The protein content of flour varies between the type and can even vary within the same type between brands. Unfortunately the answer is not always perfectly clear how much of that protein is coming from gluten as opposed to other sources that get added into the mix, but hopefully this guide will help you find the best flour possible for washing!
General Flour Types
Cake and pastry flour: 7–9% protein – Avoid this entirely for washing flour.
All-purpose flour: 10–12% protein – This can be used, but some brands work better than others depending on where the protein is coming from. Read more info below.
Bread flour: 12–16% protein – Fine-grain, unbleached, white varieties are optimal for making seitan. Bread flour is designed to have higher amounts of gluten which is why just about any brand should be a safe bet, though some still may have more than others. Find recommended brands below.
Whole wheat flour: 13-16% protein – This one is a gamble because despite its high protein content, the bran can disrupt gluten formation. Learn more about this below.
Other Things to Keep in Mind
While calculating protein is easy enough—and in many cases is enough—to determine if your flour will work, there are other factors at play which can affect your results.
All-Purpose Flour
On most flour labels you will find the ingredient “Malted Barley Flour.” What you won’t find is the percentage of the mix that this flour takes up, and while it is a contributor to the overall protein content of your bag of flour, it will not contribute to the ball of gluten that you are left with after washing. This is why some brands of all purpose flour work better than others, even if they all calculate to 10% or higher protein content.
Bread Flour
As stated above, bread flour is designed to have higher amounts of protein in the form of gluten which gives bread that “rise” during baking. It is also typically fine-grained which makes it easier to wash. For those reasons just about any brand of bread flour should be a safe bet, though some will still have more gluten protein than others.
Wheat and Whole Grain Flours
Wheat flour ranks highest on the list for protein content, but not for washing. This is because despite the amount of protein, the bran part of the grain can make it difficult for the gluten to form. In some of the worst cases, it can cause the gluten to completely fall apart during washing to the point it all washes away. (It’s a good idea to wash over a large bowl or pot to save your starch – and save your pipes!)
On the flip side, the high protein can yield an even larger amount of gluten. Some have had great luck grinding their own wheat berries into flour, with reports that it takes less time washing for the gluten to form an even stronger bond. If you’re looking to experiment, happen to have a bag of unused wheat flour laying around, or simply prefer working with whole wheat varieties, the pre-packaged finer-grained varieties tend to have the best results.
If you prefer not to take a gamble and have the access, here are a few brands that have been recommended:
- King Arthur White Bread Flour, U.S. (The King Arthur all purpose also works well, just slightly less yield.)
- Signature Select White Bread Flour, U.S.
- McDougalls Strong White Bread Flour, UK
- Waitrose’s Own Strong White Bread Flour, UK
- BioBio Dinkelmehl (Spelt Flour), Germany
Have a different brand that works great for you? Please share it in the comments and I’ll be happy to add it to the list!
Photo by Klaus Nielsen from Pexels
FAQs
Bread Flour
How do you decide on which flour is best to use? ›
How to decide what kind of flour to use?
- All-purpose: Usable for most applications. ...
- Bread flour: Gluten develops better to create smooth, elastic doughs. ...
- Cake flour: Softer, low-protein for spongy pastries and the like. ...
- Wheat flour: Less processed flour that retains more nutrients.
While bread flour is more than adequate for everyday breads, some professional bakers use high-gluten flour with a 14% protein content to provide extra strength to dense, chewy doughs like bagels and pizza dough. High-gluten bread flour gives milk bread it's taut structure and compact (but tender) crumb.
Does it matter what brand of flour you use? ›
Good quality flour from a reputable producer is developed in a consistent manner. When we want our baked goods to turn out the same every time, we need to adopt a brand we like and stick to it so we can create consistent results. A cheaper brand, may have greater variation from one batch to another.
Why is Italian flour better than American flour? ›
To sum up, Italian flours allow the cook to choose both the composition (gluten or protein content) and how finely ground the flour is. Italian flour grades are simply more specialized, thereby providing the cook with more choice!
Why is King Arthur flour better? ›
What you get—instead of those chemical bleaching agents—is flour from superior grains grown by farmers we trust. Our flour is carefully milled according to the strictest specifications that we've developed over generations to give you the best, most consistent results at home.
How can you tell the quality of flour? ›
High-quality flour should have a uniform appearance, free from discolorations, specks, or foreign particles. Texture and Consistency: Another sensory method is to feel the consistency and texture of the flour. Rub a small amount of flour between your fingers. It should feel soft and silky, with a fine, powdery texture.
Does the quality of flour make a difference? ›
Protein percentage can have a huge impact on your baked goods, which is why it's an important variable in baking. Unfortunately, some flour brands allow wide fluctuations in their protein content, so every time you use a new bag of flour, you'll get slightly different results.
What is the difference between bakers flour and regular flour? ›
Bread flour produces baked goods with more structure and chew than all-purpose flour, as all-purpose only has a protein content of 10 to 12 percent, versus the 12 to 14 percent of bread. All-purpose flour produces tender baked goods (as opposed to chewy ones) and is ideal for cakes, muffins, biscuits, piecrust, etc.
What is premium flour? ›
Natural Premium Flour is unbleached white flour that has one of the highest protein contents available, making it perfect for baking. Wheat Montana adds a small amount of malted barley flour to the mixture to improve the consistency of the final product.
SUGAR/FLOUR/BAKING PRODUCTS: they are processed and stored the exact same way. Sugar is sugar, and flour is flour. The only difference between the store and major brands is price and packaging.
What is the healthiest flour to use? ›
Thus, whole wheat flour is widely considered healthier. It's a good source of protein, fiber, and a variety of vitamins and minerals. As it contains gluten, it isn't appropriate for people with celiac disease or non-celiac gluten sensitivity.
Should I buy all purpose or self-rising flour? ›
Using all-purpose flour allows for more freedom than self-rising flour since you can add different leavening ingredients depending on what you're trying to make. On the other hand, self-rising flour is a quicker and more convenient option for certain recipes.
Why can I eat pasta in Italy but not in the US? ›
Italy respects their wheat and process of pasta making so much more than in the states. The celiacs are the only ones who truly need to be gluten free and eat gluten free food. Whereas in the states with all the enrichment, sulfites, bleaching, unnatural levenain etc.
What's special about 00 flour? ›
00 flour is made from durum wheat, which creates gluten that is strong but not very elastic, and this makes the traditional thin and crispy Neapolitan crust.
What is the most widely used flour in the United States? ›
ALL-PURPOSE FLOUR
This flour is the most widely used of all flours. It comes from the finely ground part of the wheat kernel called the endosperm, which gets separated from the bran and germ during the milling process.
Does the type of flour make a difference in baking? ›
The type of flour and the percentage of wheat associated with that flour is very important, as hard and soft wheats have different protein percentages that can impact the softness, crispness and chewiness of a recipe.
What to look for when buying flour? ›
How to Buy Healthy Flour
- Look for Minimal Ingredients. As with all food products, be sure to read the ingredients so you know exactly what type of grain was used and if any additives were included.
- Look for Stone-Ground. ...
- Look for Unbleached. ...
- Look for Whole-Grain, if Possible.
Can you use self-rising flour instead of all-purpose flour? You might be able to use self-rising flour instead of all-purpose flour, but this only applies if your recipe calls for baking powder as a leavening agent. It shouldn't be used for recipes that call for baking soda, yeast, or any other leavening agents.
