"Jean B." > wrote in message
...
> Cindy Hamilton wrote:
>>
>> Inhibits gluten formation. Make the pie crust more tender.
>>
>> Cindy Hamilton
>
> So, presumably one could use pastry flour or some other gluten-free flour
> and omit the vinegar.

I've never used vinegar but our (non bread/strong) flour is very soft.
Perhaps that is why in US one has to use vinegar. Do you only have all
purpose flour that can be used for bread too?
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