Did you know you can easily make your own bread flour at home? With just a few simple ingredients and about 5 minutes of your time, you’ll be ready to bake soft, fluffy sourdough loaves and irresistibly chewy bagels. This quick and convenient DIY bread flour recipe saves you from those last-minute grocery runs!
INGREDIENTS
- 500g all-purpose flour
- 20g vital wheat gluten (also known as gluten flour)
INSTRUCTIONS
- Place a medium-sized bowl under a fine mesh strainer or flour sifter.
- Add the all-purpose flour, followed by the vital wheat gluten.
- Gently tap the strainer or operate the flour sifter’s handle to sift the mixture into the bowl.
- Once fully sifted, transfer the flour blend to an airtight container. Store at room temperature for up to 6 months.
- Use your homemade bread flour as a 1:1 replacement for store-bought bread flour in recipes.
NOTES
Storage:
- Keep the bread flour in a cool, dry, and dark place like a pantry or cupboard.
- Use within 6 months. For longer storage, transfer it to a gallon-sized freezer bag and freeze until needed.
Cup Measurements:
- This recipe yields about 2 ¼ cups of homemade bread flour.
- For cup measurements: Use 4 cups + 2 tbsp + 2 tsp of all-purpose flour and 2 tbsp + ¾ tsp of vital wheat gluten.
- Note: Cup measurements are approximate and can vary based on humidity and measuring techniques. For the best accuracy, weigh your ingredients.
