LISTSERV - CELIAC Archives - LISTSERV.ICORS.ORG

CELIAC Archives

Celiac/Coeliac Wheat/Gluten-Free List

CELIAC@LISTSERV.ICORS.ORG

	LISTSERV Archives
	CELIAC Home

	Log In
	Register

	Subscribe or Unsubscribe

	Search Archives

Options:	Use Forum View Use Monospaced Font Show Text Part by Default Show All Mail Headers
Message:	[<< First] [< Prev] [Next >] [Last >>]
Topic:	[<< First] [< Prev] [Next >] [Last >>]
Author:	[<< First] [< Prev] [Next >] [Last >>]

Subject:	How to make a crust less crumbly on fresh fruit tart
From:	Susan Weiss <[log in to unmask]>
Reply To:	Susan Weiss <[log in to unmask]>
Date:	Fri, 28 Aug 2009 22:26:00 -0400
Content-Type:	text/plain
Parts/Attachments:	text/plain (19 lines)

<<Disclaimer: Verify this information before applying it to your situation.>>

Greetings all!

I have a question regarding how to make a crust less crumbly.  This afternoon 
I made a fresh fruit tart, substituting Gluten Free Pantry's Beth All Purpose 
Flour.  The crust is delicious, but it is very crumbly.  Is there an additive that I 
can put in the dough to make it 'stick together' a little better?  I'm sure the 
original 'gluten' version is somewhat crumbly, but not as much as my gluten-
free one.

Any suggestions to try next time?

Thanks much,
Susan

* Please remember some posters may be WHEAT-FREE, but not GLUTEN-FREE *
Archives are at: Http://Listserv.icors.org/SCRIPTS/WA-ICORS.EXE?LIST=CELIAC

ATOM RSS1 RSS2

LISTSERV.ICORS.ORG