Gluten Free Resource » Pie http://gfresource.com Your Resource for Everything Gluten Free! Sat, 11 Jul 2009 22:03:51 +0000 http://wordpress.org/?v=2.9 en hourly 1 Recipe: Gluten Free Rhubarb Pie http://gfresource.com/recipe-gluten-free-casein-free-rhubarb-pie/ http://gfresource.com/recipe-gluten-free-casein-free-rhubarb-pie/#comments Tue, 01 Jul 2008 20:06:19 +0000 Kyle Eslick http://gfresource.com/?p=195 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:

  1. Mix the ingredients all together in a large bowl.
  2. Let sit for at least 15 minutes before pouring into crust.
  3. Fill the crust as desired.
  4. Bake at 425 degrees F for 45 minutes or until the juices bubble up.

[Recipe Courtesy of Kathi-GFCF]

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]]> http://gfresource.com/recipe-gluten-free-casein-free-rhubarb-pie/feed/ 0 Recipe: Gluten Free Crustless Pumpkin Pie http://gfresource.com/recipe-gluten-free-crustless-pumpkin-pie/ http://gfresource.com/recipe-gluten-free-crustless-pumpkin-pie/#comments Mon, 05 May 2008 00:51:34 +0000 Kyle Eslick http://gfresource.com/?p=69 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:

  1. Preheat oven to 375 degrees
  2. Place Splenda™, eggs, baking powder, evaporated milk, pumpkin, vanilla and spices in a blender.
  3. Beat until smooth – for approx 1 minute
  4. Pour into a lightly greased pie plate ( 9 or 10 inch)
  5. Bake at 375 degrees until a knife inserted in center comes out clean, approx 45 minutes.

Keep Refrigerated. Enjoy!

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