Can you substitute bread flour for all-purpose flour?

yes, you can

yes of course you can! yes of course you can!

You use a regular bread recipe and substitute half of the flour with whole wheat flour. ...

Add 2 additional tablespoons of bread flour to the recipe for each 1 cup of flour that is called for. ...

Bread flour is a high protein flour, usually between 12-14% protein. You need this to develop the gluten, all those little strands of protein which form the structure of the bread. Cake flour has a very low protein content, which makes for tender cakes (not chewy!) The best substitute for bread flour is all-purpose flour, preferably unbleached. ...

yes you can adjust the water

omit any baking powder from the recipe

Add 1 teaspoon Wheat Gluten to each 1 Cup of white or wheat flour to substitute for bread flour. ...

yes you can. it tastes the same!

Yes, it will work just as well.

You can use other types of flour. (White, wheat, bread, cake, ect.)

Not to bake stuff like bread. You can substitute 1 baking soda for 2 baking flour to make reductions. You can substitute 1 baking soda for 1 baking flour for gags (throwing on someone in the shower). ...

Teff can be used as a substitute for wheat. If you are making injera bread but teff flour is not available, you can use wheat flour, rice flour, or barley flour. ...

i would have to say no

Add 1 1/4 tsp. baking powder for each cup of flour. Bread flour may not be preferred if making biscuits, cakes, or pastries. Use cake flour or all-purpose flour for those. ...

Yeah of course that's pretty much why it's called ALL- PURPOSE flour

i suggest to use flour batter ins ted of egg batter which can be substitute just mix some flour and water by whisk. which will be help for coating bread crumb ...

No, wholemeal bread mix should not be used as a substitute for wholemeal flour. Wholemeal bread mix contains other ingredients in addition to flour, including a leavening agent, salt, sugar, flavorings and preservatives. ...

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. ...

No, not without changing the final product. Bread flour has a higher gluten content, to give bread dough good elasticity, good rising and a bread-like texture when baked. Cake flour is exactly the opposite, with lower gluten content, to reduce elasticity and to have a tender, crumbly texture when baked. ...

No, you can not substitute self rising flour for bread flour. Self rising flour is plain all-purpose flour with leavening agents added. Leavening agents are what make certain baked goods "rise" without the use of yeast (like muffins, cornbread, or biscuits). You can make self rising flour in your kitchen using 1 cup all-purpose flour and adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon salt. Bread flour is a flour with a high gluten content. Gluten is what makes bread dough "elastic"...

Whole wheat flour could be substituted, but the resulting zucchini-oat bread would be much more dense and heavy than when made with all-purpose flour. ...

Yes, in most recipes they will both work. The only time you might see problems is in baking bread. Pastry or cake flour has less gluten and using it in bread may not give you the same texture. ...

There is no difference between "flour for making bread" and "flour to make bread." Both phrases refer to the same thing: bread flour. ...

Yes, but you have to add the salt and baking powder, which is 1/2 teaspoon salt and 1 1/2 teaspoons baking powder for each cup flour. ...