Pot Pie Crust Recipe Needed

[Guest guest]

Maureen, any way you could post the Better Homes and Garden

cookbook recipe with your changes? I don’t have that cookbook and

won’t buy it since most of the recipes wouldn’t be GF.

I am thinking about trying chestnut flour for pie crust.

Anyone done that?

I know what you mean about just substituting the GF flour mix; I

had a favorite coffee cake recipe and wanted to make it GF. I just

started out by using a 1 to 1 switch of regular flour for GF mix. This

worked so well it is now a huge family favorite. I don’t even need

the X gum. Of course it isn’t always that easy.

Pam

From:

[mailto: ] On

Behalf Of Marciana R

Sent: Saturday, January 17, 2009 1:00 PM

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

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