What is a strong flour ?

[Sussan Estela Olaya]

Hi Jhuta! Thanks so much for your question
When a recipe calls for strong flour or bread flour, it refers to flour with a high protein content (gluten)—typically between 12% and 14%. This type of flour gives dough more structure, elasticity, and strength.

In contrast, all-purpose flour usually contains between 9% and 11.5% protein and is better suited for softer, more delicate bakes like cakes or cookies.

For the cheesecake base:

– If you’re going for a firmer crust, similar to a bread or structured tart base, then using bread flour (strong flour) is a good idea.
– But if it’s a more delicate, cookie-style crust (like a sablé), then all-purpose flour works just fine.

In the U.S., here are a few strong flour options you can find:

• King Arthur Bread Flour – 12.7% protein

• Bob’s Red Mill High Gluten Flour – 13–14% protein

• Gold Medal Bread Flour – around 12%

• Central Milling Organic High Protein Flour – great quality and high in gluten

These are all reliable choices and are widely available in stores or online.

If you’re not sure what kind of crust the recipe is aiming for, or you’d like to adapt it based on what you have at home, I’m here and happy to help. It’s a pleasure to support you with whatever you’re cooking!

Sussan Scoolinary Team.