Wheat Buy at least 14 percent protein content for fluffy bread. The three kinds I recommend are hard spring red, hard spring white, and soft white. The hard wheat flours grow in the north and work wonderfully in any recipe calling for yeast. The red type is very flavorful, and I use it for my basic bread recipe. It is my children's favorite.
Soft wheat grows in the South and is ideal for any non-yeast recipe.
If you are going to make a recipe that calls for baking soda, baking powder, or no leavening, then soft wheat is your best option. Wheat and gluten Gluten is formed when the two proteins in quality wheat bond. They form the structure to hold the air that gives you fluffy, soft bread. So, when you are buying wheat don't settle for cheap types. Spend the extra dollar or two and get the high protein content.