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For making my recipes in the U.S., ‘flour’ refers to all-purpose flour unless I specify otherwise. But in France, what is used as all-purpose flour, called Type 45 or 55 (T45 or T55), more closely resembles American cake flour. It is finer and has less gluten. Type 65 is closer to American all-purpose flour and you can find it in supermarkets and organic food stores. 


I will specify which flour to use in France when it makes a difference!

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