joytotheworld

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.

blueangel

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

Kathi in PA

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

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.

TanyaL

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!

Leota

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.

Mona Marie

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

janell2009

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

polly13

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.

polly13

Thank you so much for this reference.