I’ve recently come to a marvelous realization about gluten-free baking…
Pastry dough is now a piece of cake!
Eliminating the gluten from the baking means you don’t need to worry about over working the dough & making it tough. It means you don’t need to spend hours working the flour into the cold butter with your cold finger tips. It means you can melt the butter & pour it straight into the dough mix!
Not going to lie, it took me a while to connect the dots, but once I did I was thrilled!
You’d think my pastry would suffer too being gluten-free & all. Well let me just tell you, I had a professional try my tartlet shells & they were impressed!
Current scoreboard: Wheat-Eaters 0 :: Gluten-Free 1
I like winning. I like winning a lot.
Having come to this realization, I may need to start making pies again. Have I ever mentioned how much I love pie?