Gluten-Free Food,Kiwi Style

Gluten-free dough is much softer than their standard counter-part.  Always follow the recipe.  Flour the hard surface well – I usually use maize cornflour.  Flour your hands well, and as required through out the kneading or preparing.  Add extra cornflour to the dough as required to stop it sticking to the surface and to form a firm enough dough for use.  

I clean down my floured surface with the scraper on the back of my pot scrub before wiping down.

There are many ways to do this and it comes down to personal preference.  As a child we used to place the biscuits in a plastic bag and crunch them by rolling a rolling pin over top; you can place them in a food processor (but then you have to clean it!); or my personal fave is to place them in a large bowl and press down firmly with the end of a rolling pin (great while you watch t.v.!).  Do you have another way?