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    Helen Sargent
    Apr 14, 2020

    Pastry too crumbly

    in Recipes

    I made some mini quiches today which I quite liked but found the pastry made with the original FF very crumbly & short, I use something called vital wheat gluten n a bread recipe I make & wondered if added some to the FF would help? anyone tried this?

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    Helen Sargent
    Apr 14, 2020

    Lovely thank you will try that next time

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    Gillian Worthington
    Apr 14, 2020
    Replying to

    Ultra Fine Flour is my go to flour for most things. It’s delightful for soft white rolls, pastry for sausage rolls and pies. Biscuits and now Hot Cross Buns. I’m a mean Keto Diet follower so Lojevity Floods and Recipes have been a big game changer.

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    Gillian Worthington
    Apr 14, 2020
    Replying to

    Plus I’m rarely hungry which is simply amazing

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    Gerry Davies
    Apr 14, 2020

    Hi Helen, I agree the original fiberflour makes very short pastry, adding gluten would help. But if you want very manageable pastry use Ultra-Fine, that's what it was designed for. Better still use Attora (suet) in the pastry and bring together with an egg and a little water. We have a recipe for short crust https://www.lonjevity-foods.com/copy-of-apple-pie</