Enriched High Gluten Flour

Enriched high gluten flour is a type of wheat flour that contains a higher amount of protein compared to standard all-purpose flour. This higher protein content allows it to form more gluten when mixed with water. It is also "enriched," meaning that essential nutrients like B vitamins (thiamin, riboflavin, niacin, folic acid) and iron, which may be lost during milling, are added back into the flour.

Manufacturers use high gluten flour in products that require a strong, elastic dough structure, such as bagels, artisan breads, and some types of pasta. The higher gluten content helps these foods develop a chewy texture and maintain their shape during baking and cooking.

Enriched high gluten flour is a common food ingredient and is not regulated by the FDA as a food additive. The enrichment process helps restore important nutrients to the diet. For most people, it is a safe and nutritious food. However, individuals with celiac disease or non-celiac gluten sensitivity must avoid gluten, which is present in this flour.