crisco butter flavor/baking question

[Guest guest]

Hi - I just read the frosting recipes (thanks for the variety!) and noticed

one ingredient was butter flavored crisco. I have some in my pantry to use

in the gluten free pantry pie crust, but stalled because it was a no on the

gfcf list of products. When I called they said it was just the fat and no

dairy proteins were present in the product. Is this an educated gamble

product like ghee? Does anyone with a child who is very casein sensitive

(they would notice immediately is casein was ingested) use this product?

Does anyone use the pie crust mix with a substitute?

The second question I have involves substituting for you baking geniuses (I

am in awe as I bake from mixes only so far, with mixed results, but hey, my

kids will eat anything sweet!) There is a recipe for cookies on my quinoa

flakes box. That calls for a cup of peanut butter) I would like to try it but

my son is allergic to peanuts and tree nuts (as well as soy and eggs). Any

suggestions? Just increase the other fat/shortening? We are supposed to

start a rotation diet to test for other sensitivities soon and would like to

have a quinoa day-Thanks, Helene

[Guest guest]

I'd use tahini (sesame seed) and increase the sugar or sweet content.

Lolita

>That calls for a cup of peanut butter) I would like to try it but

>my son is allergic to peanuts and tree nuts (as well as soy and eggs). Any

>suggestions? Just increase the other fat/shortening? We are supposed to

>start a rotation diet to test for other sensitivities soon and would like to