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Forum
-> Recipe Collection
-> Healthy Cooking
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amother
OP
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 Thu, Dec 17 2020, 7:14 pm
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I want to make challah but only have all purpose flour. Will it come out good?
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amother
Aubergine
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Thu, Dec 17 2020, 7:39 pm
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Yeah make all the time with regular flour totally fine
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samantha87
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Thu, Dec 17 2020, 8:01 pm
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It will be a little stiffer or less fluffy compared to bread flour, but totally fine.
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amother
OP
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Thu, Dec 17 2020, 9:24 pm
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Anyone else have used all purpose flour?
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rachel6543
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Thu, Dec 17 2020, 9:26 pm
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If you use regular flour, I just recommend adding vital wheat gluten if you have some or can get some. Really helps with bread rising and texture.
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amother
Plum
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Thu, Dec 17 2020, 9:33 pm
I’ve done it. It’s fine.
My mother uses AP flour every week, and it comes out fine, too. She’s never heard of bread flour 
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iluvy
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Thu, Dec 17 2020, 9:39 pm
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I have used all purpose flour before but needed to use 3 cups water instead of 4
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amother
Dodgerblue
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Thu, Dec 17 2020, 9:58 pm
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I use kemach regular flour always. It comes out amazing. I tried ling arthur bread flour once and saw zero difference
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amother
Pewter
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Thu, Dec 17 2020, 11:10 pm
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Usually comes out fine. Let it rise a few minutes longer than usual once braided to be fluffier.
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zaq
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Thu, Dec 17 2020, 11:24 pm
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I’ve used bread flour and AP and even once or twice added straight gluten and frankly never noticed a difference.
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Teomima
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Fri, Dec 18 2020, 1:49 am
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I use ap flour almost exclusively. I don't change my recipe at all when I switch flour types. It'll be fine.
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voiceofreason
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Thu, Dec 31 2020, 4:33 am
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I use all-purpose. My challah is delicious. My mother used to use High Gluten then switched. Says she can't discern a difference.
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JoyInTheMorning
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Thu, Dec 31 2020, 4:58 am
Different types of all-purpose flour can have different levels of gluten. I've found that King Arthur APF and bread flour work identically for me, but Hecker's flour doesn't work that well. The bread is fine but it doesn't rise quite as much. Maybe you could add a bit more yeast?
I have found that bread flour does NOT work for pie doughs. I get a much flakier texture if I use something like Hecker's flour or some supermarket brand (like Target) than if I use bread flour.
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samantha87
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Thu, Dec 31 2020, 10:39 am
| JoyInTheMorning wrote: | Different types of all-purpose flour can have different levels of gluten. I've found that King Arthur APF and bread flour work identically for me, but Hecker's flour doesn't work that well. The bread is fine but it doesn't rise quite as much. Maybe you could add a bit more yeast?
I have found that bread flour does NOT work for pie doughs. I get a much flakier texture if I use something like Hecker's flour or some supermarket brand (like Target) than if I use bread flour. |
Oh- I thought Heckers has the same gluten level as King Arthur AP. That's my next one to try.
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Frumme
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Thu, Dec 31 2020, 10:54 am
| JoyInTheMorning wrote: | Different types of all-purpose flour can have different levels of gluten. I've found that King Arthur APF and bread flour work identically for me, but Hecker's flour doesn't work that well. The bread is fine but it doesn't rise quite as much. Maybe you could add a bit more yeast?
I have found that bread flour does NOT work for pie doughs. I get a much flakier texture if I use something like Hecker's flour or some supermarket brand (like Target) than if I use bread flour. |
Yes, the gluten content in bread flour is too high for things like pie doughs, cakes, and cookies-- these are products you actually want to avoid developing too much gluten in!  That's why brownie mixes, pancake recipes etc all say to "mix until combined," not mix until smooth 
(And yes KA APF has a higher gluten content than say Gold Medal or Pillsbury APF!)
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