How To Add Gluten To All Purpose Flour

How to brand bread flour with all purpose flour is incredibly easy. You simply need to add some vital wheat gluten in the correct ratio and that is it.

Although this flour is common in nigh super markets, information technology is a scrap more than expensive than AP flour. With this recipe yous will be able to make your bread flour when you need it.

What is bread flour?

Nosotros are all familiar with all purpose flour and we use that for pretty much anything from cookies to cakes with groovy results.

However, there are unlike types of flour based on their protein content and each type is ideal for certain foods to go optimal texture.

The difference between all purpose flour and bread flour is that it has a protein content betwixt 13% and 16% while AP flour has a ratio of protein of 9% to 13%.

What this means is that the flour is more stable and the dough from bread flour has a higher rise than a dough from AP flour.

This flour because of the higher protein ratio, has a higher gluten content. More gluten means that it yields breads that are chewy and airy, with a light, stretchy texture.

How to make bread flour from all purpose flour

To brand information technology, all we need is to add together vital wheat gluten to our AP flour. This will increment the amount of poly peptide and gluten in AP flour.

Vital wheat gluten is like shooting fish in a barrel to find. It is usually next to the AP flour where specialty flours like kokosnoot flour, are institute.

Tips

To make your ain breadstuff flour, measure 1 loving cup of all purpose flour and remove i teaspoon, then add 1 teaspoon of vital wheat flour and sift to combine.

If you don't have vital wheat gluten, you tin perfectly substitute it for AP flour at a ratio of 1:1, notwithstanding if baking staff of life, the texture will be less chewy and the bread won't have as much rise.

Storage

Y'all can store the flour in an airtight container at room temperature, but like you would shop AP flour.

Other kinds of flour

There is many kinds of flour based on their protein content. Pastry flour has a protein content of nine% to xi% and cake flour has the lowest protein content at viii%.

These two types of lower content protein flours are perfect for delicate baked appurtenances because they are lite and airy.

ap flour and gluten on kitchen counter

Bread Flour

1 loving cup All purpose flour 129 grams
1 teaspoon Vital wheat Gluten 2.5 grams

In a bowl, add 1 cup of all purpose flour and remove 1 teaspoon (ii.v grams) of the AP flour

1 cup All purpose flour
Add together ane teaspoon of vital wheat gluten and whisk or sift to combine

1 teaspoon Vital wheat Gluten
Utilise immediately or store in a container at room temperature

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