Gruau flour

Farine de gruau

What it is

Gruau was a milling word long before it was a flour: the gruaux are the coarse endosperm particles taken off the break rolls and purified, and the flour they gave was the whitest and strongest the mill could produce. The name now says nothing about ash and everything about protein — Label Rouge gruau must run at least 12.5%.

In the kitchen

Use it where the dough must stretch without tearing — brioche, croissant, panettone — and expect to knead noticeably longer before the window forms. In a lean baguette it is a mistake: the elasticity fights you at shaping and the loaf shrinks back.

Goes with

Butter Egg White sugar Laminating butter (dry butter, 84%) Baker’s yeast Vanilla Orange blossom water

Same species

Bulgur Couscous Einkorn Emmer wheat Wholemeal flour T45 flour

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