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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Lovely thank you will try that next time
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