What kind of flour to use for gruyere puff (kind of like a dutch baby pancake) if I'm out of all purpose flour?
I'm making Melissa Clark's gruyere puff recipe (https://cooking.nytimes...), which looks kind of like a savory dutch baby pancake. I'm out of white all purpose flour, but I have white whole wheat, 00 flour, and bread flour. Which would be best?
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Can't quickly find its protein content, but my guess is white whole wheat would be best (closest to AP) and 00 second best, for a softer crumb.
See attached article for useful info
http://www.talkoftomatoes.com/blog/2010/07/flour-101#:~:text=Bread%20Flour%3A%2012%2D15%25,%25%20medium%20milled%2Fmedium%20grind.