High-gluten flour is typically used when making different types of breads, including artisan and diabetic breads, as well as pastas. Sometimes this flour is mixed with low-gluten or low-protein flour. This flour usually contains between 12 and 15 percent gluten, and it is generally harder to find in most grocery stores than all-purpose flour. Continue ReadingGluten is a type of protein that is found inside wheat flour, and it helps give most baked goods structure. When making artisan bread, especially breads that are baked without a pan, such as French bread, high-gluten flour helps the bread hold its structure during baking. If a baker prefers cooking with traditional flour, high-gluten flour can be blended in to add to the stability of the baked good. Some bakers prefer to cook with high-gluten flour because it gives bagels and pastas more chewy and complex structures. In the United States, all-purpose flour is easier to find in stores than high-gluten flour. All-purpose flour is a combination of soft and hard wheat. Unlike high-gluten flour, all-purpose flour only contains about 8 to 11 percent gluten. All-purpose flour is usually bleached or unbleached. If it's bleached, this means that it has been chemically treated, while unbleached flour usually contains more protein than bleached flour. Learn more about Substitutions