Many people use all purpose flour in bread making instead of bread flour. I started wondering what the difference is. It turns out that the difference is gluten.
Gluten is a type of protein found in flour. More gluten in the flour makes the bread slightly heavier, but more importantly it makes it stronger. That means that as the yeast ferments the bread will hold the carbon dioxide and rise. If it’s not strong then the carbon dioxide will escape and the bread won’t rise as high.
Bread flour has more gluten than all purpose flour. However the amount of gluten in particular brands of flour varies. In general, all purpose flour has a gluten content of 9% to 12%. Bread flour typically has a gluten range of 10% to 13%. Note the overlapping areas.
If you’re using all purpose flour in your bread machine and it works for you, that’s great. It may be that your brand of flour is in the upper, and perhaps overlapping, range of the gluten levels.
Here’s more information on flour:
24 comments
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Alan English
December 16, 2010 at 7:19 pm (UTC -7) Link to this comment
Can wheat free, gluten free flour with correct amount of guar gum and other essential ingridients be used in a bread machine?
Marsha
December 18, 2010 at 10:06 am (UTC -7) Link to this comment
Hi Alan ~ That should be fine. You’ll need different recipes to make sure that you get the proportions right, but other than that there should be no problem.
Deborah A O'Neill
January 20, 2011 at 8:29 pm (UTC -7) Link to this comment
I read on another site that using 1 tsp of wheat gluten per cup of all purpose or wheat flour is okay. Bread flour is pretty expensive where I live and I don’t have a Costco conveniently located. Does this measurement sound right to you? Also, I wanted to tell you that I LOVE your website. I’ve copied down many of your recipes. I do have the new Zojiruishi and am thrilled with it. It really is the “cadillac” of bread machines and worth every penny!
Marsha
February 5, 2011 at 3:39 pm (UTC -7) Link to this comment
Deborah, Thanks so much for the kind words about my site. And I’m so happy that you like your Zojirushi. I adore mine!!!
I’ve read that adding one tablespoon of of gluten to one cup of regular whole wheat flour will make it better for bread machines. I’ve never tried it myself though. If you try this please let us know how it works.
Wayne Carpenter
January 29, 2012 at 6:24 am (UTC -7) Link to this comment
In our area (Nebraska), there is a noticeable difference in price between general purpose and bread flour. I have always used a tablespoon of vital wheat gluten per cup of gp flour for bread. Also, if the flour is a little older or otherwise less reactive, I add a teaspoon of baking soda to the batch. I also use nothing but Zojiruishi – just got the ‘mini’ version as we are moving into a 5th wheel camper for some full time adventures.
Marsha
January 29, 2012 at 8:35 am (UTC -7) Link to this comment
Wayne, Thanks for flour hints. And best wishes for life in the fifth wheel! What a great way to see the country!
Karen Vartan
May 26, 2011 at 2:00 pm (UTC -7) Link to this comment
My regular Costco went for a period without having their normal bread flour, in its place was Chapati. The nutritional anaylsis (protein) was impressive; it is also high in gluten so it can be stretched til very thin. I have been experimenting with it in my bread machine. I mix it about 50/50 with bread flour. It imparts some bitterness so I have been changing the ratios of sugar and yeast . Has anyone used Chapati flour to make a loaf of bread instead of more traditional flat breads?
Brenda
September 23, 2011 at 7:36 pm (UTC -7) Link to this comment
I actually prefer all purpose flour on some bread machine recipes if I want a lighter bread, and as someone already said, bread flour is more expensive. Still experimenting with either of the two and I have even tried making gluten free bread which uses a totally different kind of flour.
honeydeb
October 25, 2011 at 9:05 pm (UTC -7) Link to this comment
Newbie here, family baker. I feel bread flour is smoother texture. Wondering if corn starch or eggs might improve protein ratio or lift when I run out and use APF…
Marsha
October 26, 2011 at 10:03 am (UTC -7) Link to this comment
I haven’t done it myself, but I’ve heard that adding vital wheat gluten to all purpose flour does the trick. Add one half to one teaspoon per cup of APF. If you do try this let me know how it goes.
Neal
November 21, 2011 at 10:45 am (UTC -7) Link to this comment
would like a response as to when the bread is rising before the cook cycle (the last 60 minutes). The dough rises very nicely, and just after the cook cycle starts, the top of the bread slowly falls a little. What does this mean?
Marsha
December 7, 2011 at 9:54 am (UTC -7) Link to this comment
Neal – How did the bread look at the end? I sometimes get something I call “The Big Valley”. If that’s what happened these tips may help.
Diana
April 12, 2012 at 6:49 am (UTC -7) Link to this comment
So Im confused….aren’t we striving for a lighter bread? If gluten in higher in bread flour and makes for a heavier bread, then why not use AP? I think I misunderstand here lol
Marsha
April 12, 2012 at 8:45 am (UTC -7) Link to this comment
I think I may go back and tweak the article because it does sound confusing. The gluten also helps to make the bread stronger, not just heavier. This allows the bread to rise higher and better.
Geri
May 22, 2012 at 6:43 am (UTC -7) Link to this comment
what can you do if there is only all purpose flour available?
Marsha
May 22, 2012 at 7:53 am (UTC -7) Link to this comment
Hi Geri – I haven’t done it myself, but I’ve heard that adding vital wheat gluten to all purpose flour does the trick. Add one half to one teaspoon per cup of APF. If you do try this let me know how it goes.
Bonnie
October 29, 2012 at 11:27 am (UTC -7) Link to this comment
At anytime after the initial dough is taken from the bread machine, do you let the dough rise again? Or just use it straight from the bread machine?
I have to make dough at home and bring it to a school to finish the pizza. Can I freeze it?
Marsha
November 9, 2012 at 7:36 am (UTC -7) Link to this comment
Hi Bonnie, You’ll need to look at the individual recipes to see about how to handle the dough after the it comes out of the machine. I know of people that have frozen dough, but I haven’t done it myself. It’s on my to-do list though. I’ll blog about it when I’ve done it.
Louise
November 2, 2012 at 10:19 am (UTC -7) Link to this comment
Can I make bread without a bread machine with bread machine
flour?
Marsha
November 9, 2012 at 7:39 am (UTC -7) Link to this comment
I would think that would work. If you try it please let us know how it works out.
Cindy
November 14, 2012 at 7:27 pm (UTC -7) Link to this comment
Yes, better for bread flour will work in any bread recipe and make it stellar!
Mark Gustely
December 26, 2012 at 4:17 pm (UTC -7) Link to this comment
I have an older Zojirushi bread machine and want to make corn bread, mine only has basic, mixed, wheat, but no cake. what can i do for the proper setting?
Marsha
December 27, 2012 at 9:54 am (UTC -7) Link to this comment
Mark, Thanks so much for writing. Do you have the model number of your Zo? I did a quick search on the Internet and couldn’t find anything that matches its description.
Martha
January 7, 2013 at 7:47 pm (UTC -7) Link to this comment
Fasting and not supposed to eat bread with levening agents in it. Does anyone know what types of bread that would be?