The flour with the highest gluten content is bread flour. Bread flour typically contains 12-14% gluten, making it ideal for yeast-based products, such as bread and pizza dough. Gluten is a mixture of proteins found in wheat, and it is responsible for giving dough its elasticity and structure. This is why bread flour, with its higher gluten content, results in a more chewy and well-risen bread.
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Compared to bread flour, all-purpose flour has a lower gluten content of 8-11%. All-purpose flour is a versatile flour that can be used in a wide range of baking applications, including waffles, pie crusts, pastries, and cookies. While it does have some gluten, the lower gluten content in all-purpose flour produces a softer texture in baked goods.
It’s important to note that the gluten content in different types of flour can vary depending on the brand or manufacturer. These ranges are general estimates and can vary slightly. If you’re specifically looking for high gluten content, it’s recommended to check the label or product description to ensure that the bread flour you choose falls within the desired range. Additionally, some specialty flours, such as high-gluten flour, may have even higher gluten contents, but these are less commonly used in home baking.