Thanks Elisabeth, but I guess I wasn't clear. I'm not gluten free. I was just wondering if GF flour would lower the gluten in the pie crust dough to make it flakier. I'm fascinated by the science behind baking so it seemed a small amount of GF flour added to regular flour might make it easier to prevent too much gluten from forming during the process of making the crust which, of course, makes a tough crust.. I thought perhaps someone at KAF might have tested that hypothesis at some point. I just realized that could actually make an interesting science fair project for any young bakers out there.... If the quest is to lower the protein, the best thing to do is to use a flour with lower protein in it, like pastry flour. The GF blend, while finely ground, can give a gritty texture if mixed with a low-water formula. While it's tempting to use ingredients as the ticket to a desired result, technique is really the key, as in not mixing any more than you absolutely have to, and giving the dough a chance to rest/chill/hydrate evenly. Susan

• Reply