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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!

Classic Corn Pudding

It’s day four of our Gluten-Free Progressive Easter Dinner Party! I hope you have been enjoying going from home to home—or blog to blog, if you will—for each course of your meal. I shared Mom’s Deviled Eggs on Monday and I’m going for another heavily yellow dish today—corn pudding. Corn pudding is a dish that is either naturally gluten free or can easily be made gluten free—so, gfe! The main ingredient is, of course, corn. Corn is like all other vegetables; it’s gluten free in its natural state. Canned corn, frozen corn, fresh corn are all gluten free. Even creamed corn is gluten free. (But, if you are looking at a package or can of seasoned corn or one that includes more than corn, do read the label to be sure it’s gluten free.) Sometimes corn pudding is made with cornstarch, which is gluten free. (If you are avoiding starches, you could probably use arrowroot powder/flour in its place.) Many corn pudding recipes call for all-purpose flour. However, gluten-free flour can easily be substituted. Some recipes require a dusting of bread crumbs. Gluten-free bread crumbs or often even almond flour can work in their place, but I prefer my corn pudding without bread crumbs.

There are four recipes for corn pudding in one of my favorite cookbooks, a spiral-bound collection of recipes from our church members. (Don’t you love those types of cookbooks? The ones that contain the tried and true recipes of people you love. You can still use those cookbooks for many recipes. Just go for the gfe ones!) All corn pudding recipes in this cookbook require dairy milk in some form (whole, evaporated, or buttermilk) and added sugar. I was somewhat surprised when I perused these recipes again and found that the one I liked best (as indicated by the smiley face and “Yummy!” handwritten/drawn beside it) contained ½ cup of added sugar, plus milk and butter. No wonder I thought it was good. I’m becoming increasingly aware of how much added sugar and dairy is in a lot of my favorite recipes. It’s actually been a long time since I made corn pudding, with the last time being as part of a meal for a sick friend’s family. However, my brother-in-law’s mom always makes it for family gatherings so I enjoyed it at Thanksgiving. Hers is made with just a few ingredients and contains cornstarch … plus, yes, milk, sugar, and butter.

Sweet corn is inherently sweet, hence the name (yeah, duh … I know), so why would I need to add that much sugar, if any? And, could this corn pudding be made without dairy as well? Well, before you get too excited, I tried a version without added sugar, milk, or butter and the result was definitely not corn pudding. It was tasty and slightly sweet because I baked it at a higher temperature and used super sweet frozen corn, but again it was not corn pudding. I’m actually recycling it tonight in one of Mr. GFE’s frittata-type omelets. (Shhh, he doesn’t know that he’s cooking dinner yet.) But, I did tweak my favorite recipe a bit. I reduced the sugar from ½ cup to 1/3 cup and it’s still plenty sweet to me. I also used half the amount of butter called for, so I only used one tablespoon. I’m sure that this pudding could be made dairy-free just by using the non-dairy versions of milk and butter. A refined sugar-free version is probably also doable, by replacing the granulated sugar with honey, agave, or similar. While Mr. GFE loves corn, he has never been a fan of corn pudding. I think it’s because of its usual “syrupy” sweetness, so I’m hoping he’ll like my new and improved version. And, I hope you will, too! Incidentally, I took more than a taste for breakfast … hence, the missing portion in the photo below. 

Classic Corn Pudding
(Click here for a printable version of this recipe.)

one 15 ½-ounce can of white shoe peg corn (or very sweet yellow corn), drained, or equivalent amount of frozen or fresh corn, perhaps cooked at least partially and drained
2 eggs
½ cup milk (dairy or non-dairy)
1 teaspoon of vanilla extract
1/3 cup granulated sugar
2 tbsp flour (I used my regular gluten-free flour mix**)
1 tbsp butter (dairy or non-dairy)

Preheat oven to 400 degrees Fahrenheit.

Beat eggs with milk. Add sugar, flour, and vanilla; mix well. (Use a whisk if necessary to break up any lumps of flour that form.)

Stir in corn.

Pour all into greased baking dish.

Top with butter pieces.

Bake for 10 minutes. Stir. (Note that outer edges will already be firming up, so just stir the melted butter into most of the pudding; do not disturb edges.)

Bake about 20 – 25 minutes longer or until browned on top and the dish is pudding consistency and set.

Adapted from Oakland Church cookbook

UPDATE–Shirley’s Notes: While this “improved” recipe works great for eating on the same day, it does break up a bit after refrigeration. So, if you have to refrigerate your corn pudding before serving, you may want to up the sugar to 1/2 cup and increase the butter to 2 tbsp. Also, as far as servings, a little goes a long way. This recipe could easily serve 8 – 10.

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. Say that three times really fast! Better yet, just make the salad and enjoy it!

Katrina (Gluten-Free Gidget) shared a fantastic main dish yesterday—Crockpot Leg of Lamb with a Thai Sweet Plum Sauce.

Be sure to check out their recipes (and their blogs, too) and join me back here at gfe tomorrow for dessert!

Shirley
Not just gf, but gfe!

“Bran” New Muffins (Gluten Free, Dairy Free, Refined Sugar Free)

This post is linked to Go Ahead Honey, Gluten-Free Wednesdays, Food on Fridays, Foodie Friday.

I’ve been thinking about Amy’s theme of Guiltless Pleasures  for this month’s Go Ahead Honey, It’s Gluten-Free! … and I’ve been thinking about Linda’s (The Gluten-Free Homemaker) Create A Muffin challenge, too. I wasn’t sure what my entry would be for either, but then I remembered a muffin that I’d come up with long before going gluten free that used buckwheat flour, cornmeal, and pumpkin. However, I’ve learned that I’m as intolerant to buckwheat as I am to gluten, so I decided to re-create this recipe. My thinking … Why not try millet, which I’ve been using some lately with no consequences? And, why not make these muffins dairy free and refined sugar free as well? That would be a guiltless pleasure, right? So I did. When I tasted the resulting muffin, it tasted pretty much the way I vaguely remembered the earlier muffins tasting, which was very good. But, a few bites reminded me of something else—another flavor, another texture—but I couldn’t quite put my finger on it. Then I offered half a muffin to Mr. GFE. He took a bite, mumbled approval sounds, and said, “ah, bran muffins.” That was it! They tasted similar to bran muffins.

WARNING: I’m about to get into some “bathroom talk” here. If you wish to avoid that, you can just skip down to the recipe and What else is happening? right now.  Many of us remember enjoying bran muffins before going gluten free. Or maybe we didn’t eat them because we liked them. Maybe we ate them for, uh, “medicinal” purposes, so there would be “no consequences” of our daily eating. Ah, don’t you love a good euphemism? Most of us who have suffered from digestive issues related to celiac or gluten intolerance have used many euphemisms over the years to make our symptoms and related illnesses more politically correct. But, as I told my classes at the Women’s Forum this past Saturday, my support group members and most folks who have been diagnosed celiac/gluten intolerant are long past euphemisms. We’re out of the closet and out of the bathroom! Now, please don’t misunderstand, we are not like the child who is going through potty training and wants everyone to hear about his poo or, worse, see his poo. See, I said THE bathroom word (or the milder form of it anyway). But, the fact is that the most recognized symptom of celiac and non-celiac gluten intolerance and gluten sensitivity has to do with bowel movements … either you have too many of them or not enough of them, or sometimes alternating issues with each. (Note: Not all individuals with celiac/gluten intolerance have this symptom. Recent studies have shown that extraintestinal symptoms are much more common in those with gluten issues today. Please check out my 20+ Reasons You Should Get Tested for Gluten Issues (pdf file that’s also on my sidebar).)

If you are prone to diarrhea, your doctor may recommend fiber supplements, daily high fiber intake through the high fiber boxed cereals, adding oatmeal to your diet, eating bran muffins, and the like. If you are prone to constipation, your doctor may recommend fiber supplements, daily high fiber intake through the high fiber boxed cereals, adding oatmeal to your diet, eating bran muffins, and the like. Yep, that’s right … the same treatment is advised for each. In cases of diarrhea, the idea is that added fiber will add bulk to the stool and eliminate (or reduce) the diarrhea. In cases of constipation, the idea is that fiber will help you have more frequent and easier bowel movements. Some folks actually decide to add in extra fiber on their own. For example, they may add baking whole wheat bread to their baking routine because of its health benefits and as a way to avoid loaves of bread made from refined flour and sugar, etc. In many cases, folks with gluten issues convince themselves that the extra fiber is helping but over time they might get worse, because there’s nothing like high doses of gluten to make a person with celiac or gluten intolerance demonstrate major issues with bowel movements and experience other symptoms as well (e.g., headaches, brain fog, fatigue).

I started eating oatmeal daily the year before I was diagnosed. (I was also taking a fiber supplement daily.) I was convinced I was doing the right thing, the healthy thing. I had also convinced myself that having to go to the bathroom immediately after eating oatmeal was somewhat normal with the added fiber. Those foggy, spacey feelings I felt afterwards … well, I just attributed them to something else … not enough sleep, not enough vitamins—you know how we can rationalize our woes. But, if you are having similar symptoms—and I read and hear daily about people who are—you should get tested for celiac. Normal bathroom behavior (ah, another euphemism, it’s ingrained in us!) is one or two bowel movements a day. It is not normal to go to have a bowel movement 10 times a day or only once or on the other hand, only once or twice a week. Do not believe it if someone—and that someone could be your doctor—tells you that frequency is normal. Insist on testing even if you doctor dismisses your concerns. If necessary, find another doctor. After all, remember that there is a reason that most with celiac and non-celiac/gluten intolerance/gluten sensitivity are undiagnosed. The National Foundation for Celiac Awareness estimates that 95% of those with celiac remain undiagnosed. The founder and head of the NFCA, Alice Bast, saw 22 doctors before she received her celiac diagnosis. Clearly, she did not have doctors who were suggesting that she get tested for celiac—not until doctor #23 anyway.

But if the celiac test proves negative or your doctor won’t test you for celiac at all, don’t stop there. You can take the Enterolab Gluten Stool Sensitivity Test online through the doctor-administered website and/or you can take Enterolab’s or another gene test for celiac (e.g., MyCeliacId). One caution on gene testing though … about 1-2 % of biopsy-proven celiacs do not have the genes associated with celiac. The thinking is that perhaps not all the celiac genes have been identified thus far. (I’ve read that more genes are associated with celiac in Europe.) The Enterolab stool test remains controversial, but a positive reading for gliadin antibodies has led many to start down the gluten-free path to healing and ultimately become a healthy person. And, isn’t that really what our end goal should always be? To be healthy and feel like we have no bounds (e.g., having to know where every bathroom is the minute you enter an establishment). I have no affiliation with Enterolab, but I am one who was diagnosed through its testing, at the direction of my own doctor (who is a “gold standard” celiac). Read more about testing on the ongoing series, Ask the Gluten Doc Part 2 over at Carol’s blog, Simply … Gluten Free.

Now how about those muffins? Still have an appetite? Don’t they look good? These muffins are great either warm or at room temperature. They are just a tad drier after the first day, but still delicious and with a little reheating and/or a dollop of honey or butter (dairy or non-dairy), problem solved. I think it’s the cornmeal that helps provide the bran texture. The millet (or buckwheat) provides the heartier taste. The pumpkin helps with the density and rich flavor, while both the bananas and the pumpkin provide the moisture. The pumpkin pie spice gives another depth of flavor, but it doesn’t really make these muffins taste like pumpkin muffins. Similarly, the coconut oil doesn’t make them taste like coconut. Even the banana doesn’t give banana flavoring, just the moisture needed. All of the ingredients just come together to give you this tasty “bran” muffin without gluten, dairy, or refined sugar (although you can substitute granulated sugar if you prefer).

“Bran” New Muffins (Gluten Free, Dairy Free, Refined Sugar Free)
(Click here for a printable version of this recipe.)

1 cup of millet flour (or buckwheat flour)
½ cup yellow cornmeal
2 ½ tsp baking powder
1 tsp pumpkin pie spice
½ tsp salt
1/3 cup honey (or agave nectar,  or granulated sugar if you prefer)
2 eggs, beaten
¾ cup pumpkin puree
¾ cup mashed ripe bananas
¼ cup coconut oil (liquefied; or other oil or melted butter)

Preheat oven to 400 degrees Fahrenheit. Grease or line 12 muffin cups with liners.

Mix together millet flour, cornmeal, baking powder, salt, and pumpkin pie spice.

Add eggs.  Stir in coconut oil. Stir in pumpkin and banana. Stir until ingredients are incorporated, but don’t over stir. Batter may be somewhat thick. 

Fill muffin tins about ¾ full. Bake 15 – 20 minutes until done.

Yield: 12 muffins

Recipe from Shirley Braden

Shirley’s Notes: No xanthan gum is required for this recipe. If using fresh pumpkin puree, you may have to cook a few minutes longer due to the additional water content. If you don’t have bananas (never a problem for me!) or pumpkin on hand, you can substitute 1 ½ cups of milk, dairy or non-dairy. If you have one or the other, but not both, feel free to use what you have for the total amount of 1 ½ cups. The flavor will be slightly different with all these methods, perhaps offering less of that “bran” taste, but they will still taste good!

 

Be sure to check out the final roundup over at Amy’s (Simply Sugar & Gluten-Free) at the end of the month (which is fast aproaching).

What else is happening?

The Gluten-Free Progressive Dinner Party continues on today at Katrina’s (Gluten-Free Gidget). She’s sharing a main dish, Crockpot Leg of Lamb with a Thai Sweet Plum Sauce.  Monday, I shared one of my favorite appetizers, Mom’s Deviled Eggs. Yesterday, Diane shared one of those amazing rainbow-type salads—the title was a mouthful, but a delicious one! Check it out here. Tomorrow and Friday, we’ll all be back here for the side dish and dessert, respectively.

Chaya has two blogs, Comfy Cook and Sweet and Savory. Chaya the Comfy Cook is her gluten-free blog, but she’ll be featuring gluten-free recipes and info on both of her sites during the next few weeks for Passover. As Chaya points out, this is the time of year when all can fill their pantries with gluten-free products. Some wonderful gluten-free products are only available during Passover. Please read more at Passover Recipes on the Way—Good for Those on a Gluten-Free Diet and Blondies, My First Passover Recipe.  Stay tuned to Chaya’s blogs for much more. I’ve learned a lot already and look forward to all her great recipes!

Friday is another Friday Foodie Fix over at Diane’s (The W.H.O.L.E. Gang). This week’s ingredient is carrots. Link up any recipes that contain carrots or check out the ones there. Last week’s ingredient was lamb. Be sure to add any recipe posts you might have using lamb.

Friday is also the deadline to enter Go Ahead Honey! over at Amy’s (Simply Sugar & Gluten Free) with your own guiltless pleasure entry. Please join in. You can read more here.

It’s also time for the wonderfully, diverse Gluten-Free Lifestyle Blog Carnival, hosted by Kim, The Food Allergy Coach. Link up your recipes, product reviews, restaurant reviews, tips, informational posts, etc. via this link.

Last, if you enjoyed these muffins, you’re in luck … next week, for the last three days of March, I’ll be doing a different kind of March Madness. Yep, you guessed it … March Muffin Madness. I was so inspired by Linda’s Create A Muffin challenge that I couldn’t stop at just one! (Her muffin recipe roundup will be up as part of Gluten-Free Wednesdays on April 7th.) Hope you’ll join me over the next several days for all the gluten-free fun. If you don’t want to miss a post, you can always subscribe to gfe via email or in a reader. Just head to my header and click on your choice.

Shirley
Not just gf, but gfe! 

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