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?
> --

We have one all-purpose flour, several brands - but it's still all
purpose. We also have bread flour, cake flour and pastry flour.
Flour comes bleached, unbleached and whole wheat... then we have all
the other types of flour... corn (not cornstarch), semolina, almond,
soy and many more.

--
Food is an important part of a balanced diet.