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.

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.

For years I avoided bread because of my allergy to wheat. The gluten-free bread on the market was expensive and not very good. Some of that has changed - it is now possible to get excellent gluten-free bread, although it is still expensive.

A great alternative is rice paper. Traditionally, it is used to make spring rolls (a Vietnamese dish), but you can wrap almost anything in rice paper.

The pros of using rice paper to make a gluten-free meal is that it is versatile and inexpensive.

The cons of using rice paper is that you have to prepare it (easy to do, but this makes it less portable) and it does not keep well, making it hard to pack a lunch.

Makes about 2 1/4 cups

Ingredients

• 1/2 cup cooked brown rice (or cooked white rice)
• 1/2 cup chopped walnuts
• 1 small onion, chopped
• 1/2 cup celery chopped
• 2 large cloves garlic finely chopped
• 1/2 cup coconut milk

Instructions

• Cook rice with a little salt
• Combine in a large bow
• Pack into bird cavity
• Bake immediately

See also: Be sure to check out these notes about stuffing a bird.

Makes about 4 1/4 cups

Makes about 2 1/2 cups

Ingredients

• 1 cup green seedless grapes
• 1 cup cooked rice
• 1/2 cup celery, chopped
• 1 small onion, chopped
• 1 large clove garlic, finely chopped
• 1/4 teaspoon sea salt

Instructions

• Cook rice with a little salt
• Stir together ingredients
• Stuff bird with mixture
• Bake immediately

See also: Be sure to check out these notes about stuffing a bird.

Notes about stuffing birds

• Do not stuff the bird and leave it for roasting later. That can develop bacteria which will not be destroyed with roasting.
• Allow about one cup of stuffing for each pound of ready-to-cook poultry or game birds.
• Stuffing can be prepared ahead of time and refrigerated until needed.