Gluten Quality

Gluten quality describes how well a flour's proteins behave once they form gluten: how strong, stretchy, and stable the network is, and how well it holds gas over a long ferment. It depends on the kinds of proteins in the wheat, especially the balance between the elastic glutenins and the stretchy gliadins, not just how much protein there is. That's why einkorn can test high in protein yet make a soft, slack dough, while a modern bread wheat with similar protein stands up tall.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Don't judge a flour by the protein number alone. Mix a small test batch, do a windowpane, and watch how it holds up during bulk. The dough will tell you about gluten quality faster than the label will.