Top Brands of High-Protein Flour
While King Arthur is a standout for its high-protein options, several other brands also produce flours with exceptional protein content, each catering to different baking needs. Understanding these brands and their offerings is crucial for any baker looking to achieve specific textures and rise in their baked goods.
King Arthur Baking Company
King Arthur is frequently cited for its superior flour quality and consistency. The company's high-protein flours include:
- King Arthur Bread Flour (12.7% protein): A reliable choice for all yeast baking, from simple sandwich loaves to sourdough and dinner rolls.
- King Arthur High Gluten Flour (14% protein): This is one of the highest gluten flours available for home bakers, perfect for thin-crust pizza, bagels, and artisan hearth breads that require maximum chew and a strong, elastic dough.
- King Arthur Whole Wheat Flour (14% protein): Milled from the entire wheat berry, this flour provides a robust, nutty flavor and a significant protein boost, though the bran can inhibit gluten development.
Bob's Red Mill
Known for its extensive range of whole grain and specialty flours, Bob's Red Mill provides several high-protein choices.
- Bob's Red Mill Artisan Bread Flour (12.5-13.5% protein): This blend is specifically formulated for artisan-style breads, offering a robust structure and chew.
- Bob's Red Mill Whole Wheat Flour (13-15% protein): One of the highest protein whole wheat flours on the market, it delivers a hearty texture and flavor to baked goods.
General Mills (Gold Medal / All Trumps)
General Mills offers professional-grade high-protein flours, with All Trumps being a legendary name in the baking industry.
- General Mills All Trumps Flour (14.2% protein): This is a true workhorse high-gluten flour, highly favored by professional and serious home bakers for bagels, pretzels, and New York-style pizza crusts.
High-Protein Flour Comparison
| Flour Type | Brand Example | Protein Content (%) | Best For | Flavor Profile |
|---|---|---|---|---|
| Bread Flour (Wheat) | King Arthur, Bob's Red Mill | 12.7–13.5% | Loaf bread, rolls, sourdough | Mild, classic wheat |
| High-Gluten Flour (Wheat) | King Arthur Sir Lancelot, All Trumps | 14–14.2% | Bagels, pretzels, chewy pizza crust | Neutral, strong wheat |
| Whole Wheat Flour | King Arthur, Bob's Red Mill | 13–15% | Hearty bread, pancakes | Nutty, robust wheat |
| Soy Flour | Bob's Red Mill | ~40% (per serving) | Enhancing protein in baked goods, vegan recipes | Mild, nutty |
| Chickpea Flour (Besan) | Himalayan Chef | ~20% (per serving) | Flatbreads, savory items, thickening sauces | Earthy, nutty |
| Hemp Seed Flour | Various brands | ~33% (per serving) | Smoothies, energy bars, boosting nutrition | Nutty, earthy |
Choosing the Right High-Protein Flour
Beyond brand recognition, selecting the right high-protein flour depends on your desired final product. Here's a breakdown of what to consider when comparing different types of flour.
Understand Wheat vs. Non-Wheat Flours
- Wheat-based: Flours like King Arthur Bread Flour get their high protein from gluten, which provides structure and elasticity. This is ideal for most traditional breads that require a strong, chewy crumb.
- Non-wheat based: Flours from legumes (chickpea, soy) or seeds (hemp, sunflower) have high protein but are gluten-free. They are excellent for boosting nutritional content or for gluten-sensitive diets but do not offer the same structural benefits as wheat gluten.
Consider the Sourcing and Milling Process
Many brands, including King Arthur, source high-quality hard red wheat for their high-protein flours. The milling process also impacts flour quality; some brands like Janie's Mill use stone-milling for a specific texture and flavor. For the most consistent results, opt for a brand that mills to a specific protein count rather than a range.
Evaluate Your Baking Goals
- For a classic, high-rising sandwich loaf, a reliable bread flour like King Arthur or Bob's Red Mill is perfect.
- For dense, chewy baked goods like bagels or thin-crust pizza, a high-gluten flour like General Mills' All Trumps will deliver superior results.
- For enriching gluten-free baking or adding a protein boost to savory dishes, chickpea or hemp flour is an excellent choice.
Key Flour Characteristics
- Ash Content: This reflects the mineral content in flour and can affect the final color of your bake. A higher ash content (like in whole wheat) leads to darker, nuttier-flavored baked goods.
- Extensibility: Refers to how much the dough can be stretched. King Arthur's flours are known for their good extensibility, which is crucial for baguettes and sourdough.
- Consistency: Consistent protein levels from bag to bag mean more predictable and reliable baking results, a hallmark of King Arthur flour.
Conclusion
While King Arthur is a top contender for the brand of flour with high protein, especially its popular bread flour, the ideal choice ultimately depends on your baking project. For the maximum chew and structure, look to dedicated high-gluten flours from brands like King Arthur or General Mills' All Trumps. For hearty, whole-grain nutrition, Bob's Red Mill and other whole-grain specialists offer high-protein options. By understanding the protein content, brand reputation, and intended use of each flour, you can confidently select the right ingredient to elevate your baking.
The Secret to Perfect Bread
For additional insights on the science of bread-making and how flour protein affects dough, exploring resources like the King Arthur Baking website can be invaluable. Their in-house bakers offer expert advice and detailed guides to help you master your craft.
Final Recommendation: For a widely available, reliable high-protein flour for most yeast baking, King Arthur Bread Flour is an excellent choice. For professional-grade results in specific high-chew applications, consider General Mills' All Trumps High Gluten Flour. For gluten-free alternatives, opt for chickpea or hemp seed flour. Ultimately, check the protein content listed on the package and match it to your recipe's needs. The higher the protein, the stronger the gluten network will be, leading to chewier, more structured results. Your ideal brand depends on your recipe, but King Arthur remains a top-tier choice for consistent, high-protein baking.
