• Home
• About
• Recipes
• Out and About
• Link Love
• Archives
• Support Group & Events

Archives for “crustless”

Honey Love and More

This post is linked to Gluten-Free Wednesdays, Real Food Wednesday, Food on Fridays, Foodie Friday, and Monday Mania.

Sheryl has the Go Ahead Honey, It’s Gluten Free! roundup of French-themed foods posted over at her blog, Breaking Bread. I submitted my Creme Brulee Ice Cream. All the other entries really are sensational. Check them out here. 

Speaking of honey, we spun the honey out from the frames from our beehive this past weekend. (We have one beehive here at our house. We can’t go too crazy as we’re in a subdivision with our beehive on an open part of our property, not far from the street.) Mr. GFE’s sister and her husband volunteered their equipment and workshop for our use. The process:  remove frame from super (the boxes where the bees store the honey in the frames), scrape off wax caps, place in spinner/centrifuge, spin, drain honey through fine mesh stainless steel screen into food-grade plastic bucket, and repeat … until all the frames are empty of honey. After a few hours, the results were four gallons of golden, amazing, raw honey. In our case, 48 pounds worth for our one hive. We are pleased as punch, or should I say mead? In basic terms, mead is honey wine. Did you know that honey mead is the basis for the word honeymoon? Per Wikipedia, “In many parts of Europe it was traditional to supply a newly married couple with enough mead for a month, ensuring happiness and fertility. From this practice we get honeymoon or, as the French say, lune de miel [lit. "moon of honey"].”

Honey is a non-refined sugar. It’s allowed on the Specific Carbohydrate Diet. One of my most popular recipes that uses honey is my Flourless Chocolate Banana Honey Walnut Cake—a rich, grain-free, dairy-free, and again, refined sugar-free treat. Most of my ice cream and sherbet recipes use honey, like Honey Cinnamon Grand Marnier Ice Cream (Grand Marnier is optional) and Honey Dewed Sherbet. It sweetens nicely and keeps the ice cream/sherbet soft and scoopable. More trivia for you … honey is the only food that does not spoil. If your honey should crystallize over time, just set the jar in a pan of hot water until liquefied again. Now if you really want to be impressed by the 4 gallons of honey, consider this … a honeybee produces only 1/8-th of a teaspoon in its lifetime. Such driven, phenomenal little honeybees. My late father-in-law was a grand beekeeper who taught everyone in the family how to keep bees. One year he harvested over a ton of honey. Yes, over 2,000 lbs. If you did the math from our harvest details above, you  figured out that a gallon of honey weighs 12 pounds.

You might be wondering what kind of honey ours is … maybe you have heard of or enjoy different flavors of honey—clover honey (like the sweet clover honey that is on my sidebar under Foodzie), tupelo honey, orange blossom honey, lavender honey, and the like. Most commercial beekeepers move their hives so that the bees work (i.e., gather nectar from) different types of flowers and then they extract the honey immediately, so they know that it is solely that particular varietal of honey. Our honey is actually blended honey, because we never move our hive and we extract the honey from all the frames at once, mixing it all together. Some years the resulting honey is light, some years it is dark … all dependent on the which flowers are in bloom and worked that year. In one frame, which is the individual, rectangular section in the hive where the bees store their honey (shown in photos below), you can often see both light and dark honey. A large portion of our honey is always made from the nectar of white clover and tulip poplar blooms (this tree is also known as yellow poplar or tulip tree). We also have another common tree here in Virginia  called the yellow locust. The yellow locust tree produces spectacular showy blooms (shown above) that are both beautiful and cloyingly sweet in fragrance. Bees love locust blossoms and turn the nectar into a light-colored delicious honey.

Honey even has antiseptic, antimicrobial properties and has been used in that manner throughout history, including wound care today. There are many nutritional health benefits of honey as well. Warning: Children under the age of one should not consume honey. You can read much more about honey here and here.

Interested in the magic of nature? Consider becoming  a beekeeper. Honeybees need all the help and love they can get. Besieged by two different kinds of mites for a few decades now and then affected by the still unexplained Colony Collapse Disorder, the more folks who raise bees the better. We need bees to pollinate all the vegetable plants and fruit trees to supply our real food.

Talking about honey and honeymoons reminds me of the big buzz of late in the gluten-free world … the fact that Chelsea Clinton’s wedding cake was gluten free (and vegan). Vanessa Maltin, author of Celiac Princess (plus Food and Lifestyle Editor of Delight magazine and more), reported that A Piece of Cake by Elana made Chelsea’s cake using Pamela’s Products. Read more here. UPDATE: Turns out the information shared by Vanessa Maltin was totally incorrect. A bakery by the name of La Tulipe Desserts in Westchester, NY, actually made Chelsea’s organic, gluten-free (but not vegan) wedding cake—vanilla with dark chocolate mousse. Read more here. I’m anxious to see photos, but what I’d really like is to know the nitty gritty details (oops, hopefully, the nitty, non-gritty details … none of us would want a gritty gluten-free cake). I would love to taste the cake. But, now Chelsea and Marc are on their honeymoon. I wonder if they saved a piece for me. I’m sure they froze that top layer per tradition. So maybe there’s still hope. I mean we gluten-free folks share and share alike, right?

Speaking of other frozen or chilled delights, this morning’s smoothie included some chilled coconut milk, water, raw cacao powder, cabbage, Romaine, pears, frozen banana, hemp seed, almond flour, and some of our freshly extracted raw honey. It tasted like a chocolate milkshake and was full of vitamins, minerals, and antioxidants. But, you don’t have to have a shopping list of ingredients to make tasty, nutritious smoothies. Actually, I’ve found that folks can sometimes be intimidated by smoothies for that very reason. Well, that and the fact that they can’t wrap their head around drinking their veggies. I understand. It took a leap of faith for me the first time, too, and it still amazes me how much I love them, even the “greenest” ones. If you’re still not sold on smoothies (but would like to be), try starting out with a simple smoothie recipe. One that includes only bananas, water, and spinach, is very easy and delicious. It’s a great recipe for beginners. One of my support group members, Jennifer R., shared samples of this smoothie with our group and everyone liked it. This smoothie is a lovely pale green, and you don’t taste spinach … you just taste “good.” Or try this three-ingredient smoothie from Ali at The Whole Life Nutrition Kitchen. Don’t make it too complicated. You can even ease into green smoothies, by making a fruit smoothie that you love and adding in a little spinach or other greens, like kale. Yes, kale …it’s great in smoothies. You can add a little more of the green stuff each time you make a fruit smoothie and soon you’ll be completely smitten with green smoothies!

If you are still not sure about smoothies, but want a refreshing summer drink, try Amy’s Cucumber Basil Herbal Water. Alta got to try it first hand at the lovely gluten-free brunch that Amy hosted. She described it as “the most amazing refreshing drink” she’s had to date. Read more about their brunch in this post by Alta with a recipe for her Basil Chicken Pesto Salad Puffs and this one by Amy, Rustic Lemon Blueberry Scones.

Peaches are in season! One of my favorite gfe readers, Mir (Woulda Coulda Shoulda  and more), used my Crustless Apple Pie recipe to make peach pie. All you need to do is substitute peaches for the apples. Mir used Pamela’s Baking Mix as her gluten-free flour mix. Her review: “Totally delish. I am afraid to make it again, lest I just fall face-down into the pie plate.” We all want to feel that way about our pies, don’t we? Just look at Mir’s photo!

Trying to incorporate yet more fruit into your diet with summer’s bounty? How about this stunning fruit pizza that Heather (Celiac Family) made? Heather swears it’s easy to make. She took hers to a family birthday party. That would be so much better than birthday cake in my opinion. Or, how about this gorgeous fruit salad that also incorporates salad greens over at Jenn’s (Jenn Cuisine).

Jenn also has an ongoing series called Gluten-Free Substitutions that I think you will find very helpful, whether you are new to the gluten-free diet or have been eating gluten free for some time. Her latest post is installment four: Gluten-Free Substitutions: All-Purpose Flour. Previous posts were her inaugural post for the series, Gluten-Free Substitutions: An Introduction; Gluten-Free Substitutions: When No Subs Are Needed; and Gluten-Free Substitutions: Easy One-Ingredient Substitutions.

Jenn and Lauren (Celiac Teen) had what most bloggers would call a dream meet-up. In Paris. Yes! Read about their meeting and see some of Jenn’s incroyable Paris photos here. Incidentally, you can find all of Jenn’s photos from France here on Flickr. Many have an ethereal quality, which I think makes them look like paintings. I can so imagine them hanging in my home.

Still have an abundance of zucchini? I can personally attest to the deliciousness of Kim’s (Cook IT Allergy Free) Zucchini Fritters. I believe if you added some Old Bay seasoning to them, they’d almost taste like crab cakes. They are outstanding. Even Mr. GFE agreed. I topped one with a fried egg and had it for breakfast. Scrumptious.

In a post earlier this month, a family member of Kim’s shared her story on the connection regarding the Type 1 diabetes and gluten. You can read it here. I share a lot of studies and medical research with my support group, but usually don’t share that type of information too frequently here at gfe. I’m more apt to share personal stories as Kim did. So I’m grateful to all my blogging friends who do pass along that data online. In a recent email to my support group members, I shared the recent recommendation from The Endocrine Society 92nd Annual Meeting for all folks with Type 1 diabetes to be screened for celiac annually. Yes, annually. Not once, not every 5 years, but yearly. The most compelling quote from the article to me was: “Some patients develop celiac disease as long as 10 years after their diabetes diagnosis, so ongoing screening is essential, and we recommend screening once a year. Patients in whom a diagnosis of celiac disease is confirmed should be placed on a gluten-free diet and referred to a gastroenterologist.” This statement came from Phyllis Speiser, MD (chief of the Division of Pediatric Endocrinology at North Shore–Long Island Jewish Health System in New Hyde Park, New York) in an interview with Medscape. That’s right. One doesn’t get tested for celiac one time and say, that’s it, “nope, don’t have it,” and go away thinking celiac is no longer a concern. Unless one eats gluten free, the risk is always there if one has celiac genes (see MyCeliacID post for more information on levels of risk for celiac). My friend, Alison (Sure Foods Living), did a great write-up on the recommendation here, also sharing her thoughts on this topic.

I’ll be back later tomorrow with my Adopt a Gluten-Free Blogger post on my main page.  I’ve already been adopted by sweet Tia, of Glugle Gluten Free; I’m so excited! You can check out Tia’s post here to see which dish of mine that she made. Tia also shared her review of another wonderful recipe from another blogger who is a mutual favorite of ours. Finally, soon, there will be a gfe-unique giveaway on my Out and About page! The four winners of the e-book giveaway are already posted here.

Shirley
Not just gf, but gfe!

Chickpea Love (aka Garbanzo GaGa-ness)–Cucumber Chickpea “Bruschetta”

This post is linked to Slightly Indulgent Tuesdays, Real Food Wednesdays, and Pennywise Platter Thursdays.

Amy’s (author of Simply Sugar & Gluten Free and soon-to-be author of a gluten-free, sugar-free cookbook!) roundup for this week’s Slightly Indulgent Tuesdays is all about healthier snacks. Amy says she receives many requests for healthy snacks and is asking her readers for help. I suspect we all know how to serve up healthier snacks, but we get bored with the seemingly mundane apples, bananas, baby carrots, celery sticks, and the like. We want something more inventive. We want a snack that appeals to all our senses and excites us just a little bit. Wasn’t your interest piqued by “bruschetta” in the title? Consider the chickpea and cucumber factors and you may be even more intrigued.

Let’s talk more about what we’re looking for in our snacks. Often with healthier snacks, it’s the presentation alone that makes the snack appealing. Take an apple, cut it into slices, arrange the slices into a pinwheel design on a plate, leave it on the kitchen counter, and I guarantee that the apple slices will magically disappear. And, that’s without the benefit of any dips or special topping. However, if I didn’t cut the apple and place it out for public snacking, it would stay in the basket on our kitchen counter until it literally shriveled up. I’m usually the only one who eats apple in their natural state at our house, but even I enjoy apple slices more than eating a whole apple. Attractive and bite-sized, with no work involved–that’s what we consumers really want in our healthy snacks.

A recent mention in Better Homes and Gardens magazine shared some ideas for chickpeas. The first was a roasted version, which used olive oil, salt, and black pepper. As you know, I love roasted chickpeas, but I think I’ll stick with my version, which uses olive oil and cayenne pepper as shown here. (Of course, any seasoning of your choice can be used.) Two other chickpea ideas appealed to me though: cucumber bruschetta and spiced chickpea couscous (remember couscous is only safe if made from brown rice like this product, which I have not yet tried). I decided to pull some of the ideas presented from each suggestion to come up with a healthy, yet appealing snack for today’s Slightly Indulgent roundup.

This Cucumber Chickpea Bruschetta is perfect for simple family snacking or elegant enough to serve as an appetizer at a dinner party. I’d even go so far as to say that one could have this bruschetta as a meal. Plus, it’s gluten free, dairy free, sugar free, soy free, corn free, yeast free, and egg free.  For folks with intolerances and/or allergies, that puts tasty “bruschetta” on their table—with no baking. And, yes, this bruschetta is even vegan. No matter on our eating needs, for all of us, it’s a nice way to get in one’s veggies, fruit, and protein. I also like the fact that it’s a cold snack-—that’s very much appreciated with this heat wave we’ve been having. In fact, Mr. GFE gave this recipe two thumbs up and said that he liked the cucumber slice as the base better than traditional bread or even crackers. He explained that the cucumber slices are so juicy, one doesn’t have to keep sipping on a beverage every few seconds. He also suggested that shrimp would be perfect on these little bruschettas. As I’ve said before, we really do think adding shrimp makes just about any appetizer or entree better. No shrimp was needed though as we sampled this bruschetta before eating some steamed crabs. However, it’s amazingly filling. We had to stop after only a few. I’m taking the rest to work today, and I know they’ll be well received.

Cucumber Chickpea Bruschetta
(Click here for a printable version of this recipe.)

cucumber slices
can of drained chickpeas, mashed
juice of about one-fourth of a lemon
chopped tomatoes
chopped onions
chopped basil or other herbs and seasonings (e.g., dill, cumin, garlic, crushed red pepper flakes)
salsa (see notes below)

Slice cucumbers thick enough that they can hold some weight. (See photo.)

In a large bowl, add chickpeas and lemon juice. Mix well. Mash chickpeas with a potato masher or back of a spoon. They do not have to be fully mashed, just spreadable (or “spoonable”).

Spread chickpea mixture onto cucumber slices using a spoon.

Mix tomatoes, onions, herbs, and seasonings. Spoon onto  chickpea-topped slices.

OR

Top chickpea-topped cucumber slices with a small spoonful of salsa. Serve.

Adapted from Better Homes and Gardens magazine

Shirley’s Notes: I used a seedless cucumber as I think they are a bit sturdier and I like the lack of seeds. Chickpeas are much more difficult to mash by hand than black beans; I was surprised. Just mash enough to be able to place on the cucumber slice. With the remaining chunkiness and their coloring, the mashed chickpeas almost look like shredded cheddar cheese, which is not a bad thing when one is eating dairy free. We had some peach-mango salsa leftover from our weekend camping trip with Son and his friends, which I used as topping for half of these bruschetta. (Incidentally, I’m not sure on the plural of buschetta. I just found out I was saying the word wrong after all these years. Apparently there’s the correct pronunciation and then the Americanized pronunciation.)  Just a dab of salsa from a spoon on top of the chickpea mixture was all that was needed. The resulting bruschetta was really lovely, with so many flavors and textures … all working well together. These are very addictive for a healthy snack! Incidentally, this would be a great recipe to get the kids involved in, too.

Carrie’s (Ginger Lemon Girl) 30 Days of Quick and Easy Meals continues on. My Tasty Meat Loaf … in Mere Minutes is the featured recipe today. Note that my  post is as much about a method as it is a recipe. If you have a favorite meat loaf recipe, you could certainly use that. Check out my guest post here. Be sure to check out all the other great recipes that have been shared to date and check back until the end of the event, and in the future. This one month of meals from so many great gluten-free folks could keep you in meal ideas for months to come. Maybe you’ll find—as I did with the Blackened Black Bean Burgers—that one great idea will just lead to another. That’s my favorite way to create in the kitchen!

Finally, there’s even more link love in the gluten-free blogosphere right now—all conveying some terrific, “must-have” info. My new, very sweet friend, Tia, of Glugle Gluten Free, dedicated her latest post to me because my suggestion on Elana’s Chocolate Chip Cookies worked. Woohoo for Tia’s success and Elana’s Gluten-Free, Dairy-Free Chocolate Chip Cookies! Check out Tia’s delectable version here. My other, super lovely friend, Heidi, who amazes me every day with her energy and all she’s doing to spread celiac/gluten intolerance/gluten sensitivity awareness, just shared a fabulous summary post of everything gluten free. Heidi’s roundup is so good that I may let myself off the hook for posting one this week (unless something else earth-shattering happens in our gluten-free world, of course). And, thanks, Heidi, for mentioning several posts from gfe! Be sure to check out Heidi’s post here. And, look for her upcoming article on her atypical symptoms of celiac in the next issue of Journal of Gluten Sensitivity, too.

All for now, folks … enjoy!

Shirley
Not just gfe, but gfe!

Surprise! Vinegar Pie … Oh, My!

 

Well, the cat is out of the bag now. The suprise ingredient in my dessert for our Gluten-Free Progressive Easter Dinner Party is indeed, vinegar. This vinegar pie is a recipe that I cut out of our local newspaper years ago and just adapted to be gluten free and crustless when the need arose. Yep, crustless (and often flourless) is often the gfe way. (Be sure to check out other gfe crustless pies like pumpkin, coconut, pecan, and apple.) This pie is definitely gluten free, but it’s certainly not free of anything else. It includes dairy and sugar (quite a bit actually), and, yes, it really does contain vinegar! Before you dairy-free folks get too disappointed, I think you can probably use non-dairy butter. Now for those who are refined sugar free, I’ll have to work on that adaptation in the future. This pie is definitely rich; a small sliver is all one needs. Bake it to serve your guests or share some with your neighbors. That way you get to enjoy some, but not too much.

Oh, what does it taste like? Have you ever had a chess pie? It tastes a lot like chess pie. In fact, some chess pie recipes do have vinegar as an ingredient. (You can read more about chess pie and the suspected origins of the name here.) Some folks say chess pie tastes like butterscotch … hmmm, not this vinegar pie. I sort of get a lemon-lime vibe from the taste—sweetness with a little bit of tartness. Most people actually think the surprise ingredient is lemon when I ask them to guess, but there’s no lemon. It is a bit reminiscent of a tart and perhaps even a lemon curd tart. The filling stays soft and liquid-like, but the crust that forms on the top and sides is flaky and sticky/gooey at the same time. It’s a wonderful pie, absolutely delicious actually. I’d forgotten how good this pie is … it’s been a few years since I made one. Because of the sweetness, some folks like to enjoy a piece with a cup of coffee to balance that out. Topping it with a milder, cold sweetness does the trick, too. You can top it with whipped cream or homemade ice cream (like my homemade vanilla version or honey cinnamon Grand Marnier) and you will have an award-winning combination. I’ve made this pie for Easter dinners in the past so it was the first thing I thought of when I signed up for dessert for this month’s Progressive Dinner Party. Oh, and guess what, it’s yellow (well, the center anyway) .. in fitting with my theme for my earlier GFPDP entries: Mom’s Deviled Eggs and Classic Corn Pudding.

The original recipe was called Dorothy’s Vinegar Pie. That’s worth noting in our family because Dorothy is the name of the totally amazing lady who provided day care for Son from the time he was an infant until he was ready to be home alone for short periods of time. She chuckled when I first showed her the recipe and said that she’d eaten vinegar pie a few times over the years, but had never made it herself. I took her family one once and they all really enjoyed it. Dorothy, better known as Mamaw Stevens, is now approaching her 86th birthday and will always be revered as my Son’s third grandmother. Although she has faced much adversity in her life, she has an indomitable spirit. She’s absolutely been a huge blessing in all our lives. She raised Son as much as we did and we will be forever grateful.

Back to the pie, or more specifically, the vinegar … let’s talk about that ingredient itself for a moment. While I don’t plan to give a gluten-free lesson in every post, based on the discussion in comments on my Deviled Eggs post, a discussion on vinegar seems to be in order. Just like there are urban myths that cell phones can pop popcorn and cactuses and biscuits can explode suddenly and wreak havoc (yes, all of those are untrue), there are gluten myths. The gluten myth that is most persistent is that vinegar contains gluten. Gluten-Free Living magazine and its editor, Ann Whelan, have expounded on this topic time and time again. The bottom line is that distilled vinegar is gluten free. First, many vinegars are made from corn now; so apple cider vinegar is often made from apples and corn versus apples and wheat. Surprisingly enough, Heinz apple cider vinegar is made from grapes and apples—who knew? However, even when vinegar is made using wheat, the distillation process removes the gluten from the final product. So distilled vinegar is gluten free. (Likewise, distilled alcohol is gluten free.) You can read more here.

Vinegars that are not gluten free include malt vinegar and possibly homemade, flavored vinegars that might be received as gifts. First, malt equals barley, which is one of the no-no’s for those of us who are gluten free. Remember and teach the mnemonic, BROW—Barley, Rye, Oats, and Wheat; those are the ingredients we need to avoid. (You can run your finger over your brow as you tell it to folks, so they will be more likely to remember.) Why are oats included? Only oats that are certified gluten free are safe for those who eat gluten free; read more on oats in my Flourless Oatmeal Cookies post and Melissa’s recent post (with recipe) on Oat Cakes. In regard to the homemade vinegars, the flavoring that is added after the distillation could include gluten. (When I haven’t been in the mood to educate or investigate, I’ve passed on flavored vinegars that I’ve received to others.) Finally, one type of vinegar that keeps popping up on unsafe lists is Heinz Apple Cider Flavored Vinegar. It’s listed as unsafe in Heinz FAQs shown here. Presumably, the flavoring added after distillation contains gluten. Personally, I have never seen this vinegar anywhere in my grocery shopping, but it’s worth mentioning in case some of you have. I admit that for a long time I was worried I was going to pick some up by accident, but again I’ve only seen the apple cider vinegar. Even on Heinz’s site, they do not show that vinegar on their products page.

To make the vinegar myth even more troublesome, because vinegar is contained in numerous other products, the myth has carried over to those as well. Items such as barbecue sauce, mayonnaise, pickles, and salad dressings have been thought to possibly contain gluten because their ingredients listing contained vinegar. Remember that if a product contains wheat, wheat must be shown on the label in accordance with the Food Allergen Labeling & Consumer Protection Act that went into effect January 2006. However wheat aside, as far as gluten-free labeling, manufacturers are not always well versed in what is and isn’t gluten free. I’m not saying that is acceptable, but frankly, they can’t refer to an FDA-approved definition of gluten free because one does not exist yet.  Manufacturers are afraid of consumers who are ready to sue at the drop of a hat. Please understand that I am not dismissing the need for or serious nature of accurate labeling. But many companies refuse to say that their product is gluten free, for that reason alone. They may know their ingredients are gluten free, they may even know their product has no exposure to other gluten ingredients or products that contain gluten, but they are unwilling to label the product gluten free. Some manufacturers will label a product gluten free or list it in a listing of gluten-free items, but then add a caveat about cross contamination or lack of knowledge that every ingredient is 100% gluten free. The overall issue of gluten-free labeling is not a black and white one, and not something I want to get into today, but please know that distilled vinegar is gluten free and any item should not be excluded from being considered gluten free because it contains distilled vinegar. So enjoy this pie! It’s the last of our gluten-free progressive dinner party meal. Did you notice that my recipes are all gfe? Not only that, but these recipes can all be made with ingredients that you are likely to have in your pantry and refrigerator all the time … no special trips to the grocery store—love that!

Vinegar Pie
(Click here for a printable version of this recipe.)

1 ½ cups granulated sugar
8 tbsp butter, melted and slightly cooled (dairy-free butter should work)
3 large or extra large eggs
¼ cup plus 2 tbsp flour (I used my gluten-free flour mix*)
2 tbsp apple cider vinegar
1 tbsp vanilla extract

*I can’t tolerate many of the healthier, gluten-free flours; e.g., sorghum, buckwheat. Therefore, my gluten-free flour mix is 3 parts Asian white rice flour and 2 parts cornstarch. I gently mix three one-lb bags of the Asian white rice flour and two one-lb boxes of cornstarch in a very large bowl and then store the mix in several airtight containers (like large glass jars). No refrigeration is needed. But feel free to use whichever flour mix you use most often for baking. If you’re not gluten free, you may use all-purpose flour.

Preheat oven to to 300 degrees Fahrenheit. Grease 9-inch pie plate very well.

Melt butter. Set aside to cool slightly. While butter is cooling, add other ingredients to mixing bowl. Add butter.

Using electric mixer, beat on high for one minute or until well blended and smooth. (It will look a lot like yellow cake batter.) Pour into greased pie plate.

Bake at 300 degrees for about 50 minutes until top forms a golden crust (center should still be slightly liquid). Cool completely before cutting and serve at room temperature (or cold per preference).

Adapted from The Free Lance-Star

Shirley’s Notes: Using extra large eggs will yield a slightly higher pie that is a little less tart. Ensure that you grease pie plate well (sometimes a failing of mine and that’s why this pie stuck a bit). Allow pie to cool as directed before cutting. Otherwise, pieces will fall apart a little (or a lot). However, if your pieces do fall apart a bit, that’s easily camouflaged with whipped cream or ice cream for topping.

If you haven’t already, please check out our other gracious and creative GFPDP hosts and their recipes below.

Diane (The W.H.O.L.E. Gang) presented an amazing salad on Tuesday—Roasted Red and Yellow Beet Salad with Avocado, Oranges, Red Onion, and Toasted Pine Nuts. She promises this recipe will make you a roasted beet lover. She’s a convert now!

Katrina (Gluten-Free Gidget) shared a fantastic main dish yesterday—Crockpot Leg of Lamb with a Thai Sweet Plum Sauce. As I shared in my comment on her site, it’s a winner on so many levels—crockpot recipe–BONUS! lamb recipe–BONUS! (Diane’s secret ingredient for the Friday Foodie Fix last week was lamb), naturally gluten-free recipe–BONUS! and new ingredients and flavors to try (e.g., prune butter)–BONUS!

Enjoy!

Shirley
Not just gf, but gfe!

Next Page »

• gfe's Recent Posts

  • Zesty Marinated Pork Chops for Go Ahead Honey
  • Slow Cooker Potato-Zucchini Soup
  • Guest Post: Dana (Home*School*Home), My New Gluten-Free Life
  • Lemon-Lime Coconut Basil Ice & All That’s Nice
  • Adopt a Gluten-Free Blogger for August … I’m Hosting!
  • 7 Things About Me (Tied to Food & Drink)
• 
  
  
  
  

• gfe's Tip Sheets

  • 20+ Reasons You Should Get Tested For Gluten Issues (PDF)
  • 50+ GF Foods You Can Eat Today (PDF)
  • 50+ gfe Sweet Treats (PDF)
  • 50+ Meals That Are gfe (PDF)
  • The gfe Pantry (PDF)
  • Top 20 Things You Should Know About Gluten (PDF)

• Recent Photos

  • 
  • 
  • 
  • 

• gfe's Archives

  Select Month August 2010  (11) July 2010  (14) June 2010  (14) May 2010  (9) April 2010  (9) March 2010  (20) February 2010  (18) January 2010  (8) December 2009  (12) November 2009  (16) October 2009  (7) September 2009  (8) August 2009  (6) July 2009  (5) June 2009  (6) May 2009  (8) April 2009  (8) March 2009  (5) February 2009  (4) January 2009  (8) December 2008  (1)

  View complete archives

• gfe's Most Popular Posts

  • Crustless, Gluten-Free Pumpkin Pie 90 comment(s)
  • Flourless, Gluten-Free Pizza 91 comment(s)
  • Flourless Chocolate Banana Honey Walnut Cake 80 comment(s)
  • Passion for Peanut Butter Cookies 64 comment(s)
  • Flourless Chocolate Cake 39 comment(s)
  • Flourless Oatmeal Cookies 39 comment(s)
  • Mom and Apple Pie 65 comment(s)
  • Garlic Cheese Biscuits (Gluten Free) 59 comment(s)
  • Recipes 0 comment(s)
  • Better than Sliced Bread 50 comment(s)
• 

  

  
  Shop for Artisan Food Gifts on Foodzie
  
  
  Note: I may receive a small commission when you purchase a product or service I recommend here on gfe. (Your cost remains the same.)
• © Shirley Braden and Gluten Free Easily. Do not reproduce without written permission from the author.