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 10, 2001 Report Share Posted November 10, 2001 Thanks , yes, that is what I meant. For one cup milk, you would use 4 Tbsp instead of 2 Tbsp of DariFree, or one cup DF for one quart instead of one cup DF for two quarts. Lorilyn > I know what she means-Just double the amout of darifree it calls for on the > box to reconstitute it-it makes it very thick-oh and use water taht is very > hot that thickens it too.f Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2001 Report Share Posted November 10, 2001 Thanks , yes, that is what I meant. For one cup milk, you would use 4 Tbsp instead of 2 Tbsp of DariFree, or one cup DF for one quart instead of one cup DF for two quarts. Lorilyn > I know what she means-Just double the amout of darifree it calls for on the > box to reconstitute it-it makes it very thick-oh and use water taht is very > hot that thickens it too.f 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...
Guest guest Posted November 13, 2001 Report Share Posted November 13, 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 Hi If you have no issues with soy there is a great tofu pumpkin pie rom mori~nu Check out their web site www.mori-nu.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 13, 2001 Report Share Posted November 13, 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 Hi If you have no issues with soy there is a great tofu pumpkin pie rom mori~nu Check out their web site www.mori-nu.com Quote Link to comment Share on other sites More sharing options...
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