Basic Bread Making Conversion Chart

Want to convert a bread recipe you already have? Here's a chart that might just be the perfect guide for you. Have Fun!

Converting Bread Recipes
If Recipe Calls For Use Add Purpose
White Flour Bread Machine Flour (unbleached) 1 teaspoon vital wheat gluten per cup Adds elasticity, works as enhancer
Whole Wheat Flour Best For Bread or Bread Machines 1 tablespoon vital wheat gluten per cup Adds elasticity, works as enhancer
Water / Liquid No sodium or very low sodium juice
Sugar / Splenda White Granulated or Splenda Substitute Use amount called for or at least 2 teaspoons per 3-cup recipe Excites Yeast / Too much can kill yeast
Butter, Margarine, Oil, Shortening Extra virgin olive oil Use suggested amount Creates softness for bread
Salt / Sea Salt Onion Powder 1-teaspoon Per 3-cups flour Flavor kicker replaces salt tang
Active Dry / Rapid Yeast Bread Machine Yeast Never use Rapid Rise in Machine Bread Rise
Add Following To Converted
Bread Recipes
Use Add Purpose
Cider Vinegar Apple cider 1-tablespoon per 3 cups flour Extends shelf life
Ascorbic Acid Pure ascorbic acid 1/4-teaspoon Per 3 cups flour Enhances Rise and Texture
Vital Wheat Gluten Wheat Gluten Flour See flours in chart Provides elasticiy and texture