Blend Protein Flour

A wheat-based protein flour that bakes 1:1 in place of ordinary flour, with three times the protein and five times the fibre.

Everyone has flour. It goes into bread, pasta, pancakes and sauces — the quiet backbone of the meal. Blend raises the protein and fibre of that backbone while protecting the gluten-forming structure that makes wheat behave like wheat. The dough still develops strength as you knead, still proofs on a familiar timeline, and still browns through the same Maillard reactions that give a crust its colour and flavour.

• Bakes 1:1. Swap it straight for the flour in any recipe — no changes, no new steps.
• 3× the protein, 5× the fibre of ordinary white flour.
• Whole, not processed. Real wheat with the fibre kept in — not a powder engineered to be stirred into water.
• Milled in small batches in Québec, closer to how a good bakery works than a commodity plant.

One thing worth knowing: extra fibre is thirsty. Blend hydrates a touch faster than white flour, so a very stiff dough can feel tight at first. Hold back a little of the liquid and add it back only if the dough needs it.

A flour first, and a nutrition product second — because the easiest habit to keep is the one you already have.