Protein Content

Protein content is the share of a flour's weight that's protein, and in wheat flour most of that protein forms gluten when you add water. Higher protein usually means a flour can absorb more water and build a stronger dough, so it's a useful clue when you're choosing flour. It's not a guarantee, though: gluten quality matters just as much, and two flours with the same number can bake very differently. On US bags, protein is listed in grams per serving and rounded, so it's only a rough guide.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• To get a rough percentage from a US label, divide the protein grams by the serving size in grams. A 30 gram serving showing 4 grams is somewhere around 13 percent, but rounding means it could be a bit higher or lower.

Watch it at the bench