Gluten comes from protein and enables it to stretch.
High gluten flour is good for yeast raised products like pizza dough, bread and bagles. This is called bread flour and has up to 15% protein.
Low gluten flour good for piecrust, cookies, pastry. This called pastry or cake flour and has 7% protein levels.
High gluten flour is good for yeast raised products like pizza dough, bread and bagles. This is called bread flour and has up to 15% protein.
Low gluten flour good for piecrust, cookies, pastry. This called pastry or cake flour and has 7% protein levels.
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