Fine, powdery flour that boasts a high gluten content, high-gluten flour yields a chewy texture ideal for breads and bagels. Its slightly nutty aroma hints at the depth of flavor it imparts to baked goods.
Where it comes from
Common in artisanal baking, high-gluten flour is rooted in bread-making traditions across Europe and North America, where its strong protein content has made it essential for achieving the perfect rise.
In the kitchen
This flour is crucial for creating structure in breads and pizza dough, resulting in a satisfying chew. It’s often used in recipes that require elasticity and strength, like bagels and certain types of pasta.
