I have actually been having good luck with adapting a regular pie crust recipe to gfcfsf pie crust. I use a blend of tapioca flour, brown rice flour and potato flour in equal parts to measure 1 1/2 cups, and 1/2 teaspoon salt, and cut in 1/2 cup lard until it is a meal like consistency... then I slowly add between 4-5 Tablespoons cold water mixing in with a fork. I then take the pie dough and press it into the pie plate and shape with the fluted edges etc (it has the consistency of playdough before it is cooked) after it is baked, if basically melts in your mouth and my family actually prefers this to traditional pie crust. I imagine if you added the xanthum gum or guar gum you could actually roll it out for a more traditional application of pie crust, but I have been making homemade lemon meringue so the top crust hasn't been an issue... for the berry pie, used small strips twisted and in a lattice pattern so again there wasn't the issue with dealing with large portions of pie dough that needed to be kept breakage free... anyways this year has been about finding ways to adapt and be as stress free during the holidays as possible.
Pounds lost: 63.6
Fitness Minutes: (103,847) Posts: 6,419 12/21/11 11:48 A
If you tell God no because He won't explain the reason He wants you to do something, you are actually hindering His blessing. But when you say yes to Him, all of heaven opens to pour out His goodness and reward your obedience. What matters more than material blessings are the things He is teaching us in our spirit. Charles Stanley
current weight: 224.0
Fitness Minutes: (103,269) Posts: 18,842 12/20/11 12:53 P
Hi all. I had to bring pies for Thanksgiving and found this recipe and tried it out. Everyone LOVED the crust! It is not the healthiest crust around, but it is gluten free and I found much easier to make than the crisco crusts of the past!
If you cut your pies into 8th's, it's about 300 calories for the crust alone. 150 if you just have a bottom crust.
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