The main difference between bread flour and other types of flour is the protein content. Flour’s protein is what makes bread dough strong and helps it rise as it bakes. Bread flour that’s high ...

A new trio of Oklahoma State University wheat varieties might just be the food solution for consumers interested in fewer ...

The use of the food additive called vital wheat gluten has increased over the past 20 years, making up 2-20 percent of ...

Cassava flour’s mild flavor and off-white color make it a favorite gluten-free substitute for baked goods that include brownies, cakes, muffins, cookies, crackers, bread, pancakes, and tortillas.

For recipes that call for all-purpose flour, you can swap in up to 50 percent white whole-wheat flour, King Arthur says, though, for lighter-colored baked goods, such as bread or cake, you may ...