All-purpose flour substitutes^A

← All-purpose flour converter

• 1 cup AP = 1 cup bread flour^A (or vice versa) (King Arthur Baking)
  Higher-protein bread flour yields chewier results; expect a slightly tougher crumb in cakes and biscuits. Acceptable in most recipes outside delicate pastry.

  ← Bread flour converter

• 1 cup AP = ⅞ cup cake flour^A + 2 tbsp cornstarch (for cake-flour recipes) (America's Test Kitchen)
  Use when a recipe calls for cake flour and you only have AP; for the reverse, equal parts bread + cake flour by weight approximates AP.

  ← Cake flour converter

  ← Cornstarch converter

• 1 cup AP = 1 cup self-rising flour^A, minus 1½ tsp baking powder and ¼ tsp salt from the recipe (King Arthur Baking)
  Self-rising flour already contains leavening and salt; remove them from the recipe to avoid a bitter, over-leavened result.

  ← Self-rising flour converter

  ← Baking powder converter

  ← Table salt converter