Bread flour is unique in that it contains a high level of protein called gluten. Bread flour contains two proteins, gliadin and glutenin, which conform gluten under the proper conditions; eg. water and agitation. Gluten provides the structure and elasticity necessary for a yeast dough. This type of flour recently returned to the national consumer market in the 80's, although it had been available for some time in various regions of the United States. Home bakers who make a great deal of bread will find that bread flour will yield a better volume, a tender crust and an evenly distributed, fine grain.

Bread flour is best suited for yeast breads. A longer kneading time is recommended to fully develop the gluten and less flour may be necessary for a smooth, elastic dough. It is not suitable for flaky tender products such as pastry.