High-Gluten Flour

Flour with an especially high protein content is sometimes used in hard-crusted breads and in such specialty products as pizza dough and bagels. It is also used to strengthen doughs made from flours that contain little or no gluten. See, for example, the formula for Chestnut Bread. (The name of this flour is slightly misleading; the flour is high not in gluten but in gluten-forming proteins. There is no gluten in flour until certain proteins absorb water and a dough is mixed.)