Bread Flour Converter
Convert between all-purpose flour, bread flour, and cake flour for baking substitutions.
Includes protein content differences and adjustment tips.
Enter an amount of any flour type — see the equivalent in other flour types with adjustments.
Understanding Flour Types and Protein Content
Different types of flour have different protein (gluten) contents, which affects the texture and structure of baked goods. Higher protein means more gluten development, which creates chewier, more structured breads. Lower protein produces tender, delicate cakes and pastries. When a recipe calls for one type of flour and you only have another, you can adjust with simple substitution ratios.
Flour Types and Protein Content:
| Flour Type | Protein Content | Best For |
|---|---|---|
| Cake flour | 7-9% | Cakes, muffins, delicate pastries |
| Pastry flour | 8-10% | Pie crusts, cookies, biscuits |
| All-purpose (AP) flour | 10-12% | General baking, versatile |
| Bread flour | 12-14% | Yeast breads, pizza dough, bagels |
| Whole wheat flour | 13-14% | Whole grain breads, hearty baking |
Substitution Formulas:
AP flour to bread flour: For each cup of bread flour needed, use 1 cup AP flour plus 1 teaspoon vital wheat gluten. This raises the protein content to approximate bread flour.
AP flour to cake flour: For each cup of cake flour needed, measure 1 cup AP flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift several times to distribute evenly.
Bread flour to AP flour: Use the same amount (1:1 ratio). The result will be slightly less chewy with a softer crumb. This substitution works well for most recipes.
Cake flour to AP flour: Use 1 cup minus 2 tablespoons of AP flour for every 1 cup of cake flour. The result will be slightly denser.
By Weight (More Accurate):
| Flour Type | Weight per Cup | Grams per Cup |
|---|---|---|
| All-purpose flour | 4.25 oz | 120 g |
| Bread flour | 4.25 oz | 120 g |
| Cake flour | 4 oz | 114 g |
| Whole wheat flour | 4.25 oz | 120 g |
Practical Examples:
- A pizza dough recipe calls for 500g bread flour, but you only have AP flour. Use 500g AP flour plus 10g vital wheat gluten for similar results.
- A vanilla cake recipe needs 2 cups cake flour. Measure 2 cups AP flour, remove 4 tablespoons, add 4 tablespoons cornstarch, and sift three times.
- A sandwich bread recipe calling for 3 cups bread flour can use 3 cups AP flour as a direct 1:1 swap. The bread will be slightly softer but perfectly edible.
Tips:
- Measuring flour by weight (grams) is always more accurate than by volume (cups).
- Sifting cake flour substitutes multiple times is important to distribute the cornstarch evenly.
- Vital wheat gluten is available in most grocery stores in the baking aisle or health food section.
- Whole wheat flour can replace up to half the white flour in most recipes without major texture changes.
- Store flour in an airtight container. All-purpose and bread flour last 6-8 months at room temperature. Whole wheat flour lasts 1-3 months or up to 6 months in the freezer.