How do you turn all purpose flour into bread flour?

Answer 1

Add one teaspoon of vital wheat gluten for each cup of all purpose flour. Make sure you don't get gluten flour, which is simply flour with a high percentage of gluten in it. Vital wheat gluten pure extracted wheat protein and is available in most health food stores. I use it mostly to make seitan because I'm a vegetarian, but it comes in handy when I need to turn some regular flour into bread flour quickly. Hope this helps.

Answer 2

You cant really alter all purpose to resemble cake flour. All purpose has almost twice the protein of cake flour, which results in a thicker or heavier dough. There is a trick for substituting all for cake by subtracting 2 tbls from 1 cup of all purpose to equal 1 cup of cake flour. Depending on the cake you're preparing this might not work, an example being Angle food cake.

Answer 3

you have to sift the dirty flour out of it ( it is not dirty, it just has the smashed bran and germ in it so it is brown in color.) It is easier just to buy cake flour in the 1st place because they separate there.

Answer 4

For each cup of flour called for in the recipe, spoon all purpose flour into a measuring cup. Then level the flour with a knife. Remove two tablespoons of that flour, and replace them with two tablespoons of cornstarch. The replacement of some of the flour with cornstarch will reduce the protein content of the all purpose flour to the approximate protein content of cake flour, which is softer.

Answer 5

One cup minus two tablespoons all purpose equals one cup cake flour

Answer 6

You cannot change all-urpose flour into cake flour. Though both are similar ingredients (flours used for baking), they are still different and are bought and made differently.

Answer 7

cook it for 30 minutes, in a pile, at the average temperature to bake bread that has not been defrosted.