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Posted By Simon Clarke On 2010/09/09 @ 11:14 am In Substitutions | No Comments
With gluten-free anything, I think it’s important not to compare the gluten-free item with the wheat-flour counterpart. They truly are different things in every way.
Pastry is no exception. The science of the dough is not the same, the handling and the end product are all a little different. So when setting out to make gluten-free pastry, don’t go in expecting otherwise.
1. Gluten-free pastry tends to be a lot wetter than wheat-flour pastry. It’s quite damp and sticky.
Therefore, when rolling pastry, use a sheet of parchment paper between the dough and the rolling pin to prevent the pin from sticking. Or, use a sheet of baking cloth for rolling out.
2. Once rolled out, wrap the dough onto your pin and unwrap over your pie plate, letting the dough fall into place.
3. For a gluten-free pizza crust, try pressing the dough out by hand and if you can, use a pizza stone.
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