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Saturday, November 26, 2011
Basic Pie Crust 2
Gluten-Free Gourmet
Spreading Pie Dough
This recipe makes use of a second strategy for desserts: a small serving goes a long way. That keeps the amount of grain at a tolerable level. This recipe would cover about a third of a regular pie pan. I like to use three small, oven-safe glass bowls to make mini-pies; you could also use a six-inch glass pan. It’s important to spread the dough quickly in the pan so it doesn’t thicken too much. Also, you can’t really spread it up the sides since it will fall back down in the oven. Next, bake the crust at 350°for 10 minutes before adding the filling.
No, we used to eat a lot of whole wheat bread, but finally realized we had allergies to wheat. We tried a number of different grains before settling on this combination of brown rice and oats.
5 comments:
Very smart idea!
Good ideas for a great-tasting result!
Have you always been gluten-free or did you make a switch at some point?
No, we used to eat a lot of whole wheat bread, but finally realized we had allergies to wheat. We tried a number of different grains before settling on this combination of brown rice and oats.
Looking yummy, I'm hungry!
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