|List of Ingredients|
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
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
While many flours in this protein range are
milled from northern hard spring wheat, high gluten flour is predominately
hard winter wheat.
|Amount per serving|
|% Daily Value *|
|Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.|
4.2% of calories from Fat
82.2% from Carbohydrates
13.6% from Protein