How much gluten to add to plain flour to make bread flour?

December 4, 2025 •

3 min read

Bread flour typically contains 12-14% protein, while plain or all-purpose flour has a lower protein content, between 8-11%. This critical difference means that for a chewier, more structured loaf, you need to know how much gluten to add to plain flour to make bread flour.

Quick Summary

Creating homemade bread flour from plain flour is possible by adding vital wheat gluten. This article explains the precise ratio and method for converting all-purpose flour to a high-protein version, yielding a better crumb and chew in baked goods.

Key Points

Standard Ratio: Add 1 to 1.5 teaspoons of vital wheat gluten per cup of plain flour to create a bread flour substitute.
Weight-Based Precision: For 500g of plain flour, add about 10g of vital wheat gluten to achieve a protein content similar to commercial bread flour.
Proper Mixing: Always whisk or sift the vital wheat gluten thoroughly into the dry flour before introducing any liquid ingredients.
Improve Dough Structure: The added gluten creates a stronger, more elastic dough that is easier to handle and provides a better rise and chew.
Avoid Too Much Gluten: Over-adding vital wheat gluten can lead to a tough, rubbery loaf, so start with the recommended amount and adjust incrementally.

Understanding the Role of Vital Wheat Gluten

Vital wheat gluten (VWG) is a concentrated, powdered protein extracted from wheat flour. When mixed with water, it forms an elastic network that gives bread dough its stretch and structure. This strong gluten network traps the carbon dioxide gas produced by yeast, allowing the bread to rise higher and resulting in a chewier texture and open crumb structure. By adding VWG to lower-protein plain flour, you can mimic the performance of commercially produced bread flour, which is milled from hard spring wheat with naturally higher protein levels.

The Standard Ratio for Flour Conversion

The most common and reliable method for converting plain or all-purpose flour into bread flour is to use a specific ratio of vital wheat gluten. While some sources may offer slightly different measurements, the consensus among many bakers is to add 1 to 1.5 teaspoons of vital wheat gluten per cup of all-purpose flour. A conservative approach starts with 1 teaspoon and adjusts as needed based on the desired result.

For a more precise, weight-based approach, which many professional bakers prefer, you can calculate the protein content. All-purpose flour typically has a protein content of around 10.5%, while bread flour is around 12.5%. To increase the protein content by 2%, you would add 2% of the total flour weight in vital wheat gluten. For example, for 500g of flour, you would add 10g of vital wheat gluten (500g * 0.02 = 10g). Remember to always whisk the VWG thoroughly into the plain flour before adding any wet ingredients to ensure an even distribution.

Step-by-Step Guide to Making Your Own Bread Flour

Follow these simple steps for a successful conversion:

Measure your flour: Use a measuring cup or, for best accuracy, a kitchen scale. For every cup of all-purpose flour needed in your recipe, you will perform a minor adjustment.
Make space for the gluten: Remove 1 to 1.5 teaspoons of all-purpose flour from your measured cup. This ensures the total volume of your flour mix remains consistent.
Add the vital wheat gluten: Add an equal amount of vital wheat gluten (1 to 1.5 teaspoons) to the cup of flour.
Whisk or sift thoroughly: Combine the mixture well. A fine-mesh sieve or a whisk works perfectly to ensure the fine gluten powder is evenly dispersed throughout the flour, preventing lumps.
Use immediately: The newly created bread flour substitute is ready to be used in your recipe. It can also be stored in an airtight container for future use.

Comparison Table: All-Purpose vs. DIY Bread Flour


Feature	All-Purpose Flour	DIY Bread Flour (Plain Flour + VWG)
Protein Content	10-11% average	Target protein 12-14%
Best for	Cookies, cakes, muffins, sauces	Yeast breads, pizza dough, bagels
Dough Texture	Softer, less elastic	Stretchy, elastic, and holds shape well
Baked Goods	Tender, soft	Chewy, with an open crumb
Crust	Lighter, softer	Crisp and hearty
Convenience	Single ingredient, widely available	Requires a separate ingredient, VWG

Optimizing Your Bread with Homemade Flour

Using this homemade bread flour can dramatically improve your baking results, especially for recipes that depend on a strong gluten structure. It is particularly effective for recipes like artisan loaves, sourdough, and anything requiring significant kneading. The increased protein allows the dough to handle a longer fermentation time and a higher hydration level, which can lead to a more complex flavor and superior texture.

However, it is crucial not to overdo it. Excessive vital wheat gluten can lead to a tough, dense, and even rubbery final product. Start with the recommended ratio and adjust based on your desired results and the specific plain flour brand you are using, as protein content can vary. A brand like King Arthur all-purpose, which has a higher protein content to begin with, may need less added gluten than other brands.

Conclusion

Knowing how much gluten to add to plain flour to make bread flour is a simple and effective technique that every home baker can master. By adding just 1 to 1.5 teaspoons of vital wheat gluten per cup of all-purpose flour, you can successfully increase the protein content, leading to a dough with greater elasticity and a superior crumb and chew in your final product. This method is a budget-friendly solution that saves pantry space and empowers you to achieve professional-quality bread right in your own kitchen.

Resources

For more detailed baking information, a valuable resource is Modernist Cuisine's guide to bread science, which explores the complex interactions of ingredients in baking.

Modernist Cuisine: Provides deep insights into the science of baking, including gluten development and flour types.

Frequently Asked Questions

Yes, vital wheat gluten is especially helpful when baking with whole wheat flour, which contains bran that can interfere with gluten development. A ratio of 1 tablespoon of VWG per cup of whole wheat flour is often recommended to strengthen the dough.

Adding a small amount of vital wheat gluten primarily affects the texture and structure, not the flavor. However, using too much can result in a tougher, chewier bread that may have a slightly noticeable taste difference.

Vital wheat gluten should be stored in an airtight container in a cool, dry, and dark place. It can last for several months, and refrigeration or freezing can extend its shelf life.

Commercially available bread flour typically has a protein content between 12-14%, while all-purpose flour generally falls in the 8-11% range. The added vital wheat gluten boosts the all-purpose flour's protein to the desired bread flour level.

Yes, vital wheat gluten is highly absorbent, so you may need to add a little more water to your dough to achieve the correct consistency. Start by adding a tablespoon or two of extra water if the dough feels too dry.

You can substitute all-purpose flour for bread flour in a recipe, but the resulting bread may be less chewy and won't rise as much. For many recipes, this is an acceptable compromise, but for chewy, artisan loaves, adding vital wheat gluten is recommended.

Vital wheat gluten is usually found in the baking aisle of most major grocery stores, often near specialty flours. It is also widely available online from retailers like Amazon.