> wrote in message
...
> On Wed, 18 Sep 2013 09:08:34 +0100, "Ophelia"
> > wrote:
>
>>
>>
>>"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?
>>--
>
> Well here (in Canada) we have varying flours (though no self raising)
> but for pastry and most things I use what is called All Purpose Flour.
> When we came here I was unable to translate my recipes for Vic
> Sandwiches and sponges, the measurements with AP were entirely
> different.
>
> Also for Yorkies, where I used to make them and leave the batter to
> rest a bit before using, it was the reverse here, make and use
> immediately.
>
> AP seems to be far lighter, finer flour.

You worked out how to do it with what you can get)

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