Shop

Gluten flour

Description

Usually milled from spring wheat and has a high protein (40-45 percent), low-starch content. It is used primarily for diabetic breads, or mixed with other non-wheat or low-protein wheat flours to produce a stronger dough structure. Gluten flour improves baking quality and produces high-protein gluten bread.

Reviews

There are no reviews yet.

Be the first to review “Gluten flour”

Your email address will not be published. Required fields are marked *

    Cart