The difference among high gluten flour, medium gluten flour and low gluten flour lies in protein content. The higher the protein content, the stronger the gluten! 1. Medium gluten flour: protein (gluten) content is about 9% to 1 1%. Steamed buns, jiaozi and steamed bread in our traditional pasta are generally made of this common flour, which is the most common and widely used flour! 2. High-gluten flour: protein content is above 12%. Compared with medium gluten flour, low gluten flour only adds some substances to ordinary flour, thus changing its gluten and strengthening some functions! The higher the protein content of flour, the better its water absorption performance, and the more elastic and chewy the pasta made. High gluten flour is basically used to make pastry bread, pizza and noodles, so it is best to use high gluten flour for bread and high gluten flour for steamed bread.