High-gluten flour is sort of in-between type of flour. It has slightly more protein than bread flour or strong bread flour and lot more than all purpose or plain flour. High-gluten flour can be sometimes also labeled as bread flour or strong bread flour, although it’s not quite correct (as it has more gluten).
Hight gluten flour is usually used for pizza dough, bagels, pretzels or bread rolls or can be used for making leavened pancakes with yeast or for thickening soups, sauces and other dishes. It’s often used in commercial baking and it’s not that commonly available in the shops.
Because high gluten flour has slightly more gluten then regular bread flour it’s ideal to use it for smaller types of breads or pizza, bagels or pretzels, that need the extra chewy texture.
In this blog post I wanted to share with you how to best substitute high gluten flour in your baking. I’ve been baking my own bread for the last 25 years and have also been running bread baking classes from my own Victorian kitchen for almost 10 years and over the time I’ve been able to experiment with different types of flours, recipes and styles of bread.
I often bake gluten free breads, so I wanted to explore the gluten free options as I know that if you are gluten intolerant or have Celiac disease, finding a suitable substitute can be sometimes quite tricky.
Even if you are not gluten intolerant, you might like to know how to replace some of these flours in your recipes in case you run out or want to use a different type of flour, perhaps for a health reasons.
BREAD BAKING RECIPES
- Sourdough Style Bread without Starter (Yeasted Bread with bread flour) >>
- Black Rye Bread with Chocolate (with bread flour) >>
- Wholemeal Soda Bread (no knead bread with wholemeal plain flour) >>
Best substitutions for high gluten flour – The quick answer
The good news is that there are several high gluten flour substitutes available that can be used to replace high gluten flour.
Coconut flour, almond flour, tapioca flour, and arrowroot flour used with xanthan gum are some of the best gluten free substitutes for high gluten flour. If you are O.K with gluten, then the best substitute for high gluten flour is white all purpose flour (or white plain flour) and vital wheat gluten mixed together. For bread recipes you can easily replace high gluten flour with bread flour or strong bread flour.
If you don’t have vital wheat gluten you can also use my scalded flour method to supercharge the existing gluten in the flour you are using. This works great with strong bread flour and will give you as good result as the high gluten flours. The combination of plain (all purpose flour) prepared with the scalded flour method and with added vital wheat gluten will be pretty much identical to the high gluten flour.
BREAD BAKING RECIPES
- Quick Rye Bread (no knead bread with rye flour) >>
- Soda bread (with plain flour, no buttermilk) >>
- Tortila Wraps (with plain flour) >>
Understanding gluten in flour
Gluten is a protein found in wheat, rye, and barley. It is responsible for the structure and texture in many baked goods like bread, bread rolls or pizza bases. Gluten gives dough its elasticity and strength, allowing it to rise and hold its shape. It is made up of two proteins, glutenin, and gliadin.
Glutenin is responsible for the strength of the dough, while gliadin is responsible for its elasticity. When water is added to flour, the glutenin and gliadin proteins combine to form gluten. The more gluten there is in the dough, the more elastic and strong it will be.
High gluten flour is a type of wheat flour that has a higher protein content than all-purpose flour or bread flour. It typically contains between 12.5% and 14.5% protein, compared to 10-12% protein in all-purpose flour and 12-14% protein in bread flour.
The protein content of flour is important because it determines how much gluten will be formed when the flour is mixed with water. High gluten flour is often used in bread-making because it produces a dough that is strong and elastic, allowing the bread to rise and hold its shape.
What is high gluten flour
High gluten flour is a type of wheat flour that has a high protein content, typically around 14-15%. High gluten flour is made from hard red winter wheat or hard red spring wheat, which has a high protein content, making it ideal for bread-making. Gluten is a protein that gives bread its structure and chewy texture.
High gluten flour is often used in commercial baking to improve the texture and rise of baked goods. It’s commonly used in making bagels, pizza dough, and other yeast-based baked goods such as bagels, breads, pastries, and pizza crusts, that require a strong gluten structure.
Compared to other types of wheat flour, high gluten flour has the highest amount of gluten protein. For example, bread flour typically has a protein content of around 12-14%, while all-purpose flour has a protein content of around 8-11%.
BREAD BAKING RECIPES
Nutritional value of high gluten flour
In addition to protein, high gluten flour also contains fiber, fat, and carbohydrates. However, the exact amounts of these nutrients can vary depending on the brand and type of flour.
High gluten flour is also a good source of potassium, a mineral that is important for maintaining healthy blood pressure levels and supporting proper muscle and nerve function.
When it comes to other nutrients, high gluten flour is not as rich as other wheat flours. This is because high gluten flour is made from the endosperm of the wheat kernel, which is the starchy part of the grain. The bran and germ, which are the parts of the grain that contain most of the nutrients, are removed during processing.
Common High Gluten Flour Substitutes
I’ve listed both gluten and gluten free flours to give you the widest choice available, so that you can pick whatever alternative you already have in your kitchen cupboard or whatever suits your diet.
For individuals who are gluten intolerant or have celiac disease, high gluten flour can be a challenge to incorporate into their diet. Fortunately, there are various gluten free flour substitutes available that can be used in place of high gluten flour. Here are some of the most common high gluten flour substitutes I regularly use in my home baking.
Strong or Extra strong Canadian bread flour
If you have extra strong Canadian bread flour, this is the easiest replacement for high gluten flour as the difference is only about 1%.
Extra strong Canadian bread flour and high gluten flour are similar in that they both have a high protein content and are commonly used in making bread and other baked goods that require a strong gluten structure. However, there may be some differences in the protein content and gluten strength between the two.
Extra strong Canadian bread flour is a type of bread flour that is made from hard wheat and has a protein content of around 13-14%. It’s often used in making bread and other baked goods that require a strong gluten structure.
High gluten flour, on the other hand, typically has a higher protein content than extra strong Canadian bread flour, with a protein content of around 14-15%. It’s often used in commercial baking to improve the texture and rise of baked goods.
It’s important to note that the protein content and gluten strength of flour can vary depending on the variety of wheat, where it was grown, and how it was processed. Therefore, the protein content of extra strong Canadian bread flour and high gluten flour may vary depending on the brand and source.
To sum up, while both extra strong Canadian bread flour and high gluten flour are high in protein and suitable for making bread and other baked goods that require a strong gluten structure, high gluten flour typically has a higher protein content and gluten strength than extra strong Canadian bread flour.
Bread Flour or strong bread flour + Vitamin C, Scalded Flour or Vital Wheat Gluten (all optional)
If you want to replace high gluten flour with bread flour or strong bread flour, you may or may not need to add vital wheat gluten, depending on the recipe and how much gluten you want to add.
Bread flour and strong bread flour are both types of wheat flour that have a high protein content, typically around 12-14%. This makes them suitable for making bread and other baked goods that require a strong gluten structure.
If you are replacing high gluten flour with bread flour or strong bread flour in a recipe that doesn’t require an extremely strong gluten structure, you may not need to add vital wheat gluten. To be honest, I don’t normally add anything else to my strong bread flour when I’m baking bagels, pizza or bread and the recipe works just fine.
Your bread kneading technique is more important here, than any amount of gluten you add in – if you don’t knead your bread properly it won’t rise as well as it should and will be tough no matter what. If you want to help the rise of your bread you can also add 1/2 tablet of vitamin C (or vitamin C powder) to your bread. It reacts with the gluten and gives you extra light crumb.
My scalded flour method also works great with regular bread flour and you will end up with a great bread that’s light, tasty and chewy at the same time.
However, if you want to ensure that the dough has a strong gluten structure, you can add vital wheat gluten to the flour.
To add vital wheat gluten to bread flour or strong bread flour, you can use the following ratio:
- For every cup of flour, add 1-2 tablespoons of vital wheat gluten.
For example, if a recipe calls for 2 cups of high gluten flour, you can use 2 cups of bread flour or strong bread flour and add 2-4 tablespoons of vital wheat gluten.
BREAD BAKING RECIPES
- Buckwheat Flour Bread with Seeds >>
- Beer Bread with strong bread flour >>
- Kentish Huffkings (with white bread flour) >>
Vital Wheat Gluten + low gluten flours
This is a popular substitute for high gluten flour, as it is essentially gluten in powdered form. It can be added to other flours to increase their gluten content and improve the texture of baked goods. However, it does not work well as a standalone flour substitute and it’s not suitable for celiacs or people with gluten insensitivity.
Vital Wheat Gluten is a flour-like and dry powder that is known as the dough conditioner. It is made by extracting the gluten from wheat flour and is often used as a substitute for high gluten flour in recipes. It can be added to recipes to increase the protein content and improve the texture of baked goods.
To make high protein gluten flour from all-purpose flour, you can add vital wheat gluten. Vital wheat gluten is a concentrated form of gluten that is made by washing wheat flour dough with water until all the starch is removed, leaving behind the gluten.
To add vital wheat gluten to all-purpose flour, you can use the following ratio:
- For every cup of all-purpose flour, add 1-2 tablespoons of vital wheat gluten.
So, if you are using 2 cups of all-purpose flour, you would add 2-4 tablespoons of vital wheat gluten. You can adjust the amount of vital wheat gluten based on your desired protein content. Keep in mind that adding too much vital wheat gluten can make the dough tough and rubbery, so it’s best to start with a small amount and adjust as needed.
All purpose (plain flour) + Vital Wheat Gluten
All-purpose flour, also known as plain flour in some countries, is a type of wheat flour that is versatile and can be used for a wide range of baked goods. It typically has a protein content of around 10-12%, which makes it suitable for making cakes, cookies, quick breads, and other baked goods that don’t require a strong gluten structure.
If you want to replace high gluten flour with all-purpose flour and vital wheat gluten, you can use the following ratio:
- For every cup of all-purpose flour, add 1 tablespoon of vital wheat gluten.
For example, if a recipe calls for 2 cups of high gluten flour, you can use 2 cups of all-purpose flour and add 2 tablespoons of vital wheat gluten. This will increase the protein content of the all-purpose flour and help create a stronger gluten structure.
Rye Flour + Vital wheat gluten
Rye flour is a type of flour that is made from rye grain. It has a distinctive flavor that is different from wheat flour and is commonly used in making bread, crackers, and other baked goods.
If you want to replace high protein gluten flour with rye flour and vital wheat gluten, you can use the following ratio:
- For every cup of rye flour, add 1 tablespoon of vital wheat gluten.
For example, if a recipe calls for 2 cups of high protein gluten flour, you can use 2 cups of rye flour and add 2 tablespoons of vital wheat gluten. This will increase the protein content of the rye flour and help create a stronger gluten structure.
It’s important to note that rye flour has a lower gluten content than wheat flour, so it may not be suitable for all recipes that require high protein gluten flour. Additionally, the flavor and texture of the baked goods may be different when using rye flour instead of wheat flour.
Kamut Flour + Vital Wheat Gluten
Kamut flour is an ancient grain flour made from Khorasan wheat, which is an early, large-grained form of wheat that is a relative of durum. Kamut flour has a rich and buttery flavor and is believed to be easily digested. It’s also higher in protein than regular wheat flour, containing about 15-20% protein.
While kamut flour is not as high in gluten as bread flour, it still contains a moderate amount of gluten and can be used in bread recipes. The exact gluten content of kamut flour can vary depending on the brand and the specific batch of flour, but it is generally considered to have a gluten content of around 9-12%.
To increase the gluten content of kamut flour, you can add vital wheat gluten. Here’s how to use kamut flour and vital wheat gluten to replace high gluten flour:
- Use the following ratio to replace the high gluten flour:
- For every cup of high gluten flour, use 3/4 cup of kamut flour and 1/4 cup of vital wheat gluten.
- Mix the kamut flour and vital wheat gluten together before adding them to the recipe.
Eincorn Flour + Vital Wheat Gluten
Einkorn flour is an ancient grain flour made from a type of wheat called Triticum monococcum. Einkorn is believed to be one of the earliest forms of cultivated wheat, and it has a rich, nutty flavor. Einkorn flour is lower in gluten than modern wheat flours, containing only about 8-10% gluten.
To increase the gluten content of einkorn flour, you can add vital wheat gluten. Here’s how to use einkorn flour and vital wheat gluten to replace high gluten flours:
- Determine the amount of high gluten flour called for in the recipe.
- Use the following ratio to replace the high gluten flour:
- For every cup of high gluten flour, use 3/4 cup of einkorn flour and 1/4 cup of vital wheat gluten.
- Mix the einkorn flour and vital wheat gluten together before adding them to the recipe
Xantham Gum + Gluten Free Flours
Xanthan gum is a common food additive that is used as a thickener, stabilizer, and emulsifier. It is made by fermenting simple sugars with a bacteria called Xanthomonas campestris.
When it comes to replacing gluten in recipes, xanthan gum can be used as a binding agent. The amount of xanthan gum needed to replace gluten depends on the recipe and the desired texture. As a general rule of thumb, you can use 1 teaspoon of xanthan gum per cup of gluten-free flour for cakes, cookies, and other baked goods. For bread and other yeast-based recipes, you may need to use more xanthan gum, up to 2 teaspoons per cup of flour.
It’s important to note that while xanthan gum can help improve the texture of gluten-free baked goods, it cannot replicate the same texture and structure that gluten provides.
Almond Flour
This is a popular gluten-free flour substitute that is made from ground almonds. It is high in protein, healthy fats, and fiber, making it an excellent choice for individuals who are looking to maintain a healthy lifestyle. It is often used in baking recipes and can be substituted for high gluten flour in a 1:1 ratio.
Almond flour is a great option for those who are gluten-free, as it is naturally gluten-free and has a mild, nutty flavor. However, it can be denser than high gluten flour, so it may not work well in certain recipes and you might need to adjust the amount of liquid in your recipe.
- Use the following ratio to replace the high gluten flour
- For every cup of high gluten flour, use 1/2 to 1 cup of almond flour.
- Add 1/2 teaspoon of xanthan gum per cup of almond flour used in the recipe.
Coconut Flour
This is another popular gluten-free flour substitute that is made from ground coconut meat. It is high in fibre and low in carbohydrates, making it an excellent choice for individuals who are following a low-carb or keto diet.
Coconut flour has a distinct coconut taste and can be substituted for high gluten flour in a 1:2 ratio. It can be used in place of high gluten flour, but it is important to note that it absorbs more liquid than other flours, so recipes may need to be adjusted accordingly. I also find coconut flour quite crumbly and prefer to use it for baking cakes or cookies, rather than baking bread or pizza bases.
Coconut flour and xanthan gum can be used together to replace high gluten flours in baking, but it’s important to note that coconut flour behaves differently than other flours and requires a different ratio of liquid to flour. Here’s how to use coconut flour and xanthan gum to replace high gluten flours:
- For every cup of high gluten flour, use 1/4 to 1/3 cup of coconut flour.
- Add 1/2 teaspoon of xanthan gum per cup of coconut flour used in the recipe.
- Because coconut flour is very absorbent, you will need to increase the amount of liquid in the recipe. Start by adding an additional 1/4 cup of liquid per 1/4 cup of coconut flour used in the recipe, and adjust as needed to achieve the desired consistency.
I would also recommend to mix coconut flour with other gluten-free flours, such as rice flour, tapioca or almond flour, to improve the texture and to lower the coconut flavour a bit. I usually use the following ratio to replace the high gluten flour:
- For every cup of high gluten flour, use 1/4 cup of coconut flour and 3/4 cup of another gluten-free flour.
Then, add 1/2 teaspoon of xanthan gum per cup of gluten-free flour used in the recipe.
Tapioca Flour
This is a gluten-free flour substitute that is made from cassava root. It is often used as a thickener in recipes and can be substituted for high gluten flour in a 1:1 ratio. It has a neutral flavor and can be used in a variety of recipes, including bread, cakes, and cookies. I also find tapioca flour a lot more stickier than other gluten flours, which is perfect for baking bread (as the tapioca flour holds the bread shape quite nicely).
- Use the following ratio to replace the high gluten flour:
- For every cup of high gluten flour, use 1/2 cup of tapioca flour and 1/2 cup of another gluten-free flour, such as rice flour or corn flour.
- Add 1/2 teaspoon of xanthan gum per cup of gluten-free flour used in the recipe.
For example, if a recipe calls for 2 cups of high gluten flour, you can use 1 cup of tapioca flour and 1 cup of rice flour, and add 1 teaspoon of xanthan gum.
Rice Flour
This is a gluten-free flour substitute that is made from ground rice. It is often used in Asian cuisine and can be substituted for high gluten flour in a 1:1 ratio. It has a mild flavor and can be used in a variety of recipes, including bread, cakes, and cookies.
- For every cup of high gluten flour, use 1 cup of rice flour.
- Add 1/2 teaspoon of xanthan gum per cup of rice flour used in the recipe.
For example, if a recipe calls for 2 cups of high gluten flour, you can use 2 cups of rice flour and add 1 teaspoon of xanthan gum.
Potato Flour
Potato flour is a good option for those who want a gluten-free flour that is similar in texture to high gluten flour. This is a gluten-free flour substitute that is made from dehydrated potatoes and you can easily make potato flour at home using my simple method.
It is often used as a thickener in recipes and can be substituted for high gluten flour in a 1:1 ratio. It has a neutral flavor and can be used in a variety of recipes, including bread, cakes, and cookies.
If you are using potato flour as the main flour (say for baking bread) it’s a good idea to mix it with other type of gluten free flour (such as rice or corn flour) as potato flour on it’s own is very fine and has difficulty to keep shape even when you add xanthan gum.
- For every cup of high gluten flour, use 1/2 cup of potato flour and 1/2 cup of another gluten-free flour, such as rice flour or corn flour.
- Add 1/2 teaspoon of xanthan gum per cup of gluten-free flour used in the recipe.
For example, if a recipe calls for 2 cups of high gluten flour, you can use 1 cup of potato flour and 1 cup of rice flour, and add 1 teaspoon of xanthan gum.
Other gluten free flours + xanthan gum
There are many other gluten free flours you can use to replace high gluten flours in the similar way I’ve just shown you. You can also mix the flours if you don’t have enough for your recipe.
- Corn flour
- Buckwheat flour
- Sorghum flour
- Quinoa flour
- Millet flour
- Amaranth flour
- Chickpea flour (also known as gram flour or besan
- Soy flour
- Teff flour
- Oat flour (if certified gluten-free)
Baking with Gluten-Free Flours
When it comes to baking with gluten-free flours, there are a few things to keep in mind. Gluten-free flours can produce different results than traditional wheat flour, so it’s important to experiment with different recipes and techniques to find what works best for you.
One thing to keep in mind is that gluten-free flours tend to be more absorbent than wheat flour, so you may need to adjust the liquid in your recipe accordingly. Adding an extra egg or a tablespoon of liquid to your batter can help keep your baked goods moist and tender.
Another tip is to use a blender or food processor to mix your gluten-free flour with other ingredients. This can help break down any clumps and create a smoother texture in your batter.
When it comes to leavening, gluten-free flours may require more baking powder or baking soda than wheat flour. This is because gluten helps to trap air bubbles in your batter, which helps it rise. Without gluten, you may need to add more leavening to achieve the same rise.
When it comes to specific recipes, there are plenty of gluten-free options out there. Pancakes and scones can be made with a variety of gluten-free flours, such as almond flour or rice flour. For pretzels, you can use a blend of gluten-free flours to achieve a chewy texture.
Overall, baking with gluten-free flours may require some experimentation and adjustments, but with the right techniques and recipes, you can still create delicious baked goods that everyone can enjoy.
This blog post was originally written on 13 September 2023 and last updated on 13 September 2023
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