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Bread Flour

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Has more gluten, the elastic protein that gives the bread structure a chewiness. This characteristic makes bread flour the choice for making breads but totally inappropriate for cakes and fine pastry.

All-purpose Flour Bread Flour Cake / Pastry Flour Self-rising Flour Whole-wheat Flour Rye Flour Amaranth Flour Arrowroot Flour Barley Flour Chestnut Flour Corn Flour Chickpea Flour Garfava Flour Gluten-free Flour Millet Flour Oat Flour Potato Flour Quinoa Flour Rice Flour Brown Rice Flour Sorghum Flour Tapioca Flour Tritical Flour Water-chestnut Flour

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