How to Make All-Purpose Flour from Bread Flour: A Baker’s Guide
You can easily make all-purpose flour from bread flour by diluting its higher protein content with a starch, usually cornstarch or arrowroot powder, to mimic the gluten-forming potential of standard all-purpose. This simple substitution allows you to use your bread flour in recipes that call for all-purpose, expanding its versatility in your kitchen.
Understanding Flour Types: A Baker’s Foundation
Different flour types possess varying protein contents, which significantly impact the final texture of baked goods. Bread flour, known for its high gluten content, is ideal for creating chewy breads with a strong structure. All-purpose flour, on the other hand, has a moderate protein level suitable for a wide range of baking applications. Understanding these differences is key to making a successful substitution.
- Bread Flour: Approximately 12-14% protein.
- All-Purpose Flour: Approximately 9-12% protein.
- Cake Flour: Approximately 6-8% protein.
Why Convert Bread Flour to All-Purpose? The Benefits
While it’s always best to use the recommended flour for a recipe, converting bread flour to all-purpose offers flexibility and convenience. Here’s why you might choose to make the switch:
- Convenience: You only have bread flour on hand and don’t want to run to the store.
- Reduce Gluten Development: Some recipes, like cakes and pastries, benefit from less gluten development, resulting in a more tender crumb.
- Cost Savings: Using what you already have minimizes food waste and saves money.
- Experimentation: Adjusting flour types opens up new possibilities in baking.
The Simple Process: Diluting Bread Flour
The method involves diluting the higher protein concentration of bread flour with a starch, effectively lowering its gluten-forming potential. This is done by replacing a portion of the bread flour with either cornstarch or arrowroot powder.
Steps:
- Measure your bread flour: For every cup of all-purpose flour needed, measure out one cup of bread flour.
- Remove the excess: Remove two tablespoons of bread flour from that cup.
- Add the starch: Replace the two tablespoons of bread flour with two tablespoons of cornstarch or arrowroot powder.
- Whisk together: Thoroughly whisk the mixture to ensure even distribution of the starch.
Example:
If a recipe calls for 2 cups of all-purpose flour:
- Measure out 2 cups of bread flour.
- Remove 4 tablespoons (2 tbsp per cup x 2 cups) of bread flour.
- Add 4 tablespoons of cornstarch or arrowroot powder.
- Whisk well.
Choosing Your Starch: Cornstarch vs. Arrowroot
Both cornstarch and arrowroot powder work well for reducing the protein content of bread flour. However, they have slightly different properties:
| Feature | Cornstarch | Arrowroot Powder |
|---|---|---|
| Source | Corn kernels | Root of the arrowroot plant |
| Texture | Fine, white powder | Fine, white powder |
| Thickening Power | High | Moderate |
| Clarity | Can become cloudy in liquids | Remains clear in liquids |
| Taste | Neutral | Neutral |
For most baking applications, either starch is suitable. Arrowroot powder is a good choice for those seeking a grain-free alternative or concerned about potential GMO content in cornstarch.
Common Mistakes to Avoid
While the process is straightforward, here are some potential pitfalls to avoid:
- Not measuring accurately: Using incorrect measurements will affect the final result. Use measuring cups and spoons designed for baking.
- Skipping the whisking step: Thoroughly whisking the mixture ensures even distribution of the starch. Failure to do so can result in uneven texture in your baked goods.
- Substituting too much starch: Removing too much bread flour and adding too much starch can lead to a weak structure and a crumbly texture.
- Using the mixture for bread recipes: This flour is not suitable for recipes that specifically call for bread flour, as it lacks the necessary gluten-forming potential.
Adjusting Recipes: Tips for Success
Even with the conversion, small adjustments may be necessary depending on the recipe.
- Hydration: Observe the dough or batter’s consistency. If it appears too dry, add liquid (water, milk) one tablespoon at a time until the desired consistency is reached.
- Baking Time: Baking times may need to be adjusted slightly, as the converted flour may bake faster or slower than all-purpose flour. Start checking for doneness a few minutes earlier than the recipe suggests.
- Experimentation: Baking is an art and a science. Don’t be afraid to experiment with different ratios and techniques to find what works best for you.
Storage Considerations
The converted flour mixture should be stored in an airtight container in a cool, dry place, just like regular flour. It will have the same shelf life as the bread flour it was made from. Make sure to label the container to avoid confusion.
Frequently Asked Questions (FAQs)
Can I use tapioca starch instead of cornstarch or arrowroot?
Yes, tapioca starch is a suitable substitute, although it has a slightly different texture and gelatinization point compared to cornstarch and arrowroot. It will work similarly in reducing the protein content of the bread flour.
Does this conversion work for all recipes?
This conversion is best suited for recipes like cakes, cookies, muffins, and quick breads. It’s not recommended for recipes that rely heavily on gluten development, such as sourdough bread.
Will this conversion affect the taste of my baked goods?
The taste difference is typically negligible. Cornstarch and arrowroot are neutral in flavor and do not significantly alter the taste of the final product.
Can I use this converted flour for a gluten-free recipe?
No. While the conversion reduces the gluten-forming potential, it doesn’t eliminate gluten. Bread flour still contains gluten.
Is there a specific brand of cornstarch or arrowroot that works best?
No, any reputable brand of cornstarch or arrowroot powder will work. Focus on quality and freshness.
How much bread flour can I convert at once?
You can convert as much bread flour as you need, as long as you maintain the correct ratio (2 tablespoons of starch per cup of bread flour).
What if I accidentally use too much starch?
If you use too much starch, the baked good may become crumbly and dry. Try adding a small amount of extra bread flour or liquid to compensate.
Can I convert whole wheat bread flour using this method?
While technically possible, it’s not recommended. Whole wheat flour has a higher fiber content, which will further complicate the texture.
How do I know if I’ve whisked the flour and starch well enough?
The mixture should be uniform in color and texture, with no visible clumps of starch.
Is it possible to convert cake flour into all-purpose flour?
No, you cannot effectively convert cake flour into all-purpose flour using this method. Cake flour has a lower protein content than all-purpose flour, making it impossible to increase the gluten-forming potential. You would have to add more protein, not less.
Does this method change the shelf life of the bread flour?
No, the shelf life of the converted mixture is essentially the same as the original bread flour, provided it is stored properly in an airtight container.
What is the difference between this method and just buying all-purpose flour?
The primary difference is convenience. If you only have bread flour on hand, this method allows you to use it in recipes that call for all-purpose flour. However, for the most consistent results, using the correct type of flour is always recommended.