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	<title>gfe--gluten free easily &#187; crustless</title>
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	<description>Living gluten free easily by eating real food and a few gf processed foods</description>
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		<title>Crustless Sweet Potato Pie (Gluten Free, Dairy Free)</title>
		<link>http://glutenfreeeasily.com/crustless-sweet-potato-pie-gluten-free-dairy-free/</link>
		<comments>http://glutenfreeeasily.com/crustless-sweet-potato-pie-gluten-free-dairy-free/#comments</comments>
		<pubDate>Wed, 28 Dec 2011 22:10:04 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Gluten-Free Wednesdays]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[pie]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[gluten-free wednesdays]]></category>
		<category><![CDATA[Southern]]></category>
		<category><![CDATA[sweet potato]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=12757</guid>
		<description><![CDATA[Crustless Sweet Potato Pie (Gluten Free, Dairy Free)

2 eggs
2 cups mashed cooked sweet potato (from about 3 large baked sweet potatoes)
¾ cup granulated sugar
2 - 3 tsp pumpkin pie spice (to taste, I used about 2 ½ tsp; see notes)
1 cup full-fat, canned coconut milk
¼ cup gluten-free flour, sifted (your choice—your favorite gluten-free all-purpose flour mix or a finely ground, single flour, like sorghum flour perhaps)
cinnamon, enough for sprinkling if desired

Preheat oven to 425 degrees F. Grease pie plate and set aside.

In large bowl, beat eggs slightly and then mix in remaining ingredients (all using a hand mixer).

Pour/spoon filling into pie plate.

Sprinkle with cinnamon, if desired. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer.

Shirley’s Notes: Individual spices may be substituted for the pumpkin pie spice. I’d suggest about 1 tsp ground cinnamon, ½ tsp ground ginger, ½ tsp ground nutmeg, ½ tsp ground allspice, and about 1/8 tsp ground cloves (or similar proportions for using less or more flavoring). Substituting coconut sugar for the granulated sugar will most likely work fine. ]]></description>
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		<slash:comments>30</slash:comments>
		</item>
		<item>
		<title>Easy Crustless Gluten-Free Pecan Pie</title>
		<link>http://glutenfreeeasily.com/easy-crustless-pecan-pie/</link>
		<comments>http://glutenfreeeasily.com/easy-crustless-pecan-pie/#comments</comments>
		<pubDate>Sat, 05 Dec 2009 20:29:38 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[flourless]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[Progressive Dinner]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Thanksgiving]]></category>
		<category><![CDATA[breakfast]]></category>
		<category><![CDATA[pecan pie]]></category>
		<category><![CDATA[pecans]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=3079</guid>
		<description><![CDATA[Easy Crustless, Gluten-Free Pecan Pie

1 cup granulated sugar
1 cup light corn syrup
6 eggs
2 tbsp butter (or non-dairy substitute), melted
2 tsp vanilla
1 1/2 cups pecans

Mix all ingredients in greased pie plate. Bake in a preheated 325-degree Fahrenheit oven for 45 minutes.


Shirley’s Notes: Cassandra said her mother has been making this pie for years, but the source of the recipe is unknown. The original recipe said you could mix ingredients right in the pie plate, but I mixed all in a bowl and then poured into greased pie plate.]]></description>
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		<slash:comments>54</slash:comments>
		</item>
		<item>
		<title>Crustless Coconut Pie for Holiday Food Fest</title>
		<link>http://glutenfreeeasily.com/crustless-coconut-pie-for-holiday-food-fest/</link>
		<comments>http://glutenfreeeasily.com/crustless-coconut-pie-for-holiday-food-fest/#comments</comments>
		<pubDate>Thu, 05 Nov 2009 04:50:14 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[crustless]]></category>
		<category><![CDATA[dairy free]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[Holiday Food Fest]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[vegetarian]]></category>
		<category><![CDATA[coconut]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[holiday]]></category>
		<category><![CDATA[Thanksgiving]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2651</guid>
		<description><![CDATA[Crustless Coconut Pie

3 large (or extra large) eggs
1 ½ cups granulated sugar
¼ cup plus 1 tbsp flour*
1 cup milk
½ cup butter, melted
1 tsp vanilla
1 tsp apple cider vinegar
1 ½ cup shredded coconut/coconut flakes

Preheat oven to 350 degrees Fahrenheit.

Beat eggs and sugar. Add flour, milk, butter, vanilla, and vinegar; mix well. Stir in coconut and pour into greased pie pan. Bake until the top is golden and the filling is set in the center, about 45 minutes. Serve at room temperature. Store any leftovers in your refrigerator.

*I use my all-purpose gluten-free flour mix, but you can use whichever flour you prefer for baked goods. (If you are not gluten free, use your "standard" all-purpose flour.) 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 glass jars or Tupperware). No refrigeration is needed.

Shirley’s notes: This is the pie recipe exactly as I make it. However, many of my friends and support group members have adapted this recipe to fit their own needs. Some friends cut back on the butter. Another makes this pie dairy free by replacing the milk with rice milk and using Earth Balance (again, in a lesser amount) instead of butter. She also cuts the sugar in half, increases the gf flour to 1/3 cup, and omits the vinegar. So please don’t be shy about adjusting this recipe slightly. I plan to be trying out some new adjustments to this recipe myself over the holiday season. I’d like to make it using coconut oil versus butter and coconut milk instead of the cow’s milk. I’ll report back when I am successful.

Adapted from allrecipes.com

Shirley
Not just gf, but gfe!]]></description>
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		<slash:comments>88</slash:comments>
		</item>
		<item>
		<title>Crustless, Gluten-Free Pumpkin Pie</title>
		<link>http://glutenfreeeasily.com/crustless-gluten-free-pumpkin-pie/</link>
		<comments>http://glutenfreeeasily.com/crustless-gluten-free-pumpkin-pie/#comments</comments>
		<pubDate>Tue, 27 Oct 2009 02:28:37 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[pumpkin]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[Slightly Indulgent]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[GFE]]></category>
		<category><![CDATA[gluten free]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=2582</guid>
		<description><![CDATA[Crustless, Gluten-Free Pumpkin Pie

2 eggs
1 can (16 ounces) pumpkin or 2 cups cooked fresh pumpkin (I used fresh pumpkin, hence, the lighter color and fresh pumpkin also provides a much lighter taste in my opinion)
¾ cup granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground nutmeg
½ tsp ground allspice
1/8 tsp ground cloves
1 2/3 cups evaporated milk (one regular-sized can)
¼ cup gluten-free flour (your choice—your favorite single flour or a mix; sift if needed)

Preheat oven to 425 degrees F. Grease pie plate and set aside. In large bowl, beat eggs slightly; mix in remaining ingredients. Place pie plate on oven rack; pour in filling. (I never do this, but it makes sense. Personally, I’m in the "hum" or "count as you carry the pie to the oven" school of thinking to ensure the pie plate contents do not spill. Hey, it works for me!) Sprinkle with cinnamon. Bake 15 minutes.

Reduce oven temperature to 350 degrees F. Bake until knife or toothpick comes out clean, about 45 minutes longer. (Pies made with fresh pumpkin may take slightly longer to bake due to higher moisture content.)

Adapted from Betty Crocker with thanks to Sue!]]></description>
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		<slash:comments>153</slash:comments>
		</item>
		<item>
		<title>Mom and Apple Pie</title>
		<link>http://glutenfreeeasily.com/mom-and-apple-pie/</link>
		<comments>http://glutenfreeeasily.com/mom-and-apple-pie/#comments</comments>
		<pubDate>Sun, 10 May 2009 16:08:15 +0000</pubDate>
		<dc:creator>Shirley</dc:creator>
				<category><![CDATA[breakfast]]></category>
		<category><![CDATA[crustless]]></category>
		<category><![CDATA[dessert]]></category>
		<category><![CDATA[easy]]></category>
		<category><![CDATA[Friday Foodie Fix]]></category>
		<category><![CDATA[gluten free]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[treats]]></category>
		<category><![CDATA[apples]]></category>
		<category><![CDATA[pie]]></category>

		<guid isPermaLink="false">http://glutenfreeeasily.com/?p=1590</guid>
		<description><![CDATA[Easy, “Crustless” Apple Pie

deep-dish 9-inch pie plate, greased
5 to 6 apples, peeled and cut up (4 ½ to 5 cups)
1 tsp cinnamon
1 tbsp sugar
¾ cup butter, melted
1 cup gluten-free flour*
½ tsp xanthan gum (omit, if using a flour mix that already contains xanthan gum)
1 cup sugar
1 egg (I used a jumbo brown egg)

Put apples in greased pie plate and sprinkle with cinnamon and one tablespoon of sugar.

In a bowl, mix one cup of sugar, flour, xanthan gum, and butter. Blend in unbeaten egg and pinch of salt. Mix well and pour over apples. (This mixture will be thick, so you’ll have to spread it with a spatula to cover all the apples.)

Sprinkle more cinnamon over top. (I confess … I forget this final step often---the pie still turns out great.)

Bake at 350 degrees for 45 minutes.

Shirley’s Notes: I’m sure you could make this in an 8-inch square casserole dish or something similar if you don’t have a deep-dish pie plate. I used 4 1/2 apples yesterday--that's all that was needed to fill my pie plate, yet leave enough room to pour over the crust. Also, for you folks who don't use gums, I’ve made it without xanthan gum successfully as well.

Shirley
Not just gf, but gfe!
]]></description>
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		<slash:comments>93</slash:comments>
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