To convert all-purpose flour to bread flour, you can add 1-2 tablespoons of vital wheat gluten per cup of all-purpose flour ...

Hard or “strong” flour has protein of 12-14 per cent and is preferred for making bread and pasta. “Soft” flour is around 9-12 per cent of protein and is better for baking cakes ...

I don’t remember how I stumbled upon lupin flour, but I’m sure glad I did.... The post Lupin Flour Bread Recipe appeared ...

The bread, made from flour ground from dried crickets as well as wheat flour and seeds, contains more protein than normal wheat bread. Each loaf contains about 70 crickets. "The crickets are in ...

You can sometimes use wheat flour as a semolina flour substitute, but it's only advised for breads. Breads are full of protein and require ... High in folate. That cup of semolina gives most ...