What can I substitute for strong flour?
Running low on strong flour? Here are the best verified substitutes, including how to adjust your measurements.
About strong flour
Strong flour is a wheat flour milled from hard wheat varieties with a high protein content, typically 11–13%. The elevated protein forms abundant gluten when hydrated and worked, giving doughs the strength and elasticity needed to trap gas and rise well. It is the foundation of most yeast-leavened breads, pizza bases, and pasta.
Best substitute
plain flour
Plain flour has a lower protein content (9–11%) so the resulting dough will be softer and less elastic, producing a slightly denser crumb. It works adequately for simple yeasted loaves where a very chewy texture is not critical.
Use 1 cup for every 1 cup of strong flour — expect a slightly softer, less chewy result
simple bread loavesflat breadssoft rollsNot suitable for: bagelsNot suitable for: chewy pizza basesNot suitable for: high-hydration sourdough
Alternative
plain flour with vital wheat gluten
Adding vital wheat gluten to plain flour raises the protein level to match strong flour, closely replicating its gluten structure and dough strength. Mix 1 tablespoon of vital wheat gluten into each cup of plain flour before measuring.
Use 1 cup plain flour plus 1 tbsp vital wheat gluten for every 1 cup of strong flour
breadpizza doughpastabagelsgluten-free baking
What is strong flour called in other countries?
| Country | Name |
|---|---|
| Australia | bread flour |
| Canada | bread flour |
| New Zealand | high-grade flour |
| United Kingdom | strong flour |
| United States | bread flour |