What Flour Has 14 Percent Protein? Your Guide to High-Gluten Baking

November 29, 2025 •

4 min read

With some high-gluten flour varieties containing up to 14.2% protein, bakers can achieve superior elasticity and structure for yeasted goods. Understanding what flour has 14 percent protein is key to producing chewy bread, bagels, and pizza crusts with a professional-quality texture.

Quick Summary

High-gluten flour and select strong bread flours offer around 14% protein, essential for creating chewy, structured baked goods like artisan bread, bagels, and pizza dough.

Key Points

High-Gluten Flour: The most common and direct answer, specifically milled to have 14% or higher protein, ideal for extremely chewy and structured baked goods like bagels and pretzels.
Strong Bread Flours: Many premium bread flours, especially those made from hard red spring wheat, can reach protein levels up to the 14% mark, offering excellent chewiness and rise.
Gluten Development is Key: The high protein content allows for maximum gluten development, which creates a strong, elastic dough that traps gas bubbles for a higher rise and open crumb.
The Bran Effect: While some whole wheat flours have a high protein content, the bran can hinder gluten formation, typically resulting in a denser loaf compared to refined high-gluten flour.
Vital Wheat Gluten: This is a concentrated protein additive that can be used to boost the protein content of any lower-protein flour, including all-purpose, to achieve the desired 14% level.
Chewy Texture: For recipes where a chewy texture is a primary goal, such as pizza crust or artisan bread, a flour with 14% protein is the superior choice.

Understanding Flour Protein and Baking

In baking, flour's protein content is the single most important factor determining the final texture of your baked goods. The protein in wheat flour forms a network called gluten when mixed with water and kneaded. The higher the protein, the more gluten can be developed, resulting in a stronger, more elastic dough. This is crucial for products that require a high rise and a chewy crumb, such as breads, bagels, and pizza crusts.

The Highest Protein Flours at a Glance

Several flours contain protein levels at or around 14%, but the specific type can vary in how it performs. For instance, while whole wheat flour can have a high protein level, the bran can interfere with gluten formation, leading to a denser result. On the other hand, highly refined high-gluten flour is designed for maximum elasticity and chewiness.

High-Gluten Flour

This is the most direct answer for what flour has 14 percent protein, as it is specifically milled to have the highest gluten content. Often made from hard red spring wheat, high-gluten flour is a baker's secret weapon for developing a strong, chewy structure. Its high protein content, sometimes reaching 14.2% or more, allows the dough to retain more gas, leading to a lofty, structured crumb. It's the ideal choice for creating dense and chewy items like bagels, pretzels, and artisanal hearth breads.

Strong Bread Flour

While not always at 14%, many high-quality bread flours fall within the 12–14% protein range. These are milled from hard wheat and are designed for yeast-leavened baking. Brands like Janie's Mill offer a High-Protein Bread Flour from organic hard red spring wheat with a 13.48% protein content, putting it very close to the 14% mark. This makes it an excellent choice for sourdough, baguettes, and other yeasted breads.

Vital Wheat Gluten

For those who only have access to lower-protein flours, vital wheat gluten is a powerhouse additive. This product is a concentrated form of wheat protein, containing an astonishing 70–80% protein. By adding just a tablespoon or two to a cup of all-purpose flour, you can significantly boost the protein level and mimic the qualities of high-gluten flour. This is particularly useful for fortifying whole-grain flours that have high protein but weaker gluten development.

Comparison: High-Protein vs. All-Purpose Flour

Knowing the differences between flours is essential for achieving specific results. Here’s a comparative look at high-protein flour and its more common counterpart, all-purpose flour.


Feature	High-Protein Flour (approx. 14%)	All-Purpose Flour (approx. 10-12%)
Primary Use	Chewy breads, bagels, pizza dough, pretzels	Versatile for cookies, cakes, muffins, and most baking
Protein Content	13-16% (often 14%+)	10-12%
Gluten Development	Very strong and elastic, for structured dough	Moderate, offering a balance for various uses
Texture	Chewy, dense, structured, high rise	Tender, softer crumb, less chew
Water Absorption	Higher; thirsty flour	Lower; produces a softer, wetter dough

The Baking Benefits of High-Protein Flour

Using a flour with approximately 14% protein offers distinct advantages for specific baking projects:

Superior Dough Strength: The higher gluten content creates a more resilient dough that can withstand long fermentation times, perfect for developing complex flavors in sourdough or artisan breads.
Enhanced Chewiness: The strong gluten network gives baked goods their characteristic chewiness, from the crust of a pizza to a dense bagel.
Higher Volume: A robust gluten structure traps gas more effectively, leading to a higher rise and a more impressive final product.
Excellent Water Absorption: Higher protein flours absorb more water, which can contribute to a moist interior texture in your baked goods.
Consistent Results: For bakers aiming for predictable outcomes, especially with yeasted dough, a high-protein flour ensures reliable structure and rise.

Sourcing the Right High-Protein Flour

When shopping for flour, always check the nutritional information on the packaging, as protein content can vary by brand and region. For a guaranteed high-protein level, seek out flours explicitly labeled as "high-gluten" or a "strong bread flour" from a reputable brand. Many flour companies, such as King Arthur, list their products' protein percentages on their websites, making it easier for discerning bakers to make the right choice. You can also experiment with adding vital wheat gluten to your favorite all-purpose flour to achieve a customized protein level for your specific baking needs.

Conclusion

Ultimately, the question of what flour has 14 percent protein can be answered by looking at high-gluten flours and strong bread flours made from hard red spring wheat. These specialized flours are formulated to provide the ideal balance of elasticity and strength for creating chewy, high-rising, and structurally sound baked goods. While all-purpose flour works for many recipes, reaching for a higher protein option is the key to unlocking superior texture in your bagels, pizza crusts, and artisanal breads. For those serious about achieving the perfect chew, a 14% protein flour is an essential tool in your baking arsenal.

For more detailed information, consider exploring resources from trusted baking experts like King Arthur Baking Company.

Frequently Asked Questions

Bread flour typically contains 12-14% protein, while high-gluten flour is specifically milled to contain 14% or more, resulting in an even stronger, more elastic dough for maximum chewiness.

Yes, but be aware that all-purpose flour has a lower protein content (approx. 10-12%), which will produce a softer, less chewy result with a lower rise. It's not ideal for products where a strong, chewy structure is desired.

The ideal uses for high-protein flour include chewy bagels, artisan bread, pizza dough, and pretzels, as the strong, elastic gluten network provides the necessary structure and chew.

Higher protein content allows for greater gluten development, which creates elasticity and structure. This enables the dough to trap more gas, resulting in a higher rise and a chewier texture.

Yes, high-protein flours are 'thirstier' and absorb more water than lower-protein flours. You may need to add a tablespoon or more of extra liquid per cup to achieve the correct dough consistency.

Yes, you can increase the protein content of all-purpose flour by adding vital wheat gluten, a concentrated protein additive. A typical ratio is one tablespoon per cup of all-purpose flour.

Yes, whole wheat flour has a high protein content, often in the 13-15% range. However, the bran and germ can interfere with gluten formation, resulting in a denser final product compared to refined high-gluten flour.

While it's a critical factor for bakers, protein percentage isn't always prominently displayed. Checking the brand's website or nutritional label is the most reliable way to find the exact protein content for a specific flour.