Many French recipes suggest rolling pastry dough between two sheets of parchment paper for three simple reasons: to help the dough from not sicking to the counter top, to chill the dough after rolling it out and to make it easier to put into the pie/tarte pan.
Darlene tested using her Abeego when rolling out her gluten free quiche pastry. Interestingly enough with gluten free pastry there is a challenge with dough and overall consistency, which can make it tricky to work with. In pastry with gluten, gluten helps to keep the dough stretchy and can make it easier to work with and manipulate.
Let's see how Abeego works...
I am very pleased with my first trial with Abeego. I made pastry for a quiche today. It was almost 100% successful. I had originally been afraid that I would end up with a great sticky mess of dough between the two pieces of Abeego and I am happy to report that didn't happen!! A positive and unexpected discovery was how much easier it is to use Abeego than traditional clingfilm. The sturdiness of the Abeego sheets meant I wasn't constantly fighting to keep the sheets flat and in place. The bottom piece of clingfilm would often get scrunched up and then I would end up rolling some of the pastry directly on to my work surface.
Helpful hint just remember to peel the Abeego off before pressing the dough into the pie pan.
Thanks Darlene for your story and photo and rolling out pastry with Abeego.
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