What can I substitute for bread flour?

Running low on bread flour? Here are the best verified substitutes, including how to adjust your measurements.

bread flour — ingredient substitution guide — Photo by Jahra Tasfia Reza on Pexels

About bread flour

Bread flour is a high-protein wheat flour with a protein content of around 11–13%, which develops strong gluten networks when mixed and kneaded. This gluten structure gives yeasted breads their characteristic chew, structure, and ability to trap gas for a good rise. It is the preferred flour for most yeast-leavened baked goods, including sandwich loaves, pizza dough, and bagels.

Best substitute

plain flour with vital wheat gluten

Adding vital wheat gluten to plain flour raises its protein content to closely match bread flour, producing nearly identical gluten development and chew. Mix thoroughly before using to ensure even distribution.

Use 1 cup plain flour plus 1 tsp vital wheat gluten for every 1 cup bread flour

yeast breadspizza doughbagelsrollstender cakespastry

Alternative

plain flour

Plain flour (all-purpose flour) has a lower protein content of around 9–11%, so the resulting bread will be slightly less chewy and may have a somewhat denser crumb, but it works acceptably in most yeasted recipes. No adjustment to quantity is needed.

Use 1 cup for every 1 cup of bread flour

yeast breadspizza doughflatbreadsbunsbagelschewy artisan loaves

What is bread flour called in other countries?

Country	Name
Australia	bread flour
Canada	bread flour
New Zealand	high grade flour
United Kingdom	strong white bread flour
United States	bread flour

Common names for bread flour

strong flourstrong bread flourhigh-protein flourhigh grade flour

Related ingredients

all-purpose flour

3 substitutes available

self-raising flour

1 substitute available

wholemeal flour

5 substitutes available

oat flour

5 substitutes available

spelt flour

5 substitutes available

buckwheat flour

5 substitutes available

Alternative

wholemeal bread flour

Wholemeal bread flour has a comparable protein content to white bread flour and will provide good gluten development, though the bran particles cut gluten strands slightly, resulting in a denser, earthier loaf. Best used as a partial swap rather than a full replacement.

Use ¾ cup wholemeal bread flour plus ¼ cup plain flour for every 1 cup bread flour

rustic loavessandwich breadrollslight-crumbed white breadbrioche

Alternative

semolina flour

Semolina is a coarse, high-protein flour milled from durum wheat that adds a distinctive golden colour, slight sweetness, and firm texture to bread. It is best used as a partial replacement blended with plain flour rather than a full substitute on its own.

Use ½ cup semolina plus ½ cup plain flour for every 1 cup bread flour

Italian-style breadpizza doughpasta doughsoft sandwich loavesbriochefull replacement