Can I use Self-Rising Flour instead of Bread Flour in Doughnuts?

Contains baking powder and salt, which can alter doughnut rise and flavor, often resulting in cakier texture. Use a ratio of 1:1 substitution for bread flour, omit additional leavening.

Best Bread Flour Substitute in Doughnuts

5 tested options with exact ratios, science-backed explanations, and tips for success.

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Quick Answer

The best substitute for Bread Flour in Doughnuts is All-Purpose Flour with Vital Wheat Gluten because it closely mimics the high protein content of bread flour, ensuring proper gluten development for the chewy, elastic doughnut texture.

Top 5 Bread Flour Substitutes for Doughnuts

Substitute	Ratio	Notes	Dietary
⭐ All-Purpose Flour with Vital Wheat Gluten (Best)	1 cup all-purpose flour + 1 tablespoon vital wheat gluten per 1 cup bread flour	This combination closely replicates bread flour’s protein content, maintaining dough elasticity and chewiness.	Vegan Dairy-Free Nut-Free Fat-Free
High-Gluten Flour	1:1 substitution for bread flour	High-gluten flour has even more protein than bread flour, which can make doughnuts chewier and slightly denser.	Vegan Dairy-Free Nut-Free Fat-Free
All-Purpose Flour	1:1 substitution for bread flour	Using all-purpose flour alone results in softer doughnuts with less chew and slightly reduced rise.	Vegan Dairy-Free Nut-Free Fat-Free
Self-Rising Flour	1:1 substitution for bread flour, omit additional leavening	Contains baking powder and salt, which can alter doughnut rise and flavor, often resulting in cakier texture.	Vegan Dairy-Free Nut-Free Fat-Free
Whole Wheat Pastry Flour	1:1 substitution for bread flour	Lower protein than bread flour and contains bran, leading to denser, heavier doughnuts with a nuttier flavor.	Vegan Dairy-Free Nut-Free Fat-Free

Detailed Guide: Each Bread Flour Substitute in Doughnuts

All-Purpose Flour with Vital Wheat Gluten (Best Option)

1 cup all-purpose flour + 1 tablespoon vital wheat gluten per 1 cup bread flour

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Quick tip: This combination closely replicates bread flour’s protein content, maintaining dough elasticity and chewiness.

All-purpose flour typically has a protein content of 10-11%, lower than bread flour’s 12-14%. Adding vital wheat gluten increases the protein content, enhancing gluten network formation essential for doughnut dough elasticity and rise.

For best results, mix the vital wheat gluten thoroughly with the all-purpose flour before combining with wet ingredients. Watch hydration levels as gluten addition may slightly increase water absorption.

The final doughnuts will have a texture and chew similar to those made with bread flour, preserving the characteristic light yet chewy crumb and good structural integrity during frying.

High-Gluten Flour

1:1 substitution for bread flour

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Quick tip: High-gluten flour has even more protein than bread flour, which can make doughnuts chewier and slightly denser.

High-gluten flour contains 14-15% protein, providing strong gluten networks that support dough elasticity and gas retention during proofing and frying.

Use the same amount as bread flour but monitor dough hydration as it may require slightly more water. Overworking can lead to toughness.

Doughnuts may have a firmer bite and more chew, which some prefer, but it may be less tender than traditional bread flour doughnuts.

All-Purpose Flour

1:1 substitution for bread flour

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Quick tip: Using all-purpose flour alone results in softer doughnuts with less chew and slightly reduced rise.

All-purpose flour has moderate protein content but lacks the strength of bread flour, leading to weaker gluten networks. This causes doughnuts to be softer and less elastic.

To compensate, avoid overmixing and consider slightly longer proofing times to improve rise.

The final product will be tender and less chewy, which may be acceptable depending on preference but deviates from classic doughnut texture.

Self-Rising Flour

1:1 substitution for bread flour, omit additional leavening

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Quick tip: Contains baking powder and salt, which can alter doughnut rise and flavor, often resulting in cakier texture.

Self-rising flour includes chemical leaveners that cause the dough to rise differently than yeast, producing a softer, cake-like crumb rather than the chewy, elastic texture of yeast doughnuts.

If used, omit yeast or reduce it significantly to avoid over-proofing and off flavors. Monitor dough closely.

The resulting doughnuts will be more tender and cakey, lacking the characteristic chew and structure of yeast-raised doughnuts.

Whole Wheat Pastry Flour

1:1 substitution for bread flour

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Quick tip: Lower protein than bread flour and contains bran, leading to denser, heavier doughnuts with a nuttier flavor.

Whole wheat pastry flour has less protein and more bran than bread flour, which interferes with gluten development and absorbs more water.

Use the same amount but increase hydration slightly and avoid overmixing to reduce toughness.

Doughnuts will be denser and heavier with a coarser crumb and distinct whole grain flavor, differing significantly from traditional doughnuts.

Vegan Bread Flour Substitutes for Doughnuts

Full Vegan guide →

All-Purpose Flour with Vital Wheat Gluten

Ratio: 1 cup all-purpose flour + 1 tablespoon vital wheat gluten per 1 cup bread flour

This combination closely replicates bread flour’s protein content, maintaining dough elasticity and chewiness.

High-Gluten Flour

Ratio: 1:1 substitution for bread flour

High-gluten flour has even more protein than bread flour, which can make doughnuts chewier and slightly denser.

All-Purpose Flour

Ratio: 1:1 substitution for bread flour

Using all-purpose flour alone results in softer doughnuts with less chew and slightly reduced rise.

Self-Rising Flour

Ratio: 1:1 substitution for bread flour, omit additional leavening

Contains baking powder and salt, which can alter doughnut rise and flavor, often resulting in cakier texture.

Whole Wheat Pastry Flour

Ratio: 1:1 substitution for bread flour

Lower protein than bread flour and contains bran, leading to denser, heavier doughnuts with a nuttier flavor.

Dairy-Free Bread Flour Substitutes for Doughnuts

Full Dairy-Free guide →

All-Purpose Flour with Vital Wheat Gluten

Ratio: 1 cup all-purpose flour + 1 tablespoon vital wheat gluten per 1 cup bread flour

This combination closely replicates bread flour’s protein content, maintaining dough elasticity and chewiness.

High-Gluten Flour

Ratio: 1:1 substitution for bread flour

High-gluten flour has even more protein than bread flour, which can make doughnuts chewier and slightly denser.

All-Purpose Flour

Ratio: 1:1 substitution for bread flour

Using all-purpose flour alone results in softer doughnuts with less chew and slightly reduced rise.

Self-Rising Flour

Ratio: 1:1 substitution for bread flour, omit additional leavening

Contains baking powder and salt, which can alter doughnut rise and flavor, often resulting in cakier texture.

Whole Wheat Pastry Flour

Ratio: 1:1 substitution for bread flour

Lower protein than bread flour and contains bran, leading to denser, heavier doughnuts with a nuttier flavor.

❌ What NOT to Use as a Bread Flour Substitute in Doughnuts

Cake Flour

Cake flour has a low protein content which results in weak gluten formation, leading to doughnuts that are too tender and crumbly rather than chewy and elastic.

Gluten-Free Flour Blends

Most gluten-free blends lack the gluten structure necessary for doughnuts, causing poor rise and a dense, crumbly texture that fails to replicate traditional doughnut chewiness.

Whole Wheat Flour

Whole wheat flour contains bran and germ that interfere with gluten development and absorb more liquid, resulting in denser, heavier doughnuts that lack the lightness and elasticity of bread flour.

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