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High-Gluten Flour

High-gluten flour, which contains more than 14% protein, is the strongest bread flour available. Hi-gluten flour is milled from hard red spring wheat and consists of 90% to 95% of the wheat kernel after it's been stripped of its bran layer. High-gluten flours work best when chewiness and crustiness are desired, such as in bagels, pizza crusts, Kaiser rolls and "Italian" breads. Some high-gluten flours, in particular first clear flour - which isn't a true patent flour - also are used widely to fortify breads made from  grains that contain little or no gluten, such as traditional Jewish deli-style rye bread, and breads made from barley, buckwheat, and oat flour.


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Copyright © 2021 The New York Bakers Robert Weeks Design

Product descriptions of non-NYB flours originate with the manufacturers and are solely used to identify product being sold.
The New York Bakers purchases professional flours in large quantities, repackages them and passes the savings onto you, our customers.