High-Gluten Flour - 3 lb.
We call our high-gluten flour Sir Lancelot, and here's why: Legend tells us that Sir Lancelot was King Arthur's greatest champion, so it is fitting to name our high-performing, robust bread flour after him.
This unbleached flour is milled from the finest hard red spring wheat to give an extra chew to your bread and a higher rise to your whole grain loaves. As the highest-gluten flour around, it's key to helping you bake lusty, chewy artisan breads and whole grain breads with a hearty, lofty texture.
Try it in pizza and bagel recipes - it'll add toothsome quality and bakery-worthy interior.
What you get
- 3-pound bag
- 14.2% protein
Dietary information
- Kosher.
Care & storage
Store in a cool, dry place.
Test kitchen tips
Higher protein flour absorbs more liquid than other flours. 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).
High Gluten Flour is a type of flour made of hard red spring wheat to give an extra chew to your bread and a higher rise to your whole grain loaves. While the Vital Wheat Gluten also provides the extra gluten that whole-grain loaves need, it is gluten in a more concentrated form and is used in smaller amounts. For more baking tips feel free to reach out to our friendly bakers on the Baker's Hotline either by chat, email or by calling 855-371-BAKE(2253) Morgan @KAF