Bread Flour

Posted On 6 December 2020

There are lots of different types of flour. I don’t have unlimited space. And it’s fairly easy to make higher-protein bread flour if you have all purpose flour and a high-protein flour, sometimes called vital wheat gluten. I use Bob’s Red Mill Vital Wheat Gluten because I can readily find it but I know others are available.

Here’s a form to help you calculate your own.

Making Bread Flour

A form for converting your all-purpose flour into a higher protein flour using 'vital wheat gluten' or some other high-protein flour.
Change these values to reflect the protein percentages of the flours you have. Most common are all-purpose flours and you can get what's sometimes called 'vital wheat gluten' that has a very high percentage of protein (i.e. gluten).
9.0
9.0
Protein % of your all-purpose flour (9% is pretty typical)
75
75
Protein % of your high-gluten flour. If a range is given, pick something in the middle.
Enter here the quantity of flour you need and what percentage of protein (gluten) you want.
Total mass of higher protein flour you're trying to achieve by mixing all-purpose and high-gluten flour.
13.5
13.5
What percentage of protein are you looking to achieve ('bread' or 'strong' flours are usually 13-14%)
Below are how much high-gluten and all-purpose flours you'll need to get the target protein percentage.

Other Calculators

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