Bread Flour vs Cake Flour: How to Substitute

Bread flour and cake flour sit at opposite ends of the flour spectrum, and knowing the difference can make or break your baking. Bread flour has a high protein content (12–14%) that builds strong gluten for chewy loaves, while cake flour is low in protein (7–9%) and produces tender, delicate crumbs. This guide explains exactly how they differ, when to use each, and how to substitute one for the other when you’re in a pinch.

Ingredients

Bread flour: 1 cup (120 g) – for chewy breads, pizza, bagels
Cake flour: 1 cup (110 g) – for cakes, muffins, scones
All-purpose flour (for substitution): 1 cup (120 g)
Cornstarch (for cake flour substitute): 2 tablespoons (16 g) per cup of all-purpose flour
Vital wheat gluten (for bread flour substitute): 1 tablespoon (10 g) per cup of all-purpose flour

Instructions

Understand the protein content. Bread flour typically has 12–14% protein, cake flour 7–9%, and all-purpose flour sits in the middle at 9–12%. This protein forms gluten when mixed with liquid, so higher protein means more structure and chew.
Choose bread flour for yeast-risen goods. Use it for bread, pizza dough, bagels, pretzels, and any recipe that needs a strong, elastic crumb. The extra gluten traps gas from yeast, giving a hearty rise and chewy texture.
Choose cake flour for tender baked goods. Use it for white cakes, sponge cakes, angel food cake, muffins, and scones where a soft, fine crumb is desired. The low protein produces less gluten, so the result is tender and light.
Substitute cake flour for bread flour (or vice versa) only if you adjust. If a recipe calls for bread flour and you only have cake flour, your baked good will be more tender and may not rise as high; it may also spread more. Conversely, using bread flour in a cake recipe will make it tough and dense.
Make a bread flour substitute. For every 1 cup (120 g) of all-purpose flour, add 1 tablespoon (10 g) vital wheat gluten. Whisk together thoroughly. This raises the protein to about 12–14%, mimicking bread flour.
Make a cake flour substitute. For every 1 cup (120 g) of all-purpose flour, remove 2 tablespoons (16 g) of flour and replace with 2 tablespoons (16 g) cornstarch. Sift together several times to combine evenly. This lowers the protein to about 8–9%, closer to cake flour.
Measure correctly. Always spoon flour into your measuring cup and level off with a knife; don’t scoop directly from the bag, which compacts the flour and adds up to 20% extra by weight.

Tips

Store flours properly: Keep both in airtight containers in a cool, dark place. Whole wheat and bread flours have more oils and can go rancid faster; refrigerate or freeze for longer storage (up to 6 months in the freezer).
Don’t overmix cake batter: Once you add liquid to cake flour, mix just until combined. Overmixing develops gluten even in low-protein flour, making cakes tough.
Use a kitchen scale for accuracy: Flour weights vary by brand and humidity; weighing is the most reliable way to get consistent results. If you don’t have a scale, fluff the flour with a fork before spooning.
Substitution isn’t always 1:1: If you swap bread flour for all-purpose in a yeast recipe, you may need to add a little more water (about 1–2 tablespoons per cup) because higher-protein flour absorbs more liquid.

Serving Suggestions

Use bread flour to make a rustic sourdough loaf, chewy baguettes, or homemade pizza dough—serve warm with olive oil or butter. Cake flour shines in a classic vanilla layer cake, lemon pound cake, or fluffy pancakes; serve with fresh berries and whipped cream. For a quick comparison, bake two batches of the same muffin recipe, one with each flour, to taste the difference in texture.

Variations

Gluten-free alternative: Use a 1:1 gluten-free flour blend that contains xanthan gum; note that it will not have the same structure, so add a bit more liquid or an extra egg to help bind.
Whole wheat bread flour: Substitute up to half of the bread flour with whole wheat bread flour for a nuttier flavor; increase water by 1–2 tablespoons per cup.
Pastry flour: If you have pastry flour (8–9% protein), it works as a middle ground—use it for pie crusts, biscuits, and cookies where you want tenderness but some structure.
Self-rising cake flour: If you have self-rising cake flour, omit the baking powder and salt from your recipe; it already contains leavening and salt.

Storage and Reheating

Store both flours in airtight containers at room temperature for up to 3 months; for longer storage, keep them in the freezer for up to 6 months. Bring frozen flour to room temperature before using to prevent clumping. Baked goods made with bread flour (like bread) keep at room temperature for 2–3 days in a paper bag; cakes made with cake flour are best eaten within 2 days. Reheat bread in a 350°F (175°C) oven for 5–10 minutes to restore crust crispness; reheat cake slices in the microwave for 10–15 seconds, but be aware they may become slightly gummy.

Frequently Asked Questions

Can I use bread flour instead of cake flour? Yes, but the result will be denser and tougher. If you do, reduce the liquid slightly (by 1–2 tablespoons per cup) and mix gently to minimize gluten development. For best results, make the cornstarch substitution instead.

Can I use cake flour instead of bread flour? Technically yes, but your bread will be more like a dense quick bread or cake—it won’t have the chew or rise of a proper loaf. Add vital wheat gluten (1 tablespoon per cup) to boost the protein.

What is the difference between bread flour and all-purpose flour? Bread flour has about 2% more protein than all-purpose, which means more gluten and a chewier texture. All-purpose is a good middle ground for most baking; you can use it for bread in a pinch, but the crumb will be slightly less chewy.

Why is cake flour so fine and white? Cake flour is milled from soft wheat and is more finely ground than all-purpose or bread flour. It’s also often bleached, which weakens gluten further and allows it to absorb more liquid and sugar, resulting in a softer crumb.

Can I make my own cake flour at home? Yes, the cornstarch method works well: for each cup of all-purpose flour, replace 2 tablespoons with cornstarch and sift thoroughly. It won’t be quite as fine as commercial cake flour, but it will produce a tender crumb.

Does bread flour make better pizza dough? Yes, bread flour’s higher protein gives pizza dough a chewy, crisp crust that holds up to toppings. All-purpose will work but yields a softer, less crisp crust.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).