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Gluten Flour
 Gluten Flour
© Denzil Green
Gluten Flour is made from hard wheat that has had both the bran removed (as in white flour), and the starch, leaving it with proportionately more gluten protein. So much in fact, that the protein in Gluten Flour generally ranges about 75 to 80% (measured dry basis) -- compare that with Bread Flour, with protein ranges of 12 to 14% protein. (Gluten Flour is often added commercially to some regular flours to boost the protein content, making them into Bread Flour.)
Gluten Flour is generally used in bread recipes where you need to boost the gluten content of the flour being used -- whole wheat, for instance -- or to give them gluten content, period -- flours such as rye or soya, so that they can hold yeast gases and rise. It can also be added to make very crusty bread or crusty pizza doughs. It will not darken the colour of your baked good.
You generally only need Gluten Flour in small contents -- for Whole Wheat Bread for instance, a few tablespoons is often called for. So buying enough to fill a litre or quart-size preserving jar should hold you for a while.
Storage
Store refrigerated, or in a cool place, or frozen even -- protein goes rancid, and there is a lot of it in Gluten Flour to go rancid.
Also called:  Vital Gluten Flour Farine de gluten (French) Glutenmehl (German) Harina de gluten (Spanish)
Other entries for Wheat Flour
All-Purpose Flour, Baker's Flour, Bread Flour, Cake Flour, Farine de Froment, Gluten Flour, Graham Flour, Instant Flour, Pastry Flour, Plain Flour, Self-Rising Cake Flour, Self-Rising Flour, Semolina, Stone-Ground Whole Wheat Flour, Wheat Flour, Whole Wheat Flour
Other entries for Flour
Ash Content of Flour, Bean Flours, Black Millet Flour, Bromated Flour, Chapati Flour, Corn Flours, Durum Flour, Flax Flour, Flour Grades, French Flours, German Flours, Italian Flours, Malanga Flour, Malted Barley Flour, Matzo Meal, Millet Flour, Nut Flours, Oat Flour, Okonomiyaki Flour, Potato Flour, Quinoa Flour, Rice Flour, Rye Flour, Seasoned Flour, Sorghum Flour, Spelt Flour, Stone Ground Flour, Water Chestnut Flour, Whole Durum Flour
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