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Homemade Bread Flour – When you’re out of bread flour you can make your own substitute with just 2 ingredients and following a no-fail formula!
I live and die by Bread Flour. I easily have 100lbs of it on hand at any given moment. I know it sounds like a lot but I do a TON of baking for home and commercial use so it makes sense.
I love bread. No, really. I LOVE bread. I swear there is nothing better than a warm slice of freshly baked bread with butter and homemade preserves on it. This many-a-night has been dinner for me.
Ingredients needed to make homemade bread flour
It’s just 2 ingredients:
- American All-Purpose Flour
- Vital Wheat Gluten
That’s it! Nowadays most grocery stores carry the vital wheat gluten but if not, Amazon sells it.
As I mentioned this is for American All-Purpose flour as Canadian all-purpose flour is already had a high protein percentage similar to our bread flour.
What is Vital Wheat Gluten?
It’s the natural protein found in wheat. It’s found in the endosperm of the wheat berry. This, alone, contains 75-80% of the protein. What protein does in the dough helps with the elasticity of it, the rise (it’ll help it retain gas), and gives it more volume. Plus it helps give that ‘chew’ we love in say a crusty bread.
As you can tell on here I have a bunch of bread recipes that call for bread flour. Well, not every home cook has bread flour on hand. Just like cake flour and self rising flour, you buy it specifically for a single recipe and then it sits. Why? To me, that’s wasting money ESPECIALLY when you can make it yourself using All-Purpose flour.
Not all American All-Purpose Flour is the same
Depending on what brand of AP flour you buy, the protein in it can vary from brand to brand. The percentage can range from 9-12%. Bread flour is anywhere from 11-14/15%
You REALLY need to check the bag of flour you buy as you’ll need to know the protein percentage of your flour in order to know how much vital wheat gluten to add!
I need to give a HUGE thanks to Robin who gave me one of the BEST formulas to help calculate how must Vital Wheat Gluten to add to your all-purpose flour.
Protein Percentage – what it is and what it is not
As I just mentioned, not all flour protein percentages are the same.
What it is NOT
The Protein Percentage is NOT the nutritional protein on the back of the flour bag (where you see calories and so forth). That is completely different.
What it IS
Normally the flour bag itself will say what protein percentage it is. For example, King Arthur All-Purpose Flour says on the bag that it is 11.7% protein content. THAT is the number you need for your formula.
If your brand of flour does not list it on the bag then contact the manufacturer or look on Google. Since there are hundreds of brands out there I cannot tell you your %. Keep in mind though, the average protein content is 9% for all purpose flour.
Bread Flour Formula
You have to use math but this will ensure you’re adding the right amount of vital wheat gluten to make your own bread flour.
(Average Bread Flour Protein – AP Flour protein) * 1% (recipe flour amount in grams) = Amount of Vital Wheat Gluten to add
Bread flour can vary in protein however a good one is 12% protein.
- Look at your bread recipe and, calculate in grams how much flour your recipe calls for.
- My Hoagie Roll recipe calls for 448 grams of bread flour and the protein count (per the bag is 12%)
- AP Flour average is 9% protein
- Using the above formula, if I only had AP flour on hand I would use the following vital wheat gluten to add to my recipe
- (12-9) *4.48 = 13.44 grams of Vital Wheat Gluten or 1 tablespoon plus 2.75 teaspoon
Making Bread Flour in Bulk
Many of you have asked if you can use this formula to transform a 5 pound or larger back of all-purpose flour into bread flour.
I do not recommend it and here’s why.
This formula is to use in a single recipe where it’s to make 1-2 loaves of bread, not for bulk processing or batch making. Scaling a recipe is not as simple as doubling the ingredients or timesing them by 10. It doesn’t that work that way. There are other calculations and factors that come into play.
Some know it as “Bakers Percentages”. That is not something I or this formula addresses.
PrintHow to make Bread Flour
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: What your recipe calls for
- Category: Baking
- Method: mixing
- Cuisine: baking
Homemade Bread Flour – When you’re out of bread flour you can make your own substitute with just 2 ingredients and following a no-fail formula!
Ingredients
- Your bread recipe
- American All Purpose Flour – you must know the protein percentage amount of it (look at your bag of flour)
- Vital Wheat Gluten
Instructions
- Calculate the flour needed in your bread recipe to grams.
- Look at the bag of AP flour and see what the protein % is.
- Use THIS formula to calculate how much vital wheat gluten you need:
- (Average Bread Flour Protein – AP Flour protein) * 1% (recipe flour amount in grams) = Amount of Vital Wheat Gluten to add
Keywords: bread flour, vital wheat gluten, how to make bread flour, turning US AP flour into bread flour
Tough, huh? *wink*
Is the AP flour average always 9% protein? If not, how to get that 9%
Every AP flour is different. If the bag doesn’t state explicitly what the protein % is (which is NOT what’s shown on the nutritional area), then contact the company and find out.
Best Kitchen Wishes!
Hi, I am a diabetic on a low carb ketogenic diet. Can I use vital wheat gluten with Almond flour to produce a less dense lower carb bread?
Hi Edward,
I’ve not tried it but from doing some research most have said that the only thing the VWG did was add a better taste to the loaf and give it a crispier crunch. It was still dense and heavy. I’ve seen lighter and fluffier low carb keto breads made with almond flour but those also are more brioche-like with a bunch of eggs in it.
Best Kitchen Wishes!
I’ve been baking for decades and thanks to Rose Levy Beranbaum, who introduced me in 1989 to weighing with grams.
Due to the pandemic, I was finally able to find a 50lb bag of Gold Medal flour and the protein is 10.5%.
My recipe for a Pullman loaf, using a poolish, calls for 600g of bread flour and 25g of whole wheat, so the vital wheat gluten would be 9g using AP flour. (I added in the WW flour as if it’s AP to get the 9g)
Would King Arthur whole wheat flour, with 14% protein, affect the calculation or would the vital wheat gluten be needed at all?
Hi Andy!
I love Rose as she’s a master! I think because the addition is so little that it would not affect the VWG or overall protein count much, if at all.
Best Kitchen Wishes!
I used this to make bread flour for Pandan Milk bread, it was perfect. It came out light, airy, soft and sweet it was really good. Now I don’t have to worry about ruining bread flour due to leaving it in it’s original packaging; wasting food and money. I can now make bread flour anytime I need and not have to try to find it in stores. Thank you for the easy to use recipe. 🙂
Good morning Lori,
I was wondering if Vital Wheat gluten is the same thing as Wheat Flour????
Hi Henry,
No, it’s completely different products. Read the post section about what is VWG.
Best Kitchen Wishes!
Thank you for this post! I have a 50 lb bag of APF but quickly used up my 5 lb bag of bread flour. For bread baking, do I need to remove an equal amount of the APF for the amount of vital wheat gluten I’m adding?
No – you’re adding VWG to the amount of APF that your recipe calls for. You don’t remove/replace.
Best Kitchen Wishes!
Please help I’m confused my flour has 8gms of protein per100gms of flour and I need it to be higher to make bread how much VWG to i add the recipe calls for 420 gms of flour
That’s not the protein content but the nutritional protein amount. It’s completely different. I discuss this in the post.
I hope recommend contacting the brand who makes the flour and asking them what the proteins content percentage is.
Once you have the actual % I’m happy to help you with the formula.
Best Kitchen Wishes!
I’m useless at maths! How much VWG do I need to add to 500g bread flour with a protein content of 11.7g in order to get a fluffier sourdough loaf please? I’ve been adding 10g but although my loaves have a wonderful rise the crumb is too dense for my liking.
I would not add VWG to bread flour. As I mention in the post and recipe, not all flours have the same protein %. You need to find out what the protein % of your bread flour is (and this is not the nutritional protein either).
Too dense/not as fluffy can be several things: you don’t have enough yeast, under-proofing, yeast died, water is too chlorinated or you’re using bleached flour. I strongly suggest you read this post as it has great insight into sourdough bread.
Best Kitchen Wishes!