Gluten is a protein found in endosperm of wheat, it adds stickiness and sponginess to the dough. There are various types of white gluten flour.

The structure and quality of any baked good will depend majorly on the percentage of protein present in the used flour. Higher the protein content better will be the results. Gluten in high quantity gives the end product a stronger framework so that it can hold the other ingredients once the product is baked.

Here are different types of white gluten flour;

Vital Wheat Gluten/Gluten Flour: This is one of the types of flour it contains 40 to 80 percent protein. Due to high in protein content this flour is not suitable for making fine cakes and tender pastries.  This flour is very useful for baking hearty loaves of bread.

This gluten flour with high protein content is frequently added in small amounts to the bread recipes to increase the protein content.  The gluten prepared in the mixing or kneading process will lighten the texture of the loaf.

All-Purpose Flour: This flour is one among the types of white gluten flour; it contains around 9 to 13 percent of protein. The actual amount will vary widely based on the time of year and location grown, but it can still produce enough gluten for a loaf of bread in a pinch.

This type of flour can be used to make good cakes, cookies, muffins, biscuits and other baked goods like pancakes and waffles. Usually this kind of flour is mixed with other flours to improve the consistency and flavor of the end product.

Bread Flour:  Bread flour contains around 12 percent of protein. It comes from the "hard wheat" variety of wheat. This flour produces breads with high in protein content because white bread flour is specially pounded from high-protein and hard varieties of wheat.  

Bread flour is often used in commercial bakeries; it is also available in the market for the home baker. It can be considered as most common among the types of white gluten flour.

White Whole-Wheat Flour: This type of flour is a quite new strain of flour; the color of the flour is white because it is minced from a variety of wheat that is white in color, rather than usual red variety which gives pale brown color to the flour.

Whole wheat flour has around 13 to 14 percent of gluten content and it can be used alone or in combination with all-purpose flour to prepare loaves of bread.

So, above are the different types of white gluten flour.

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