Tag Archives: Gluten-Free Pumpkin Pie

Because I can’t deliver a pie to heaven…

4 Dec

ImageLast night I taught my second class on gluten-free baking at the Ashland Food Coop and while I’m not an expert on the subject, over time I have learned some tricks that are helpful.  I’d told the students that we were going to bake four different goodies in two hours… and with the help of two very kind volunteers (Thank you Lynn and Alan!), I was able to accomplish that.

One of those items was a gluten-free Apple Crumb Crust pie.  The crust was made using the perfect pie crust recipe from the Simply Gluten-Free website by Carol Kicinski… and really, it is perfect!  It’s a simple recipe and although rolling out the pie dough requires a bit of patience, the finished product is flaky and delicious.  Many thanks to Ms. Kicinski for creating this recipe and sharing it with the rest of us!

The only challenge for me in preparing this dough for my class was that, once formed,  the dough needs to rest an hour in the fridge.  With only two hours of class time, I didn’t have the luxury of doing that.   Instead, I decided to make some pie dough at home, chill it, and bring it to class with me.  Once I demonstrated the method for making the pie dough, I put the fresh dough in the fridge and pulled out the dough that had been resting for a while.

With the chilled dough, I formed a simple fluted crust, filled it with apples, cinnamon and sugar and topped it with a crumb crust made from gluten-free flour, oats, butter, and cinnamon.  I wish I’d remembered to take a picture of the finished apple pie to show you.. or a recording of the delightful sounds coming from the folks eating it!  (It’s an easy recipe – I’d be happy to email it to anyone that’s interested.)

Because I’d made pie dough twice yesterday, and only made one pie, that meant that today I woke up thinking about making a pie for someone who was gluten-free… and since today would have been my Mom’s 78th birthday, I wanted it to be someone special.  It took a little while, but once I thought of the person, I knew I’d made the right choice.  The pie recipient is someone I’ve known for a long time.  She’s the mother of two young girls who are beautiful and precocious.  A number of years ago when she was a teenager, she watched my little redheaded girl for me.  Now she has a little redhead of her own.

Tonight I drove to her family’s home and was impressed by their beautiful display of Christmas lights and decorations.  My friend saw me approaching and met me at the door.  Her daughter stood beside her and immediately asked if I wanted me to meet their kitty.  I told them that I couldn’t stay, that I had only a moment to deliver the pie to them and mentioned that I hoped that they liked my choice of flavors because I know that not everyone likes pumpkin pie.

I needn’t have worried.  As luck would have it, Ariana said that pumpkin pie is a favorite at their home.  I know I shouldn’t be surprised…the serendipitous moments that I’ve come to experience by giving away pies has been truly amazing.   Sometimes it even feels like I have gotten nudges from angels. In any case, tonight as I get ready to call it a day, I believe that somewhere in the universe, my Mom knows that I was missing and thinking about her.Image

Heaven is under our feet as well as over our heads.  Henry David Thoreau

Gluten-Free and Me

30 Nov

Gluten-free Pumpkin Pie

 

Gluten-Free Pumpkin Pie

Do you have any dietary restrictions?  It seems that many people do.  Some dietary habits come about because an individual has made a decision to eat (or not eat) certain foods (for example, deciding to be a vegetarian or vegan).  Others are necessary because of the individual’s intolerance to certain substances.   One of these, that seems to affect many people, is the sensitivity or, in the case of those with celiac disease, the inability to tolerate any amount of gluten.

For those of you who might not know what gluten is, here is the definition, according to Merriam-Webster:  “a mixture of proteins not readily soluble in water that occurs in wheat and most other cereal grains. Its presence in flour makes production of leavened baked goods possible because the chain-like gluten molecules form an elastic network that traps carbon dioxide gas and expands with it.

What has all this information about gluten have to do with me?  Well, I spend a lot of my time baking food for other people… and more than a few of them are gluten intolerant.  And because I love to create good food that everyone can eat, I have made a concerted effort to learn how to bake cakes, cookies, and of course, pies, that are gluten-free.  Sometimes this is not very hard to do, especially when there is only a small amount of flour in the recipe… and then there are times when things don’t quite work out as planned.

Once, when making a gluten-free cake, I tried to remove the finished cake from the pan, and it cracked and broke into pieces.   The cake tasted good but it was not possible to put it back together, and so, instead of making a traditional layer cake, I made a trifle by layering bits of cake, fresh whipped cream, and berries.  Do you think anyone minded that their cake wasn’t in the right shape?  I don’t think so.

Just the other day, I was making gluten-free cookies and tried substituting coconut oil for the butter in the recipe.  What happened?  A few minutes after I put the cookies in the oven, they started to merge and by the end of the baking time, I had one huge “cookie.”  I was pretty disappointed until I broke off a bit of the ginormous cookie and tasted it.  It was delicious!   My friends didn’t even seem to mind that they were eating bits of cookie instead of “cookies” and (bonus!) according to Cathy Guisewite, the creator of the comic strip, Cathy, broken cookies have no calories!

Next Tuesday I am scheduled to teach a gluten-free baking class at the Ashland Food Coop.  During the class I will share tales (and recipes) of some of my successes (and also some of “oops” moments) about baking gluten-free.   If you can attend, I’d love to see you there.   Wish me luck!

 

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