Pros & Cons: Using Bread Flour for Non-Bread Recipes

As you already might know by its name, bread flour is the ideal flour of choice when whipping up some scrumptious bread! It’s ideal due to it being high in protein content leaving you with a chewy texture, good structure and airy loaf!

Its protein content is what makes it different from other types of flour. But what happens when you use bread flour for other types of baking? What if that’s the only flour you have on hand but craving something sweeter like cookies, cakes or even some simple pancakes?

Well, we got your answer right here! Below are the pros and cons to consider when using bread flour for non-bread recipes!

Understanding Bread Flour: What Sets It Apart From the Rest?

Bread flour typically contains around 12-14% protein, while all-purpose flour averages closer to 10-12%. This higher protein level gives bread its chewy texture by developing more gluten when mixed.

Gluten is the magic ingredient that creates the elasticity and structure in baked goods, especially in recipes where you want a bit of a "bite," like pizza crust or artisan bread.

But while gluten is great for bread, it may not always be ideal for other recipes. Let’s dive into the good and not-so-good aspects of using bread flour in non-bread baking adventures.

The Pros of Using Bread Flour in Non-Bread Recipes

Enhanced Structure and Chewiness

Bread flour’s higher gluten content can add more structure and chewiness to baked goods. For some recipes, like chewy cookies or dense brownies, this can be a great perk. If you love cookies that have a bit of a "pull" when you bite into them, bread flour can elevate the texture and make them satisfyingly chewy.

Better Rise and Stability

When used in recipes like muffins or pancakes, bread flour’s extra protein can give a bit of lift. It helps the batter rise a bit higher and maintains structure as it bakes. In items like scones or quick breads, bread flour can give a firmer, well-defined shape compared to softer, cake-like flour.

Works Well in Hearty Recipes

Bread flour is a great match for dense, robust recipes, like waffles or even pie crusts that you want to be slightly chewier and hold their shape. If you’re aiming for thick, chewy waffles or pie crusts that won’t easily crumble, bread flour might just be the secret ingredient you’re looking for.

Good for Experimenting with Texture

Using bread flour in place of all-purpose flour can create unique textures that add a fun twist to familiar recipes. Try using bread flour for a change in your chocolate chip cookies or pancakes and see how you like the subtle difference. For bakers who enjoy experimenting, bread flour can open up new possibilities.

The Cons of Using Bread Flour in Non-Bread Recipes

Too Much Chew in Some Desserts

Bread flour’s protein-heavy nature means it can add a chewiness that isn’t always ideal, especially in light, fluffy desserts like cakes and cupcakes. For cakes, bread flour can make the texture dense and tough, taking away from that soft, tender bite we usually want in cakes. You may end up with a cake that’s more like a biscuit than a soft sponge.

Tends to Dry Out Baked Goods

Because of its high gluten content, bread flour can absorb more moisture than other types of flour, sometimes leading to a drier result. For recipes that depend on a moist crumb, like brownies or muffins, bread flour can make them dry and slightly crumbly. You may need to tweak the liquid ingredients to keep things balanced.

Possible Gumminess in Delicate Recipes

With bread flour, over-mixing can lead to a gummy or rubbery texture. Recipes like pancakes or muffins that benefit from a quick, gentle mix may become dense and gummy if you’re not careful. Bread flour’s extra protein requires a gentle hand, so if you overdo the mixing, the final product could end up tough.

Unpredictable Results in Pastry or Cakes

Baking is all about balance, and substituting bread flour in delicate recipes can make it tricky to get the right texture. Pastries, like pie crusts or tarts, usually require a light, flaky texture that bread flour doesn’t naturally produce. Cakes, too, benefit from lower-protein flours that yield a soft crumb, so using bread flour can throw off the consistency.

Tips for Using Bread Flour in Non-Bread Recipes

If you’re determined to experiment with bread flour outside of bread, here are some tips to help you get the best results:

• Adjust the Liquids: Since bread flour can absorb more moisture, consider adding a bit more liquid (like milk or water) to keep your baked goods from drying out.

• Mix Gently: To avoid toughness or gumminess, try to mix just until the ingredients are combined, especially in recipes where a light touch is essential.

• Blend with All-Purpose Flour: If you’re concerned about too much chew, try a 50/50 blend of bread flour and all-purpose flour. This can balance the texture, giving you some structure without overpowering delicacy.

• Use for Specific Textures: Bread flour is ideal for recipes where chewiness is a plus. Think of brownies, cookies, or even rustic-style cakes, where a bit of extra bite can enhance the experience.

Should You Use Bread Flour for Non-Bread Recipes?

It all comes down to the kind of texture you’re after. Bread flour can add a unique twist to certain recipes, especially if you love chewy, dense baked goods. However, for delicate treats like cakes or light pastries, it may be best to stick with all-purpose or cake flour to avoid a tough texture.

If you’re feeling adventurous, bread flour is a fun ingredient to play around with, but remember to adjust your expectations. Sometimes, you might end up with a new favourite twist on an old recipe, but other times, you may decide that traditional flour is the way to go. Either way, bread flour can add some unexpected variety to your baking, so don’t be afraid to give it a shot and see what happens!