If you add wheat gluten to your recipe, maybe a tbsp or so (depending on how much flour? tbsp per 1 or 2 cups of flour?), that will serve as a substitute.
Most often you can get good results with the substitution. Bread flour has more gluten and thus holds more CO2 from the yeast to make fluffier breads.
In general, yes.
yes you can adjust the water
It is bread flour.
Self-rising Flour
yes enriched flour can be substituted for all purpose flour in a cake
Yes. All-purpose flour and unbleached flour are usually the same thing. Just be sure that the package doesn't say something like 'self rising', 'bread flour', or 'cake flour' - those ARE NOT all-purpose flour.
It depends what your making. If your allergic there is many different types of flour, if you are short in some in a recipie, id have to know the recipie to make an accurate jugment on a substitute :) btw im 13
yes
Yes, although the dough may not rise as quickly or as fully as it would with added gluten.
All-purpose flour can be used as a substitute for cornstarch.
In most cases plain flour is identical to all-purpose flour. All-purpose flour may be used to bake bread or pastries, whereas pastry flour has a low percentage of gluten and bread flour has a high percentage of gluten. Plain, or all-purpose flour has a medium percentage of gluten.
yes. They are the same thing. Plain flour is an Australian term where all-purpose is the American.