This article highlights the challenges of working with gluten-free pie dough and introduces cling wrap as an effective kitchen tool to manage its sticky consistency. Cling wrap can facilitate the rolling and transferring processes, preventing dough from sticking to surfaces or utensils. Additionally, it discusses various gluten-free flour alternatives, emphasizing options like C4C's blend of potato, tapioca, and rice flours, which are now widely accessible and offer a cup-for-cup substitution for traditional wheat flour, making gluten-free baking more achievable for everyone.
Cling wrap like this Glad Press'n Seal will help you roll and transfer the dough to a baking pan without it sticking to surfaces, your hands, or the rolling pin.
Simply unwrap the clingy plastic from around the dough disc and use it to flip the disc back onto a wood board also covered with a sheet of plastic wrap.
The ingredient swap for wheat flour in baked goods has come a long way. Gluten-free flour mix by C4C is a cup-for-cup swap that's been around for over a decade.
Many mainstream purveyors provide cup for cup gluten-free flour, like this one from King Arthur Baking, which makes gluten-free baking more accessible.
Collection
[
|
...
]