High Gluten Wheat Flour is used for bread baking and contains about 12 - 15% gluten. The difference between white flour and wheat flour is that wheat flour retains the outer protective coating in the milling process. Gluten is a protein in wheat and gives baked goods its shape. The higher % of gluten, the more chewy and complex the texture is. It is widely used for diabetic or artisan breads and can be mixed with low protein or low gluten flour. Examples include bagels and French bread, Chinese steamed buns.
Ingredient: Wheat Flour
Place of Origin: USA