How to Substitute Flours
Find yourself in a jam? Here are some tips for substituting flours.
The texture of baked goods depends on, among many other things, the protein content of the particular flour used to prepare them.
All-Purpose Flour
The kitchen workhorse and pantry staple, all-purpose flour has a protein content ranging between 10 and 12 percent. This staple has no substitute.
Cake Flour
With just 6 to 8 percent protein, cake flour will impart a more tender, delicate, fine-crumbed texture to baked goods.
To Replace: 1 cup cake flour
- 7/8 cup all-purpose flour + 2 tablespoons cornstarch
Bread Flour
At the other end of the spectrum from cake flour, bread flour has close to 14 percent protein. This ensure strong gluten development and thereby a sturdy dough.
To Replace: 1 cup bread flour
- 1 cup all-purpose flour
Caution: Breads and pizza crusts may bake up with slightly less chew, but results will be acceptable.
There's just no substitute for the original all-purpose flour.