Is there any flour you can sub to make bread flour?

You can't directly substitute another flour for bread flour to get the same results. Bread flour has a higher protein content (12-14%) than other flours, which is crucial for developing gluten, the network of protein strands that gives bread its structure and chewiness.

However, you can blend different flours to achieve a similar effect:

* All-purpose flour + vital wheat gluten: This is the most common approach. All-purpose flour has a moderate protein content (around 10-12%). Adding vital wheat gluten, a pure protein, will increase the overall protein content to match bread flour. You'll need about 1 tablespoon of vital wheat gluten for every cup of all-purpose flour.

* High-protein flour + all-purpose flour: If you have access to a high-protein flour like durum flour (14% protein), you can blend it with all-purpose flour in a ratio of 1:1 to achieve a similar protein content to bread flour.

* Other flours + bread flour: You can also use a combination of other flours like whole wheat, rye, or spelt, with a portion of bread flour to get a desired taste and texture. Just be mindful of their gluten content and adjust the amount of bread flour accordingly.

Remember:

* Gluten development is crucial for bread baking. Substituting flours without considering protein content will affect your bread's texture and rise.

* The specific ratio of flours will depend on the recipe and your desired outcome.

* Experimenting is key! Don't be afraid to try different combinations to find what works best for you.

By understanding the role of protein in bread flour and experimenting with different flour combinations, you can create delicious and satisfying bread even if you don't have bread flour on hand.