bread flour
Also known as: high-gluten flour, strong flour
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Also known as: high-gluten flour, strong flour
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Bread flour is a dense source of energy-providing carbohydrates and is typically fortified with iron and B vitamins like folic acid and niacin. While it provides essential minerals like manganese for metabolism, it is a refined grain and should be consumed in moderation as part of a balanced diet.
Bread flour contains approximately 13.3 grams of protein per 100 grams. This higher protein content compared to all-purpose flour is essential for creating the strong gluten network required for chewy, well-structured yeast breads.
No, bread flour is not gluten-free. It is specifically milled from hard wheat to have a high protein content, which results in high gluten development when mixed with water and kneaded.
The main difference is the protein content; bread flour has about 12-14% protein, while all-purpose flour has 10-12%. This extra protein in bread flour produces more gluten, leading to a loftier rise and a chewier texture in baked goods.
Yes, you can substitute all-purpose flour for bread flour in a 1:1 ratio, but the texture will change. Your bread will likely be softer, less chewy, and may not rise as high due to the lower protein and gluten levels.
Bread flour is vegan as it is a plant-based product made from wheat. However, it is not keto-friendly because it is very high in carbohydrates, containing about 72.8g of carbs per 100g.
Store bread flour in an airtight container in a cool, dry, and dark place to prevent moisture absorption and pests. For extended shelf life beyond six months, you can store the container in the refrigerator or freezer.
bread flour is a versatile ingredient found in cuisines around the world. With 361 calories per 100g and 13.3 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →Discover 10 recipes featuring bread flour with step-by-step instructions.
Browse recipes →Bread flour is preferred for pizza dough because its high protein content creates a strong, elastic dough. This allows the crust to be stretched very thin without breaking and results in a crispy, chewy texture after baking.
Fresh bread flour should have a neutral, slightly sweet smell. If it develops a sour or musty odor, shows signs of yellowing, or contains small insects (weevils), it has spoiled and should be discarded.
While bread flour is high in calories (361 per 100g), its higher protein content can contribute to satiety, helping you feel full for longer. However, because it is a refined carbohydrate, it should be portion-controlled if weight loss is a goal.