— Sylvia Lynch

My number one favorite gluten-free flour is Bob's Red Mill one-to-one all purpose gluten-free baking flour. Uh, it's complete and I think it works the best. I just bought some King Arthur cup for cup that I'm going to try. Uh, in terms of doing a gluten-free pie crust that's also isn't going to use any butter or any fat. That's a real challenge. I would suggest instead of trying to do that, if you would be open to doing a pressed crust with a nut butter instead, I think that would be probably a better idea. And if you can work on what it is that you want, you know, I'm just saying that. But there are a lot of clever people out here and this is an evolving situation. Vegan desserts are really taking over the world. Let me know how it goes.