Cooking & Baking
Related: About this forumanybody have experience with King Arthur gluten-free flour used for pie crust
I just ordered a couple lbs to try for an apricot fold-over cookie recipe that resembles pie crust (with sharp cheddar ). any tips for handling it?
leftieNanner
(15,149 posts)Either Tom Sawyer (glutenfreeflour.com) or Namaste (available at Costco). You may need a bit more liquid (chilled water) than with regular flour. King Arthur is supposed to be good too.
Good luck. I had a GF baking business for 5 years, so ask me whatever you want!
Kali
(55,019 posts)doesn't need to rise or do much but hold filling, but curious how it is going to handle - roll out and such.
leftieNanner
(15,149 posts)With the rolling out, you can put it between sheets of parchment paper or plastic film. That's what I do with pie crust. Adding flour to the board may mess with the texture.
Kali
(55,019 posts)I have tried those pie crust bags before for regular crust and wasn't very successful, but that was many pies and long ago. LOL
Demsrule86
(68,669 posts)Roll your pie crust and cut your cookies out on parchment...because it will stick to the counter.
handle about the same for that?
edit - er read the post! parchment, got it