So, I kept hearing about this All Trumps flour. Everyone in the baking circles I follow online seems to mention it when they talk about getting really chewy bread or proper bagels. They always say it’s because the protein content is super high.
Naturally, I got curious. I wanted to know exactly how high we were talking. I mean, “high” can mean different things, right? So, I decided to figure it out myself.
First thing I did was grab a bag. Got one from the local supply store. Turned that big old bag over and over, looking for the magic number. You’d expect it to be shouted out, like “14% PROTEIN POWER!” or something. But nah. Nothing obvious like that.
Okay, plan B. Checked the nutrition facts panel. Found the protein grams per serving. But that doesn’t just give you the percentage directly. You gotta look at the serving size in grams, then do the math. Felt like a bit of work for something that should be simple info.
Trying to find the real number
So, I went online. Started searching for “All Trumps high gluten flour protein content”. Got a bunch of hits, mostly forums and baking blogs. Some folks said 14%. Others swore it was 14.2%. Saw a couple places listing slightly different numbers too. It kind of felt like nobody really knew for sure, or maybe the company doesn’t lock it down to a super specific decimal point.
I even tried digging around the manufacturer’s site, General Mills. Found info about the flour, yeah, but not a clear, upfront statement of the exact protein percentage. It was more marketing talk about “premium high gluten flour” and “excellent for hearth breads, hard rolls, bagels”. Useful, but not the number I was hunting for.
Forget the exact number for a minute, I thought. Let’s see how it feels. I decided to bake my usual sourdough loaf with it, replacing my regular bread flour. And man, you can tell the difference right away.
- This flour soaked up water like a sponge. Had to add a bit more than usual to get the dough feeling right.
- Kneading it felt like a workout. The dough was strong, really elastic. You could feel that gluten developing.
- The final loaf? It had a serious chew. Great structure. Definitely delivered on that ‘high gluten’ promise.
So, after all that messing around, looking at the bag, searching online, and actually using the stuff, where did I land? I’m pretty convinced it hovers right around 14% or maybe just a tick over, like 14.2%. That range seems the most consistent figure out there, and it absolutely matches the strength and chew I got when baking with it.
It’s definitely a high-protein, high-gluten flour, no doubt about it. Does the job if you need that strength. Still kinda bugs me that finding a simple, precise number from the source is like pulling teeth. Why not just print it clearly on the bag? But whatever, the flour works well for what it’s meant for.
