What can I use instead of Type 550 flour (German/French T550)?

All-purpose flour: 1:1. Pastry flour (for Type 405): 1:1.

What changes when you substitute Type 550 flour (German/French T550)?

Nothing significant. Slightly chewier than 405.

Substitute for Type 550 flour (German/French T550)

What it does in a recipe: European flours are graded by mineral (ash) content: Type 550 ≈ American all-purpose; Type 405 ≈ pastry flour; Type 1050 ≈ light whole wheat.

2 substitutes, ranked by what's already in your pantry. Amounts are dataset values — US and metric where a ratio exists.

All-purpose flour

per 1 cup Type 550

US1:1

Metric1:1

Pantry stapleBaking-safe ✓Alcohol-freeDairy-freeEgg-freeFish-freeNut-freePeanut-freeShellfish-freeSoy-freeVeganContains gluten

American AP is the direct equivalent of German Type 550 / French T55.

What changes: Nothing significant

Pastry flour (for Type 405)

per 1 cup Type 405

US1:1

Metric1:1

CommonBaking-safe ✓Alcohol-freeDairy-freeEgg-freeFish-freeNut-freePeanut-freeShellfish-freeSoy-freeVeganContains gluten

Type 405 is softer — pastry flour or cake flour matches.

What changes: Slightly chewier than 405

Related swaps

Common questions

What can I use instead of Type 550 flour (German/French T550)?: All-purpose flour: 1:1. Pastry flour (for Type 405): 1:1.
What is the exact ratio to substitute Type 550 flour (German/French T550)?: All-purpose flour (per 1 cup Type 550) — US: 1:1. Metric: 1:1.
What changes when you substitute Type 550 flour (German/French T550)?: Nothing significant. Slightly chewier than 405.

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