Unbleached Hi Gluten Flour (H102)

Description

High gluten flour is approximately 12.5% protein and is ideal when your dough needs extra strength. We recommend it in combination with rye flour and in multi-grain loaves.
Any bread that undergoes extremely long fermentation (like San Francisco Sourdough) will benefit by the use of high gluten flour and works well for most sandwich-style pan breads.
This flour is neither enriched nor malted.
While many flours in this protein range are milled from northern hard spring wheat, high gluten flour is predominately hard winter wheat.
If you wish to purchase multiple items and get combined shipping, please request an invoice at the check-out.