How do I use the special gluten-free products?

Your Gluten-free recipes know that have special features and difficulties. The doughs are not consistent attaches gluten, or elasticity, or inflate the same. If you try to make sweets (cakes-pastries) you will see how much experience it needs to succeed. And so to make pies with your dough sheet. Some tips that can be useful for you are the following.
We can replace the properties of gluten  in the dough in many ways. Whether adding-xanthan gum or guar Guar - or in simpler ways like putting milk, egg, yogurt.
- A spoonful of yogurt in any recipe for pies do amazing work, try it.
- A tablespoon of vinegar to the dough of bread has very good results, and so the dough pie. So did your grandmothers right?
- The water is warm and not hot, because the gluten-free yeast will not work...