Bread Flour (High Gluten)
Flours & Starches · 8 specs
Direct Answer
Bread flour is milled from hard red spring wheat. Per 100g, it provides 366 kcal, 73.2g carbohydrates (2.4g fiber), 12.7g protein (12.5–14.0% gluten potential), and 1.26g fat with superior dough extensibility and gas retention.
Source: USDA FoodData Central (FDC ID: 168934) · Last reviewed Aug 28, 2026
Specs
| Energy / Calories | 366 kcal |
| Protein / Gluten Potential | 12.7 (12.5–14.0%) g |
| Carbohydrates | 73.2 g |
| Dietary Fiber | 2.4 g |
| Total Fat | 1.26 g |
| Ash Content | 0.50 – 0.55 % |
| Starch Gelatinization Temp | 60 – 65 °C |
| Gluten Status | Contains High Gluten |
Viscoelastic Gluten Network
The high glutenin content creates a strong, elastic protein matrix capable of trapping carbon dioxide bubbles from yeast fermentation, producing high rise and open crumb structures.
Technical Comparisons
Compare all in Flours & Starches →
Bread Flour (High Gluten) vs All-Purpose Wheat Flour
→
Bread Flour (High Gluten) vs Almond Flour (Blanched)
→
Bread Flour (High Gluten) vs Arrowroot Powder (Starch)
→
Bread Flour (High Gluten) vs Cassava Flour (Whole Yuca)
→
Bread Flour (High Gluten) vs Coconut Flour
→
Bread Flour (High Gluten) vs Cornstarch (Pure Maize Starch)
→
Bread Flour (High Gluten) vs Potato Starch
→
Bread Flour (High Gluten) vs Tapioca Starch (Cassava)
→