Re: Re: Pot Pie Crust Recipe Needed

[Guest guest]

I don't have that recipe, that book, or any other GF pot pie crust recipe to follow, hence my asking...is this recipe available online or would you be willing to email it to me? Louise Audellart + designlouiseaudell.com(510) 531-4607From: Elonwy <elle871@...> Sent: Thursday,

January 15, 2009 9:25:37 AMSubject: [ ] Re: Pot Pie Crust Recipe Needed

I use the gluten free pantry perfect pie crust mix for all my pie

crust needs. It comes out delicious and flakey, whether for sweet or

savory.

Elonwy

>

> Hi:

>

> Does anyone have a good GF pie crust recipe for meat & veggie pot pies?

>

> Please advise,

> Louise

>

> Louise Audell

> art + design

> louiseaudell. com

> (510) 531-4607

>

[Guest guest]

I always just do a biscuit topping, no crust - suggestion and recipe

from the revised original Gluten Free Gourmet cookbook:

Buttermilk Biscuits

3 T shortening (i use butter)

1 egg

1/2c rice flour

1/3c potato starch

2 t baking powder

1/2 t baking soda

1/2 t salt

1/3 c buttermilk

mix wet, mix dry, mix together, plop on top of pot pie, bake. Yum.

-

On Thu, Jan 15, 2009 at 2:33 PM, Louise Audell <louise_gd@...> wrote:

> I don't have that recipe, that book, or any other GF pot pie crust recipe to

> follow, hence my asking...is this recipe available online or would you be

> willing to email it to me?

>

> Louise Audell

> art + design

> louiseaudell.com

> (510) 531-4607

>

> ________________________________

> From: Elonwy <elle871@...>

>

> Sent: Thursday, January 15, 2009 9:25:37 AM

> Subject: [ ] Re: Pot Pie Crust Recipe Needed

>

> I use the gluten free pantry perfect pie crust mix for all my pie

> crust needs. It comes out delicious and flakey, whether for sweet or

> savory.

> Elonwy

>

>

>>

>> Hi:

>>

>> Does anyone have a good GF pie crust recipe for meat & veggie pot pies?

>>

>> Please advise,

>> Louise

>>

>> Louise Audell

>> art + design

>> louiseaudell. com

>> (510) 531-4607

>>

>

>

>

[Guest guest]

I think the recipe is on the bag of “Gluten Free Pantry –

Perfect Pie Crust Mix”

From:

[mailto: ] On

Behalf Of Louise Audell

Sent: Thursday, January 15, 2009 2:33 PM

Subject: Re: [ ] Re: Pot Pie Crust Recipe Needed

I don't have that recipe, that book, or any other GF pot pie

crust recipe to follow, hence my asking...is this recipe available online or

would you be willing to email it to me?

Louise Audell

art + design

louiseaudell.com

(510) 531-4607

From: Elonwy <elle871@...>

Sent: Thursday, January 15, 2009 9:25:37 AM

Subject: [ ] Re: Pot Pie Crust Recipe Needed

I use the gluten free pantry perfect pie crust mix for all

my pie

crust needs. It comes out delicious and flakey, whether for sweet or

savory.

Elonwy

[Guest guest]

just wish I wasn't allergic to potato flour and eggs! pie crusts for me are thus more of a challenge...Bea_

[Guest guest]

The link doesn't work for me. Any suggestions?

H.

In a message dated 1/17/09 9:41:47 AM, vdolcourt@... writes:

Maureen's dislike of pie crust with egg (Amish-style crust) notwithstanding, Hallie has very successfully made lisa 's crust. See http://home.http://home.http://home.http://h

 sixth entry under desserts. This dessert has a traditional pie crust bottom and a crumb crust top. Of course, for chicken pot pies, you would want a 2-crust pie.

You can modify lisa's crust by leaving out some or all of the sugar.

Good luck,

Vic

**************A Good Credit Score is 700 or Above. See yours in just 2 easy steps! (http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=DecemailfooterNO62)

[Guest guest]

If anyone wants to add egg to their pie crust, go for it!

But part of my point, which maybe got lost, was that sometimes in looking for

the GF version of a

familiar food, people make a lot of unnecessary work for themselves. Our first

few holidays (Thanksgiving, Christmas) on the gluten-free diet I tried a lot of

different pie crust recipes to find one that would suit the gluten eaters for

whom I'd been the primary pie maker for 30 years as well being safe the celiacs.

More than a few batches of crust, made according to the recipes in GF cookbooks,

got tossed because they were leathery or tasted funny or too hard to work with.

I finally went back to a tried and true recipe in the Better Homes and Gardens

cookbook, made a simple flour substitution, added a little xanthan, and got an

easy, familiar tasting crust with good texture.

I'm becoming more and more disheartened with GF cookbooks in general. I recently

received the new Roben Ryberg book, and the recipes that we've tried from it

have been extremely strange in texture. Don't try her potato starch pound cake

unless you want a really gummy, chewy cake - nothing like a traditional pound

cake.

Maureen

> From: Victor Dolcourt <vdolcourt@...>

> Subject: [ ] Re: Pot Pie Crust Recipe Needed

>

> Date: Saturday, January 17, 2009, 9:40 AM

> Maureen's dislike of pie crust with egg (Amish-style crust) notwithstanding,

Hallie has very successfully made lisa 's crust. See

http://home.comcast.net/~vhdolcourt/gfbaking

>  sixth entry under desserts. This dessert has a traditional pie crust bottom

and a crumb crust top. Of course, for chicken pot pies, you would want a

2-crust pie.

>

> You can modify lisa's crust by leaving out some or all of the sugar.

>

> Good luck,

>

> Vic

>

> With apologies to Maureen who doesn't like egg!

[Guest guest]

Thanks . I do do that, substitute tapioca starch for potato. I also sometimes use cooked yam or pumpkin. However I was just wondering about a pie crust recipe that not only doesn't use potato which also doesn't use egg. I have come up with something adequate but not excellent... I use stevia too for sweetner since with my rampant tendencies to get candida overgrowth I can't use sugar or agave or even fruit... For a pie it isn't always completely sweet enough. I have used a little xyolitol from time to time. I noticed its from some kind of fermentation process...so I need to check the source of that out too. Despite all my efforts, generally I have a problem with even these alternative sweetened and made pastries, especially if I eat more that one piece... Too much quick carbs no doubt?? Whereas eating one large teff/brown rice flour/and

cooked brown rice pancake a day sweetned with stevia and topped with plain yogurt seems to be OK. But no more than that as far as flours go or I get a candida itch attack.BeaFrom: julie_mueller <julie_mueller@...>Subject: [ ] Re: Pot Pie Crust Recipe Needed Date: Saturday, January 17, 2009, 10:29 AM

Bea, I'm intollerant to potato so can't use the potato starch either.

I have had good luck replacing potato starch with tapioca starch or a

mix of tapioca and corn starch in baking recipes. Good luck!

>

> just wish I wasn't allergic to potato flour and eggs! pie crusts for

me are thus more of a challenge...

>

> Bea

>

>

> _

>

[Guest guest]

That is the problem. Anyone know of gf cornstarch??BeaFrom: Victor Dolcourt <vdolcourt@...>Subject: [ ] Re: Pot Pie Crust Recipe Needed Date: Sunday, January 18, 2009, 10:47 AM

Dear Everybody that could not click-through to my URL,The interface modifies the URL (web address) slightly. Here it is in clear text:http://home. comcast.net/ ~vhdolcourt/ gfbaking/ (Mind the tilde character after.net/ in the address).I think corn starch is the best substitute for potato starch, but obviously others have found different approaches.Arrowroot and tapioca seem more alike; potato starch and cornstarch seem more alike. I buy my potato starch and tapioca at Kings Seafood and my corn starch and yeast at Smart and Final. No, they are not GF certified. You can decide if that

bothers you. If so, it is WFM for you.Vic-Sunnyvale

[Guest guest]

Perhaps you've become allergic to corn?

H.

In a message dated 1/21/09 9:51:56 AM, seamaiden399@... writes:

I have never had a problem with mainstream brands of cornstarch. I

don't even think I've seen any with warnings about being processed in

facilities with wheat, so personally, I think it is pretty safe.

-

**************A Good Credit Score is 700 or Above. See yours in just 2 easy steps! (http://pr.atwola.com/promoclk/100000075x1215855013x1201028747/aol?redir=http://www.freecreditreport.com/pm/default.aspx?sc=668072%26hmpgID=62%26bcd=DecemailfooterNO62)

[Guest guest]

Actually I just found some Red Mill gf cornstarch last night at WF. I don't know if it will make a difference, but it may. I seem to do better with gf corn flour for instance though I still shouldn't eat it every day.BeaFrom: seamaiden399 <seamaiden399@...>Subject: [ ] Re: Pot Pie Crust Recipe Needed Date: Wednesday, January 21, 2009, 9:51 AM

I have never had a problem with mainstream brands of cornstarch. I

don't even think I've seen any with warnings about being processed in

facilities with wheat, so personally, I think it is pretty safe.

-

> From: Victor Dolcourt <vdolcourt@. ..>

> Subject: [ ] Re: Pot Pie Crust Recipe Needed

>

> Date: Sunday, January 18, 2009, 10:47 AM

>

>

>

>

>

>

>

>

>

>

>

> Dear Everybody that could not click-through to my URL,

>

> The interface modifies the URL (web address) slightly. Here it

is in clear text:

> http://home. comcast.net/ ~vhdolcourt/ gfbaking/ (Mind the tilde

character after.net/ in the address).

>

> I think corn starch is the best substitute for potato starch, but

obviously others have found different approaches.

>

> Arrowroot and tapioca seem more alike; potato starch and cornstarch

seem more alike. I buy my potato starch and tapioca at Kings Seafood

and my corn starch and yeast at Smart and Final. No, they are not GF

certified. You can decide if that bothers you. If so, it is WFM for you.

>

> Vic-Sunnyvale

>