- Add xanthan gum when using gluten free flour alternatives (a ratio of about 1 tsp to 1 cup of flour).
- Let gluten free dough set in the refrigerator for 30 minutes before rolling out. This helps strengthen the dough.
- Put baking paper beneath and on top of gluten free dough when rolling it out. This helps prevent the dough from sticking to the rolling pin and breaking.
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