Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 Hello, Does anyone have a good gfcf pumpkin pie recipe. I found a gf recipe in one of Bette Hagman's books but it calls for cream or nondairy substitute. Does anyone know how to use soy milk in place of cream? I would think you would need to do something to thicken it up or add more fat or something. Help, I'm not a master chef like I know some of you are. Thanks so much for your help. Tks, Tana Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 I have made pumpkin pie using a gfcf crust, real eggs, and double-strength DariFree or Vanilla Silk for the milk. Other than that, I used the recipe on the Libby's label. Lorilyn Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 At 01:09 PM 11/10/2001 -0800, you wrote: >I have made pumpkin pie using a gfcf crust, real eggs, and double-strength >DariFree or Vanilla Silk for the milk. Other than that, I used the recipe >on the Libby's label. What is " double-strength " ? Thanks, Loren Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 12, 2001 Report Share Posted November 12, 2001 Hi Lorilyn, Thanks for your help! Tana I have made pumpkin pie using a gfcf crust, real eggs, and double-strength DariFree or Vanilla Silk for the milk. Other than that, I used the recipe on the Libby's label. Lorilyn Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.