Hey guys! If anyone would have asked me 5 years ago about doing a gluten free pie I would have just laughed. But now its finally getting to the point where there is a growing market for them up here in Montana. Making a gluten free dough I don't believe is in our best interest, as we only have one dough mixer and use a local starter for our dough (which of course is High gluten flour based) So I found a local place that makes them and freezes the doughs. I just got a sample in and its not nearly as bad as I had imagined, actually pretty good! My question is how far do I need to go for the gluten free pies? Should I use a separate sauce container and spoodle? Do I need to use a different pizza peel when cooking in the oven? They are in their own individual pans, but I still need to take them out at the end of cooking to finish up the bottom, is that going to pose a problem? Thanks for any input!