I just made it through the Christmas holidays baking traditional foods gluten free. Fearful of past mistakes with pastries that shattered into a Sandy mass of crumbs I had low expectations. But this flour delivered! Sure, it needs more liquid to bind the “breadcrumb” stage and I added egg as a matter of course. Roll out worked best on cornflour, not this flour, too sticky. There is a noticeable bean smell to the dough when fresh but this disappears on baking. I just made Xmas plum puddings for next year using this flour and it worked perfectly 1:1 to substitute normal flour but again I had to add a bit more stout to get the correct consistency. Pastry came out almost as good as using regular flour, certainly no complaints. I do recommend lightly greasing the metal pans if baking pies just to make sure as the egg I use as a binder does tend to stick.
