Bread Flour

Bread Flours are mainly milled from hard wheat, which gives them a high protein content which produces a high level of gluten for raising bread.

The best Bread Flour is ground from Canadian wheat. This Bread Flour will have an average protein content of 14%, while European flours weigh in far behind with an average of only about 9 %. American Bread Flour will have a protein content of 12 to 13%.

In the UK, you can purchase Canadian flours at Waitrose; and Sainsbury's strong white Bread Flour is said to have a lot of Canadian wheat in it.

	Protein	Ash
Canadian Bread Flour	13.6 to 15.6 % (db)	0.56 to 0.63% (db)

(db) equals dry basis. Europe uses dry basis measuring, while North America tends to measure at 14% humidity. That being said, North American numbers will often give dry basis equivalents, so where possible those are used on this site in order to be comparing apples with apples, as it were. Just use all-purpose flour in Canada. Or per cup of American all-purpose flour or British plain flour, try adding 2 teaspoons of gluten flour per cup. (Though if you have to go out anyway to buy the gluten flour, you might just as well buy Bread Flour while you are at it.)

Also called:

Bread, Gluten Flour

All-Purpose Flour, Baker's Flour, Bread Flour, Bromated Flour, Cake Flour, Chapati Flour, Durum Flour, Farina, Farine de Froment, Gluten Flour, Graham Flour, Instant Flour, Matzo Meal, Pastry Flour, Plain Flour, Self-Rising Cake Flour, Self-Rising Flour, Semolina, Sooji, Sprouted Wheat Flour, Stone-Ground Whole Wheat Flour, Whole Durum Flour, Whole Wheat Flour

French Flours, German Flours, Italian Flours, Nut Flours, Potato Flour, Rice Flour, Rye Flour, Sorghum Flour