Ironbar

No, I like the way it tastes, but for pie crust it most definitely needs to be more elastic in order to manipulate it the way I need to.

Hello all. This is my first post here. I'm no gluten-free, but my wife is. One thing I've been trying to find year after year is something maybe that you can add to gluten-free flour to make it more elastic like wheat flour. Specifically for pie crusts. I love to bake pies, but it's really hard using gluten-free flour because the finished crust falls apart...