Bread flour

A high-protein wheat flour, usually about 12 to 14% protein, that develops strong gluten for chewy, well-risen breads.

Bread flour: A bowl of bread flour next to a stretched, elastic bread dough and a crusty loaf
  • Baking ingredients and additives

Also called: strong flour, high-gluten flour

The extra protein forms more gluten, so bread flour dough can stretch and hold more gas, giving taller loaves and a chewier crumb. It is used for yeast breads, bagels, pizza and sometimes for chewier cookies.

It absorbs a little more water than all-purpose flour. It isn't a good choice for tender cakes and pastries.

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Related entries

Sources

Written by VanillaGoods in our own words from these sources. Last reviewed October 15, 2026.

  1. Prairie Fare: Bake and Take a Treat to a Friend, North Dakota State University Extension
  2. Functions of Baking Ingredients (NF94-186), University of Nebraska-Lincoln Extension
  3. Wheat market classes, University of Missouri Extension
  4. Bread flour (Q3066934), Wikidata