Comments on: French Apple Tart

By: Sonya

Sonya — Tue, 18 Oct 2011 15:07:52 +0000

Hi Amy! I’m so glad to have found your website, as my husband was just diagnosed with Celiac’s a couple of months ago. Thank you for sharing your story and your forays into SF and GF cooking–your blog is a joy to read. And I love that you’re in Dallas–we are in Allen.

I am working on tweaking some Thanksgiving favorites to be GF and have a couple of questions about your pastry crust. Have you converted this recipe to grams as you have with some others? If not, can you tell me if I should measure your recipes by dipping the measuring cups directly into the flours, or spooning the flours into the cups?

Thanks, and I look forward to trying this and many other of your recipes!

By: Shu Han

Shu Han — Sat, 17 Sep 2011 06:23:38 +0000

I also made my first venture into gf shortcrust pastry! I’m not celiac, but I seem to break out when I have wheat ): Looking forward to trying out more gf recipes!

By: Amy

Amy — Tue, 21 Jun 2011 13:21:01 +0000

@Kathy Palace, Thanks for letting me know – yes, it’s 1/4 cup. I fixed the recipe, too.

Hugs,
Amy

By: Kathy Palace

Kathy Palace — Fri, 17 Jun 2011 23:03:18 +0000

Forgive, you have a recipe called “Flaky Pie Crust” and I was wondering about the amount of “ice-cold water” is it 1/4 Cup?

Thank you very much,
Kathy

By: Amy

Amy — Sun, 21 Nov 2010 20:53:27 +0000

@lana, Good question, Lana. I don’t know. I’ve found pie crusts to be fussy. I don’t think amaranth would work in place of the potato starch – they have such different properties. You can always give it a try.

Hugs,
Amy