Trish Deitemeyer

Give thanks for a gluten free Thanksgiving, Part 3

by Trish Deitemeyer on November 23rd, 2009


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No need to be jealous of your gluten-eating family and friends at Thanksgiving dessert; there are lots of gluten free options that will be the perfect ending to your perfect Turkey Day.

pumpkinpieNo one does GF baking better, in my opinion, than Jules Shepard of Jules Gluten Free Flour Mix. Watch her video (below) on making her perfect pie crust.

Now that you know how to make crust, try some of these delicious fillings:

Here’s the pumpkin pie recipe that’s been on the Libby’s Pumpkin label since 1950.

Apply Crumbly Pie

• 1 Jules’ pie crust (uncooked) • 6 cups thinly sliced apples (Granny Smith or other tart apple) • 1 tablespoon lemon juice • 3/4 cup sugar • 1 tablespoon GF flour • 1/2 teaspoon ground cinnamon • 1/8 teaspoon ground nutmeg • 1/2 cup raisins (optional) • 1/2 cup chopped walnuts (optional) • 1/2 cup GF flour • 1/2 cup packed brown sugar • 3 tablespoons butter

1. Preheat oven to 375 degrees F

2. Place sliced apples in a large bowl. Sprinkle with lemon juice and toss. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in raisins and walnuts if desired. Spoon mixture into pie shell.

3. In a small bowl mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.

4. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.

Sweet Potato Pie

• 1 Jules’ pie crust (uncooked) • 1 large (1 pound) sweet potato • 1/2 cup butter or margarine, softened • 1 cup sugar • 1/2 cup milk or half & half • 2 eggs • 1/2 teaspoon ground nutmeg • 1 teaspoon ground cinnamon • 1 teaspoon vanilla extract

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until fork-tender. Run cold water over the sweet potato, and slide the skin off.

2. Squish sweet potato into bowl of mixer. Add butter, and mix well. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.

3. Bake at 350 degrees F for 50 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.

If you’re looking for something other than pie, look no further than your local grocery store. Betty Crocker’s Gluten Free baking mixes have hit the mainstream. You can choose from Betty’s Devil’s Food cake, Yellow cake, Chocolate Chip cookies and Brownies.

I hope you have a wonderful Thanksgiving, filled with family, friends, great food and good health. And thank you for reading!

Watch Jules make GF pie crust here.

-------------------- Author Information: Trish Deitemeyer www.kindarealglutenfreefood.blogspot.com http://www.examiner.com/x-14494-Philadelphia-GlutenFree-Food-Examiner Twitter:kindareal


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