Super tasty for open. To eliminate metallic taste, I used 1/2 tsp aluminum-free baking soda and 1 Tbs lime juice (added with water) ar a sub for baking powder. Even thick crusts taste flakey and bake all the way through. Didn't give the extra star because the dough was very difficult to roll and place in the pan. I couldn't use this crust for small, wrapped or closed pastries for fear it would fall apart.

Reviewed On: Nov. 25, 2009

Great sweet potato sub! Added cinnamon, a light sprinkle of ginger, and a smidget of cayenne. Took another reviewer's advice and put them in while the oven preheated. Perfect compliment to my kale chips! Also works well with frozen cubes.

Reviewed On: Oct. 11, 2009

Fluffy goodness with a few subs. Flour: spelt. For each tsp Baking Powder: 1/4 tsp baking soda plus 1 1/2 tsp lime (or lemon) juice (added in with the milk). Shortening: coconut oil. Milk: almond milk. A fistful of extra flour balanced the extra moisture from the lime juice, and an extra tsp salt balanced the extra flour. DH loved them. Yum!

Reviewed On: Oct. 11, 2009