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zwoop_sprinkles t1_ixixqg1 wrote

What type of flour did you use? Any tips on getting GF pastry dough to resemble "regular?"

I've found the journey into GF life is roughest around desserts.

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Wonderful-Dentist-17 OP t1_ixj4r89 wrote

Bob’s Red Mill 1-to-1 GF flour blend is my ride-or-die. I can successfully make almost anything GF with it. I have so many tips on baking GF. Skip pie dough altogether and do a press in tart crust, pâté sucrée. It will save you a huge headache and is still tasty. More crumbly be flakey

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