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Feb 9, 2009 11:27 AM

All purpose flour v bread flour

What is the worst that will happen if I substitute bread flour for all-purpose flour in a bran muffin recipe? The called for amount is minimal as the recipe has an equal amount of whole wheat flour as well as 3 times as much wheat bran.

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  1. I don't think you'll see much difference in this recipe.

    1. not much should happen. if you want to play is super safe, just reduce the amount of flour by 1 tablespoon per cup and triple sift.

      1 Reply
      1. re: eLizard

        Agree that nothing should happen, but you could also subsitute cornstarch for that 1 tablespoon of flour per cup. It will lower the total protein.

      2. If your muffin called for only AP flour, I suspect you might find them a bit "chewier" with bread flour than you'd typically see with AP flour but with the amounts of flour mixed in hour recipe you may not even detect that.
        Bread flour has more gluten and added ingredients that help the yeast work more efficiently and it offers a better "tooth" for bread; chewiness.
        AP flour is lower in gluten and slightly lower in protein but you can substitute one for the other if you understand that AP flour won't give you the rise you can expect from bread flour and bread flour tends to produce an undesirable chewiness in cakes and cake like recipes. Your muffin is "cake like" but, IMHO, you're not using enough bread flour to make much of a difference.

        1. Thanks all. That's what I was hoping. I really didn't want to go to the grocery for 1/2 cup of flour! and probably wouldn't have anyway!

          1. If it's got that little white flour, very little. If it was all white flour, they would be noticeably tougher/chewier.