Hi Carol, it is a white flour, it's high-gluten flour, so it's ideal for bagels and high-rising breads that you want to have a chewy texture. You can find recipes on our site that call for it by searching "high-gluten" or you can use it in place of bread flour and add an extra 1-2 teaspoons or so of water for every cup of flour since it will absorb more than bread flour.

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