Why is it when I make a gluten free pie this happens lol
07-08-2011, 07:18 AM
#41
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Location: Monroeville, PA
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Originally Posted by alleyoop1
I am surprised at your comment about what foods contain gluten. My daughter has to avoid gluten and she can't eat anything with wheat in it. Perhaps there are different degrees of this disorder.
There is Celiac and withing celiac you have people who can not have even the tiniest bit of gluten even from cross contamination.
Then you have those like my husband and his father but do not get physically sick (so if they cheat nothing happens right away) but they have bad damage to their intestines and they both have general gastric problems.
Then you have Gluten intolerance/sensitivity and that too ranges for how much it effects that person.
These are the things that natural contain gluten
Wheat
Barley
Rye
Oats do not contain gluten BUT! they are grown in the same fields growing wheat and and processed on the same equipment so cross contamination is heavy. Also Oats have a protein in it similar to gluten. If you are a severe celiac then you may never be able to eat oats
Hope that helps. I have been playing around with gluten free stuff for 7 years now as that is when everyone started getting Dx. But my husband was stubborn and it wasn't until he pretty much had no choice before he went on the diet compleatly
07-08-2011, 07:21 AM
#42
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Location: Monroeville, PA
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Originally Posted by meemersmom
Adding a little more butter to the dough will definitely make it more pliable as someone suggested. Also, brushing a top crust with a little butter or egg wash and sprinkling w/ sugar will help make it pretty. I also noticed you used a different pan for the gluten free pie. Don't discount the effect of the pan --- I think I saw Wilton stamped on it, so its probably a heavier metal, which conducts heat better, which may have cause the boil-over of the filling. You didn't see that on the first pie because it looks to be one of those tin foil disposable pie pans. Just a thought.
Yes I did use 2 different pans
I had just bought the Wilton ones and I didnt want to cross contaminate them so I used tin pans for the flour pies.
Now I know that for next time.
I did use a milk wash, now I am thinking for the gluten free i should have use an egg wash
Thank you about the pans though
07-08-2011, 09:12 AM
#44
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Join Date: Feb 2010
Location: Louisville, Kentucky
Posts: 1,915
Oh, honey, it looks delicious. If there is any left from all the above sampling... I will be happy to finish it off for you.....lol It isn't what it looks like...but what it tastes like that counts. Bubbling just makes my mouth water... yum yum
07-08-2011, 09:52 AM
#45
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Join Date: Apr 2011
Location: Spring Lake, Michigan
Posts: 978
Originally Posted by AbbyQuilts
Originally Posted by irishrose
Do you have xanthan gum in your mix? I mix rice flour, coconut flour, tapioca flour and xantham gum and have had good results lately. I also have gluten free oatmeal flour which adds a nice flavor. But some people can't have oatmeal at all.
BTW, your pie looks wonderful. We celiacs know things may look a little different and appreciate your efforts.
BTW, your pie looks wonderful. We celiacs know things may look a little different and appreciate your efforts.
I did put xanthan gum in it. I used rice, tapioca and corn starch. The crust itself I think is alright I was just so disappointed that it bubbled over like that. I kept watching it and kept watching it. I checked it one last time and said it needs maybe 5 mins went back in 3 and it looked like that lol. If the crust had browned like the regular pie I might have been able to catch it but it didnt. Ohh well I am sure it is still good.
And thanks I am trying. I have made the best cookies my husband has ever had (so he says lol) and I found some pretty good doughnuts and he likes the bisquick pancakes
07-08-2011, 09:56 AM
#47
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Join Date: Oct 2010
Location: Minnesota
Posts: 1,457
Originally Posted by kraftykimberly
Yes yes, it does look yucky. You just box that thing right up and send it on over to my house where I will dispose of that ugly pie properly for you :-)
07-08-2011, 10:00 AM
#48
Senior Member
Join Date: Apr 2011
Location: Spring Lake, Michigan
Posts: 978
Originally Posted by AbbyQuilts
Originally Posted by alleyoop1
I am surprised at your comment about what foods contain gluten. My daughter has to avoid gluten and she can't eat anything with wheat in it. Perhaps there are different degrees of this disorder.
There is Celiac and withing celiac you have people who can not have even the tiniest bit of gluten even from cross contamination.
Then you have those like my husband and his father but do not get physically sick (so if they cheat nothing happens right away) but they have bad damage to their intestines and they both have general gastric problems.
Then you have Gluten intolerance/sensitivity and that too ranges for how much it effects that person.
These are the things that natural contain gluten
Wheat
Barley
Rye
Oats do not contain gluten BUT! they are grown in the same fields growing wheat and and processed on the same equipment so cross contamination is heavy. Also Oats have a protein in it similar to gluten. If you are a severe celiac then you may never be able to eat oats
Hope that helps. I have been playing around with gluten free stuff for 7 years now as that is when everyone started getting Dx. But my husband was stubborn and it wasn't until he pretty much had no choice before he went on the diet compleatly
07-08-2011, 10:29 AM
#49
Junior Member
Join Date: May 2010
Location: San Dimas CA
Posts: 160
I see your pie question on the quilting blog and mentioned it to my friend whose family is very involved in gluten free diet and cooking due to gluten intolerance in their family. In fact, they have started a gluten free grain business: www.bigrivergrains.com which you can order all the "wierd" grains from: Amaranth, Buckwheat, Flax, Millet, Quinoa, sorghum and teff.
She used to use recipes that were all rice flour based, but says she has found tremendous luck using sorghum flour in her basic "baking" mix for a better consistency in baked goods. Her new "bible" is the cookbook "1,000 Gluten-Free Recipes" by Carol Fenster. There is a basic mix in the first few pages of that book that is the base of all the recipes. Though she hasn't tried a pie crust with it yet, she says she makes the best buttermilk biscuits around and a mean chocolate cake, yum.
If you want to talk to her directly, you can email her thru the website. And, of course, I am supposed to give Big River Grains a plug and let you know their individual bags of flour will be available on line in the new few weeks.
Good luck with the pie crust.
She used to use recipes that were all rice flour based, but says she has found tremendous luck using sorghum flour in her basic "baking" mix for a better consistency in baked goods. Her new "bible" is the cookbook "1,000 Gluten-Free Recipes" by Carol Fenster. There is a basic mix in the first few pages of that book that is the base of all the recipes. Though she hasn't tried a pie crust with it yet, she says she makes the best buttermilk biscuits around and a mean chocolate cake, yum.
If you want to talk to her directly, you can email her thru the website. And, of course, I am supposed to give Big River Grains a plug and let you know their individual bags of flour will be available on line in the new few weeks.
Good luck with the pie crust.
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