The best way to stay healthy and gluten-free when you travel is to bring and prepare your own food.

Best maybe, but not always the easiest. But if you have allergies, you must find a way.

I have talked about setting up your own gluten-free kitchen in any hotel before.

One of the key requirements for this mobile gluten-free kitchen is a hot-plate.

I always had the feeling though, that the hotel management would not be impressed with having such equipment in their hotel rooms, or with guests preparing their own food.

It seems to me that one of the best ways to keep wheat and gluten out of the kitchen is to make lunch myself. That way, no one else decides to make something with bread or toast and leave crumbs all over the damn place!

I have trained some members of my family to only work with bread in one obscure corner of the counter, and the toaster is on another little counter that is used for nothing other than the telephone, answering machine, and piles of maliciousness papers.

This is a help, but when certain people start handling bread, I get nervous.

Over the past little while, I've been posting some pie crust recipes suitable for a gluten-free diet. It has taken a while, but here at last is my favorite gluten-free pie crust recipe so far.

It is made entirely of nuts and seeds. You can play fast and loose with the ingredients on this one. You can have more of one type of nut and less or none of another. You can use different types of nuts and seeds. The amounts are not critical.

I've tried yet another experiment in my series of gluten-free pie shells.

This time I made a classic mistake with this wheat-free recipe.

Someone once told me that the air force has an expression: "Don't test a new engine on a new airframe".

Well, I did just that, pretty much.

Firstly, I just bought a ceramic pie plate - something I've never baked with before.

Also, I wanted a change from experimenting with quinoa flour and decided to try Hemp_Flour instead.

I can't tell you how much I miss the apple pies of my childhood, the ones my mother used to make.

Alas, they use an excellent but wheat-infested, gluten-contaminated crust.

I've been experimenting with gluten-free pie crusts lately, with some success.

I have not actually formulated a formal recipe yet, but when do, I will post it in the recipe section.

The two types of gluten-free pie crusts I've been working on are: