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How to Make Bread Flour?

How to Make Bread Flour

If you have ever wondered how to make bread flour, you are not alone. There are many ways to prepare bread flour and all of them have different properties and benefits. Learn how to make bread flour in this article. You will also learn about the different types of flour, including Vital wheat gluten, Whole-wheat flour, and all-purpose flour.

Wheat Gluten

To make bread, you can convert all-purpose flour into wheat gluten bread flour. A good bread flour contains about 12% protein. The protein content will vary depending on the type of flour you use. To get the right amount of gluten, you will need to add a small amount of vital wheat gluten to the flour you are using.

Vital wheat gluten is a type of protein that is extracted from the endosperm of the wheat berry. It is used to give bread a chewy crumb and crispy crust. It is also vegan-friendly and can be used in place of meat. The more gluten you add to the dough, the better it will rise and keep its shape. It is popular among the vegetarian Buddhist communities of Asia.

Vital wheat gluten is a super-concentrated form of gluten. It can be purchased in the natural foods section of most grocery stores. You can also order it online from companies such as King Arthur Flour. The best way to make wheat gluten bread flour is by following a few basic steps. First, you need to add one-half teaspoon of vital wheat gluten to one cup of all-purpose flour. Then, level the flour with the back of a knife. Finally, whisk the flour and vital wheat gluten mixture to mix it evenly.

Wheat gluten bread flour is a great alternative to all-purpose flour for bread baking. Breads baked with wheat gluten flour have a chewy texture and better rise. They also have a higher protein content than all-purpose flour.

Whole-Wheat Flour

how to make bread flour

To make whole wheat bread, you need a stand mixer equipped with a dough hook. In the bowl of the mixer, combine the flour, vital wheat gluten, and instant dry yeast. Then, add warm water between 120 and 130 degrees F to activate the yeast. Stir to combine. If the dough is too stiff to handle, add a bit more flour.

You can substitute half of the whole wheat flour with all-purpose flour. Just make sure to choose organic whole wheat flour. The mixture should be slightly sticky to the touch. In general, three to three and a half cups of whole wheat flour is sufficient for most bread recipes. You can also use a combination of white bread flour and whole wheat flour to make a lighter bread.

One disadvantage of using whole wheat flour is that the dough takes a longer time to rise. The heavy bran and germ particulates slow down the rising process. However, once the yeast begins to metabolize the sugars, the dough will rise to its maximum volume. However, the dough may collapse if over-fermenting happens.

Another disadvantage of whole wheat flour is the lack of volume in the finished loaf. Because the dough contains more of the germ and bran, it tends not to rise as much as a traditional flour does. As a result, whole wheat loaves end up looking like dense bricks.

Vital Wheat Gluten

You can make your own vital wheat gluten bread flour with a few simple steps. First, you’ll need some dried vital wheat gluten. Next, sieve it through a fine mesh strainer. Pour the resulting flour into a container. Store the container in an airtight container in a dark, cool place. The flour will keep for about six months.

Vital wheat gluten is a type of wheat protein that helps create structure in breads. It is not the same as all-purpose flour, which has a much lower protein content. While it can produce tasty breads, it will lack the structure and texture that you’d get from bread flour with higher protein content. If you can’t find vital wheat gluten, you can use xanthan gum or protein powder. Both of these options will work fine for most baking projects.

In terms of protein content, vital wheat gluten has a much higher protein content than regular flour. A five gram measuring spoon contains about 7.5g of vital wheat gluten. This is equivalent to 3.3% of the protein in 150g (5.3oz) of flour. By the same token, you may have to modify the amount of liquid in your dough if you add more than 2% of vital wheat gluten.

Vital wheat gluten can be made into a flour-like powder. The powder contains nearly all gluten with very little starch. This is important for baked goods’ structure and texture. The process of making wheat gluten involves hydrating wheat flour to activate the gluten protein. Once this is done, the flour is ground into a powder.

All-purpose Flour

If you need to make bread, but do not have bread flour, then you can use all-purpose flour instead. Although you will have to adjust the water amount in your recipe, this flour substitute will give you the same results. While it does contain a small amount of protein, it is not as robust as bread flour. Nonetheless, it will work for bread, baked goods, and sauces.

All-purpose flour comes in two types: bleached and unbleached. Bleached flour contains chemicals that accelerate the aging process and makes it more stable for baking. On the other hand, bread flour is made by removing the germ and bran from wheat, which removes much of the natural flavor and nutrients from the plant.

While all-purpose flour is suitable for most baking needs, bread flour has a higher protein content and is better suited for heavier baked goods. This makes it an excellent choice for pizza dough and pretzels. It produces a more chewy, tender crumb. It also works well for all-purpose baking, such as pancakes and biscuits.

Bread flour can be difficult to find at your local grocery store. However, it can be easily made at home in a few steps. The basic ingredients for bread flour are common in the kitchen.


Traditionally, cornmeal is ground into bread flour by soaking the dried corn in an alkaline solution, such as lime water (calcium hydroxide). This process, known as nixtamalization, makes the corn easier to digest and absorb nutrients, such as niacin. If corn is not prepared properly, it can lead to malnutrition. You can prepare cornmeal in any variety to create a delicious bread flour substitute.

Cornmeal is a simple ingredient that gives your cornbread a grainy, golden brown color. It’s easy to make, and most people will have the ingredients in their pantry. To begin, you’ll need a baking pan. Spray or lightly grease the pan. Then, start combining all of the ingredients for your bread.

To make cornbread, combine flour, sugar, and baking powder. Next, add the eggs and milk. Stir together until combined. You can also use a cast-iron skillet or a 9-inch square baking pan. Once mixed, pour the batter into the prepared pan. Bake for 20 to 25 minutes.

Cornmeal bread is a soft, slightly sweet bread that’s easy to make. Only eight ingredients are needed for this recipe, and the bread can be made in less than an hour. You can also freeze it for later use.

Baking with Bread Flour

Baking with bread flour can be a great way to add a new texture and flavor to your baked goods. It has a higher protein content than regular flour and has a light and airy texture. It also has a slightly earthy flavor. This versatile flour is often used in recipes that call for yeast doughs.

Bread flour is available in grocery stores and can easily be substituted for regular flour in baking. When substituting bread flour for all-purpose flour, you may need to adjust the amount of liquid or eggs in the recipe. Bread flour comes in different varieties, ranging from white spelled flour to red spelled flour.

Bread flour has the highest protein content of all flours. It contains anywhere from 12 to 14 percent protein. This protein content helps make baked goods rise and retain their structure. Because of this, bread flour is especially useful for risen doughs. It is also useful in rising whole grain doughs.

Bread flour is essential for making a good loaf of bread. However, its higher protein content can result in tough baked goods. It is best to use bread flour sparingly and mix gently. By doing this, you can avoid the problem of dense baked goods and achieve a light texture and a great taste.

Frequently Asked Questions | How to Make Bread Flour?

1.What is bread flour?

Bread flour is a type of flour that is milled from hard wheat. Hard wheat has a higher protein content than soft wheat, which gives bread made with bread flour a higher gluten content. Gluten is what gives bread its chewy texture and allows it to rise during baking.

2.How do I know if I need to use bread flour?

If you are looking for a recipe that specifically calls for bread flour, then you will need to use it. However, if you are using all-purpose flour in a recipe and the dough seems too dry or doesn’t seem to be rising properly, you can try substituting bread flour for all-purpose flour at a 1:1 ratio.

3.How is bread flour different from all-purpose flour?

The main difference between bread flour and all-purpose flour is the protein content. Bread flour has a higher protein content than all-purpose flour, which gives it a higher gluten content. Gluten is what gives bread its chewy texture and allows it to rise during baking.

4.Can I use bread flour for everything?

No, you should not use bread flour for everything. Bread flour is best suited for recipes that specifically call for it, such as breads, rolls, and pizza dough. If you are looking for a general-purpose flour, then you should use all-purpose flour instead.

5.Where can I buy bread flour?

Bread flour can be found in the baking aisle of most grocery stores. If your grocery store doesn’t carry it, you can also purchase it online.

6.How do I store bread flour?

Bread flour should be stored in a cool, dry place. Once opened, it can be stored in an airtight container or resealable bag.

7.What is the shelf life of bread flour?

The shelf life of bread flour is typically around one year. However, if stored properly, it can last up to two years.

Final Thoughts

If you’re looking for a gluten-free option, there are several types of flour that can be used as substitutes for bread flour. Rice flour, almond flour, and tapioca starch are all good options. You can experiment with different ratios to see what works best for your purposes. When it comes to baking bread, the most important thing is to have fun and enjoy the process!

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Author: Meetfresh

Hi, I'm Meet Fresh. I'm a food enthusiast who loves making people happy with delicious eats. I enjoy experimenting with new flavors and recipes, and love nothing more than seeing someone's face light up when they take their first bite of one of my dishes. I started out as a small street stall in Taiwan, and quickly gained a following for my innovative and tasty cuisine. Today, I have locations all over the world, but I still remain dedicated to serving up fresh and delicious food that makes people happy. Thank you read meetfresh.net!