On Sun, 17 Oct 2004 02:59:01 GMT, Jana Cole >
wrote:

>I have substituted whole wheat flour for the bleached white flour I
>have been using, but the dough is completely unworkable. It breaks
>apart - has absolutely no elasticity. I can't roll it. Its
>consistency is something like drop cookie dough, but dryer. Even
>adding flour doesn't make it hold together.
>
>What do I need to do to make whole wheat flour crust?
>
>The recipe I'll using:
>
>1 c flour
>3/4 c butter
>water as needed
>1/4 tsp salt
>
>This recipe works great with white flour, but not at all with the
>wheat.
>
>Any suggestions appreciated.

Ad a 1/4 tsp. of xanthan gum. Available at most health food stores, it
adds that little extra polymer chain forming action that you need and
that isn't present when working with 100% whole wheat flour, or other
low or gluten free flours.

I started using it when I started baking gluten free products for my
mom, and it's now one of my secret weapons in the kitchen.

Shirley Hicks
Toronto, Ontario
TB

"A liberal is a conservative who's been through treatment."
- Garrison Keillor