high in protein and low in carbohydrates compared to traditional wheat flour. Unlike regular flour, which contains gluten, almond flour is ground from blanched almonds, which gives it a light texture.

There are, however, two different proteins involved in gluten development, each responsible for different capabilities. High-protein flour comes in many forms, and chef Gemignani specifies 00 ...

(Though, it's always better to use a high-gluten or bread flour to make your loaves and baguettes because they have a higher protein content.) Milled from the endosperm (the innermost kernel ...

In many different food products today you will find the label “Gluten Free”. On the other hand, if you look in the flour aisle, you can find bags of flour that are fortified with extra gluten ...

The gluten content of flour is especially important for yeast-leavened baked goods, for which the dough has to stretch as it rises; bread flour is known as high-protein or high-gluten flour.

TEST KITCHEN: Making sure a product has the right amount of gluten improves the odds ... Clearly, the protein content in flour makes all the difference. High-protein flours are best for breads ...

This makes it a good choice for people who have Celiac disease or are sensitive to gluten. It can substitute for other flours that contain gluten, like regular wheat flour. As more people have ...