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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