Alexander at King Arthur

June 2, 2022 at 5:55pm

Good question, Phawnda!

Based on weight of flour, adding 1% gluten flour or vital wheat gluten increases protein level of flour by .6%.

Ex: 500g AP flour (11.7%). Add 5g of gluten flour to bring it to 12.3%, or 10g to 12.9%. Our bread flour is 12.7%, so this would be a reasonable substitution.

If you are looking for higher protein flours, bread flour and high gluten flour will be your best bet. Happy baking!

Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.