Bread flour

Bread flour is a variety of unbleached flour that is typically milled from hard wheat. The protein contained in bread flour exceeds that of all-purpose flour (14%). It is a flour that is high in gluten, due to the higher protein, that assists the dough in rising.

What Is Strong Flour?

Strong flour is the British term for bread flour or hard-wheat flour.  You'll see this term referred to in recipes from the U.K.

If you don't have bread flour here are some alternative flours to substitute:

• Use equal parts of all-purpose flour.  Bread and pizza crusts may be less chewy but the resulting product will be acceptable.
• Per one cup bread flour you need, ad 2 teaspoons of gluten flour to improve the structure of the bread.
• Use one cup whole wheat flour plus two teaspoons of gluten flour per cup of bread flour needed.