sbdombro

November 9, 2010 at 9:33am

Thanks, Irene. As this recipe uses high-gluten rather than all purpose as the "base" flour, do you think white whole wheat would be the right flour to start adding in or would something else likely work better? White whole wheat flour does have a high gluten content too, so yes, it's fine to use in the recipe. ~ MaryJane
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