Substitute for Bread Flour
All-Purpose Flour + VWG
VWG
0.9 tbsp
Cornstarch
None
Adding vital wheat gluten boosts protein by 2.0%.
| Need | Use | Adjust |
|---|---|---|
| Bread flour | AP + VWG | 1 tbsp VWG per cup |
| Cake flour | AP + cornstarch | 2 tbsp cornstarch per cup |
| Self-rising | AP + leavening | 1.5 tsp BP + ¼ tsp salt/cup |
| Whole wheat | 50–75% WW + AP | Add 1 tbsp water per cup WW |
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Result
Add 1 teaspoon of vital wheat gluten per cup of AP flour. For 3 cups, that’s 3 teaspoons of VWG, raising the protein from 11% to approximately 13% — matching bread flour for pizza dough.
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Result
Remove 2 tablespoons of flour per cup and replace with cornstarch. For 2 cups: remove 4 tbsp AP flour, add 4 tbsp cornstarch, and sift thoroughly. This lowers protein to match cake flour.
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Result
Whole wheat has enough protein but bran weakens gluten. Adding 1 tsp VWG per cup compensates for bran damage. Increase water by 5–10% since whole wheat absorbs more liquid.
Add 1 teaspoon of vital wheat gluten (VWG) per cup of all-purpose flour to match bread flour’s protein level. AP flour has 10–12% protein; bread flour has 12–14%. The added gluten provides the extra strength needed for chewy bread, pizza dough, and bagels.
| Flour Type | Protein % | VWG to Add per Cup | Result |
|---|---|---|---|
| AP → Bread flour | 10–12% → 12–14% | 1 tsp | Good substitute |
| Cake → Bread flour | 7–9% → 12–14% | 2 tsp | Acceptable, less chewy |
| Whole wheat → Bread flour | 13–14% → 12–14% | None needed | Denser texture, nuttier |
| AP → High-gluten flour | 10–12% → 14–16% | 2 tsp | For bagels, pizza |
Remove 2 tablespoons of AP flour per cup and replace with 2 tablespoons of cornstarch. This lowers the protein from ≈11% to ≈9%, mimicking cake flour’s soft, tender crumb. Sift the mixture 3–5 times to evenly distribute the cornstarch.
Vital wheat gluten (VWG) is dried, powdered wheat protein extracted from flour. It is 75–80% protein, compared to 10–14% in regular flour. Adding VWG increases dough elasticity and chewiness, strengthens rise, and improves crumb structure in breads.
| Additive | Protein Content | Amount per Cup Flour | Use Case |
|---|---|---|---|
| Vital wheat gluten | 75–80% | 1–2 tsp | Increase protein/chewiness |
| Cornstarch | 0% | 2 tbsp (replacing flour) | Decrease protein/tenderize |
| Diastatic malt powder | 12% | ½–1 tsp | Improve yeast activity and browning |
| Ascorbic acid (Vit C) | 0% | ⅛ tsp | Strengthen gluten bonds |
Yes, but expect a denser, nuttier result. Whole wheat flour has 13–14% protein (similar to bread flour), but the bran particles cut gluten strands, weakening the dough. Substitute up to 50% whole wheat for bread flour in most recipes, or add 1 tsp VWG per cup to compensate.
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Last Updated: Mar 9, 2026
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