This is my first attempt at making any type of pie, but my mom has made this pie recipe dozens of times, so I know it’s good. As with most gluten free pie crusts, you have to press the dough into the pie plate instead of rolling it out. I messed up a bit with this part because I forgot to check the depth on the bottom of the crust. It turned out way too thick… oops. Luckily, the dough tastes like a sugar cookie, so it wasn’t the end of the world. Next time I will remember to check the depth with a fork before baking the crust. Other than that slight misstep, the pie turned out great. Read More »
Tag Archives: Pumpkin pie
Thanksgiving can be the most depressing holiday for a celiac. It’s a whole day that centers around food. And no one wants to feel left out of the festivities. Part of being a celiac isn’t just the food, it’s the psychology of standing out in a crowd. I’ve found that I hate being pegged with the “special meal.” I want to fit in and eat the same food as everyone else. Thus, the most comforting thing for me is being invited to the home of someone who is aware of the simple steps that can be taken to make a gluten-free Thanksgiving that’s delicious for everyone.
It’s not necessarily about making gluten-free alternatives of “regular” food. It’s about finding regular food that happens to be gluten-free. You don’t need to spend a fortune at a specialty grocery store; most of Read More »
This recipe is taken from The Heart Of Cooking — a wonderful resource for all things allergen-free. The blog is loaded with recipes that are “legal” on the Specific Carbohydrate Diet or G.A.P.S. Diet, are gluten-free, casein-free (or, dairy-free), soy-free, and nut-free.
Coconut shreds are used in place of white flour and a traditional crust. It’s a great gluten-free/grain-free alternative to rice flours or other starches (tapioca, potato, etc.) that are often called for in gluten-free baking. Read More »