Is there an alternative to spreading flour when rolling the dough?
Today, when I was rolling the dough for my Podp?omyk, I noticed that I actually need to use quite a lot of flour to prevent the dough from sticking to the rolling pin and the board. Is there a way around that, for example some substitute for flour that would work?
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You don't need flour to roll pastry, I just use kitchen roll paper placed on the top surface of the pastry, then just roll the rolling pin over the paper. It works really well and saves the mess of getting flour everywhere.
As you're making a dessert, you could use confectioner's sugar, but you might want to reduce the sugar in the filling slightly. Superfine sugar can also work, but you'll end up adding more sugar to the crust in the process.
Another alternative is to grate the crust using the largest set of holes on your box grater (you may need to re-freeze it for this), and then pack the shaved bits into the bottom of the pie pan, similar to how you would handle a cookie crumb crust.
Traditionally one could use a rolling pin cover and pastry cloth that have been floured or dusted with powdered starch like cornstarch. For sweet pastries you can combine cornstarch and confectioners sugar. You can also lightly oil your rolling pin and rolling board.
Other alternative rolling surfaces that are commonly used for pastry doughs include using a marble slab, a silpat mat, or plastic bag as your rolling surface
You could roll it between sheets of plastic wrap or parchment paper, if you have those.
For pizza, tart, pie and even bread, if I don't want ot use flour for whatever reason I use instead semolina on the kitchen counter.
The semolina give a crustier crust but tends not to interfere with the taste of what you're cooking and stays more on the outside of the mix. It doesn't mix in so much with the dough as would flour.
For a few small pieces, if it's not a too wet or too hard dough, you can use two pieces of plastic wrap/ cling film on top and bottom and roll on it directly.
Cornstarch or fine cornmeal would work fine. You could use bisquick or something similar in a pinch, though that may have consequences.
All you're really doing is trying to keep it from sticking as you roll it out.
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