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shaebones Jul 16, 2008 11:14 PM

Can I substitute all purpose flour for bread flour in that choc chip cookie recipe posted earlier this week?

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  1. k
    Kelli2006 RE: shaebones Jul 17, 2008 12:42 AM

    Your cookie will be less chewy and more tender, but I do not see why it would be a problem. Beating the batter a few more minutes will develop the limited gluten in the AP.

    2 Replies
    1. re: Kelli2006
      Zengarden RE: Kelli2006 Jul 17, 2008 06:02 AM

      Would adding gluten into the flour mix help? I was gifted with a bag of gluten and have thrown some in for pizza doughs.

      1. re: Zengarden
        Kelli2006 RE: Zengarden Jul 17, 2008 09:39 AM

        If you have wheat gluten, you could add up to one tablespoon of gluten per 1 cup of AP flour. There is only a 2-3% difference between AP and bread flour in King Arthur, so I would err on the side of caution, on sweet baked goods.

    2. chowser RE: shaebones Jul 17, 2008 04:47 AM

      As Kelli said, it will work. I've added vital wheat gluten with good results, too.

      1. alkapal RE: shaebones Jul 17, 2008 05:20 AM

        is there such a big difference in the gluten levels that you would alter a recipe? i know it would affect texture and structure. is there more of a difference between all purpose and cake flour (or does that also have cornstarch)? is all purpose the same gluten as self-rising? lotsa questions, i know ;-)

        3 Replies
        1. re: alkapal
          lcool RE: alkapal Jul 17, 2008 06:14 AM

          All good questions alkapal.Flour varies more than butter,brand to brand.I do
          not remember where,maybe America's Test Kitchen/Cook's Illustrated has
          published the comparative protiens/glutens for on the shelf everywhere brands
          One small problem if you ?correct with beating,the protein breaks down,also
          a texture/time/temperature issue.
          Many bakers,pro and home are brand loyal.Even milling location can make a
          signifcant difference.
          If I demo pate a choux on the west coast,need to use more eggs.Not because
          local climat,because the flour is drier,more absorbant.(?milling location also)
          Rose Levy Beranbaum is quite brand specific/particular,not just for promotional consideration.The constant off the shelf at some levels is very
          important.One of her books may have all the technical details you need.
          ?the bread bible or cake bible both very user friendly

          1. re: lcool
            alkapal RE: lcool Jul 17, 2008 06:40 AM

            thanks lcool. i know the white lily lovers (as opposed to white lily livers!) are upset about a closing of a particular mill and change of corporate ownership....

            1. re: alkapal
              lcool RE: alkapal Jul 17, 2008 08:17 AM

              and a change of the flour formula.I'm mostly a King Arthur and a small
              mill in KY consumer,but as one of the earliest slow food folks and coordinator for agrotourism the loss of unique quality at any level is sad.

        2. b
          Burger Boy RE: shaebones Jul 21, 2008 11:59 PM

          Depends on the AP Flour, King Arthur AP flour is pretty high in Gluten, almost like bread flour.

          1. s
            shaebones RE: shaebones Jul 22, 2008 10:22 AM

            Made them this weekend. Sub'd KA flour for the bread flour. The cookies were amazing. Brought them in to share w the girls today and they went crazy over them.

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