FAQs
Our answer
Does adding vinegar to pie crust stop gluten? ›
What does that vinegar do? The most common answer — that it affects gluten development — isn't actually that useful. If you had a mass spectrometer at home, you could measure the teensy difference vinegar makes in the tensile strength of gluten strands in the dough, which in theory makes it a bit more tender.
Why use vinegar in gluten-free baking? ›
Vinegar helps with creating a tender and moist crumb
But it's not just about the rise! Vinegar also helps in creating a tender and moist crumb in our baked goods. This is because the acidity of vinegar interferes with gluten development.
Should you add vinegar to pastry? ›
What does vinegar do to pastry dough? One ingredient that you can add to a pie crust that is a little more unusual is vinegar. Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with.
What does apple cider vinegar do to pastry? ›
The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.
Does vinegar neutralize gluten? ›
Most vinegars are gluten-free. Most varieties are distilled and made from inherently gluten-free ingredients such as grapes. The only vinegar that needs to be avoided is malt vinegar. Malt vinegar is not distilled, and malt is derived from barley, a grain that is not gluten-free.
What reduces gluten formation in pie crust? ›
Any good pie crust recipe is about controlling that gluten development. “The fat coats the proteins and prevents gluten formation,” Sharma says of Parks's technique of using a higher ratio of butter and squashing it into large pieces (instead of pea-size ones).
What is a substitute for white vinegar in pie crust? ›
Ice Water/Vinegar Mixture: Adding an acid to the dough creates a more tender crust. I use white vinegar for this recipe but you can substitute it with apple cider vinegar, lemon juice or vodka.
What is a substitute for apple cider vinegar in gluten-free baking? ›
Rice wine vinegar doesn't have a strong taste so it is useful for this dough, but it can be replaced with other acids. Our preference would be to use fresh lemon juice as an alternative as it will not affect the flavour of the crust.
What is a substitute for vinegar in baking bread? ›
Lemon Juice
Lemon juice is my go-to fruit juice apple cider vinegar substitute. It can add lemony flavor to your recipe, even in amounts as small as a tablespoon.
Cold butter is the key to flaky crusts. Do not skip this step. You must put your butter in the freezer to get it nice and cold. Many people do not like working with frozen butter, but it makes all the difference in the world when you create your pie dough.
Why do you put vinegar in phyllo dough? ›
There are two key elements to promoting the extensibility necessary in the dough: adding vinegar to the dough, which weakens some of the gluten bonding, making it less elastic; and ample resting. Of course, it takes practice, just like working with any kind of dough.
How does vinegar affect dough? ›
When you add vinegar to the dough, the acetic acid reacts with the carbohydrates in the dough to form lactic acid. Lactic acid is less acidic than acetic acid, which means that adding vinegar to the dough reduces the acidity of the dough. This, in turn, speeds up the fermentation process.
Is white or apple cider vinegar better for baking? ›
Apple cider vinegar and white vinegar make good substitutes for one another in most cooking applications, but the former is significantly more tart. In many cases, you can also use these vinegars as substitutes for other types of vinegar.
Can I skip apple cider vinegar in baking? ›
Ideally, you'd use another type of vinegar to replace ACV as they also contain acetic acid. White vinegar makes a great replacement for apple cider vinegar as it has a neutral flavour profile. This means it shouldn't affect the flavour of your final bake, compared to if you'd used ACV.
What does baking soda do to pastry? ›
When baking soda is combined with acid, CO2 gas bubbles are released, creating the “airy” effect in batter and dough. Furthermore, once the dough or batter starts to bake, the carbon dioxide will begin to filter through the dough and expand air that is trapped inside.
How do you reduce gluten in dough? ›
When you mix batter made with cake flour rather than all-purpose, less protein is present; as a result, the batter will develop less gluten. Bread flour, on the other hand, has a protein percentage of 12.7%. Because there's more protein present, the dough is capable of developing more gluten.
Why is my gluten-free pie crust so hard? ›
Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.
What happens when your pie crust has too much gluten? ›
The key to standard pie crust is having pockets of fat surrounded by flour. But if that fat starts to melt and mixes with the flour, it can start to develop gluten, which can lead to a tough crust.