Can I use bread flour in place of all-purpose flour?

Zucchini Bread With Moroccan Spicesenlarge

About Our Expert

If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

Send Marge your cooking questions

Like Marge on Facebook

Browse Marge Perry's Recipes

Video Tips from Marge

Bread flour is higher in protein than all-purpose flour, which may result in a heavier texture. In fact, one cup of bread flour even weighs more than one cup of all purpose flour. For best results, use bread flour only when the recipe specifically calls for it.   For example, this recipe for Zucchini Bread with Moroccan Spices calls for both bread flour and whole wheat flour.

 

For more information on different types of flours, see Flour Power: A Guide to Using Alternative Flours.

1
advertisement
  1. Enter at least one ingredient