High Gluten Flour, Contains Wheat Flour (wheat flour, malted barley flour) High Protein, 3 lb, White, 48 Ounces

Replacing half the bread flour with this King Arthur High Gluten Flour has been a game-changer for my breads, especially sourdourgh! Baking is a challenge in the summer in Florida with high humidity! Now I'm confident my loaves will turn out. Highly recommend you try this hack. (Sourdough Sandwich on the bread pan; Sourdough Cuban on the parchment paper.)

Put it very simply. It's the best. I've been using it to make my style of pizza (mushroom & pepperoni) for over 35 years. The wife and I love pizza with puffy airy crust, which in our opinion the best way to do it. The crust isn't hard like a breadstick, but light, and crispy, and and most important "airy". Actually the bigger the bubble the thin the crust. Top it with some grated Parm or Romano and shredded basil, and what's not to like. But It's the flour that that make the real difference.

Excellent l8ne of flours and baking items. All 5 flours in my home are King Arthur varieties. They make excellent products time and time again.

Best flour for homemade focaccia pizza! I’ve tried using all-purpose and bread flour, but this high gluten flour is noticeably better.

Excellent. I have my standard whole wheat and rye loaves. Substituted the high gluten for KA organic bread flour to make 80% of high gluten with 20% rye flour for sourdough rye. Significantly better oven spring, dough strength and crumb. You can raise dough hydration too. I’ve also made 50/50 high gluten/rye flour and very good results. I wish it was organic.

If you make your own bagels, this flour is a must. King Arthur products too - always of the highest quality.

This flour is a must for making homemade bagels. All King Arthur products are high quality and it is especially nice to be able to order them on Amazon.

It's great flour for bagels, pizza and baguettes. But it is a) not the best (bromated All Trumps 50111) and b) not very cost effective- about 12 bagels per bag of this. Otherwise, certainly a step up from King Arthur bread flour. I believe this is around 13% protein vs ~12%.