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Do you use high gluten or low gluten for pies?
1, high-gluten flour for pies.

2, high-gluten flour is generally suitable for making bread, noodles, and some Chinese pasta, while low-gluten flour is used to make some biscuits and other foods.

3. The protein content of gluten flour is 13.5% on average, but usually those whose protein content is above 1 1.5% can be called high gluten flour. This kind of flour has high protein content and strong gluten.