High Gluten Flour, Contains Wheat Flour (wheat flour, malted barley flour) High Protein, 3 lb, White, 48 Ounces

I recently bought this King Arthur high-gluten flour, and it has quickly become my go-to for all my baking needs. The quality of the flour is immediately noticeable, with a fine texture that makes it a pleasure to work with. One of the standout features of this flour is its high gluten content, which is perfect for baking hearty breads and chewy pizza crusts. The rise and texture of my baked goods have improved dramatically since switching to this flour. Whether I'm making bagels or artisanal loaves, they always come out with the perfect structure and crumb. I also appreciate the consistency and reliability of King Arthur products. This flour is no exception—it delivers consistent results every time, making baking much less stressful. Plus, knowing it's made from quality wheat gives me confidence in the healthfulness of my baked creations. If you're serious about baking and want to elevate your bread and pizza game, I highly recommend this flour. It truly makes a difference in the texture and flavor of your baked goods, and it's a staple I plan to keep in my pantry for years to come.

This flour is great for the pretzels & bagels that I bake and sell. The high gluten makes it rise higher, faster & better for a chewer taste.

Superior to all purpose flour for making homemade bread. I purchase this through Amazon's Subscribe and Save program.

I'm teaching my nieces what bread baking really is, and what different flours there are. Rice flour. Hard wheat flour. The southern American soft flour for their biscuits. How to add potato flakes for softer bread. This adds to the depth of their lessons. Makes for great bread, besides.

Excellent. I have my standard whole wheat and rye loaves. Substituted the high gluten for KA organic bread flour to make 80% of high gluten with 20% rye flour for sourdough rye. Significantly better oven spring, dough strength and crumb. You can raise dough hydration too. I’ve also made 50/50 high gluten/rye flour and very good results. I wish it was organic.

We made the best bagels with this high quality high gluten flour

It's great flour for bagels, pizza and baguettes. But it is a) not the best (bromated All Trumps 50111) and b) not very cost effective- about 12 bagels per bag of this. Otherwise, certainly a step up from King Arthur bread flour. I believe this is around 13% protein vs ~12%.

Works great for NY style pizza