T45 Gruau Rouge by Grands Moulins de Paris is a strong wheat flour. This imported French flour is excellent for use in all types of pastry recipes, from croissants and puff pastry to brioches and pain au lait.
What is T45 Flour?
This French classification for flour is based on the resulting amount of residue after processing 10kg (22lbs of flour) in a 900°C (1,650°F) oven.
T45 (or Type 45) is the lowest and whitest flour, with only around 45 grams of mineral content left after the burning process and no part of the bran (outer enveloping shell of the grain) remaining.
T45 flour corresponds to a 00 (doppio zero) Italian flour type.
Why use T45 Gruau Rouge Flour?
- Particularly suitable for recipes with a lot of butter, eggs, and sugar
- Allows a high hydration rate
- Perfect for making viennoiserie products using traditional methods
- Higher gluten content (13% compared to 8% for ordinary flour)
- Mineral content of 0.45%
- Unbleached and unbromated
- Choose from 1kg and 25kg sizes, with quantity discounts available
For making bread, we recommend T65 flour. This is an ideal flour for crusty baguettes, boules and batards.
Teeyana Jakovljevic (verified owner) –
I was diagnosed non-celiac gluten sensitive (NCGS) about 6-8 yrs ago. Nobody in my family has gluten sensitivities nor do I have a history of it, but suddenly I couldn’t eat wheat. I got tested for wheat, yeast and soy intolerances by an immunologist, so transitioned to GF. After seeing a video within the last year with 2 Dr’s talking about people with NCGS being able to eat european flour based products, I opted to try. Basic Ingredients sent me two t45 french flour bags to try, and I had no reaction. I ran the experiment without taking my medicine or anti inflammatory and got my markers checked by the immunologist. I wasn’t triggering those markers despite eating flour based products exclusively for a week. I now maintain a starter with the t45 and bake two sourdoughs weekly. Recently I tried the local bakery’s sourdough, and I can eat their rye sourdough made with rye and wholewheat, so I am now introducing the brero rye and wholewheat to my project. After all this time not eating flour, my Dr now thinks I am allergic to chemicals sprayed on flour, and not the actual wheat/gluten proteins. I exclusively purchase all my baking needs from Basic Ingredients as their products are the best, without a doubt.