bread flour substitutes

12 substitutes · avg score 9.6 · High-protein (~12-14%) wheat flour that develops strong gluten networks for chewy, well-risen loaves. Standard choice for yeast breads, pizza dough, and bagels.

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quick swaps (averaged across uses)

01

All-Purpose Flour

10.0
1 cup : 1 cup

Slightly less chewy result; works for most breads

02

Whole Wheat Flour

10.0
1 cup : 1 cup

Denser, nuttier flavor; may need more liquid

03

00 Flour

10.0
1 cup : 1 cup

Fine grind, good for pizza and pasta

04

Semolina Flour

10.0
3/4 cup : 1 cup

Mix 75% semolina with 25% AP flour

05

Spelt Flour

10.0
1 cup : 1 cup

Lower gluten; reduce kneading time

06

Rye Flour

10.0
1/2 cup : 1 cup

Blend 50/50 with AP flour; dense result

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