So I am in the middle of rolling out this high gluten flour.
It's Bob's Red Mill Wheat Gluten Flour to be exact.
It has 23g of protein and I used two cups of it.
I was just experimenting. Problem is... this son of a gun won't roll out... at all.
I've got time, so I just need to know what to do... I was originally trying to make a thin cracker crust, but like I said, this stuff is VERY elastic.