Use bread flour instead of all-purpose flour at 1:1 (chewier result). All-purpose flour and bread flour do similar work in a recipe, but they are not identical, and the ratio is what makes the swap succeed. This guide gives the exact ratio, an equivalence table for every amount you will need, what changes in the finished dish, and when you should not make the swap at all. All ratios on this page come from the CookScale substitution data, and every result is approximate; taste the dish before serving, and adjust the seasoning if the swap changes the flavour.
All-purpose flour to Bread flour: equivalence table
The table below scales the ratio — 1:1 (chewier result) — to every amount you will need, from a quarter of a cup up to three cups. Use the row that matches your recipe, and do not guess the scaling in your head, because a small error in the ratio grows with the size of the recipe.
| All-purpose flour | Bread flour |
|---|---|
| 1/4 cup | 1/4 cup |
| 1/2 cup | 1/2 cup |
| 1 cup | 1 cup |
| 2 cups | 2 cups |
| 3 cups | 3 cups |
When a recipe calls for an amount that is not in the table, scale the ratio proportionally: work out how many cups of all-purpose flour the recipe needs, then multiply the ratio by that number. For a single cup, the ratio is exactly as stated; for half a cup, halve it; for two cups, double it. Keep the recipe scaler open while you cook, and you can scale the whole recipe, including the substitution, in one step.
What changes when you use bread flour instead of all-purpose flour
Bread flour gives a chewier, more structured bake than all-purpose flour, because it has more protein, which builds a stronger gluten network. In a yeasted bread, the difference is an advantage: the loaf rises higher, holds its shape better and has a chewier crumb, which is exactly what bread flour is made for. In a cookie, the difference is subtler: the cookies spread less and turn out chewier, which some people prefer and others do not. In a cake, the difference is a problem: the extra gluten makes the crumb tough and dense, so a cake made with bread flour turns out heavy. The flavour does not change, because both flours are white wheat flour, but the texture changes in every recipe, and the dough feels slightly stiffer, because bread flour absorbs a little more water.
When not to substitute all-purpose flour with bread flour
Do not swap flours 1:1 in delicate cakes or yeasted breads without adjusting liquid and expecting a different crumb. That rule is the most important part of this page, because a substitution that works in one recipe can fail badly in another. All-purpose flour does a specific job in each recipe, and the swap only works when the substitute can do the same job. In a recipe where all-purpose flour is the main structure — where it holds the bake together, or where its flavour is the point of the dish — the substitute will not do, and it is better to wait until you have the real ingredient, or to choose a different recipe. In a recipe where all-purpose flour is a supporting ingredient, where it adds moisture, richness or flavour but does not carry the dish, the swap usually works well. The test is simple: if removing the all-purpose flour would ruin the recipe, do not substitute it; if the recipe would still work without it, the substitute is probably safe.
Why this swap works
Flours differ in protein and absorption; swapping changes texture, so start with the ratio and check the dough. That is the principle behind the swap: the substitute does the same chemical or structural job as the original, even though it looks and tastes different. The acid in an acidic substitute activates baking soda, the fat in a fatty substitute shortens a dough, and the liquid in a liquid substitute hydrates the flour. When the substitute does the same job, the swap works; when it does a different job, the swap fails. The ratio on this page is the amount that makes the substitute do the same job as the original, and it is worth following exactly, rather than guessing, because a small error in the ratio changes the job the substitute does.
Worked examples: all-purpose flour to bread flour in real recipes
1. A chewy pizza dough
A pizza dough needs three cups of all-purpose flour, so use three cups of bread flour, measured cup for cup. The bread flour gives the dough a stronger gluten network, so the pizza base stretches without tearing, holds its shape in the oven, and bakes up chewy rather than soft. Knead the dough for a few extra minutes to develop the gluten, and let it prove for a little longer, because the stronger dough takes more time to relax.
2. Chewy chocolate chip cookies
A batch of chocolate chip cookies needs two cups of all-purpose flour, so use two cups of bread flour, measured cup for cup. The cookies spread less and turn out chewier, with a more substantial bite, which suits a cookie that is meant to be chewy rather than crisp. Chill the dough for thirty minutes before baking, so the cookies hold their shape, and bake them until the edges are set but the centres are still soft.
3. A sandwich loaf with a better rise
A sandwich loaf needs two cups of all-purpose flour, so use two cups of bread flour, measured cup for cup. The loaf rises higher and holds its shape better, because the extra protein builds a stronger gluten network, and the crumb is chewier, which suits a sandwich loaf. Knead the dough well, give it time to prove, and bake it until the crust is golden and the loaf sounds hollow when tapped.
How to make the swap
Measure the bread flour cup for cup, exactly as you would the all-purpose flour, and use it in the same place in the recipe. No other change is needed, but the dough may feel slightly stiffer, because bread flour absorbs a little more water; add a splash of water if the dough feels dry. For a yeasted bread, the swap is an improvement, and the loaf will rise higher and hold its shape better. For a cookie, the swap gives a chewier result, so expect the cookies to spread less and feel more substantial. For a cake, do not make the swap, because the extra gluten makes the crumb tough; use cake flour or all-purpose flour instead.
Common mistakes
The most common mistake is using bread flour in a delicate cake, which turns out tough and dense, because the extra protein builds too much gluten. Use cake flour or all-purpose flour for cakes. The second mistake is not kneading the dough long enough: bread flour needs more kneading to develop its gluten, so give the dough an extra few minutes. The third mistake is expecting the same rise time: a bread flour dough rises well, but it can take a little longer to relax, so give it time. Finally, do not use bread flour in a recipe that needs a tender crumb, such as a pastry or a scone, because the extra gluten makes the pastry tough.
Frequently asked questions
Can I substitute bread flour for all-purpose flour 1:1?
Yes, bread flour replaces all-purpose flour cup for cup, with no other change needed. The result is chewier, because bread flour has more protein and builds a stronger gluten network. The swap is an improvement for yeasted breads and pizza dough, and it gives chewier cookies, but it makes cakes tough, so do not use it in a delicate cake.
Will bread flour make my cookies chewy?
Yes. Bread flour gives cookies a chewier, more substantial bite, because the extra protein builds more gluten, and the cookies spread less in the oven. If you like a chewy cookie, the swap is worth trying. If you prefer a crisp cookie, stick with all-purpose flour, or use half bread flour and half all-purpose flour.
Can I use bread flour in a cake?
It is better not to. Bread flour has more protein than all-purpose flour, so it builds more gluten, and a cake made with bread flour turns out tough and dense. For a cake, use cake flour or all-purpose flour, which give a tender crumb. Bread flour is made for bread, pizza and bagels, where the chew is the point.
Does bread flour absorb more water?
Yes, slightly. Bread flour absorbs a little more water than all-purpose flour, because its higher protein content holds more liquid. The dough may feel slightly stiffer, so add a splash of water if it feels dry. The difference is small, usually a tablespoon or two per cup, and it is easy to adjust by feel.
How much protein is in bread flour?
Bread flour has 12 to 14 percent protein, against about 10 to 12 percent for all-purpose flour. The extra protein is what builds the stronger gluten network, giving bread its chew and its structure. The difference is small in percentage terms, but it changes the texture noticeably, which is why the two flours are not interchangeable in every recipe.