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. The more gluten in the flour the heavier the bread.
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:
Can wheat free, gluten free flour with correct amount of guar gum and other essential ingridients be used in a bread machine?
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.
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!
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.
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.
Wayne, Thanks for flour hints. And best wishes for life in the fifth wheel! What a great way to see the country!
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?
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.
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…
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.
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?
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.