Comments on: 9 Essential Recipes for a Delicious Gluten Free Thanksgiving!

By: Grady Nabzdyk

Grady Nabzdyk — Sun, 16 May 2010 08:23:31 +0000

great advice and sharing,I will buy one good apple for me .thanks,Joe

By: Anthony Matuck

Anthony Matuck — Tue, 02 Mar 2010 05:40:28 +0000

Extremely interesting post thanks for sharing I just added your blog to my favorites and will be back :) By the way this is a little off topic but I really like your web page layout.

By: Cassie Rice

Cassie Rice — Mon, 16 Nov 2009 22:33:25 +0000

Hi Tara,

I went ahead and made Annalise Roberts’ pie crust and it worked pretty well. It is more like a traditional pie crust than our pie crust mix is. It also has a pretty good flavor; although, it takes a little bit longer to make.

If you do decide to go with Annalise Roberts’ pie crust recipe, take this tip:

After you blend all of the ingredients together, the mixture will be kind of crumbly. So use your hands to make a ball out of the dough to flatten it out for the pie crust. (When you use our pie crust mix with an electric mixer, a dough will form automatically when you blend all the ingredients together.)

Let me know if there is anything else I can help you with. I hoped this helped a little bit. I would love to know how your pie making goes! :)

By: Tara

Tara — Mon, 16 Nov 2009 19:19:37 +0000

Thank you so much Cassie…I can’t wait to hear what the results are.

By: Cassie Rice

Cassie Rice — Mon, 16 Nov 2009 17:54:14 +0000

You could use either our pie crust mix or Annalise Roberts’ pie crust recipe. Either one will work fine. I really like the Authentic Foods Pie Crust Mix and so does my entire family. It is really easy to make (you just need to add a couple ingredients) and it has a great flavor (although, the flavor is a little bit different from a traditional pie crust because it has almond meal). I haven’t tried Annalise Robert’s recipe yet, but I am sure it tastes great. She uses the Brown Rice Flour Mix, which we sell as the GF Classical Blend. The GF Classical Blend is probably one of my favorite substitutes for wheat flour. So you really could go either way. What I’ll do is make her recipe today and let you know how it comes out. I really think you could go either way though.

To answer your question about using real pumpkin: you don’t need to change the recipe at all. It should work just fine using fresh pumpkin as opposed to canned pumpkin.
I’ll get back to you on her pie crust recipe. Have a nice rest of the day! :)

By: Tara

Tara — Mon, 16 Nov 2009 15:44:18 +0000

#8 – Pumpkin Pie. I am attempting a gluton free pumpkin pie for my significant others family over thanksgiving. I just bought the book Gluten-Free Baking Classics. (Hence, how I found your website.) I was going to purchase all of the ingredients for the pie crust from her recipe, but noticed you have a mix…but I am confused on which one I should use. Her’s calls for extra ingredients not listed the pre-made mix. Also, just to complicate my task further, I am using real pumpkin. Do I need to make any adjustments using your recipe? I appreciate your help :)