Crushed nuts make an excellent base for a gluten-free pie crust - one of my favorites! It is amazing how you can manage your wheat allergy by avoiding all types of flour, although you should certainly check out the gluten-free Quinoa recipes as well.

If you have a gluten allergy, this recipe is great for eating pie and maintaining a gluten-free diet.

This recipe is about right for a 10' pie plate.

Here is another experiment with a quinoa flour based gluten-free, wheat-free pie crust.

This one is OK, but I prefer Quinoa crust #1.

The idea is that the vinegar will make the pie more flaky, but this only seems to work with lard, not butter, and the vinegar does not improve the taste of the pie.

This gluten-free crust is for a nine-inch pie plate.

This is a very fast and easy gluten-free pie filling. It takes almost no time and is very tasty.

If you use frozen blue berries, you will find this to be pretty inexpensive. It will taste much better though with fresh blue berries.

Ingredients

• 2 Cups Blue berries

• 2 Tbs Maple syrup

Directions

1. Make one of the gluten-free pie crusts.
2. Add the blue berries to the shell.

This section contains a variety of pie fillings, all suitable for dessert.

There are flavours for all tastes, and fruit for all seasons.

Often, you can use frozen fruit instead of fresh, which pretty good results, but fresh fruit is always better.

I don't recommend canned fruit. The taste is generally not as good, there is almost always too much liquid and generally too much sugar. Still, if none of that bothers you, you could use canned ingredients. Occasionally I might point out where I've used canned ingredients with success, but you will find this to be rare.

Pies make such excellent desserts that they deserve a whole section on their own.

They are versatile. Come to think of it, there can be savoury pies for the main course, but that will go in a separate section if ever such a section appears on this website.

Making a yeast-free pie is easy. Pies don't need to have milk either.

The challenge is in making a gluten-free pie. Typical pie crusts use wheat. With the unique characteristics of wheat gluten, it is hard to replace the crust with a wheat-free version that has the same characteristics.

This section contains several different recipes for gluten-free, wheat-free pie crust.

There is nothing like a great pie, and noting as disappointing as a pie that looks good but tastes like cardboard.

Some of these recipes have been tested in the Allergy-Details Gluten-free diet lab, making them wheat-free as well.

Gluten-free pie crusts can be formulated in different ways, and can be made with a variety of different flours.

It is also possible to make pie crusts without flour, for example with crushed nuts.

This recipe is the first in a series of gluten-free, wheat-free pie crusts for a gluten-free diet.

I call it Gluten-free Pie Crust with Quinoa #1. it is not the first Quinoa-based wheat-free crust I have made, but the first successful one.

Making a pie crust without wheat is difficult, but I am finding, possible.

This gluten-free crust is for a nine-inch pie plate.

Wet

• 2½ C Rice Flour
• ½ C Soy Flour
• 4 tsp Cinnamon
• 4 tsp Baking powder
• 3 tsp Arrowroot
• 1 tsp Salt

Dry

• 4 Eggs
• ¾ C Oil
• ¾ C Honey
• ¼ C Water
• 3 tsp Vanilla
• 4 Bananas (or equivalent apples)
• Chopped nuts and seeds
• 2 C pumpkin

Instructions

• Bake for 1 hour at 375°

2 1/3 C white rice flour
2 ½ tsp baking powder
½ tsp salt
2 tsp sugar
6 Tbp shortening
5 Tbp table cream or milk
2 eggs
2 Tbp sugar

Preheat oven to 450°F. Mix first four ingredients in a bowl. With a pastry knife or 2 knives, cut in shortening until it resembles corn meal. Add cream. Separate one egg and reserve 1 tablespoon of the white. Beat the rest of the egg with the other egg and add to flour mixture.

Makes 4 servings
Note: plan ahead. Read instructions carefully before starting.
This is a very tasty recipe, its worth the effort!

Ingredients

1 cup white glutinous rice
1 - 14 oz. can coconut milk (1-3/4 cups)
1/3 cup sugar
½ tsp. salt
2 medium to large mangoes
1 tsp. toasted sesame seeds