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Apr 11, 2008 03:34 AM

Hi-Gluten flour search

Does anyone know where I can buy some hi-gluten flour in the Boston area?
None at my local markets.

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  1. What kind of hi-gluten flour? The regular kind that is good for making bread? Or the even stronger type that is good for bagels and bialies and the like? The first kind is usually sold as "bread flour" and can be found in most supermarkets. Its protein content is 14 percent or so. The second kind I have only been able to get by mail order / over the Internet. I get it from King Arthur Flour. It is their "Sir Lancelot" flour. It is so high in gluten that you really need to knead it by machine. I suppose you can buy similar flour from local bakery supply dealers, but you would probably have to get a large amount, perhaps a 50 pound bag.

    2 Replies
    1. re: PinchOfSalt

      I mail order the King Arthur Sir Lancelot as well. It makes the best pizza crust ever. I've never seen it in a brick-and-mortar store--even ones that carry a pretty good selection of KA flours.

      1. re: PinchOfSalt

        Your best bet for small quantities of high gluten flour is to find a Pizza Shop that will sell it to you. I would look for the Sir Lancelot that PinchOfSalt mentions, a lot of the other flours that pizzerias use are bromated. King Arthur also sells it mail order and its fairly inexpensive by the 50lb bag locally. Costco has slightly larger flour bags than retail including King Arthur all purpose, but don't believe they have the Sir Lancelot. For Italian specialty flours, Capone repackages the caputo pizza and pasta flours (milled differently and closer to a bread flour in gluten levels).

      2. I'm looking to make some brioche dough for sticky buns.
        The recipe calls for 2 1/2 C of all purpose flour and 2 1/2 C of hi-gluten.

        1 Reply
        1. re: janzy

          In that instance, I'd use regular bread flour. No need for the Sir Lancelot.

          And not that you asked, but I've made the sticky buns from Dorie Greenspan's "Baking from My Home to Yours" and they're the best I've ever eaten. I reported on them here:

          And I found an online recipe here:


          If you're not wedded to your recipe, I couldn't recommend these more highly.

        2. in a pinch, you could also use regular flour, then add extra wheat gluten separately. They sell vital wheat gluten at whole foods, and I bet you could get it at many supermarkets too. The brand I've seen most often is Bob's Red Mill.

          1. Bob's is available at Debra's Natural Gourmet here in West Concord. I use it when I make pizza dough, just a few spoonfulls so the dough will stretch without tearing.

            3 Replies
            1. re: ChrisConcord

              I saw vital wheat gluten at Shaws. I just don't know the ratio to mix with regular flour. Maybe it will be on the box.

              1. re: janzy

                For pizza dough I have had success with about a tablespoon, maybe two to a cup of bread flour. Just trying to give it enough elasticity so I can stretch it thin without it falling apart.

                1. re: janzy

                  Yes, there are usually directions on the package.