My husband has celiac disease. He has had it for years but he would not go on the diet until just recently. The diet is eliminating gluten. It is a protein found in wheat,barley and rye. So not white flour.

This weekend we are having a family reunion for my husbands family. I am making pies for it. Since my husband, his father and his niece all have celiac I have to make everything twice. Gluten and non gluten.

Here are the results. Both homemade crust both the same berry recipe. And look!! UGGHHH I give up lol

I was such a good cook and baker before gluten free. Now I feel like a 5 year old in the kitchen. Everything I thought I knew is now different. LOL one day I will get it. The worst part about it all is I agreed to go on the diet for moral support (and its easier to have a dedicated gluten free house) but I so want a bite of the regular pie lol

I'd probably still eat it!! :) They look yummy!

Do you have xanthan gum in your mix? I mix rice flour, coconut flour, tapioca flour and xantham gum and have had good results lately. I also have gluten free oatmeal flour which adds a nice flavor. But some people can't have oatmeal at all.

BTW, your pie looks wonderful. We celiacs know things may look a little different and appreciate your efforts.

Yes yes, it does look yucky. You just box that thing right up and send it on over to my house where I will dispose of that ugly pie properly for you :-)

I did put xanthan gum in it. I used rice, tapioca and corn starch. The crust itself I think is alright I was just so disappointed that it bubbled over like that. I kept watching it and kept watching it. I checked it one last time and said it needs maybe 5 mins went back in 3 and it looked like that lol. If the crust had browned like the regular pie I might have been able to catch it but it didnt. Ohh well I am sure it is still good.
And thanks I am trying. I have made the best cookies my husband has ever had (so he says lol) and I found some pretty good doughnuts and he likes the bisquick pancakes

What an awful pie! Here, let me take care of that mess for you. CHOMP!

Have you tried an egg wash on top of the crust? That can help with the browning. My Grandma always said the boiled over pies showed they were home made and thus would taste better.

It's the taste that matters, right? They know you can bake, just look at the other!

I think it looks marvelous :D:D:D

That second pie looks terrible - you should give it to me so I can test it for "quality control" :P

You are doing much better than me at making a gluten free pastry dough. The last time I tried it, it would not roll out and I ended up lining pans by pressing in the dough. My son wanted to make piroshgi (meat pies), I think it is spelled... anyway, it tasted good... but we could not get a top crust.

I have also tried gluten free noodles and they came out kind of tough. The last pie I made I went to the gluten free market that we have in Everett and bought premade, frozen crusts. They were really good!

could you make a cobbler

Look at the bright side ... the glueten free guests will easily be able to identify THEIR pie!!

Still yummy looking! I don't think you will get too many complaints.

it still looks good most definitely better than mine. i gave up on crust and make it cobbler now. dil can't have gluten neighter and is vegan.now when she comes the cooking is up to her and i clean up-- but i'm learning

Have you ever looked at any of the Jules gluten free cookbooks? (I got them out of the library to try them and then I bought the one we liked best.) She uses her own flour blend but she tells you how to make it. She has a pretty good pie crust recipe. Here is the pie crust:

http://blog.julesglutenfree.com/2010/10/grandma’s-pie-crust/

Here is the flour blend:

http://thecircusmcgurkus.blogspot.co...our-blend.html

It isn't perfect for everything, but it is pretty good.

You may also want to try some butter or shortening in your crust. Or maybe a little oil or plain yogurt. Any of these will help make it more elastic.

Gluten free cooking is a whole new world and the rules are very different. Stick with it, your husband is sure to feel better soon!

I agree! I have celiac disease and I know how this goes. My crust looks just like it. But it tastes good.

ditto

small price to pay..I'm sure it tastes wonderful! I've never been brave enough to try pie crust..I can cook everything else..but that. Scares me to death. =D

They will LOVE your effort because it won't make them sick! There are some things that really need gluten and bread is one too. I make a really good peanut butter cookie with just substituting corn flour for the wheat flour. Gluten comes in a lot of things you would never guess. I didn't know toothpaste contained gluten.

will you share? I'd be willing to test drive that gluten free pie also, can you throw some gluten free vanilla ice cream on top while you're at it :-)

Any of these will help make it more elastic.
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Have you tried Quiona? One site online I just checked said it was gluten free. They had some recipes for cookies, which might work for crust with added oils or butter.

Have you tried Flax seeds, crushed and boiled? It makes a glutenous sort of liquid and might help in a pie crust.

Have you tried boiled okra? It also makes a glutenous thick liquid when boiled and strained. Probably have to add lots of spices and/or flavorings to mask the taste but worth trying.
I made this once a lot of years ago for one of my kids' friends who was allergic to darn near everything. She ate it and no bad after effects.

What about plain eggs? Are you allergic to them? And then rub softened butter on the crust and bake it.

Well we tested out the gluten free pumpkin pie I made yesterday. It was good. The upper crust was a little hard, but I never like that part anyways. The bottom part was good.

Now for the berry since it is a double crust I am thinking the top crust may just get left on the plate lol

I do use everything to make it elastic. xanthan gum. I also use a blend of flours. Its going okay but it is defiantly different.

Thanks everyone. I know the pie will probably taste okay. I just wish when I am putting pies out in front of 75+ people that they looked pretty lol

Have you ever tried Taro root? It's a marvelous and nutritious plant that grows well in Hawaii, and we can get it in grocery stores. It looks like a hairy potato and gets real gummy when cooked..remember hearing about Poi? That's what it is. I think that I'll try some, cooked with Quoina and try crusts in tarts. With no top piece it should go over well.

And should you not like to eat them, plant them for some neat tropical plants. It's a half brother to Elephant Ear, just smaller.

LOL

Can I help you with that?

I would eat it. It looks home made. Home made is better. Bless your heart for making gluten free. I have severe food allergies, not celiac, and I always have to make everything myself and bring my own food. I really appreciate it when some one makes something I can have. It makes me cry.

Adding a little more butter to the dough will definitely make it more pliable as someone suggested. Also, brushing a top crust with a little butter or egg wash and sprinkling w/ sugar will help make it pretty. I also noticed you used a different pan for the gluten free pie. Don't discount the effect of the pan --- I think I saw Wilton stamped on it, so its probably a heavier metal, which conducts heat better, which may have cause the boil-over of the filling. You didn't see that on the first pie because it looks to be one of those tin foil disposable pie pans. Just a thought.

LMBO, cute!

still looks good.

Looks fine to me. I have celiac disease also & have learned to eat disgusting looking food but it is better than feeling sick all the time.Keep up the good work.

I think it looks yummmy. Have you tried a cobbler.

I think your pie looks wonderful.. I have been baking and cooking gluten-free for six years and I must admit I felt like a kid trying to make anything. It is certainly a whole new experience!!! By the way, King Arthur now sells a gluten-free flour and I use that when using my own never-fail pie crust recipe and it turns out pretty good, not as good as with white flour but it's still edible and my husband loves it. Just remember baking is like quilting, it's all made with good hearts and loving hands!!!

Kathi in PA

I am surprised at your comment about what foods contain gluten. My daughter has to avoid gluten and she can't eat anything with wheat in it. Perhaps there are different degrees of this disorder.

My husband has celiac disease and absolutely will not eat anything with tapioca flour in it. He can detect the taste and just will not finish his bite of food. I used to mix my own blend of flour but lately I have been using Bisquick entirely. If I am running short of it I add cornstarch, millet and sorghum to it. Unfortunately, my solution to my husband's refusal to eat a lot of things is just to make the pie fillings and serve them as a pudding, custard or whatever without any crust at all. I really miss my crusts, though. I think your pies looked delicious!

I'm learning to cook gluten now also but my dd doesn't live at home - she's grown up now.... How I wish they had had gluten free stuff when she was growing up... poor child almost starved to death because she is also very allergic to Soy. We also weren't told anything about gluten except "wheat allergy".... NO... it's so much more than just wheat. We are just now learning about gluten and foods that we thought were "Wheat free" were loaded with gluten...ie Oatmeal!

I've been buying the Red Mills Gluten Free All Purpose Baking Flour... saves the ratio dilemma that I had with mixing all the other flours.

Funny story... when she was 15 she wanted a tiered cake (like a wedding cake) We had just learned that she was allergic to wheat and so because rice flour was very expensive, we didn't know anything about gluten free - neither did anyone else - i took a pound of rice and ground my own rice flour... The cake was tasty, but very brickish...meaning dense and heavy... we still laugh or groan... our attempts to baking gluten free now is much better.

I just found out I am alergic to gluten. But I think both pies look good.

Gluten and recipes just have gone together for years. Just have to keep trying it is a new world.

I know cooking gluten-free is an adjustment, but your family will love your every effort. We have two celiac, one eosinophilic and two vegetarians. It has certainly changed family dinner preparation, but everyone appreciates the special dishes made just for them.

Thank you so much for this reference.