Can I Substitute Bread Flour for All Pirpose Flour in a Cake
How to Substitute Flours
Can't discover all-purpose flour? Out of whole-wheat? Here's what you tin use instead.
Baking is a science, simply that doesn't hateful it's impossible to make substitutions. With some guidance, you'll be able to substitute different flours into a single recipe. But you'll just want to keep a few things in mind, notably protein content and the moisture. This guide is by no means comprehensive — information technology may not answer your questions nearly oat flour — but consider information technology a starting off signal to assistance y'all sympathize what yous're working with.
Tips for Successful Substitutions
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Use a flour with a like poly peptide content. Protein content affects a baked good's last texture and crumb: Treats made with college-protein flours tend to be denser, while those fabricated with lower-protein flours are lighter and softer.
Here are some common flours and their protein contents:
Whole-wheat: 14 percent
White whole-wheat: 13 percent
Bread: 12 to 13 percent
Spelt: 12 to thirteen percent
All-purpose: 11 to 12 percent
Whole-wheat pastry: 9 to eleven pct
Pastry: viii to 9 percent
Cake: 6 to 8 percent
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Substitute by weight whenever possible. If measuring by book, carefully scooping the flour into the measuring loving cup, overfilling it, then leveling it off will yield a more accurate measure.
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If substituting a flour with a college protein content (a "stronger" flour) or lower poly peptide content (a "softer" flour), know that the moisture of the dough or batter volition about likely be afflicted. When a stronger flour is substituted in, it'due south at take chances of being as well dry. Similarly, if a softer flour is used, information technology'southward at risk of beingness slightly too moisture. If it's dry, add 1 teaspoon h2o at a time and combine. If it'due south besides wet, add i to two teaspoons of flour at a time until you reach your desired texture.
Substitutions past Flour Blazon
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Whole-Wheat Flour
Whole-wheat flour has the highest protein content on our list. For that reason, when substituting it for all-purpose, utilize l percent whole-wheat, and 50 percent of some other flour, preferably all-purpose, pastry flour or spelt, to avert a dumbo result. If you lot want to use but whole wheat, y'all'll need to add more water.
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Bread Flour
At 12- to 13-pct protein content, breadstuff flour is stronger than all-purpose flour, but information technology tin can mostly exist substituted for all-purpose, and vice versa. All the same, information technology'southward of import to recollect that breadstuff flour's increased protein could result in a dough or batter that's dry out, so you may need to add h2o. Make sure not to overmix: Its higher protein content tin can as well atomic number 82 to a tougher effect if not mixed in gently.
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All-Purpose Flour
You tin use all-purpose flour in place of bread flour, but all-purpose'southward lower poly peptide content means it may yield a slightly wetter dough or batter. Utilize all-purpose in conjunction with whole-grain flours to help reduce the overall protein content in the recipe — for example, a one-half whole-wheat and one-half all-purpose mix to avert dumbo muffins. And a note: Gluten-free all-purpose flour blends perform similarly to regular all-purpose, and tin generally exist substituted i-to-one. These blends are cracking in everything from cookies to quick breads to scones, so if yous tin can't get all-purpose flour, it's worth picking up a pocketbook of a gluten-free blend, if it's available.
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Spelt Flour
With a protein content of 12- to 13-pct, spelt is closest to all-purpose in poly peptide content, making it a succulent (and whole grain!) substitute that can easily be swapped cup for cup. Continue an eye on the consistency of the last dough or concoction: It may be dry and need more moisture.
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Pastry Flour
Pastry flour is a softer flour that substitutes well for all-purpose in any recipe where tenderness is the goal, similar muffins, quick breads and cakes. If you can find it, whole-wheat pastry flour is an even better swap for all-purpose. Similarly, you can also apply all-purpose flour in a recipe that calls for pastry flour.
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Source: https://www.nytimes.com/2020/04/16/dining/alternative-flours-coronavirus.html
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