I've been making really good pie crusts lately. Is there anyone who could eat these things: tapioca flour, rice flour, almond flour, egg, vinegar, & cornstarch? (I know most people can't do cornstarch, but it could be eliminated).
If so, let me know and I'll post the recipe. I've made a dairy free pumpkin chiffon pie and Atkins lemon chiffon pie, and honestly the crust is better than wheat pastry. Well, at least better than my wheat pastry.
Marsha
anyone interested in a pie crust recipe?
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artteacher
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Marsha,
I'd be interested in the crust recipe, and also in the filling. I've got the egg/yeast problems, but we're finding that there are many things that substitute just as well, particularly with these flavorful things.
Do you happen to have a copy of that allergy cookbook by Marjorie Hurt-Jones, R.N. that Polly always recommends as her fav? My sister made a pie crust out of rice flour, almonds, etc., and used the optional cinnamon, and it was actually as good or better than most pie crusts I've had that normal people eat (ha!). It was a pecan pie, the filling of which is also in that cookbook, but has a secret ingredient in it, those majool dates that Polly loves so much. Think ya have a choice of honey, agave nectar, and other syrups, but this was the agave, and I think it isn't quite as strong as some of the alternative flavors, and it sure turned out well, so would hate to alter the formula we used.
Where would you be placing the recipes? Want to check this out!
Yours, Luce
I'd be interested in the crust recipe, and also in the filling. I've got the egg/yeast problems, but we're finding that there are many things that substitute just as well, particularly with these flavorful things.
Do you happen to have a copy of that allergy cookbook by Marjorie Hurt-Jones, R.N. that Polly always recommends as her fav? My sister made a pie crust out of rice flour, almonds, etc., and used the optional cinnamon, and it was actually as good or better than most pie crusts I've had that normal people eat (ha!). It was a pecan pie, the filling of which is also in that cookbook, but has a secret ingredient in it, those majool dates that Polly loves so much. Think ya have a choice of honey, agave nectar, and other syrups, but this was the agave, and I think it isn't quite as strong as some of the alternative flavors, and it sure turned out well, so would hate to alter the formula we used.
Where would you be placing the recipes? Want to check this out!
Yours, Luce
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artteacher
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Dear Lucy,
I'm not sure where I should be putting this, but for now, here it is:
(The measurements were originally for 4 crusts, so I've cut it down to make just one crust at a time, hence the weird measurements)
Equal parts almond flour, rice flour, tapioca flour, & cornstarch to make 1 c. of flour (I've omitted the rice, & it's still good)
1/4 t. baking powder
generous 1/4 t salt
1 t. sugar
1/4 c. plus 1/8 c. margerine
1/8 c. water
1/4 - 1/3 t. vinegar
1/4 - 1/2 of an egg (I'm sure you could use an egg substitute, or just leave it out)
Mix the dry ingredients well, and then cut in the margerine. In a seperate bowl mix the liquid ingredients, then add to the dry mix, and stir lightly till it all comes to a ball. Wet the counter with a little water, spread plastic cling-wrap on the wet counter, and turn the glob of pastry onto it. Flatten dough slightly with your hand, then roll it out gently to the size of a 9 or 10 inch pie plate (I use glass). Pick up the plastic and quickly flip it upside down onto the pie plate and trim and patch any holes in the pastry, and bake at 400 for about 15 minutes, or until the edges are light brown. Cool on the counter, then fill.
I made pumpkin chiffon pie, and an Atkins lemon chiffon pie, but they both have eggs in them: I'm sorry. If you want the recipes anyway, let me know, maybe you can leave out the whipped eggs, and just have a pumpkin pie - I think that would work just fine, actually. It is thickened with Knox unflavored gelatine.
I hope you try this, my husband liked it a lot. Marsha
I'm not sure where I should be putting this, but for now, here it is:
(The measurements were originally for 4 crusts, so I've cut it down to make just one crust at a time, hence the weird measurements)
Equal parts almond flour, rice flour, tapioca flour, & cornstarch to make 1 c. of flour (I've omitted the rice, & it's still good)
1/4 t. baking powder
generous 1/4 t salt
1 t. sugar
1/4 c. plus 1/8 c. margerine
1/8 c. water
1/4 - 1/3 t. vinegar
1/4 - 1/2 of an egg (I'm sure you could use an egg substitute, or just leave it out)
Mix the dry ingredients well, and then cut in the margerine. In a seperate bowl mix the liquid ingredients, then add to the dry mix, and stir lightly till it all comes to a ball. Wet the counter with a little water, spread plastic cling-wrap on the wet counter, and turn the glob of pastry onto it. Flatten dough slightly with your hand, then roll it out gently to the size of a 9 or 10 inch pie plate (I use glass). Pick up the plastic and quickly flip it upside down onto the pie plate and trim and patch any holes in the pastry, and bake at 400 for about 15 minutes, or until the edges are light brown. Cool on the counter, then fill.
I made pumpkin chiffon pie, and an Atkins lemon chiffon pie, but they both have eggs in them: I'm sorry. If you want the recipes anyway, let me know, maybe you can leave out the whipped eggs, and just have a pumpkin pie - I think that would work just fine, actually. It is thickened with Knox unflavored gelatine.
I hope you try this, my husband liked it a lot. Marsha
Marsha,
Thank you soooo much!
By the way, were these Atkins recipes in a particular cookbook or where did you find them? It seems as though their recipes as well as those of the So. Beach diet would tend to be closer to the things that we can eat with just a few substitutions in lots of cases. Is that what you've found to be true?
Oh, and I believe it was one of those little packages of gelatin that my sis used in her pie. Know she used it for something.
Love pumpkin pie mahsef!
Recently, got one of those cans with the seasonings and sugar already inside. Then, put about a third of a can each in those little miniature baking dishes/about one cup each, and then, nuked each on the "Vegetable" setting in the microwave. They seemed to be cooked just right, but were way to sweet for my tastes. Didn't use anything but contents of the can, so no eggs or substitute for em either.
Do you think if I got a can of PLAIN pureed pumpkin and mixed the two together before baking that that would produce a more desirable amount of sweetness?
Would love to try the lemon thingie, but should probably just find out where you found these, and hunt down the whole book.
Have you looked at either of the So. Beach cookbooks as yet?
Thanks again!
Yours, Luce
Thank you soooo much!
By the way, were these Atkins recipes in a particular cookbook or where did you find them? It seems as though their recipes as well as those of the So. Beach diet would tend to be closer to the things that we can eat with just a few substitutions in lots of cases. Is that what you've found to be true?
Oh, and I believe it was one of those little packages of gelatin that my sis used in her pie. Know she used it for something.
Love pumpkin pie mahsef!
Recently, got one of those cans with the seasonings and sugar already inside. Then, put about a third of a can each in those little miniature baking dishes/about one cup each, and then, nuked each on the "Vegetable" setting in the microwave. They seemed to be cooked just right, but were way to sweet for my tastes. Didn't use anything but contents of the can, so no eggs or substitute for em either.
Do you think if I got a can of PLAIN pureed pumpkin and mixed the two together before baking that that would produce a more desirable amount of sweetness?
Would love to try the lemon thingie, but should probably just find out where you found these, and hunt down the whole book.
Have you looked at either of the So. Beach cookbooks as yet?
Thanks again!
Yours, Luce
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harvest_table
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Marsha,
This looks good! Also, there is a recipe forum here you can post into so they won't get lost down the road. I have not made or eaten pie in so long- this crust could work for me just dandy. Thank you!
Love,
Joanna
This looks good! Also, there is a recipe forum here you can post into so they won't get lost down the road. I have not made or eaten pie in so long- this crust could work for me just dandy. Thank you!
Love,
Joanna
THE GLUTEN FILES
http://jccglutenfree.googlepages.com/
http://jccglutenfree.googlepages.com/
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artteacher
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I'm glad this might work for you Joanna! Truthfully, if I eat too much of it, it's not so good for me, but one piece of pie a day, or 3 pieces and not again for a week . . .
Lucy, I don't remember where I got the Atkins recipe; it may have been in a low carb magazine. Here is the Atkins site, but it is so heavily into milk products, and SO heavily into eggs, and Atkins special flour mix, that it's hard for me to convert these recipes. http://www.atkins.com/recipes
I like this site much better: low carb, fewer eggs, and less emphasis on dairy makes it easier to substitute my soy milk. And saccharin is supposed to be less problematic than the other artificial sweeteners.
http://www.sweetnlow.com/recipes/desserts.html
I haven't looked at South Beach recipes, and don't have Polly's book either. I have looked at the "Against the Grain" book, and it was kind of helpful. I have the best luck using books written for autistic children whose parents are keeping them off gluten and casein. (Since kids are picky and won't eat anything that tastes good, and that also describes me) So I use those kids' recipe books, some Atkins recipes, modified Elaine Gottschell recipes because they feature almond flour, and this sweet n' low site. And the best luck of all really with recipes recommended by friends, but modified. That's how I got the pie crust recipe - it was in a book made up by the people in our community, and I substituted my flour mix for the wheat flour. It just accidently turned out good. So many of the multiple allergy book's recipes are inedible - I've been burned so often with them; how about you?
I think mixing the 2 kinds of pumpkin sounds like it would work . .
I'm so happy to share something! And by the way, I have a address to buy almond flour a lot cheaper from a grower in CA. I got 25 lbs of it and keep it in the freezer.
Love, Marsha
Lucy, I don't remember where I got the Atkins recipe; it may have been in a low carb magazine. Here is the Atkins site, but it is so heavily into milk products, and SO heavily into eggs, and Atkins special flour mix, that it's hard for me to convert these recipes. http://www.atkins.com/recipes
I like this site much better: low carb, fewer eggs, and less emphasis on dairy makes it easier to substitute my soy milk. And saccharin is supposed to be less problematic than the other artificial sweeteners.
http://www.sweetnlow.com/recipes/desserts.html
I haven't looked at South Beach recipes, and don't have Polly's book either. I have looked at the "Against the Grain" book, and it was kind of helpful. I have the best luck using books written for autistic children whose parents are keeping them off gluten and casein. (Since kids are picky and won't eat anything that tastes good, and that also describes me) So I use those kids' recipe books, some Atkins recipes, modified Elaine Gottschell recipes because they feature almond flour, and this sweet n' low site. And the best luck of all really with recipes recommended by friends, but modified. That's how I got the pie crust recipe - it was in a book made up by the people in our community, and I substituted my flour mix for the wheat flour. It just accidently turned out good. So many of the multiple allergy book's recipes are inedible - I've been burned so often with them; how about you?
I think mixing the 2 kinds of pumpkin sounds like it would work . .
I'm so happy to share something! And by the way, I have a address to buy almond flour a lot cheaper from a grower in CA. I got 25 lbs of it and keep it in the freezer.
Love, Marsha