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!
IronbarMember Since 13 Dec 2012
Offline Last Active Dec 15 2012 05:17 PM
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