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TOPIC:   Spark People Recipe Update Needed! 


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BAMJ111
BAMJ111's Photo SparkPoints: (4,226)
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11/26/12 6:36 P

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I actually make t he pumpkin pie filling and cook in in a glass cookware without the crust. still has great taste of pumpkin pie without the crust you save calories plus don't have to worry about the gluten



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KACEYSW
KACEYSW's Photo Posts: 1,662
11/22/12 6:04 P

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I use amaranth or oat flour for pie crusts. It makes a looser crust, but is seasons up well and tastes really good.

Refuse to be beaten by inanimate objects, inflexible minds, and incompetent practices.


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DJ4HEALTH
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11/18/12 10:49 P

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You are right about the rice being grainy and you don't want that do try what the others said and let us know how it turned out

Dorothy





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BARB4HEALTH
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11/18/12 4:59 P

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I have not used buckwheat for crusts, but have made crepes out of them and hubby thot they were OK. Quinoa flour is gluten free and if you would mix it with a little of potato flour or tapioca flour, it would probably work. Not sure, though. When I mix my own gluten free flour, I usually add tapioca flour. My ratio that I have used is 4 to one. I did a recipe not too long ago that called for 1.25 cups of flour. I used a cup of one main flour --it probably was rice or quinoa-- and one quarter cup of tapioca flour. It held together and was one of the smoothest cakes I have ever eaten! The tapioca seemed to make it a soft and smoothe texture. Tapioca is not good on its own for baking. Oh, when I made the thin crepes, I stuffed some with ham and cheese for him and rolled them up like burritoes. He liked that really well!

Hope you find somethings that works for you. Sometimes we have to do a lot of experimenting to find the right combination. A site that I use to look up gluten free recipes is www.elanaspantry.com. She uses a lot of almond flour, which is quite expensive, but other flours also. Hope this info helps. emoticon

Out of the abundance of the heart, the mouth speaks.
"Joy is Peace dancing. Peace is Joy resting."
*Barb --S. West PA


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HAZELLYNN
HAZELLYNN's Photo SparkPoints: (17,022)
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11/18/12 1:39 P

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Thanks! I am pretty new to this so I don't even know what flours to mix. I read another recipe that said the rice flour was grainy.. And one that called for buckwheat but idk what will taste ok & what won't!


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BARB4HEALTH
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11/18/12 1:29 P

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I made this recipe with spelt flour because it is very low gluten and DH can handle it. However, I think you should be able to use any gluten free flour--especially a mixed flour that would have some sort of starch added to hold the crust together. Let us know how it works.

Happy Thanksgiving! emoticon

Out of the abundance of the heart, the mouth speaks.
"Joy is Peace dancing. Peace is Joy resting."
*Barb --S. West PA


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KNYAGENYA
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11/18/12 1:25 P

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I would use rice flour to help thicken it up. Read the ingredients for the milk. If there isn't any wheat hiding around there you should be good.

" The road to success is always under construction."- Lily Tomlin


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HAZELLYNN
HAZELLYNN's Photo SparkPoints: (17,022)
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11/18/12 11:49 A

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I found a recipe titled "Self Crust Pumpkin Pie" that I would really like to make on Thursday for Thanksgiving. However it calls for 3 tbsp of white flour. What can I substitute to make this gluten free?

All help appreciated! This received great reviews so I am excited to make, I just need to get rid of the flour! Also calls for dry milk.. is that considered GF?


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