<<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