I recently moved to New Zealand and I'm trying to make a recipe that calls for "bread flour" (Jacques Torres chocolate chip cookies). They don't seem to sell that here, and I see that bread flour is high gluten flour. I did find something called "high grade flour" that seems to have a high gluten content… does anyone know if they are the same thing? They seem to recommend the flour for baking bread and dense cakes here...
You deserve a cookie.
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