This gluten free pie crust mix makes a crust that's more like a shortbread cookie in taste & texture than a traditional flour crust. This would be because of the large amount of shortning & butter the directions say to add (10 spoonfuls of EACH)to the mix. Crust tastes good but I found it very difficult to get it into a pie pan after rolling it out. It doesn't hold together well, breaks apart. The bottom crust can then be pressed together into the pan to eliminate the cracks but this isn't so easy with the top crust after filling has been added onto the bottom crust. Also pressing the top & bottom crusts together around rim of pan takes patience so no cracks. I think probably worth the effort for a bottom crust only type pie or if you must not eat any gluten at all ever & want a top & bottom crust pie but if only need to limit gluten somewhat like me, I'll stick to an occasional pie made with regular flour.

I used the French bread & pizza mix to make the French bread baguette recipe given at the Gluten Free Pantry web site (not on the mix pkg). Being use to making wheat bread loves & rolls for many years before needing to limit gluten, I found the directions for using this mix strange. Especially putting a foil collar around the baguette shapes on the baking sheet. The 2 baguettes looked great from the oven, just like wheat flour bakery ones but the taste was quite dissapointing. Not yeasty & light with chrispy chewy crust but very dense & bla, not good consistancy. Heating slices helped a little but the 2nd loaf is going to be cut up into coutons for stuffing with lots of sage & eaten with lots of gravy for some flavor.