Both All Purpose Flour or Bread Flour (or a combination) should work in a crumpet recipe! All Purpose Flour alone would likely give you a softer texture, while Bread Flour may give the crumpets a bit more of a chewy texture, but both should work in this sort of recipe. We hope you love any of the flours you try!
Can I use a 50/50 APF and BF to make bread? Or should I use either or by themselves? I am newer to home baking outside of a box. Thank you!
Hi Debra, yes you can use a 50/50 blend.
Hi Laurie! We don't have any plans for that right now, but I'll pass your feedback on to our decision makers.
It's great for that!
Hello! I'm making my mother's Cinnamon Roll recipe again for our Christmas breakfasts. I bought bread flour, in hopes it would be a better result than the AP flour I'd been using. What are your suggestions for flour for a light, fluffy cinnamon roll ?
Thanks and I love Bob's Mill products by the way !
Hi Mary! You're definitely on the right track, the higher protein content of our Artisan Bread Flour will create a higher rise. Other tips: make sure your yeast is fresh, and that you "proof" it in the liquid first for about five minutes. You can also increase your yeast by 1/4 tsp for a little extra lift. Don't forget to give yourself ample rising time, too. Happy baking!
I'm retired and started baking bread last year. I do use a stand mixer with a dough blade, but no bread machine. I've been using your AP sometimes blended with one of your other grain flours. Occasionally a rustic garlic loaf in a cast iron pot and yesterday a Rye bread 70% AP 30% Rye. All my breads are heavy and dense. Not quite like a brick, but not even close to fluffy for sure. Yesterday someone suggested bread flour instead of AP, and this morning I read the above article. It appears I've been doing it wrong all this time?
Hi Rolf! While All Purpose Flour is great for most baked goods (even bread) the higher protein content of a bread flour like our Artisan Bread Flour can create a chewier texture and higher rise.
I’m making banana bread and the recipe is APF but I want to use bread flour, would the other ingredients such as baking soda and baking powder stay the same amount of measurement? Thank you in advance:)
Keeping it as-is should work!
Ive noticed when making old world breads & using HP flour that the required liquid(water) never seems to be enough. I find myself always adding a tbsp of water many times to obtain the dough texture require. is it possible high protein flours DO require a bit more liquid? Ive wondered this for years
I can't find bread flour in my local store. Would all purpose flour and a dough enhancer in my bread machine work as well?
We haven't tested that combination, but it sounds plausible! Good luck with your baking. :)
Hello.. Bob's Red mill... Please, will Bread flour give my donuts more rise in oil and also stiffness?
Hi! Yes, Artisan Bread Flour has a higher protein percentage and would result in a stronger/stiffer dough.
I want to make Pita bread your advice: all purpose flour or bread flour, thank you so much.
Hi! For pita, a 50/50 blend of all purpose and whole wheat flour is typical. You can use the same method with Artisan Bread Flour, the results will just be a bit different.
Hi Aamee - the results will be a bit more chewy and sturdy.
I’m a novice bread baker but am having fun mixing flours. Can I mix bread flour with spelt and 6 grain flours for a sandwich loaf?
Hi Kelly! Yes, that would be a delicious combination. The higher protein of the Artisan Bread Flour will create a great texture and the whole grain flours will add a delicious, nutty flavor.
Hi Patricia - Sure! If you're looking for more structure/chew in your yeast donuts, add in some Artisan Bread Flour to boost the protein.
If using all purpose flour in the bread machine is there a difference in rise time etc.. i have to a machine that has 3 programs to enter cycles. I have no idea what times I need for all purpose flour! Can you give any ideas for a cycle?
Hi Carol - it's difficult to say not knowing the cycle times on your bread machine. I'd recommend starting with the basic setting and adjusting from there based on your results. The manufacturer of your bread machine may be able to give more specific direction. Happy baking!
Which type of flour CV is best to make focaccia or pizza? Bread or all purpose? Which is less fattening?
Hi Sherry - Artisan Bread Flour has a higher protein content and would create a chewier crust. It's perfect for pizza. Neither flour contains fat.
If I want bread to be fluffy as opposed to chewy, do I use bread flour or all purpose flour?
Thank you
Bread flour is ideal, but really both will produce a nice fluffy bread.
I have bread flour and A.P. flour in unlabeled containers. How can I tell the difference?
Hi Cynthia - that's a tricky one. Our Test Kitchen Chef suggests making two small amounts of dough from each flour and water. Whichever creates more gluten (feels more sticky/stretchy) is the bread flour. The other option is to make a 50/50 blend to use in general baking.
Hi can I use bread flour for oatmeal raisin cookies? Or can I mix bread flour and all purpose flour for the cookies? Which is the best used for the oatmeal cookies? Thanks
Hi Jasminne - We typically use All Purpose Flour for cookies, but Artisan Bread Flour will work as well. Bread flour will create a chewier cookie in comparison.
Artisan Bread Flour would be best for baguettes. Enjoy!
Used your bread flour first time to make no-knead bread. Came out better than all purpose. Tasted like old fashioned corn (rye) . course. I added caraway and everything Bagel seasoning. Delicious. Thanks for your products.
How much bagel seasoning did you use for one loaf?
Hello! Due to the Corona Virus, I am unable to purchase bread flour. I do however, have Self-rising flour and All Purpose flour. The recipe I have requires bread flour. Could I substitute it with one of the flours I have?
Hi Anna! The results <em>will not be the same</em>, you can generally substitute All Purpose Flour (NOT self-rising flour) for Artisan Bread Flour and still make something tasty. The main difference is that All Purpose Flour has a lower protein content in comparison to bread flour. In your recipe, this might result in loose, slack dough that is not easy to knead/shape, a shorter rise, or a bread that crumbles apart rather than having a hearty chewiness. The higher protein content means more potential for gluten development. More gluten equals more elasticity and extensibility.
Hi,
How is bread and all purpose flour processed? Are they two different processes that leads to higher protein content in one?
Hi Eva, both flours are milled from whole wheat berries. After milling, most of the germ and bran are removed, leaving just the endosperm. In comparison, for whole wheat flour, the germ and bran are left in, keeping it whole. The wheat berries used for our Artisan Bread Flour have a higher protein content which translates into a higher protein flour.
I have a bread recipe using 5 grain hot cereal, but I have not been able to find it due to covid19 I assume. Would it be okay to sub muesli and if so should I increase liquid or make any other adjustments?
Hi Judy - that would be a lovely substitution. Both are made from rolled grains and very similar in texture. With muesli (depending on the flavor) you'll have some added flavor from nuts and berries. No need to adjust the recipe further. Happy baking!
Hi Christina - Yes, you can. The texture may be a bit stiffer as the protein percentage is higher.
Hi Joanne - Yes, the volume measurement will be the same.
Hi Inge, you would use the same amount of yeast in that instance.
Will sifting All Purpose flour provide a texture like Bread Flour. Also, if I'm a cup short on my Bread Flour would it be better to sift a cup of All Purpose to add to the Bread Flour rather than unsifted? Thank you!!
Hi Robert - Sifting won't make a difference here as the main difference between the two flours is the protein content. Artisan Bread Flour has a higher protein content which makes for a chewier loaf of bread. You can substitute in AP Flour, the texture just might be a touch more tender. Happy baking!
I am trying to make homemade bread and bought bread flour. I can’t find dry yeast anywhere. Is there anything I can substitute for it?
Hi Vanessa - you could look for breads leavened with baking soda or baking powder. To get a result similar to yeast, I'd recommend starting a sourdough starter.
Bob's Red Mill: Sourdough
I have a list of ingredients for a cookie recipe that calls for: all-purpose flour, baking powder and baking soda. I don’t have nearly enough all-purpose flour for the recipe. However, I have plenty of (what I think is bread) flour on hand. Do I need to adjust or eliminate the baking powder and/or baking soda? If so, how?
Hi Russ - No, there is no need to adjust/eliminate baking powder or baking soda. Both are responsible for leavening (creating lift/rise) in the cookie, which will still be necessary. The switch to Artisan Bread Flour from All Purpose Flour will affect the chewiness and texture of the cookie. Artisan Bread Flour has a higher protein content which will give your cookie a slightly chewier texture. Happy baking!
During this time of Corona crisis I am unable to find bread flour. I can source some wheat gluten. If I add wheat gluten to all purpose flour, can I expect similar results to bread flour? If so, how much gluten per cup of flour should be added?
Hi Roger! We suggest adding 1-2 Tbsp to each cup of flour for improved texture. Enjoy!
I have recently acquired a bread machine. Do I have to use bread flour or bread machine flour? I have hopes to make my own bread that is better for me than store bought at a cheaper cost. If I have to use the expensive flour it won't be a cost effective prospect. Can't I use all-purpose (which is cheaper) instead?
Hi Sheila, you can definitely use All Purpose Flour to make loaves in your bread machine. Bread Flour has a higher protein percentage and will yield a chewier loaf, so it depends on what you're going for. Bread Flour would create something like a chewy baguette, while a low protein flour, like Cake Flour, will produce the pillowy crumb of a cake.
I am new to making homemade bread. I am trying to make an airier, fluffier everyday bread and while searching for recipes, I came across this site. I have zero idea what you mean when you speak of 'sturdier' in regards to flour and bread. I am new to baking so please be nice :-D. What does sturdier mean?
Hi Terri Ann - in this context, you'll often see flour referred to as "sturdy" or "strong." These two descriptors are synonymous with high protein flours, like our Artisan Bread Flour. The higher the protein content, the sturdier the resulting bread. Think of high protein (sturdy/strong) flour like a super chewy French baguette that requires a lot of chewing. On the other hand, low protein (soft/cake) flour would result in tender yellow cake.
Hi Doug! I'd recommend Bread Flour. Enjoy!
I am allergic to wheat, gluten and almonds. Are any gluten-free flours interchangeable with all-purpose flour in recipes? Do I need to look specifically for gluten-free recipes that utilize flours which I am able to tolerate?
Hi Sylvia, thank you for reaching out to us. We have so many varieties of flours and recipes you can choose from. Our gluten free 1 to 1 flour is a great place to start for quickbreads, cookies and cakes. We recommend you do a search on our site for recipes and if you have specific questions about recipes, we have a recipe specialist on site that can help you with those. You can reach her at 800-349-2173. Thank you for trusting us with your health!
I can only get all purpose flour here in Costa Rica,,,I had to order bread flour. I want to make my next batch of bagels with the bread flour...will I 'see' difference?
Hi Debra, yes, you should see a differnce. Bread flour will lend a sturdier product that's perfect for that bagel texture.
Most Dutch oven bread recipes call for all purpose flour. Will bread flour work and if so how will end product differ? Thanks.
Yes, bread flour will work. There is a higher protein content in bread flour so you will get a sturdier loaf of bread than with all purpose flour.
All Purpose flour works perfectly in soda bread.
You can, but the end result will not be as light and fluffy. You may want to try out our Ivory flour at first and then start to use half of that along with half whole wheat flour.
No, it's not a one to one exchange with those two ingredients.
Do you have any flour made from sprouted wheat, or wheat Berries?
Thank you for your assistance.
Carole
No, we do not.
I love all your products. When will there start to be Bobs Red Mill bakeries? I can t wait. I would be sooo glad to open one here in kansas city. Give me a franchise. ..pleeeeeze
We have one here in Milwaukie, OR! Come visit us some time.
Crumpet recipes vary a lot in water/milk and about "strong" bread flour, AP flour, or a mix of both. Even though they seem like ring-contained pancakes, in contrast to baking soda in pancakes, they do all agree on raising with active yeast. (Though they again differ on what they call that.)
Would all purpose "regular" flour work well as its name implies, or would it let them fall flat?
Would bread flour (which I would have to purchase just for this) be better, or would they be "chewy"?