Without binding agents I'm not sure this will help but on America Test Kitchen, a popular public access cooking show in the States, I seem to remember them doing some tests on this. If I recall correctly, they found that beating/mixing the hell out of the mix produced the best results. Which is the opposite of how you treat wheat flour. Once wet ingredients are incorporated, just keep mixing and mixing and then mix some more.
That's the best I got for ya. Gluten free breads just tend to be dry, dense, somewhat edible stuff. Gluten free flowers make much better cupcakes, brownies and
cookies. But then again, sugar, salt and fat make everything better. Maybe you can use this as an excuse for daily dessert 🍰🍪
Edits: just saw that you wanted to make pastry dough and pie crust. Pastry dough is probably not possible. Pie crust, maybe use more fat (butter). I really don't know about
these two items.
Post Edited (EvanHimself) : 9/30/2017 2:31:17 AM (GMT-6)