Can I Use Bread Flour For Cake

pinkbutterfly Posted 28 October 2011 , five:56pm

I am most out of regular flour, simply I have bread flour. Tin I substitute it for the regular? Will it make a significant difference? Do I utilise the same measurements? cheers for any answers.

6 replies

KoryAK Posted 28 Oct 2011 , half-dozen:03pm

Gut respond is no but there may be a substitution guide online somewhere where bread flour + something else = AP flour. Do Non substitute out 1:1, there is more gluten in breadstuff flour and your cake will be tough.

cakeyouverymuch Posted 28 Oct 2011 , 6:33pm

pinkbutterfly Posted 29 Oct 2011 , 2:15am

jules5000 Posted 29 October 2011 , 2:45am

Cakeyouverymuch: Cheers very much for your answer to that question. I have a recipe that I ran beyond very recently and want to try information technology, only it calls for breadstuff flour and I wondered if I could make information technology with all-purpose flour and it would turn out really good or not. Every bit much as it called for I do not want to accept that gamble at present. You lot saved me a bunch of fourth dimension and ingredients and money. I actually knew nothing at all about bread flour as I idea that it was just a product out in that location that was packaged to make more than coin, but really wasn't unlike at all then all-purpose flour. I also thought that it was a product that you used if you had a bread machine and I practise non. Thank you so much again and God bless you.

cakeyouverymuch Posted 29 Oct 2011 , 2:20pm

I only buy all purpose flour. When I'm blistering cakes that call for block flour I remove 1/viii cup for each cup of flour and replace information technology with cornstarch. When I'yard baking bread I remove 1/eight cup for each cup of flour and supplant information technology with barley flour. That way I only need to buy one bulk flour and accept only one bulk bin for flour and keep smaller amounts of cornstarch and barley flour.

MCurry Posted 29 Oct 2011 , two:30pm

I would not recommend information technology. If you are low on AP flour I would utilize cake flour. As well much poly peptide in bread flour. Also, there are conversion charts on changing from AP to Block flours. I would say it will impact the texture of your end production.

To be honest, if I was a 1/4 of a cup off or less of a recipe that called for several cups of another flour, I probably would add information technology in! I have washed that with AP or block flour without whatsoever problems.

Happy Blistering!