BreadOctober-November 2011 Gluten-Free Pastry Crust MAKES ONE 9-INCH CRUST By Mary Capone This easy gluten-free pastry crust recipe can be made sweet or savory, the perfect companion to any filling. Use flax gel* as an egg replacement. To continue reading this article you must be a paid subscriber. Subscribe to Gluten Free & More Get the next year of GLUTEN FREE & MORE for just $23. And access all of our online content - over 500 recipes & articles - free of charge. That's a savings of $13 off the regular rate. It's like getting 2 issues free. Or subscribe for two years for $42 and save even more. Subscribe Get Gluten Free & More Digital Get 12 months of GLUTEN FREE & MORE for just $19. You get unlimited access to everything on the site including all current and past monthly issues in PDF format. Subscribe Subscriber Log In E-Mail Address: Password: Login Forgot your password? Click Here. Already subscribe but haven't registered for all the benefits of the website? Click here.