Bread flour is prized for its high protein content, which creates strong gluten networks for chewy, well-risen loaves. But many commercial bread flours contain added ascorbic acid, enzymes, or malted barley flour to improve performance. If you want a clean, additive-free alternative, you can make your own bread flour at home by blending all-purpose flour with vital wheat gluten. This DIY blend gives you the same protein level as commercial bread flour, without any additives, and works perfectly in any bread recipe.
Ingredients
- 1 cup (120 g) all-purpose flour (unbleached, no additives)
- 1 ½ teaspoons (5 g) vital wheat gluten
This makes about 1 cup (125 g) of bread flour substitute. Multiply as needed.
Instructions
- Place the all-purpose flour and vital wheat gluten in a medium bowl.
- Whisk together until the gluten is evenly distributed throughout the flour. Alternatively, sift the mixture through a fine-mesh sieve for extra uniformity.
- Use immediately in your bread recipe, or store in an airtight container for later use.
Tips
- Measure by weight: For accuracy, weigh your flour and gluten. Volume measurements can vary, but the 1 cup (120 g) flour to 1 ½ tsp (5 g) gluten ratio is reliable for most brands.
- Check your flour’s protein: All-purpose flour typically has 10-12% protein. If yours is on the higher end, you can reduce the gluten to 1 teaspoon (3 g). For lower-protein flours, use 2 teaspoons (7 g).
- No vital wheat gluten? You can use high-protein all-purpose flour (like King Arthur) alone, but it may not match the protein level of true bread flour. Alternatively, use a small amount of whole wheat flour (which is higher in protein) but expect a denser texture.
- Do not overmix: When using this blend in a recipe, follow the recipe’s mixing and kneading times. The added gluten can make dough tougher if over-kneaded.
Serving Suggestions
Use this homemade bread flour in any recipe that calls for bread flour: artisan loaves, pizza dough, bagels, pretzels, or cinnamon rolls. It will give your baked goods a chewier crumb and better structure, especially in whole-grain or high-hydration doughs.
Variations
- Whole Wheat Blend: Replace half of the all-purpose flour with whole wheat flour and add 1 tablespoon (10 g) vital wheat gluten per cup (120 g) of whole wheat flour to compensate for its lower gluten quality.
- Gluten-Free: This blend is not suitable for gluten-free diets. Instead, use a gluten-free bread flour mix that contains xanthan gum or psyllium husk, following the manufacturer’s instructions.
- High-Protein Blend: For extra-strength dough (like for sourdough), increase the vital wheat gluten to 2 teaspoons (7 g) per cup (120 g) of flour.
Storage and Reheating
Store the blended flour in an airtight container in a cool, dark place for up to 3 months. For longer storage, keep it in the freezer for up to 6 months; bring to room temperature before using. If you mix a large batch, stir or sift it again before each use to redistribute the gluten, as it can settle.
Frequently Asked Questions
Is vital wheat gluten the same as gluten flour? Yes, vital wheat gluten is the concentrated protein from wheat flour. It is often sold as “vital wheat gluten” or “gluten flour.” It is not the same as high-gluten flour, which is a type of wheat flour with added gluten.
Can I use this blend in a bread machine? Absolutely. Add the ingredients to the bread machine pan as your recipe directs, then run the cycle. The blend behaves just like commercial bread flour.
Why does my bread flour recipe need more water? Bread flour absorbs more liquid than all-purpose flour. When using this blend, you may need to add 1-2 tablespoons (15-30 ml) extra water to your dough, especially if it feels dry.
Will this work for no-knead bread? Yes, but the long fermentation of no-knead recipes can break down some gluten. Reduce the vital wheat gluten to 1 teaspoon (3 g) per cup (120 g) flour to avoid an overly tough crumb.
Can I make this with self-rising flour? No, self-rising flour contains baking powder and salt, which will alter your bread recipe. Stick to plain all-purpose flour.
Is there a difference between bread flour and high-gluten flour? Yes, high-gluten flour has even more protein (14-15%) than bread flour (12-13%). This blend approximates bread flour, not high-gluten flour. For high-gluten, use 2 ½ teaspoons (8 g) vital wheat gluten per cup (120 g) all-purpose flour.
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