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Thread: Why is it when I make a gluten free pie this happens lol

  1. #26
    Super Member PurplePassion's Avatar
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    Quote Originally Posted by kraftykimberly
    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 :-)
    Can I help you with that?

  2. #27
    Super Member Annaquilts's Avatar
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    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.

  3. #28
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    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.

  4. #29
    Super Member Lv2sew2011's Avatar
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    Quote Originally Posted by kraftykimberly
    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 :-)
    LMBO, cute!

  5. #30
    Super Member wanda lou's Avatar
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    still looks good.

  6. #31
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    Quote Originally Posted by AbbyQuilts
    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
    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.

  7. #32
    Power Poster blueangel's Avatar
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    I think it looks yummmy. Have you tried a cobbler.

  8. #33
    Senior Member Kathi in PA's Avatar
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    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

  9. #34
    Super Member alleyoop1's Avatar
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    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.

  10. #35
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    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!

  11. #36
    Super Member Leota's Avatar
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    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.

  12. #37
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    I just found out I am alergic to gluten. But I think both pies look good.

  13. #38
    Senior Member janell2009's Avatar
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    Gluten and recipes just have gone together for years. Just have to keep trying it is a new world.

  14. #39
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    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.

  15. #40
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    Thank you so much for this reference.

    Quote Originally Posted by oatw13
    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/grandmaís-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!

  16. #41
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    Quote Originally Posted by alleyoop1
    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.
    I dont know who comment you were surprised at as you didnt quote it but there are different degrees of severity.
    There is Celiac and withing celiac you have people who can not have even the tiniest bit of gluten even from cross contamination.
    Then you have those like my husband and his father but do not get physically sick (so if they cheat nothing happens right away) but they have bad damage to their intestines and they both have general gastric problems.

    Then you have Gluten intolerance/sensitivity and that too ranges for how much it effects that person.

    These are the things that natural contain gluten
    Wheat
    Barley
    Rye


    Oats do not contain gluten BUT! they are grown in the same fields growing wheat and and processed on the same equipment so cross contamination is heavy. Also Oats have a protein in it similar to gluten. If you are a severe celiac then you may never be able to eat oats


    Hope that helps. I have been playing around with gluten free stuff for 7 years now as that is when everyone started getting Dx. But my husband was stubborn and it wasn't until he pretty much had no choice before he went on the diet compleatly

  17. #42
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    Quote Originally Posted by meemersmom
    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.

    Yes I did use 2 different pans
    I had just bought the Wilton ones and I didnt want to cross contaminate them so I used tin pans for the flour pies.
    Now I know that for next time.
    I did use a milk wash, now I am thinking for the gluten free i should have use an egg wash

    Thank you about the pans though

  18. #43
    Super Member GladGrams's Avatar
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    And the problem is...

  19. #44
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    Oh, honey, it looks delicious. If there is any left from all the above sampling... I will be happy to finish it off for you.....lol It isn't what it looks like...but what it tastes like that counts. Bubbling just makes my mouth water... yum yum

  20. #45
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    Quote Originally Posted by AbbyQuilts
    Quote Originally Posted by irishrose
    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.

    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
    Guess I need to get your recipes. MY DH has had to be gluten free and dairy free for the past 30 years and it is a PAIN! The kids and I eat regularly but everything HAS to be homemade. Guess I am grumpy since after 30 years, he does NOT appreciate the time and effort that goes into shopping and preparing. (Basically, he has no clue since it has always been taken care of for him). I usually just made him the "inners" of the pie and make a regular pie for us. Two sisters of mine who used to snicker at us bringing his own food have been diagnosed lately. Now things are not so funny anymore!

  21. #46
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    You are so funny!!! but if you need help, call me - I think I could help get rid of that ugly pie!!! :)

  22. #47
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    Quote Originally Posted by kraftykimberly
    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 was meaning that for kraftykimberly - if she needed help getting rid of the ugly pie - :)

  23. #48
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    Quote Originally Posted by AbbyQuilts
    Quote Originally Posted by alleyoop1
    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.
    I dont know who comment you were surprised at as you didnt quote it but there are different degrees of severity.
    There is Celiac and withing celiac you have people who can not have even the tiniest bit of gluten even from cross contamination.
    Then you have those like my husband and his father but do not get physically sick (so if they cheat nothing happens right away) but they have bad damage to their intestines and they both have general gastric problems.

    Then you have Gluten intolerance/sensitivity and that too ranges for how much it effects that person.

    These are the things that natural contain gluten
    Wheat
    Barley
    Rye


    Oats do not contain gluten BUT! they are grown in the same fields growing wheat and and processed on the same equipment so cross contamination is heavy. Also Oats have a protein in it similar to gluten. If you are a severe celiac then you may never be able to eat oats


    Hope that helps. I have been playing around with gluten free stuff for 7 years now as that is when everyone started getting Dx. But my husband was stubborn and it wasn't until he pretty much had no choice before he went on the diet compleatly
    Anything that says "food starch" is also gluten suspect. Except the KRAFT company...when their product says "food starch," it is either potato flour or tapioca flour. There are many, many foods to avoid.....most cereals...for us,, definitely oats, etc...After 30 years, I am an expert on this...ugh!!!

  24. #49
    Junior Member merridancer's Avatar
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    I see your pie question on the quilting blog and mentioned it to my friend whose family is very involved in gluten free diet and cooking due to gluten intolerance in their family. In fact, they have started a gluten free grain business: www.bigrivergrains.com which you can order all the "wierd" grains from: Amaranth, Buckwheat, Flax, Millet, Quinoa, sorghum and teff.

    She used to use recipes that were all rice flour based, but says she has found tremendous luck using sorghum flour in her basic "baking" mix for a better consistency in baked goods. Her new "bible" is the cookbook "1,000 Gluten-Free Recipes" by Carol Fenster. There is a basic mix in the first few pages of that book that is the base of all the recipes. Though she hasn't tried a pie crust with it yet, she says she makes the best buttermilk biscuits around and a mean chocolate cake, yum.

    If you want to talk to her directly, you can email her thru the website. And, of course, I am supposed to give Big River Grains a plug and let you know their individual bags of flour will be available on line in the new few weeks.

    Good luck with the pie crust.

  25. #50
    Member softpatches's Avatar
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    I too have Celiac and I would LOVE to have that pie----I know what you mean abt learning to cook all over again.

    I have mastered cornbread that everyone in my family will eat---- :))

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