You can’t eat gluten? That is not a problem! Gluten-free pie can be better than pie made with gluten.
Here is how you can make it:
Here are some more instructions:
You want everything COLD. Much more important than gluten to a pie dough is cold. Weigh out the flours you’re going to be using and put them in the freezer for 30 minutes before you start. If you’re using the food processor, put the bowl and blade of the food processor in the freezer as well. Cube up your butter into 1-inch pieces and put them in the refrigerator. You want COLD. That’s what makes a pie crust flaky.
And if you want to make pumpkin pie for Thanksgiving? Here is the best way to do so:
Have a great Thanksgiving everyone! Happy Holidays
Arguably the hardest meal for anyone who is gluten free is dessert. Imagine sitting around a table with your family; you see home-cooked brownies, cookies, pastries, donuts, cakes, pies…and you can’t eat a single thing. But–fear not!–your aunt swoops in with some store bought gluten-free cookies, and you can’t wait to sink your teeth into chocolate chip cookie goodness, so you take a bite and taste…cardboard. You remove the “cookie” from your mouth, squint your eyes, and try to figure out how someone made a piece of cardboard look just like your favorite dessert. Soon, reality begins to set in; you realize that you are stuck with a mediocre dessert (at best), but to make your aunt happy, you choke it down with some milk and a smile.
Odds are, if you are gluten free, this has happened to you. Even in the brief time that I was gluten free, I was served multiple variations of cardboard that were incorrectly labeled as desserts. So, until companies correct their labels, gluten free desserts may be best prepared at home. To get you started, here’s a recipe I found in the New York Times for a gluten free banana cream pie (YUM!!) that will be ready for you to eat in under two hours. Say goodbye to cardboard, and hello to deliciousness!