Jean Leblanc - Delicious Gluten Free Pie Recipes: Gluten Free Recipes for Gluten Intolerant People with Celiac Disease
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- Book:Delicious Gluten Free Pie Recipes: Gluten Free Recipes for Gluten Intolerant People with Celiac Disease
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Delicious Gluten Free Pie Recipes: Gluten Free Recipes for Gluten Intolerant People with Celiac Disease: summary, description and annotation
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I was first diagnosed with Celiac Disease in 2003. Over the ensuing years I have tried many dinner recipes. Some were good, many not so good.
In compiling this Gluten Free Pie Recipe collection my goal was to amass both good tasting and relatively easy to follow recipes.
These are not my creations but rather my personal collection of favorites that I have accumulated since I found out that I was gluten intolerant.
Along the way I found it difficult to locate different and tasty recipes. Not wishing others to have such a difficult time I decided to put them all in one place. My individual gluten free recipe books include cookies, pies, cakes and dinners.
At the end of pie recipes I have included a FREE report What is Gluten Free Flour and How Do I Use It? I am asked so many questions on flour I thought it would be helpful.
I sincerely hope that you find a few recipes in this book that you really enjoy.
Thanks and make it a healthy day.
Jean Leblanc: author's other books
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Delicious Gluten Free Pie Recipes All Rights Reserved Copyright 2011 Jean LeBlanc All Rights Reserved .This book may not be reproduced, transmitted, or stored in whole or in part by any means, including graphic, electronic, or mechanical without the express written consent of the publisher except in the case of brief quotations embodied in critical articles and reviews. Booktango books may be ordered through booksellers or by contacting: Booktango 1663 Liberty Drive Bloomington, IN 47403 www.booktango.com 877.445.8822 ISBN: 978-1-4689-0849-7 (ebook) Delicious Gluten Free Pie Recipes Gluten Free Recipes for Gluten Intolerant People with Celiac Sprue Disease By Jean LeBlanc
Along the way I found it difficult to locate different and tasty recipes. Not wishing others to have such a difficult time I decided to put them all in one place. My individual gluten free recipe books include cookies, pies, cakes and dinners. At the end of pie recipes I have included a FREE report What is Gluten Free Flour and How Do I Use It? I am asked so many questions on flour I thought it would be helpful. I sincerely hope that you find a few that you really enjoy. Thanks and make it a healthy day.
Jean LeBlanc
Pour 1 cup cooled Fudge Sauce over ice cream and freeze for about 1 hour. 4. Soften coffee ice cream and spread it over firm layer of fudge. 5. Pour another 1 cup Fudge Sauce over coffee ice cream. 6.
Freeze pie at least four hours or overnight. Top with a dollop of whipped cream and a drizzle of warm fudge sauce.
Prepare the crust ingredients by chopping the pecans in a food processor, then adding the dried fruit and chopping together. Finally, pour in the vanilla and blend all together in the food processor. Press the mixture into the bottom and sides of a pie plate and set aside. Clean the blade and bowl of your food processor and add the dates or figs, bananas, agave and Jules Gluten Free All Purpose Flour. Combine until well mixed and pour into a large bowl. Stir in the chopped strawberries, then pour all into the prepared crust.
Top with sliced strawberries. Bake in the preheated oven for 20-30 minutes, or until it begins to be slightly bubbly in the center. Remove to cool and refrigerate until serving.
While fruit is baking, toss together the topping: 1 cup masa harina corn flour 1 cup gluten free oats (or substitute sliced almonds if you dont tolerate oats) cup packed brown sugar to cup chopped pecans or walnuts 1/3 cup gluten free margarine or equivalent amount of walnut oil 2 level teaspoons of cinnamon teaspoon nutmeg Mix with fingers until evenly distributed. Check consistency by grabbing a bunch of the crumble topping in your hand and squeezing firmly. Mixture should hold together but should crumble easily again with your fingers. If it does not stick together at all, you could add a little more oil or margarine. Crumble topping over fruit mixture and return to oven for 25 minutes or until topping is lightly browned, and fruit filling is bubbling around edges and slightly thickened.
Then add cold water and knead until it is the constancy that is a bit soft but not too stiff looking mashed potatoes make two same- sized balls and place each between waxed paper and roll to fit a 9 inch glass pie dish. Fill desired pie filling and bake according to which pie you are makingfor pumpkin Bake at 350F for 45-50 minutes or until a knife inserted near the center comes out cleancover crust with foil after the 15 minutes and they turned out beautiful.
Blend in pumpkin and continue to stir for 1-2 minutes. Cool until starting to thicken slightly. (It should be pretty cool.) Pour into pie shell. Chill at least 3 hours.
Beat 4 egg whites until stiff and fold into yolk mixture. Pour into a pie plate and chill until set. Pour into pie plate or custard dishes.
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