<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[My Site 4]]></title><description><![CDATA[My Site 4]]></description><link>https://presdough.wixsite.com/presdough/my-blog</link><generator>RSS for Node</generator><lastBuildDate>Sun, 23 Aug 2026 16:24:30 GMT</lastBuildDate><atom:link href="https://www.presdough.com/blog-feed.xml" rel="self" type="application/rss+xml"/><item><title><![CDATA[ Gluten Free Molasses Pie (Shoofly Pie)]]></title><description><![CDATA[Prep time Cook Time Chill time 10 min 55 min 3 hours Important information When making the streusel it helps with looks if the butter stays cold the entire time. If the butter gets a bit melty while mixing its don't worry it'll taste the same its just more likely to sink a bit into the pie. This recipe has been adjusted to better bake with 1:1 flours blends What is a 1:1 blend? - Its a blend of gluten free flours and starches that has an ingredient called xanthan gum. These blends can be used...]]></description><link>https://www.presdough.com/post/gluten-free-molasses-pie-shoofly-pie</link><guid isPermaLink="false">6a5fd638e75006338f594179</guid><pubDate>Mon, 17 Aug 2026 13:38:49 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6620d0_ba3c726640d648cc9f7d2c059387d01e~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Justin Murphy</dc:creator></item><item><title><![CDATA[Gluten Free Pie Crust]]></title><description><![CDATA[Prep time chill time Bake time 10 min 2 hours 15 min Important information When making the pastries it is important that the butter stays cold the entire time. This is what is going to make the pastry flakey and buttery when baked. While a bench scraper is not needed it will help A TON with this! Ingredients Streusel Topping  3 cups gluten free 1:1 flour mix (360 g) 1 tsp salt 1 Tbsp granulated sugar 1 cup cold unsalted butter (227 g) 7-8 tablespoon ice water Recommended Tools bench scrapper...]]></description><link>https://www.presdough.com/post/gluten-free-pie-crust</link><guid isPermaLink="false">6a52ad1bc549c55b35b1d479</guid><pubDate>Fri, 24 Jul 2026 18:04:14 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6620d0_4635f4a4c4674ff6b932b119febed889~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Justin Murphy</dc:creator></item><item><title><![CDATA[Gluten Free Christmas Crack Candy]]></title><description><![CDATA[Cracker Time Toffee 10 min 30 min Important information for the Christmas Crack. For this recipe you will make your own toffee! It's easy to do, but MUCH easier with the proper tools. I recommend getting a candy thermometer. This recipe has been adjusted to have taste and texture profile that is the same as its glutenous inspiration Ingredients Crackers 1.5 cups gluten free 1:1 Flour Blend 3/4 tsp baking soda 1/4 cup and 2 tbsp  shortening cut into cubes 3 tbsp milk (almond milk works too)...]]></description><link>https://www.presdough.com/post/gluten-free-christmas-crack-candy</link><guid isPermaLink="false">6a30cb7061b8995d3ebe6327</guid><category><![CDATA[Sweets and No Bake Treats]]></category><pubDate>Tue, 14 Jul 2026 19:42:41 GMT</pubDate><enclosure url="https://static.wixstatic.com/media/6620d0_80c35c8bb79b4966a2b0893254a8e7fa~mv2.jpg/v1/fit/w_1000,h_1000,al_c,q_80/file.png" length="0" type="image/png"/><dc:creator>Justin Murphy</dc:creator></item></channel></rss>