Flour Type Converter
Convert between all-purpose, cake, bread and whole wheat flour with correct adjustments.
Results
Different flours have different protein content which affects gluten development. Cake flour (7-8% protein) makes tender cakes, bread flour (12-14%) makes chewy bread and all-purpose (10-12%) is the middle ground. When substituting, adjustments are needed to compensate for these differences.
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Frequently asked questions
For each cup of cake flour needed, measure 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Sift together twice.
Yes, bread flour can be used 1:1 for all-purpose. The result will be slightly chewier and more structured. This works well for pizza dough and rustic breads.
Replace 75% of all-purpose with whole wheat. Add 1 tablespoon more liquid per cup and let the batter rest 20 minutes for the bran to absorb moisture.
Cake flour has 7-8% protein versus 10-12% in all-purpose. Less protein means less gluten development, resulting in a more tender, delicate crumb.
Yes, all-purpose flour works for most breads. For better structure, add 1 teaspoon of vital wheat gluten per cup. The result will have slightly less chew than bread flour.