This is the highest-gluten organic flour (14% protein) available on the retail market today. It's a must-have for lusty, extra-chewy artisan breads, and breads made with lots of whole grains.

• Carefully milled from organically grown hard spring wheat.
• Perfect for pizza, bagels, chewy artisan loaves...anytime you want extra "chew" in your bread.
• Or, use with rye flour, oatmeal, or other whole grains for a high-rising loaf.
• 3-pound bag, recipe included.
• Store cool and dry 9 months.
• Protein level: 14%.

BOTTOM LINE: Bagels. Chewy bread sticks and pizza crust. A sandwich loaf that includes oats, and seeds, and nuts… Lancelot to the rescue! Extra protein = extra gluten = extra chew. And the higher the protein, the higher the rise, so Lancelot is ideal when you’re having trouble getting loaves to rise.

TEST KITCHEN TIP: High-protein flour absorbs more liquid than medium-protein flour. When baking with this flour, add about 1 tablespoon extra liquid for each cup of flour (or more, in order to produce dough the consistency the recipe calls for.)