Pie filling/Was (no subject)

[Guest guest]

If I need something like cream in a recipe, I mix a little cornstarch

(sweet rice flour is ok) with a little milk sub (like Almond breeze)

to make a paste, then add more milk sub and slowly heat. Keep

stirring - it's just like making gravy. Then cool and use in place

of cream in a recipe. I use this for whipped cream-like frosting by

adding it to shortening & sugar that have been beaten to a

fluffy/creamy texture. A ratio of 2 Tbls flour to 1 cup milk sub

makes a thick, almost pudding-like cream.

> Can anyone tell me if Rice Milk can be used to make pumpkin pie

filling? Need

> help with pies for tonight

> TIA, Rhonda in CA