The main difference between bread flour and regular all-purpose flour is the protein content. Bread flour typically has a ...

This percentage is directly related to the amount of gluten in the flour. The higher the protein, the higher the strength. However, the protein content is not an absolute indicator, as the quality ...

Seitan is a high-protein, low-calorie meat alternative made of wheat gluten. It is common in vegan and vegetarian diets as a ...

Spelt flour is available from large supermarkets and health food stores. Spelt husks are tougher than other wheat husks, and therefore better able to preserve high levels of protein. The protein ...

I find it is more helpful to look at the protein content to clarify if the flour is suitable for bread or baking cakes. The nutritional analysis panel on the flour’s packaging explains the ...

You can sometimes use wheat flour as a semolina flour substitute, but it's only advised for breads. Breads are full of protein and require gluten for good structure. Cornmeal, on the other hand ...