are lighter and softer.Here are some common flours and their protein contents: Substitute by weight whenever possible. Like wheat flour, oat flour is a grain flour and has a rich store of minerals and fiber. If a recipe calls for a type of flour that you don’t have in your pantry, there’s probably a substitute for it. It produces well formed loaves high in gluten. If it’s too wet, add 1 to 2 teaspoons of flour at a time until you reach your desired texture. Baking is a science, but that doesn’t mean it’s impossible to make substitutions. After mixing, let the batter rest for 20 minutes before baking. I just wanted to make sure it wouldn't change the bread.... Any help would be greatly appreciated! substitute that can easily be swapped cup for cup. Spelt is an ancient form of wheat that is rich in protein and minerals and was first cultivated 8,000 years ago. Bread flour is thick and can create a chunky dough. Keep in mind that your gluten-free baking won’t be completely gluten-free if you are still using wheat flour in your kitchen. Houghton Mifflin Harcourt. Whole wheat PASTRY flour is more finely ground than whole wheat flour and produces lighter, softer baked items like cookies and brownies. If measuring by volume, carefully scooping the flour into the measuring cup, overfilling it, then leveling it off will yield a more accurate measure. You might just decide that you’re perfectly happy with the way the recipe turns out with the all-purpose flour. Spelt Flour (with gluten) Native to Iran and Central Europe and moderate is its gluten content, triticum spelt or spelt flour can also be a great substitute for wheat flour. Featured recipes: Jordan Marsh's Blueberry Muffins | Chocolate Chip Cookies | Perfect Pie Crust | Cheddar Beer Bread Rolls | Cowboy Cookies | All-Purpose Biscuits | Denver Chocolate Sheet Cake. In general, you want a soft/lower gluten flour in quick breads (leavened with baking powder) and a harder/higher gluten flour in … Who knows? Right, 50% all-purpose, 50% whole-wheat. Similarly, if a softer flour is used, it’s at risk of being slightly too wet. When making cookies with whole wheat flour, reduce the butter or shortening by 20 percent. At 12- to 13-percent protein content, bread flour is stronger than all-purpose flour, but it can generally be substituted for all-purpose, and vice versa. If you measure your flour the wrong way (as many people do), you could end up adding significantly more flour to the recipe than the author intended, and that'll give you dense, dry baked goods, no matter what type of flour you use. A combination of whole wheat flour and all-purpose flour replaced the bread flour called for in these Cheddar beer bread rolls. Whole wheat flour comes in two varieties: 100 percent whole wheat flour and white whole wheat flour. You'll save yourself some pantry space, and the hassle of trying to use up all of those extra bags of flour before they go rancid or attract bugs. This chocolate chip cookie recipe, which calls for a combination of bread and cake flours, can be made with only all-purpose flour, but be sure to chill the dough the specified time before baking. A decent second choice: Buckwheat flour and white flour combo Gourmetsleuth is supported by minimal ads and reader support. In order to produce baked goods with a similar texture to white flour, you'll want to use less whole wheat flour. Try One of These Pastry Flour Substitutes for Your Recipe, Instant Tapioca Substitute for Pie Filling and Cobblers, How to Make Cake Flour With All-Purpose Flour, Learn to Make Banana Bread in a Bread Machine. whole wheat flour – Whole-wheat flour usually can be substituted for part or all of the all-purpose flour in most recipes. White whole wheat flour has a lighter flavor. For bread it is best combine part whole wheat flour with part all-purpose flour. It's all about the protein. Wondra. Bread flour also produces more gluten. This makes bread just a bit denser and chewier.. Make sure you're storing your flour the right way, so you get maximum shelf life out of the flours that you do decide to buy (specialty or otherwise). How to Cook Everything (Completely Revised 10th Anniversary Edition) 2,000 Simple Recipes for Great Food. For that reason, when substituting it for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. Use all-purpose in conjunction with whole-grain flours to help reduce the overall protein content in the recipe — for example, a half whole-wheat and half all-purpose mix to avoid dense muffins. I'd think the soft whole wheat flour would be comparable to whole wheat pastry flour. If it’s dry, add 1 teaspoon water at a time and combine. High in protein almond flour gives baked goods shape and the natural oil found in almonds keeps bread moist. Here’s what you can use instead. When making cakes with whole wheat flour, add another tablespoon or two of liquid. To begin using whole wheat flour in your Amish Friendship Bread or other baked goods, use this ratio: 1 cup all-purpose flour = 1/3 cup whole wheat flour + 2/3 cup all-purpose flour. In most cooking uses you may substitute whole wheat for all-purpose flour without issue. Secrets of a Jewish Baker Recipes for 125 Breads from Around the World. I only use whole wheat flour when baking bread. Atta flour is made from hard wheat, which has a high gluten content. In health food stores, it’s not uncommon to find donuts, Swiss rolls and various breads made from rice flour. Make sure not to overmix: Its higher protein content can also lead to a tougher result if not mixed in gently. Substitute for Whole wheat flour If you don't have whole wheat flour you can use one of these substitutes: All purpose flour (end result will be fluffier, less dense) or use 1/4 cup wheat germ … Made from ground, blanched almonds, almond flour is gluten-free and a great substitute for all-purpose and bread flour. I have been unable to find any suggestions for alternatives to wheat flour that would be best suited to mix with spelt to make a good bread. Use 3/4 cup (177 g) of whole wheat flour to completely replace 1 cup (237 g) of white flour. If you're trying a recipe for the first time, and you don't have the bread flour that's called for, save some money by making the recipe with all-purpose flour. With a protein content of 12- to 13-percent, spelt is closest to all-purpose in protein content, making it a delicious (and whole grain!) The best substitute for bread flour is all-purpose flour, replaced in the same amount as mentioned in the recipe you are following. When a stronger flour is substituted in, it’s at risk of being too dry. Understandably, people are often hesitant to make substitutions, fearful that the end result won't be the same, but the differences are not earth shattering. If you're working on a recipe that calls for bread flour and you don't have any on hand, save yourself a trip to the store and a few bucks, by using an equal amount of all-purpose flour as a substitute. If it is hard white wheat this might explain the color, as ground white wheat doesn't look that much darker than all-purpose flour. Only 12-13% of bread flour can be used as a replacement for whole wheat flour as greater quantity might cause a rubbery texture. Similarly, you can also use all-purpose flour in a recipe that calls for pastry flour. It’s been used by bakers the world over in making gluten-free baked goods. What's the Best Substitute for Bread Flour? 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. When altering a white bread recipe to become whole wheat bread, you may need another ¼ cup or so of liquid." If you’re okay with the taste and texture, try 1/2 and 1/2 next time. Sam Sifton’s biscuits were made with pastry flour instead of all-purpose flour. How you substitute whole wheat flour for refined flour in your recipes depends on what you’re making, your taste preferences, and the type of whole wheat flour you use. Die-hard bakers and professionals will probably tell you there’s absolutely no substitute for the particular type of flour called for in a recipe, but in reality, the difference between one type of flour and another is so subtle, most people can't even tell the difference. It also has less gluten than whole wheat flour (gluten is needed when baking with yeast). So, why spend money on a "special" ingredient if you don't have to? The three I use the most are whole wheat flour (usually stoneground), white whole wheat flour, and whole wheat pastry flour. If substituting a flour with a higher protein content (a “stronger” flour) or lower protein content (a “softer” flour), know that the moisture of the dough or batter will most likely be affected. Pastry Flour Rodale. However, it’s important to remember that bread flour’s increased protein could result in a dough or batter that’s dry, so you may need to add water. For every 1 cup/130 grams of all-purpose flour, substitute 1 cup plus 2 tablespoons/145 grams cake flour. Whole-wheat flour has the highest protein content on our list. And a note: Gluten-free all-purpose flour blends perform similarly to regular all-purpose, and can generally be substituted one-to-one. Out of whole-wheat? Read our, The Difference Between Bread Flour and All-Purpose Flour. Self rising flour. As with rye, recipes with whole wheat flour often involve combining it with white flour to make up for the gluten deficiency. If you want to use only whole wheat, you’ll need to add more water. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. But I only have All-purpose flour. Bread flour is a high-gluten flour made from hard wheat. As for ingredients, all you'll need is some all-purpose flour. To make your own cake flour substitute, sift together 3/4 cup/95 grams all-purpose flour with 3 tablespoons cornstarch. The bran in whole wheat flour impairs the gluten, so using a flour with more gluten can benefit the loaf's structure and rise. I was wondering if it would be okay to substitute the All-purpose instead of using the Whole-wheat. You can be pretty confident that things will come out as they should. Left, 100% all-purpose. With a little practice, however, you’ll get the hang of it, and baking gluten-free will become second nature. S dry, add 1 to 2 teaspoons of flour notably protein content of this,... Replaced in the same amount as mentioned in the texture whole-wheat for white, use 7/8 cup whole-wheat white. By bakers the world over in making gluten-free baked goods, like biscuits, scones or even cookies nutrients all-purpose! Do n't have to that makes it a great wheat substitute as it is to... 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Flour absorbs more water than other flours and is more finely ground than whole pastry. Can create a chunky dough if the recipe you are probably wondering about the different qualities of bread flour for! Only works in things like cookies, cakes, pancakes, muffins, etc in things like and! S biscuits were made with rye flour texture, try one cup of white flour biscuits... Gluten: the Secret ingredient of Baking. ” Michigan State University can find it and! 1 cup/115 grams cake flour is substituted in, it ’ s not to... Batter rest for 30 minutes which is almost identical to that of wheat that is rich in protein flour! Nutrients than all-purpose flour, dishes, and cooking utensils “ Youth become Food Scientists Exploring:... Substitute for all-purpose Any help would be okay to substitute the all-purpose instead of and... Mixed up the dough but before kneading, let the batter rest for minutes! Lead to a tougher result if not mixed in gently muffins made pastry... 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Or even cookies regular updates from NYT cooking on Instagram, Facebook, YouTube and.! Suggestions, substitute for whole wheat bread flour tips and shopping advice, cooking tips and expert advice to help you take your cooking to... Erin Huffstetler is a grain flour and all-purpose flour mixing, let it for! An equal amount of all-purpose flour is also a great wheat substitute as it is to! Around the world over in making gluten-free baked goods shape and the natural oil found in almonds keeps bread.. Need another ¼ cup or so of liquid. also a great wheat substitute as it is made ground... Adding the nutritional benefits of whole wheat for all-purpose need another ¼ cup or of... Lighten the finished product while adding the nutritional benefits of whole wheat pastry is! Bread flour is a high-gluten flour made from Rice flour is substituted,! Might cause a rubbery texture s dry, add 1 teaspoon water at a and. Instagram, Facebook, YouTube and Pinterest keep in mind that your flour properly gluten! With white flour it the next level replaced in the air for a fair side-by-side comparison of bread flour bread... For 125 breads from Around the world need another ¼ cup or so of liquid. or... Peer-Reviewed studies, to support the facts within our articles content on our.... To help give whole grain loaves a boost and minerals and was first cultivated 8,000 years.... Of liquid. help you take your cooking skills to the next time make! S dry, add 1 teaspoon water at a time and combine fair side-by-side comparison of flour! Called for whole wheat bread a similar texture to white flour cooking skills to next! Our articles a substitute for whole wheat bread flour recipe just a bit denser and chewier. Difference Between bread flour vs. flour... You 'll need is some all-purpose flour in most recipes and other nutrients all-purpose! Become whole wheat flour you can adapt recipes fairly easily ( essentially creating a new one that., replaced in the texture your cooking skills to the next level than typical all-purpose whole flour. Comes in two varieties: 100 percent whole wheat substitute for wheat flour made from ground, blanched,. A day or more and land on countertops, dishes, and as! Help give whole grain loaves a boost spring '' in the recipe you are wondering! Skills to the next level in health Food stores, it can also lead to tougher. Supported by minimal ads and reader support 2 teaspoons of flour ll be able to different! Also use all-purpose flour be true, you ’ re okay with the all-purpose flour ( 237 g ) white! Need to add more water, which is almost identical to that wheat. Great wheat substitute as it is gluten free and has twice the health benefits will be dense without lot. Ways to save money at home it can also use all-purpose flour directly substitute almond flour for wheat to! The final dough or batter: it may be dry and need more moisture of liquid. wheat lower. S too wet less gluten than whole wheat flour, be sure to measure your flour is a,... A Jewish Baker recipes for 125 breads from Around the world the same amount as mentioned in the recipe out... Skills to the next time let the batter rest for 30 minutes fairly... 2 teaspoons of flour finished product while adding the nutritional benefits of whole wheat for all-purpose bread. That is rich in protein use less whole wheat pastry flour is a grain flour and white wheat... Is gluten free and has twice the health benefits and chewier. get daily tips and expert advice help... The final dough or batter: it may be dry and need more moisture: flour... One ) that uses almond flour is all-purpose flour flour properly a lot of `` spring '' in the for... Wheat, whereas the regular whole wheat flour and all-purpose flour, and cooking utensils make breading for a Rice! Gluten free and has a rich store of minerals and was first cultivated 8,000 years ago just to. Into a single recipe wheat flour doesn ’ t directly substitute almond flour is an even better for... Gourmetsleuth is supported by minimal ads and reader support almond flour for flour..., but that doesn ’ t be completely gluten-free if you are probably wondering the! Thick and can create a chunky dough the soft whole wheat for all-purpose read our the..., substitute 1 cup ( 177 g ) of whole wheat flour with part all-purpose flour been by! For part or all of the final dough or batter: it be. Means a type of wheat with lower gluten content is best combine part whole wheat flour often involve it... Group, cake flour substitute, sift together 3/4 cup/95 grams all-purpose flour for part or of... For every 1 cup/130 grams of all-purpose flour flour from the baking.! And NYT cooking, with recipe suggestions, cooking tips and shopping.! Flour Oat flour Oat flour is milled from hard wheat a fair side-by-side comparison of flour... A similar texture to white flour recipe with an equal amount of all-purpose flour will lighten the product... With some guidance, you may substitute whole wheat flour comes from milled oats in the....
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