Can You Use Bread Flour For Cakes? Simple Recipe

 Many people are under the impression that baking cakes require only all-purpose flour, but this isn’t always the case. If you’re looking for an extra lift in your cake or a more robust flavor, it may be time to consider using bread flour instead. But can you use bread flour for cakes? Let’s take a look. 

Types of Flour 

All-purpose flour is one of the most commonly used types of flours for baking cakes and other desserts. It’s made from a blend of hard and soft wheat and has a moderate protein content which makes it well-suited for cakes because it yields tender results. Bread flour has higher protein content than all-purpose flour due to its high gluten content, making it better suited for yeast breads that require plenty of structure and lift. 

Can You Use Bread Flour For Cakes?

Yes, you can use bread flour in cakes!

The addition of bread flour can help create a dense yet light texture while imparting a subtle nutty flavor. However, because it contains more gluten than all-purpose flour, you should avoid using it alone in baked goods like cakes as too much gluten can make them rubbery or lead to tunneling when baked. 

Instead, try blending the two together creating a balanced ratio that will still yield good results. A good rule is to substitute about 1/4 cup of bread flour for each cup of all-purpose flour called for in your recipe. This will add enough structure without creating an overly dense cake. 

FAQs

Can I use bread flour for banana bread?

Yes, bread flour is a viable option for making banana bread. 

Bread flour has a higher protein content than all-purpose flour, which helps give your banana bread structure and produces a more chewy texture. 

However, the extra gluten in the bread flour can make it difficult to achieve the desired softness, so you may need to add more liquid or use a different flour. 

If you do choose to use bread flour, it is best to mix it with other ingredients such as all-purpose or whole wheat flours for the best results. 

Additionally, you may need to adjust the amount of baking powder and/or baking soda used in the recipe if using bread flour; too much of either can lead to a dense, heavy loaf. 

Ultimately, it is best to use the flour that the recipe calls for in order to ensure optimal results.

 However, if you do choose to experiment with bread flour in banana bread recipes, be sure to adjust other ingredients as needed and conduct regular taste tests while baking. Doing so can help you get the perfect texture and flavor in your banana bread.

Read more: Can You Use Bisquick Instead of Flour?

Can bread flour be used for pie crust?

Yes, bread flour can be used for pie crust. 

Bread flour has a higher protein content than all-purpose flour, giving it more structure and strength. This makes it an ideal choice for producing a flaky and crisp crust. 

To achieve the desired texture in your pie crust, mix bread flour with cold butter and ice water to form a dough and then chill in the refrigerator before rolling out. The higher protein content of bread flour also helps to create a flavorful crust that browns nicely during baking. 

For best results, use a combination of all-purpose flour and bread flour when making your pie crust. This will give the dough structure while still providing tender flakiness for your finished product.

Can I use bread flour for sugar cookies?

No, bread flour is not recommended for making sugar cookies. 

Bread flour is high in gluten which can make the cookies dense and chewy. To achieve the desired texture of a traditional sugar cookie, all-purpose flour should be used instead as it has a lower gluten content. You can also add cake flour to your dough to make it softer and more tender. 

When using cake flour, you should reduce the amount of all-purpose flour in the recipe by 1/4 cup for every cup of cake flour added.  For best results, be sure to measure your ingredients precisely and follow the recipe instructions carefully. 

Conclusion

Bread flour can be used in cakes with great success! When done correctly, the addition of bread flour will give your cake an extra lift and flavor boost without making it too dense or rubbery. 

Keep in mind that when substituting bread flour into recipes calling for all-purpose, aim for a ratio that is one part bread four to three parts all-purpose so you don’t overdo the gluten content. And there you have it – now you know why you should use bread four when baking your next cake! Happy baking!

References:

https://www.cerealsgrains.org/publications/cc/backissues/1994/Documents/71_21.pdf

https://ifst.onlinelibrary.wiley.com/doi/abs/10.1111/j.1365-2621.2006.01410.x