Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

Ironbar

Members
  • Content count

    3
  • Joined

  • Last visited

Community Reputation

0 Neutral

About Ironbar

  • Rank
    New Community Member
  1. No, I like the way it tastes, but for pie crust it most definitely needs to be more elastic in order to manipulate it the way I need to.
  2. Hmmmm. I didn't know about the mixing of flours bit. I'll need to do some more reading about that!
  3. Hello all. This is my first post here. I'm no gluten-free, but my wife is. One thing I've been trying to find year after year is something maybe that you can add to gluten-free flour to make it more elastic like wheat flour. Specifically for pie crusts. I love to bake pies, but it's really hard using gluten-free flour because the finished crust falls apart when I'm trying to bring it to the pie plate. Any suggestions? Thanks!