Here is an excellent recipe I ran across for rhubarb pie. It is advertised as being both gluten free and casein free!
Gluten Free/Casein Free Rhubarb Pie
Ingredients:
- 2 cups sliced rhubarb
- 2 cups sliced strawberries
- 1 1/4 cups organic raw sugar or plain white sugar
- 1/4 Minute tapioca
- 1/2 teaspoon nutmeg
Directions:
- Mix the ingredients all together in a large bowl.
- Let sit for at least 15 minutes before pouring into crust.
- Fill the crust as desired.
- Bake at 425 degrees F for 45 minutes or until the juices bubble up.
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This is a simple, low-fat, low-sugar recipe contributed by my mother. It is a “very good for you” snack anytime. If you’d like to contribute a recipe for publishing, please contact us.
gluten free Crust-Free Pumpkin Pie
Ingredients:
- ¾ C Splenda™ (granulated for baking)
- 2 Eggs
- ½ tsp baking powder
- 1 - 12 oz fat-free evaporated milk
- 1 – 15 oz can pumpkin
- 2 tsp GF Vanilla
- 2 ½ tsp pumpkin pie spice (or 1 tsp cinnamon, ½ tsp ginger, ¼ tsp ginger, ¼ tsp nutmeg, ½ tsp salt)
Baking Instructions:
- Preheat oven to 375 degrees
- Place Splenda™, eggs, baking powder, evaporated milk, pumpkin, vanilla and spices in a blender.
- Beat until smooth – for approx 1 minute
- Pour into a lightly greased pie plate ( 9 or 10 inch)
- Bake at 375 degrees until a knife inserted in center comes out clean, approx 45 minutes.
Keep Refrigerated. Enjoy!
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