Long Summer

April 26, 2010

GFCF tasty pie crust!

Filed under: Allergy safe recipes,Food,Gluten Free recipes — by dbmamaz @ 7:39 pm
Tags: ,

Early in my gluten-free cooking adventures, I read a website where someone said she got tired of scraping perfectly good filling off of inedible gluten-free pie crusts.   However, I had to try.  I tried a recipe, and tried another recipe.  I tried a mix which other people said was just fine.  ICK! 

Well, then I had an allergy test in which I reacted to rice . . . rice?  So for a while, I gave up on baking at all.  Until my sweet tooth got the best of me.  After a bit of work, I came  up with a pie crust recipe which I really love!   My 6 yo eats the crust first when I make savory pies for dinner.  I roll out leftover crust and cover w brown sugar and eat it like cookies! 

A few notes:  I have been using half crisco shortening, and half fleishman’s unsalted margarine, which is dairy-free.   I found that Earth Balance did not make as flaky a crust.  However, I can no longer find this margarine!  I have been using half regular and half butter-flavored crisco, and that seems to do ok, too. 

Also, I have not actually used this on a sweet pie yet.  I’m not sure why!  I THINK it would be fine with a sweet pie, as well.  If you try it, please tell me how it worked out!

Rolled Single Pie Crust (double the recipe to make a top and a bottom)

  • ¼ c corn starch
  • ¼ c arrowroot starch
  • 1/8 c soy flour
  • scant 1/8 c coconut flour
  • 3/8 cup potato starch
  • ½ tsp guar
  • ¼ scant tsp salt
  • ¼ tsp sugar (more or less depending on pie)
  • ¼ cup margarine
  • ¼ cup Crisco
  • sprinkling of lemon juice
  • 1-3 Tbsp ice water, as needed
  • corn starch for rolling
  1. In medium mixing bowl combine  flours and starches, guar gum, salt, and sugar.  
  2. With pastry blender, cut in margarine and Crisco until pieces are pea-size.  Do not blend too long, there should still be some visible bits of shortening.
  3. Sprinkle lemon juice over the mixture, and toss with a fork.  Add water, a tablespoon at a time, until most of the crumbs are sticking to larger bits. 
  4. Form in to a ball with hands, pressing firmly if needed.  If it will not hold together, sprinkle in a bit more water.  Cover with plastic wrap and refrigerate for one hour for easier handling.  
  5. Roll out pastry between 2 pieces of wax paper, dusted w corn starch to reduce sticking. Transfer very carefully as the dough is very fragile.    
  6. For a baked crust, prick bottom crust with a fork about 5 times.  Bake at 400 for 10-15 minutes or until slightly browned.  Cool before filling.

And for a special bonus, I’m including a family favorite.  My French-Canadian husband loved his aunt’s salmon and potato pie growing up, and this is my version:

Salmon and Potato Pie


  • 4 medium potatoes
  • 1 small onion (I sub celery), diced
  • 1 clove garlic, optional
  • 1 TB olive oil
  • 1 12-oz can RED salmon, undrained
  • 1 tsp dried thyme
  • liquid from salmon plus (soy) milk to make 2/3 cup
  • salt/pepper to taste (note, fish is already salted)
  • 2 unbaked pie crusts 
  1. Preheat oven to 400 degrees
  2. Cook potatoes – I prefer in the microwave, but you may boil if preferred.
  3. In a medium saucepan, sauté onion/celery/garlic in oil until softened.  Add the milk liquid and the thyme and warm slightly.  Add the potatoes and mash well
  4. Remove salmon from can and pick out any larger bones or skin pieces.  Gently fold salmon in to the potatoes.  My son likes big chunks of salmon in his pie, but my husband prefers it more evenly mixed
  5. Fill pie crust and top with second crust.  Crimp crusts (I use a fork and cut it off that way), and cut slits or poke fork holes in the top. 
  6. Bake about 30 minutes, until nicely browned

January 15, 2010

My allergy safe banana muffins

Filed under: Allergy safe recipes,Gluten Free recipes — by dbmamaz @ 3:49 pm

Although I expect this blog to be mostly about home schooling, i knew I might throw in a bit about our food allergy adventures and my cooking.  So since I saw an invite to an allergy blog carnival, i thought i could sneak this in here  . . .

These banana muffins are not only free of gluten and dairy, they are free of rice, egg, tapioca and xanthan – all things I can’t have yet.  And just look, they look like real muffins!  I actually prefer them with a darker buckwheat flour, they come out TOO sweet with the lighter flour.

Totally safe (for me) banana muffins:

  • 1 (generous) cup mashed banana
  • ½ c sugar
  • ½ c oil
  • 1 package vanilla soy yoghurt
  • ¼ c golden flax meal
  • 1 tsp guar
  • ½ tsp cinnamon (optional) 
  • ½ tsp salt
  • 1 tsp baking soda
  • flour mix:
    • ½ c corn flour
    • ½ c buckwheat flour
    • ½ c quinoa flour
    • ¼ c potato starch
    • 1/8 c corn starch
    • 1/8 c quinoa flakes

 Blend wet ingredients in large bowl.  Add dry ingredients and mix well.  Bake at 325 in non-stick sprayed muffin tin for 20 minutes or until tooth pick comes out clean (ok, that really means no batter – crumbs are ok!).

note:  i like to take old bananas and peel them and keep them in the freezer.  Take them out and thaw in the microwave, and they become extremely liquidy and easy to cook with.