bread flour or all-purpose flour
Both are good sources of carbohydrates and plant-based protein; bread flour contains slightly more protein per serving. When fortified (as is standard in most commercial products), both provide iron, B vitamins (thiamine, riboflavin, niacin), and folic acid.
About
Bread flour is a milled cereal grain product derived from hard wheat varieties, typically containing 12-14% protein content, making it distinctly higher in gluten-forming proteins than all-purpose flour. Produced by grinding the endosperm of wheat kernels and removing the bran and germ, bread flour develops strong gluten networks when hydrated and mixed, resulting in elastic dough with superior gas-retention capacity. All-purpose flour, by contrast, is a blend of hard and soft wheat varieties containing 10-12% protein, offering a middle ground between the strength of bread flour and the tenderness of cake flour. Both are bleached or unbleached depending on processing methods; bread flour's darker color and coarser granulation reflect its higher protein composition.
Culinary Uses
Bread flour is the preferred choice for yeast breads, bagels, pizza doughs, and any application requiring strong gluten development and chewy texture. All-purpose flour serves as the workhorse of Western kitchens, suitable for cookies, cakes, pastries, quick breads, and general baking when specialized flours are unavailable. Both are used in non-baked applications including roux, breading, dusting, and thickening sauces. In bread baking, bread flour yields superior oven spring, crisp crusts, and open crumb structure; all-purpose flour produces softer, more tender results. All-purpose flour is more versatile for mixed applications where both structure and tenderness are desired.