Bread flour substitute is often a good alternative when you are looking for a healthy, wheat-free alternative to regular breads. Bread flour is typically a high-protein flour (often 12-14 percent protein) that is frequently used in breads like rye and wheat bread. The extra protein makes for better gluten, which means a more chewable bread and a more consistent rise. Gluten gives bread dough its stretchy texture and elasticity.
Because bread flour is high-protein, it can be difficult to digest, causing many people with gluten allergies to have problems digesting it. That’s why wheat bread is often fortified with vitamins and other nutrients to help compensate for the lack of digestible protein in regular breads. However, even a wheat bread diet can be compromised, especially if a person doesn’t watch their diet at all. If this happens, the bread will become hard and flat – just like regular bread. And when the bread starts to get too flat, it starts to lose its ability to rise.
Many alternatives exist for bread flour substitutes. There are several gluten-free flours available that are made from corn, rice, quinoa, buckwheat, tapioca, or other grains. Flour mixes can also be used as a bread flour substitute. Mixing equal parts water and flour can produce an elastic, rough, crumbly dough.
Another type of bread flour substitute is soy flour. It contains high protein but is low in gluten. Soy flour can be used in place of bread flour in many recipes. Soy is also a good replacement for nuts and salt in many cooking and baking recipes. For bread, substitute all-purpose flour with soy or flaxseed flour, making sure to use the low-sugar alternative.
White bread flour is a good option for those who don’t like to have wheat products in their diet. White bread flour doesn’t contain as much gluten as wheat, yet it contains more protein. Some brands of white bread contain a little bit of wheat. To compensate, you might want to try using a bread flour blend made from semolina, triticale, or durum flour. It has a similar texture as wheat flour but contains less protein and fewer calories.
Bread flour that contains a lower protein content is better for people trying to cut back on carbohydrates. The lower protein content helps to keep you from getting hungry during the mid-afternoon meal. Low-protein bread flour sometimes has a sweeter flavor than regular flour, making it suitable for baking bread, muffins and other breakfast foods. In some cases, low protein bread flour has a lower sugar content, which can help you cut back on your sweets, such as brownies and sweets.
Some people prefer to bake bread using bread flour that has a higher nutritional value. “Purist” bakers tend to stick with bread dough that contains a minimal amount of wheat flour, because it gives the bread a springy texture. “Bulk” bakers often use extra liquid. The extra liquid can help to create a thicker, fuller bread that holds together better when baked. Liquid breads often have a longer rise time, a more elastic texture and more calories than traditional flour.
Flour can come in many forms. It can come in solid form, as well as powder or cake mix form. When purchasing bread flour, it’s important to check for the type of starch, or protein, used in the mix. Some flours are better alternatives to regular flour for baking, muffins and other baked goods because they have a smoother texture. Other flours retain their structure and provide an outstanding texture, thanks to their protein content.
There are two reasons to use all-purpose flour. First, a bread maker may use all-purpose flour to make bread and pizza dough, which is easier on the stomach when it comes to digesting. Second, a bread maker may also use all-purpose flour to make rice cakes, French toast and popcorn.
Any type of bread flour, however, is going to contain gluten, which is not good for you. The gluten in bread flour makes it difficult for the body to absorb nutrients. This means that a diet that consists of bread flour is one that is lower in nutrients than the typical American diet. The most commonly used all-purpose flour on the market is Wheat. Wheat provides a number of nutrients and vitamins, including high protein flour.
If you find yourself stuck with choosing a bread flour substitute, consider using an all-purpose flour instead. Look for one that contains no wheat. Some popular choices are White bread flour, rye flour, brown rice flour, popcorn flour and pizza flour. Be careful, though, not to get fake gluten. Gluten is an allergen and some people are sensitive to it. It can also be difficult to find, so look for it.