I am almost out of regular flour, but I have bread flour. Can I substitute it for the regular? Will it make a significant difference? Do I use the same measurements? thank you for any answers.
Gut answer is no but there may be a substitution guide online somewhere where bread flour + something else = AP flour. Do NOT substitute out 1:1, there is more gluten in bread flour and your cake will be tough.
Cakeyouverymuch: Thank you very much for your answer to that question. I have a recipe that I ran across very recently and want to try it, but it calls for bread flour and I wondered if I could make it with all-purpose flour and it would turn out really good or not. As much as it called for I do not want to take that chance now. You saved me a bunch of time and ingredients and money. I really knew nothing at all about bread flour as I thought that it was just a product out there that was packaged to make more money, but really wasn't different at all then all-purpose flour. I also thought that it was a product that you used if you had a bread machine and I do not. Thank you so much again and God bless you.
I only buy all purpose flour. When I'm baking cakes that call for cake flour I remove 1/8 cup for each cup of flour and replace it with cornstarch. When I'm baking bread I remove 1/8 cup for each cup of flour and replace it with barley flour. That way I only need to buy one bulk flour and have only one bulk bin for flour and keep smaller amounts of cornstarch and barley flour.
I would not recommend it. If you are low on AP flour I would use cake flour. Too much protein in bread flour. Also, there are conversion charts on changing from AP to Cake flours. I would say it will impact the texture of your end product.
To be honest, if I was a 1/4 of a cup off or less of a recipe that called for several cups of another flour, I probably would add it in! I have done that with AP or cake flour without any issues.