It’s Thanksgiving this weekend … and while we don’t really celebrate the holidays in the Kramer house … we do celebrate pie.Â 🙂
I was talking to my girlfriend about the soy-free Pumpkin Pie recipe in LDV (pg 257) and suddenly had a hankering so I headed down to my local grocery store and picked up ingredients. I wasn’t sure what to do about the pie-crust (now that I’m soy and gluten free) because almost all of the pre-made products I’ve been able to find contain eggs. 🙁
So I hopped on the internet and found a gluten free pie-crust RECIPE using Bob’s Red Mill All Purpose GF Baking Flour and it turned out amazing!!
I must confess that I’ve never been very good at working with pastry but this recipe worked soooo well! I made a beautiful crust that was easy to roll, handle and bake. And best of all. DELICIOUS! I actually think it is better then a flour pie-crust! 🙂
After we devoured the pie I was very thank-FULL for pie.Â 🙂
The next morning Gerry and I made a big breakfast… well Gerry made coffee and set the table… and I made Bob’s Red Mill GF Pancakes and they were ALSO fantastic!!
I am VERY thankful for Bob and his Red Mill.
I served the pancakes with papaya and some Soy/Gluten free home-made sausages. It’s a new recipe I’ve been working on for a while and I think I finally cracked the code because Gerry made the “nom nom” noise when he ate them.
What are you doing for Thanksgiving? Are you making any recipes out of the books? I’d love to hear about it … and send me some photos of your feast! 🙂