GF Ginger Snap Pumpkin Pie
This ginger snap crust gives the perfect amount of spice to a pupmkin pie. This pie filling works best with the cookie crust. Enjoy!
Mi-Del Ginger Snap Crust
30 Mi-Del ginger Snap Cookies
5 tbs. Butter or Butter substitue, melted
Pre Heat over to 350 F
Crumb cookies, makes 1 1/2 Cups
Toss cookie crumbs with melted butter
Press in to 9 inch pie dish
Bkae until light golden brown (about 7 min)
Cool completely before filling
Pie Filling
2/3 Cup of cream, coconut milk or vegan cream substitute
6 tbs. honey
2 eggs beaten or 2 *Flax Eggs
3 tbs. or GF All purpose flour blend or Rice Flour
1/2 tsp kosher salt
(Recipe from Mi-Del)
Monday, November 15, 2010
Gluten Free Stuffing
Thanksgiving is creeping up quickly. We all know having food allergies can make holiday gatherings stressful. No one needs to be left our of holiday favorties just because of food allergies.
Gluten Free Stuffing
What you will need:
8 to 10 cups/Makes 10 to 12 servings
Preheat the oven to 400°F. Toast on a large baking sheet, stirring several times, until golden brown, 5 to 10 minutes:
3 loaves of GF Udi's White Sandwich Bread (or gf bread of your choice), including crusts, cut into 1⁄2-inch cubes (10 cups lightly packed bread cubes)
Turn into a large bowl. Heat in a large skillet over medium-high heat until the foam subsides:
1⁄4 to 1⁄2 cup (1⁄2 to 1 stick) unsalted butter or Butter Substitute
Add and cook, stirring, until tender, about 5 minutes:
2 cups chopped onions
1 cup finely chopped celery
Remove from the heat and stir in:
1⁄4 to 1⁄2 cup minced parsley
1 tablespoon minced fresh sage or 1 teaspoon dried sage
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3⁄4 teaspoon salt
1⁄2 teaspoon black pepper
1⁄4 teaspoon grated or ground nutmeg
1⁄8 teaspoon ground cloves
Add to the bread cubes and toss until well combined. Stir in, a little at a time, until the stuffing is lightly moist but not packed together:
1⁄3 to 1 cup Gluten Free Shelton's chicken stock or broth, or as needed
Adjust the seasonings. If you desire a firm dressing and are baking in a dish, stir in:
2 large eggs, well beaten-(Use flax egg* or egg replacer if needed)
Dressing baked in a dish can be assembled ahead and go directly from the refrigerator to the oven. To bake dressing, spread it in a layer 2 to 3 inches deep in a large buttered baking dish. Ladle over the top 1⁄2 cup stock, broth, or milk for every 4 to 5 cups of bread stuffing. For a softer dressing, cover with aluminum foil; for a crispy brown crust, dot the top with butter and bake uncovered. For either, bake in a preheated 350°F oven for 30 to 45 minutes. When baking the dressing and meat, fish, or poultry at the same time, occasionally baste the dressing with the pan drippings.
*Flax Egg:
1-tbs Flax Meal
3 tbs Water
(makes on egg)
stir until well combined
Gluten Free Stuffing
What you will need:
8 to 10 cups/Makes 10 to 12 servings
Preheat the oven to 400°F. Toast on a large baking sheet, stirring several times, until golden brown, 5 to 10 minutes:
3 loaves of GF Udi's White Sandwich Bread (or gf bread of your choice), including crusts, cut into 1⁄2-inch cubes (10 cups lightly packed bread cubes)
Turn into a large bowl. Heat in a large skillet over medium-high heat until the foam subsides:
1⁄4 to 1⁄2 cup (1⁄2 to 1 stick) unsalted butter or Butter Substitute
Add and cook, stirring, until tender, about 5 minutes:
2 cups chopped onions
1 cup finely chopped celery
Remove from the heat and stir in:
1⁄4 to 1⁄2 cup minced parsley
1 tablespoon minced fresh sage or 1 teaspoon dried sage
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
3⁄4 teaspoon salt
1⁄2 teaspoon black pepper
1⁄4 teaspoon grated or ground nutmeg
1⁄8 teaspoon ground cloves
Add to the bread cubes and toss until well combined. Stir in, a little at a time, until the stuffing is lightly moist but not packed together:
1⁄3 to 1 cup Gluten Free Shelton's chicken stock or broth, or as needed
Adjust the seasonings. If you desire a firm dressing and are baking in a dish, stir in:
2 large eggs, well beaten-(Use flax egg* or egg replacer if needed)
Dressing baked in a dish can be assembled ahead and go directly from the refrigerator to the oven. To bake dressing, spread it in a layer 2 to 3 inches deep in a large buttered baking dish. Ladle over the top 1⁄2 cup stock, broth, or milk for every 4 to 5 cups of bread stuffing. For a softer dressing, cover with aluminum foil; for a crispy brown crust, dot the top with butter and bake uncovered. For either, bake in a preheated 350°F oven for 30 to 45 minutes. When baking the dressing and meat, fish, or poultry at the same time, occasionally baste the dressing with the pan drippings.
*Flax Egg:
1-tbs Flax Meal
3 tbs Water
(makes on egg)
stir until well combined
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