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Bread Flour

Grains

High-protein wheat flour (12-14% protein) that develops strong gluten networks. Creates chewy, well-structured breads and pizza doughs.

3 substitutes

Substitutes

Wheat Flour, White, All-Purpose, Enriched, Bleached

1:1

All-purpose flour has less protein (10-11%) and will produce a slightly less chewy bread. For best results, add 1 tsp vital wheat gluten per cup. Works well in most bread recipes.

✅Best for: bread, pizza dough, rolls, bagels

⚠️Not for: recipes requiring maximum chewiness

Flour, 00

1:1

00 flour has similar high protein content and works well for pizza and some breads. Finer grind gives a slightly different texture.

✅Best for: pizza dough, focaccia, some breads

⚠️Not for: whole grain breads

Semolina, Enriched

1:2

Use a 50/50 blend of semolina and all-purpose flour for bread. The combination gives similar protein levels and produces excellent structure.

✅Best for: rustic breads, pizza dough, focaccia

⚠️Not for: soft sandwich breads

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