This is a very exciting and helpful post! I have celiac and have been following the work of Medrich, Goyoaga and Prueitt for years. Such geniuses! I recently made the pie crust from Canelle et Vanille Bakes Simple and really like it-- but I'm so curious about your recipe! Love how you went into detail about process. I have also tried cream cheese dough and found it tore very easily.
Thank you so much for this! Looking forward to trying this out in a flan of my own.
Nicola's pâte sucrée recipe has become my go-to, and I'm still trying to figure out a good gluten-free version of that as well!
This is a very exciting and helpful post! I have celiac and have been following the work of Medrich, Goyoaga and Prueitt for years. Such geniuses! I recently made the pie crust from Canelle et Vanille Bakes Simple and really like it-- but I'm so curious about your recipe! Love how you went into detail about process. I have also tried cream cheese dough and found it tore very easily.
Very excited about this column, and this dough!
Love this and excited to follow along!
I love this, and love Brian’s work -- looking forward to following along!!
Welcome to Brian :) Looking forward to future instalments of this column!