Tonight, I was preparing to make my Mother-In-Law’s most coveted rolls, when I realized I was out of bread flour. I have tons of all purpose flour though. Could I substitute that for the bread flour?, I wondered. I had to look it up and see what I could find out.
Without going into all of the properties of the different flours (’cause that’s kinda boring to me), I’ll just say that Bread flour is higher in gluten, and when used will yield a loftier, chewier loaf. If you substitute All Purpose flour when a recipe calls specifically for Bread flour, your loaf will be more dense, and flatter than it would have been.
Bread flour is a little more expensive to buy than All Purpose. But I found out something exciting tonight (well, exciting in my little world, that is!). You can make your own Bread flour by simply mixing one cup of All Purpose flour with 2 Tablespoons of something called Gluten Flour. Isn’t that awesome?! I haven’t done the math yet, but I’m thinking that this could be a real money saver. Plus, you wouldn’t have to store several different types of flour.
I’ve never noticed Gluten Flour in the grocery stores, but I’m wondering if it’s there. You can get it many places online, including on Amazon. I’d also like to check out our Amish Store and see if they carry it as well. I’ll have to do some price comparisons and see where I can find it the cheapest.
Just thought I’d share this with you guys. I thought that was a pretty cool discovery!
Have you used Gluten Flour when baking your bread? Do you have a favorite place to get it from, or any advice to share?