What types of flour are the most glutenous?

The most glutenous flours are those made from hard wheat varieties. These flours contain a high percentage of protein, which forms the gluten network when hydrated. The gluten network is responsible for the structure and elasticity of dough and bread.

Some of the most glutenous flours include:

* Bread flour: This flour is made from hard red wheat and has a high protein content, typically between 11 and 13%. It is the best flour for making yeast bread, as it produces a strong, elastic dough that can hold its shape well.

* All-purpose flour: This flour is made from a blend of hard and soft wheat and has a protein content of around 10%. It is a good all-around flour that can be used for a variety of baking purposes, including breads, cakes, and cookies.

* High-gluten flour: This flour is made from hard red wheat and has a protein content of 14% or higher. It is used for making breads that require a lot of strength and elasticity, such as bagels and pizza crust.

Flours made from other grains, such as rye, barley, and oats, are less glutenous than wheat flour. This is because these grains contain less protein than wheat.