Best Pie Crust

Over Thanksgiving I made pies with my mom. I had found an interesting recipe for coconut pumpkin pie in Living Without. For those unfamiliar with Living Without, it is a magazine that is catered to the gluten free community. We made this pie, as well as several others with the same crust. It was outstanding! We made the crust in a food processor which made it so much easier. Finally a perfect crust.

pumpkin coconut pie

Pre-baked pie crust

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Zucchini Bread

I tried my hand at making gluten free zucchini bread. I followed a recipe from Jules Gluten Free. The recipe called for sour cream eggs and a banana and to cook it for 30 minutes. It took much longer than the 30 minutes to bake…I think I ended up making it an hour and 20 minutes and it was still very moist…a little too moist but, if I had left the banana out, it would of been fine. 

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Southern Biscuits

These gluten free biscuits pleasantly surprised me. I used one of Jules’ recipes and they turned out great. They weren’t as light and fluffy as some of the refrigerated biscuits you find in the grocery store but they did remind me of the biscuits my dad used to make. There was no buttermilk in them. Maybe if I added buttermilk, they would be even lighter and fluffier.

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Gluten Free Baking for travel

I began to have issues with gluten about a year ago. I have been completely gluten-free for almost 6 months now. Not that it has been easy, which it hasn’t, as it is challenge to keep the variety fresh and to make good easy to transport lunches. I have been experimenting with different recipes and flour from Jules Gluten Free. I made some wonderful chocolate-chip cookies, which unfortunately I forgot to take pictures of. In the desert area, I also made some brownies but, I confess they weren’t from scratch, They were a Betty Crocker gluten free mix and thought they were pretty good.

I have made several breads from mixes but they have come out crumbly. I’ve attempted 2 different breads from scratch. The first was a multigrain sourdough GF bread. It was a recipe from CIA (Culinary Institute of America) Gluten Free Baking. I am not sure what went wrong…it was way too moist but, I should have known since the batter looked more like cake batter when I put in in the pan. It looked great from the outside but it was too wet on the inside but done. When I took it out of the oven it also fell.

My second attempt at bread making was a popcorn bread. The recipe was for a bread maker, which I don’t have. I followed the instructions as best as I could and realized before it was in the pan that I had the same problem…too moist so, I added the rest of the popcorn flour. It didn’t rise like I wanted it too but maybe I didn’t give it enough time pre-baking. It was a little moist but, not bad and very delicious but, not exactly sandwich slices.
I am also part Chinese which I believe I have mentioned in an earlier post. I have been craving jiaozi (potstickers, as they are known by most Americans). I had gone to several Asian grocery stores to see if I could find any rice-based ones or other rice-based dumplings. Unfortunately there were none. After I had received my Jules GF flour, I found a recipe on her website for Pierogies, which I believe are similar. So, I followed the recipe for the Pierogies for the wrappers and a recipe in Asian Kitchen for pork dumplings. They turned out perfect. Just what I had been craving…and as delicious as I had remembered the wheat versions were. I am so happy that I can now have them again.   The filling was quite a bit so, I froze it and will use it the next time I get another jiaozi craving. What do you think? You would think these were “regular” ones but are gluten free:

These are pre-cooked ones.

And these are a few after they were cooked. Now, these would be a great lunch to take on the go.


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