Yes, very flaky. Don't know how they do it, but you could not tell the difference between the oilive oil or regular fats. Their cheese cakes are a dream too and are fat free. I tried to make some using the fat free creamed cheese, but it turned into a watery mess. Theirs must use some kind of thickener that doesn't need any baking. They are sold in plastic pans. They claim to be a mail order outfit too, and even sell to some retailers now. I didn't like their gluten free donuts very much though, as they were a baked donut with a sugar free filling, a real shock to nayone expecting them to be the same texture as a fried, flour based one. I could enjoy the chocolate ones though, not bad. If I were to try the pie crust with oilive oil, it would be one that is not extra virgin as it doesn't need that taste to come through unless it was in a vegetable pie of some kind. The secret is to have the oilive oil and flour very cold so it dosn't make the dough too soft.

Baking gluten-free is a challenge and also expensive. The flours can cost 10 times that of AP flour ($5.50 vs 55c per pound) and many recipes call for ground nuts that start at $8 per pound. I do have a great TNT cookie recipe that uses no flour and has no dairy (casein free): Nancedar GFCF Peanut Butter Cookies Makes about 3 dozen 2 large eggs 1 1/4 C sugar 2 t baking soda 1 t pure vanilla extract Beat together using a stand or hand mixer. 1 C creamy peanut butter 1 C crunchy peanut butter Beat into the bowl with the wet ingredients on low. Do not over mix or they will be grainy. Let sit for 1 hour at room temperature. Use a small scoop to form balls, put on parchment paper covered baking sheets, flatten slightly with crisscross of a fork. Bake in preheated 350F oven for 6 minutes, reverse the sheets, and bake for another 4 to 6 minutes. Let sit on the sheets for 5 minutes then remove to cooling racks. Store airtight (doubled plastic bags). I sometimes add 1/2 C to 3/4 C chocolate chips for Chocolate Chip Peanut Butter cookies but you must check the ingredients list to be sure there are no milk solids if you want them to remain dairy/casein free. Toll House does have milk. Nancy

The best way to substitute is to find a recipe that is actually gluten-free to begin with. Until you are familiar with some of the science and different characteristics of ingredients you use as a substitute, you risk a lot of recipe failures and wasted food. All-purpose mixes don't always work like all-purpose flour, and different brands/blends work differently from each other. For instance, Bob's Red Mill GF All-Purpose Baking Flour has a strong flavor of beans because it's first ingredient is garbanzo beans. CUP4CUP's first ingredient is cornstarch which can leave your tongue feeling like it's coated. King Arthur GF Multi-Purpose Flour tends to have good reports for performance for good structure and has a neutral flavor and the first ingredient is white rice flour. As a personal issue for me, when you switch to gluten-free flours and foods, you may also want to consider the amount of arsenic you are exposing yourself to by increasing your use of rice and/or rice flour. Many of the gluten-free flour choices are also high-glycemic, which means they can cause blood sugar to spike, which is not a good thing for someone who has blood glucose issues (pre-diabetes, diabetes, etc.). Check out the recipe below for Gluten Free French Apple Pie and see if it would work for you. It will certainly be much lower in fat. A cup and a half oil in a cake recipe is a LOT! If you don't want to make it in a pie pan, use a square or rectangle baking dish with the same volume as the pie recipe. I make a low-carb gluten-free version of Impossible Pumpkin Pie and always bake it in a square pan instead of a pie pan. You will find Gluten-Free Bisquick available next to Bisquick products, but I make my own high-fiber version: For one cup: 1/2 c. almond flour 1/2 c. hi-maize resistant flour 1-1/2 t. baking powder 1/4 t. salt 1 T. coconut oil Cut fat in flour mixture. Use cup-for-cup in recipes that call for Bisquick. [Grainlady note: I use an electric hand-held mixer for this task.] Another good Gluten-Free Bisquick substitute: 2-1/2 c. Pamela's Baking & Pancake Mix 3/4 c. butter or shortening (I would use coconut oil.) Cut fat into flour mixture. Use cup-for-cup for Bisquick. -Grainlady Here is a link that might be useful: Gluten-Free Impossibly Easy French Apple Pie

Ricky, I've tried making gluten free bread that rises like regular bread, but without the gluten, well, it's difficult and almost always more dense. If I wanted it sweeter I'd add more honey, probably, for flavor, but sugar might compromise the texture less. I find that I seldom get it right the first time, and not all recipes convert well. It's all trial and error, but that's part of the fun of cooking and baking for me. Just be sure to keep notes. I'm betting the bread will be better as french toast than it is plain, and it might be better toasted with jam or honey to add a little of the sweetness you're missing. Bake on, dude! Annie