Whole-wheat flour has the highest protein content on our list. For a basically seamless bread flour substitution, just swap in all-purpose flour 1:1. The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. If you can find it, whole-wheat pastry flour is an even better swap for all-purpose. Make sure not to overmix: Its higher protein content can also lead to a tougher result if not mixed in gently. If a recipe calls for a type of flour that you don’t have in your pantry, there’s probably a substitute for it. A decent second choice: Oat flour Oat flour comes from milled oats in the same way that wheat flour comes from milled wheat. 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. A decent second choice: Buckwheat flour and white flour combo Photo by Emma Laperruque. Cake flour works great in most cake recipes, like this Denver chocolate sheet cake, even when the original recipe doesn’t call for it. When a stronger flour is substituted in, it’s at risk of being too dry. 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. If this seems too easy to be true, you are probably wondering about the different qualities of bread flour vs. all-purpose flour. 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. 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. Alexandra Stafford's No-Knead Peasant Bread Bread flour: Bread flour is a unbleached type of flour. Atta flour is made from hard wheat, which has a high gluten content. You can be pretty confident that things will come out as they should. Greenstein, George. With the lowest protein content of this group, cake flour is best used for cakes. After mixing, let the batter rest for 20 minutes before baking. 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. 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. Can I substitute whole-wheat flour in bread recipes? Bread flour is thick and can create a chunky dough. Whole-wheat flour has the highest protein content on our list. 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. Whole wheat flour comes in two varieties: 100 percent whole wheat flour and white whole wheat flour. However, you can adapt recipes fairly easily (essentially creating a new one) that uses almond flour instead of wheat. Read our, The Difference Between Bread Flour and All-Purpose Flour. 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. Made from ground, blanched almonds, almond flour is gluten-free and a great substitute for all-purpose and bread flour. But I only have All-purpose flour. Durum 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. If you want to use only whole wheat, you’ll need to add more water. Keep in mind that your gluten-free baking won’t be completely gluten-free if you are still using wheat flour in your kitchen. Spelt is an ancient form of wheat that is rich in protein and minerals and was first cultivated 8,000 years ago. Try it the next time you make breading for a … The resulting bread will be dense without a lot of "spring" in the texture. In health food stores, it’s not uncommon to find donuts, Swiss rolls and various breads made from rice flour. Secrets of a Jewish Baker Recipes for 125 Breads from Around the World. Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook, YouTube and Pinterest. 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. 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. Who knows? However, it can also be used successfully in other soft baked goods, like biscuits, scones or even cookies. 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. I was wondering if it would be okay to substitute the All-purpose instead of using the Whole-wheat. But you’ll just want to keep a few things in mind, notably protein content and the moisture. Bread Flour is great in bread machines. 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. When making cookies with whole wheat flour, reduce the butter or shortening by 20 percent. 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. 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. Like wheat flour, oat flour is a grain flour and has a rich store of minerals and fiber. 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. High in protein almond flour gives baked goods shape and the natural oil found in almonds keeps bread moist. "Soft" means a type of wheat with lower gluten content. Sam Sifton’s biscuits were made with pastry flour instead of all-purpose flour. This means that your flour is probably better for bread than typical all-purpose whole wheat flour from the baking aisle. Whole wheat flour. Houghton Mifflin Harcourt. If it’s too wet, add 1 to 2 teaspoons of flour at a time until you reach your desired texture. Self rising flour. One hundred percent whole wheat flour is made from hulled red wheat grain. Baking is a science, but that doesn’t mean it’s impossible to make substitutions. For a fair side-by-side comparison of bread flour and all-purpose flour, be sure to measure your flour properly. 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). Softer the wheat, lower the protein content and thus suitable for baking all kinds of pastries including feathery light cookies, muffins, biscuits etc. Left, 100% whole-wheat. I'd think the soft whole wheat flour would be comparable to whole wheat pastry flour. When making cakes with whole wheat flour, add another tablespoon or two of liquid. Bread Flour. Bread flour also produces more gluten. This makes bread just a bit denser and chewier.. Spelt replaced the all-purpose flour in these cowboy cookies, producing a nuttier, chewier end result. 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. 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. 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. 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. Wondra. whole wheat flour – Whole-wheat flour usually can be substituted for part or all of the all-purpose flour in most recipes. 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. 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. 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. Rodale. It is made from a blend of hard wheats high in protein. 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. The short answer is that you can’t directly substitute almond flour for wheat flour in most recipes. For bread it is best combine part whole wheat flour with part all-purpose flour. Simply replace the bread flour called for in your recipe with an equal amount of all-purpose flour, and proceed as usual. 2011. For this substitute, you need: 11/2 cup bread flour per cup of whole wheat flour. I only use whole wheat flour when baking bread. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice. 2013. Flour dust can linger in the air for a day or more and land on countertops, dishes, and cooking utensils. You might just decide that you’re perfectly happy with the way the recipe turns out with the all-purpose flour. As for ingredients, all you'll need is some all-purpose flour. The density gives whole wheat bread a similar texture to bread made with rye flour. So, why spend money on a "special" ingredient if you don't have to? Jordan Marsh’s blueberry muffins made with pastry flour. Erin Huffstetler is a writer with experience writing about easy ways to save money at home. Raymond, Insa. 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. How to Cook Everything (Completely Revised 10th Anniversary Edition) 2,000 Simple Recipes for Great Food. It provides more fiber and other nutrients than all-purpose flour. Note that this really only works in things like cookies and pancakes. Oftentimes bread flour or all-purpose flour is substituted for some of the whole wheat flour to help give whole grain loaves a boost. A combination of whole wheat flour and all-purpose flour replaced the bread flour called for in these Cheddar beer bread rolls. Whole wheat pastry flour is milled from low-protein soft spring wheat, whereas the regular whole wheat flour is milled from hard winter wheat. 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. I am making zucchini bread and the recipe called for whole wheat flour. With a little practice, however, you’ll get the hang of it, and baking gluten-free will become second nature. White whole wheat flour has a lighter flavor. Yes, you can substitute whole wheat flour for bread flour, but you will likely be disappointed in the final product. In most cooking uses you may substitute whole wheat for all-purpose flour without issue. When completely substituting whole-wheat for white, use 7/8 cup whole-wheat for one cup of white flour. Pastry Flour Here’s what you can use instead. 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!) And a note: Gluten-free all-purpose flour blends perform similarly to regular all-purpose, and can generally be substituted one-to-one. 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. 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 … Whole wheat bread. Fermented soy flour is also a great wheat substitute as it is gluten free and has twice the health benefits. This is equivalent to 1 cup/115 grams cake flour. Whole wheat flour is denser and heavier than regular white flour. Bread flour absorbs more water than other flours and is more elastic. The three I use the most are whole wheat flour (usually stoneground), white whole wheat flour, and whole wheat pastry flour. What's the Best Flour Substitute for All-Purpose Flour? 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. As with rye, recipes with whole wheat flour often involve combining it with white flour to make up for the gluten deficiency. One factor that makes it a great wheat flour substitute is its nutritional profile, which is almost identical to that of wheat flour. It produces well formed loaves high in gluten. It also has less gluten than whole wheat flour (gluten is needed when baking with yeast). Bittman, Mark. Use 3/4 cup (177 g) of whole wheat flour to completely replace 1 cup (237 g) of white flour. 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