I have to admit. This is a selfish post. Besides writing, I bake for a living and we sell our pies at local farmer's markets. More and more people are asking me for gluten-free pies, so last week I experimented with a gluten-free pie crust. It didn't go as planned. My crust was pretty tough &mdash not at all the light and flaky crust we're used to selling. I used King Arthur's Gluten Free Multi-Purpose Flour; I'm generally a big fan of King Arthur products but I wasn't in love with the way that the crust turned out. Now I understand it'll be pretty impossible to get the same light flakiness, but I'm wondering if you all have any favorite flour combinations or tips you'd like to pass on. From folks I've talked to, it seems like the best route is to mix your own flours and find the best combination that works for your particular product. Sounds like a long road ahead!
Megan is a freelance writer and recipe developer. Her cookbook, Whole-Grain Mornings, will be available in bookstores nationwide Dec/2013. Megan also owns the Seattle-based artisan cereal company, Marge Granola.
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