Hi Melanie, The Sir Lancelot flour is our commericially available high-gluten flour, which has a protein percentage of 14%. It's ideally suited for chewy bagels or for bread recipes that include a lot of whole grains, to provide extra strength and rising power to the dough. Here's a link to some of our recipes that specifically call for high-gluten flour. If you'd like to substitute this flour into some of your regular bread recipes, I would go with recipes that normally call for our Bread flour, which is also a higher protein flour at 12.7%. Keep in mind that the higher the protein percentage the more liquid a flour will absorb, so you'll likely need to adjust your recipe by adding at least an extra tablespoon (15g) liquid per each cup (120g) of Sir Lancelot flour you substitute for Bread flour. 

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