The protein content of flour varies between the type and can even vary within the same type between brands. Unfortunately the answer is not always perfectly clear how much of that protein is coming from gluten as opposed to other sources that get added into the mix, but hopefully this guide will help you find the best flour possible for washing!
General Flour Types
Cake and pastry flour: 7–9% protein – Avoid this entirely for washing flour.
All-purpose flour: 10–12% protein – This can be used, but some brands work better than others depending on where the protein is coming from. Read more info below.
Bread flour: 12–16% protein – Fine-grain, unbleached, white varieties are optimal for making seitan. Bread flour is designed to have higher amounts of gluten which is why just about any brand should be a safe bet, though some still may have more than others. Find recommended brands below.
Whole wheat flour: 13-16% protein – This one is a gamble because despite its high protein content, the bran can disrupt gluten formation. Learn more about this below.
Other Things to Keep in Mind
While calculating protein is easy enough—and in many cases is enough—to determine if your flour will work, there are other factors at play which can affect your results.
All-Purpose Flour
On most flour labels you will find the ingredient “Malted Barley Flour.” What you won’t find is the percentage of the mix that this flour takes up, and while it is a contributor to the overall protein content of your bag of flour, it will not contribute to the ball of gluten that you are left with after washing. This is why some brands of all purpose flour work better than others, even if they all calculate to 10% or higher protein content.
Bread Flour
As stated above, bread flour is designed to have higher amounts of protein in the form of gluten which gives bread that “rise” during baking. It is also typically fine-grained which makes it easier to wash. For those reasons just about any brand of bread flour should be a safe bet, though some will still have more gluten protein than others.
Wheat and Whole Grain Flours
Wheat flour ranks highest on the list for protein content, but not for washing. This is because despite the amount of protein, the bran part of the grain can make it difficult for the gluten to form. In some of the worst cases, it can cause the gluten to completely fall apart during washing to the point it all washes away. (It’s a good idea to wash over a large bowl or pot to save your starch – and save your pipes!)
On the flip side, the high protein can yield an even larger amount of gluten. Some have had great luck grinding their own wheat berries into flour, with reports that it takes less time washing for the gluten to form an even stronger bond. If you’re looking to experiment, happen to have a bag of unused wheat flour laying around, or simply prefer working with whole wheat varieties, the pre-packaged finer-grained varieties tend to have the best results.
If you prefer not to take a gamble and have the access, here are a few brands that have been recommended:
- King Arthur White Bread Flour, U.S. (The King Arthur all purpose also works well, just slightly less yield.)
- Signature Select White Bread Flour, U.S.
- McDougalls Strong White Bread Flour, UK
- Waitrose’s Own Strong White Bread Flour, UK
- BioBio Dinkelmehl (Spelt Flour), Germany
Have a different brand that works great for you? Please share it in the comments and I’ll be happy to add it to the list!
Photo by Klaus Nielsen from Pexels
FAQs
You can really use any type of wheat flour, but ideally you want it to have at least 11% protein content. Avoid anything under 10% entirely, like pastry flour.
How do you decide on which flour is best to use? ›
How to decide what kind of flour to use?
- All-purpose: Usable for most applications. ...
- Bread flour: Gluten develops better to create smooth, elastic doughs. ...
- Cake flour: Softer, low-protein for spongy pastries and the like. ...
- Wheat flour: Less processed flour that retains more nutrients.
For a better flavor and a cheaper price, try washing the flour and make your seitan from bread flour! The brand of bread flour doesn't matter. Choose a high protein flour for a larger yield. You can make this with all-purpose flour, however you will have a smaller yield.
What flour doesn t have chemicals in it? ›
King Arthur Flour contains no bleach, no bromate, and no artificial preservatives of any kind. What you get—instead of those chemical bleaching agents—is flour from superior grains grown by farmers we trust.
Is King Arthur flour better than other flours? ›
Some flour brands allow wide fluctuations in their protein content, so every time you use it, you'll get slightly different results. King Arthur Flour is milled with the strictest specifications in the industry. Baking with flour that's consistent in protein will give you the best, most consistent results at home.
What flour do professional bakers use? ›
Pastry flour is the middle ground between cake flour and all-purpose flour. Professional bakers love that it's finely milled with a protein content that hovers around eight to nine percent, striking the perfect balance between flakiness and tenderness while maintaining structure.
What to avoid when buying flour? ›
It has been processed (or altered), which is what clean eating avoids. This is most often listed as wheat flour, or even durum wheat semolina. If it doesn't have the word “whole” in front of it, it's not clean flour. That's why you want to look for products that actually say “100% whole wheat/grain/meal” on the label.
Why avoid white flour? ›
The increase in blood sugar caused by refined carbohydrates can lead to inflammation in blood vessels and arteries and an increase in cholesterol. Eating a lot of carbohydrates including refined flour can cause cardiovascular disease, which can ultimately cause death.
Why is European flour better? ›
The primary distinction between American wheat and European wheat lies in their gluten content. American wheat, with its prominent red wheat variety, contains higher levels of gluten, which has been linked to gut-related issues like bloating, and inflammation.
Who should avoid seitan? ›
While seitan is a versatile plant-based protein, people with celiac disease, non-celiac gluten sensitivity, or gluten allergy should avoid it. Premade seitan can also be high in sodium, so it's important to read the nutrition label if you monitor your sodium intake.
Because of its meaty texture, seitan can be used in a variety of dishes, from sandwiches and stir-fries to stews and soups. The best part is that making seitan at home is easy, and it's much cheaper than buying pre-made or store-bought seitan.
Why is my seitan so rubbery? ›
Cooking Method: Overcooking can cause the steak to lose its moisture, making it dry and chewy. Conversely, undercooking can make certain cuts feel tough. Aging Process: Steaks that are not properly aged can be less tender. At Heartstone Farm, our grass-fed beef is aged 14 days for optimal tenderness.
What is the unhealthiest flour? ›
For example, white and all-purpose flours are less healthy, as they're refined to remove the bran and germ, which store most of its fiber and nutrients, from the wheat. As such, many people are interested in replacing white flour with more wholesome options for baking and cooking.
Why can't you eat unbleached flour? ›
The flours most used for baking and cooking at home are made directly from raw grains. They can be exposed to bacteria in the field or when the flour is being made. Grains are harvested, ground and sometimes bleached, but processing raw grains into flour does not kill bacteria.
Why is there a warning on flour? ›
Uncooked flour and raw eggs can contain germs that can make you sick. Tasting or eating raw (unbaked) dough or batter can put you at risk for food poisoning. Follow the recipe or package directions for cooking or baking.
What to look for when buying flour? ›
How to Buy Healthy Flour
- Look for Minimal Ingredients. As with all food products, be sure to read the ingredients so you know exactly what type of grain was used and if any additives were included.
- Look for Stone-Ground. ...
- Look for Unbleached. ...
- Look for Whole-Grain, if Possible.
Good quality flour from a reputable producer is developed in a consistent manner. When we want our baked goods to turn out the same every time, we need to adopt a brand we like and stick to it so we can create consistent results. A cheaper brand, may have greater variation from one batch to another.
What type of flour is good to use in most recipes? ›
All-Purpose Flour
This pantry essential is a versatile flour that works well for many types of baking and is shelf-stable. Recipes that only call for “flour” can be made with all-purpose. A blend of hard and soft wheat, this flour has a medium protein content of 10-13 percent.
Does it matter if you use all-purpose flour or self rising flour? ›
Can you use self-rising flour instead of all-purpose flour? You might be able to use self-rising flour instead of all-purpose flour, but this only applies if your recipe calls for baking powder as a leavening agent. It shouldn't be used for recipes that call for baking soda, yeast, or any other leavening agents.
