Approximate Percentage of Protein Contained in Commonly Available Flours

Appears in
top 1000The Baking Bible
The Baking Bible

By Rose Levy Beranbaum

Published 2014

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SWANS DOWN OR SOFTASILK CAKE FLOUR 8 percent
KING ARTHUR QUEEN GUINEVERE CAKE FLOUR 8 percent
WHITE LILY BLEACHED ALL-PURPOSE FLOUR 9 percent
KING ARTHUR PASTRY FLOUR 9.2 percent
WONDRA FLOUR 9.8 percent
GOLD MEDAL OR PILLSBURY BLEACHED ALL-PURPOSE FLOUR about 11 percent (regional brands may be significantly lower); unbleached is slightly higher
KING ARTHUR UNBLEACHED ALL-PURPOSE FLOUR 11.7 percent
HECKERS FLOUR 12 percent
GOLD MEDAL BREAD FLOUR 12.3 percent
KING ARTHUR BREAD FLOUR 12.7 percent