Hi, There is one person living at our house who needs to eat GF. Today I baked a chicken pie with a top crust only using KAF Gluten free measure for measure flour. I used ice cold butter and ice cold water when mixing the ingredient in a food processor. The crust turned out tough and it didn’t roll out nicely It was too thick and kept breaking. I’m wondering if this was because I used GF flour or if there was something more I could have done To have beeb more successful.

• Reply