Easy Gluten Free Pie Crust

I was searching for a pie crust for my husband's birthday

because he loves pie and he just started the candida diet 

and was off gluten.  After a one attempt at a failed recipe, 

I found this recipe from the Gluten Free Dish.  My kids 

loved it.  They said it tasted likereal pie crust.  Instead of 

the soy free Earth Balance, I used organic butter and regular

shortening.  I also used guar gum instead of xanthan gum.  

Also, since we were off  of eggs I used a little rice milk 

brushed on it--it is fine without it too.

Gluten-Free Dairy-Free Pie crust

1 1/2 cups of gluten-free flour mix*
1 tsp xanthan gum
1/2 teaspoon salt
1/2 Tablespoon agave nectar or Lakanto
4 Tablespoons Earth Balance Natural Margarine Soy-Free
6 Tablespoons Spectrum Natural Organic Shortening
3 Tablespoons water (if the water is ice cold it is harder to press into the pie pan)

Place the gf flour mix, salt, xanthan gum and agave nectar, Earth Balance Margarine and Spectrum Shortening in the food processor and pulse to mix. Add the water and process until it is mixed.

( It might be best to do the mixing in stages. First add the dry ingredients and pulse. Then add the Margarine and shortening and pulse. and then add the water and pulse again ) Since mine gives off an odor I have to send mine outside with the boys so I don't make them do all those steps.

Press with your hands into the pie pan that has been lightly greased with the shortening.

Use Egg wash over the pie crust once it has been pressed into the pan before filling. I used 1 egg YOLK mixed with about 1/2 Tablespoon of water and brushed on with my fingers and wiped up the excess with a paper towel. (My brush falls apart so I don't use it)

Baking time should be under 35-40 minutes for a 400 degree oven or the crust will begin to burn. Watch carefully. The agave nectar causes this to brown which I like. Perhaps using foil to cover the edges if you need to cook longer.

*My Gluten-Free Flour Mix (all are Bob's Red Mill)

1 1/2 cups sorghum flour
1 cup cornstarch or potato starch
1 cup tapioca starch
1/4 cup millet flour

Non Dairy Ice Cream

One of the my favorite things that I have found on this candida diet is coconut cream and I am finding many ways to use it.  I was so excited one day when I made ice cream with it that I ran over to my friend's house to have her try it.  I said, "I just made ice cream!"  She laughed at me and said, "I can tell!"  In my exuberance I forgot to wash my face and must have looked like a little child that licked the bowl clean--which I did.

The recipe is simple:

1 cup frozen blueberries
1/3 cup cold coconut cream
1 tbsp agave nectar
1/4 cup rice milk

Blend until you get the consistency you want.  I have a Blendtec and pushed the milkshake setting.

These are the ingredients that I am allowed to have.  You can choose whatever fruit you desire (I have even made it with cocoa--my daughter says it tastes like a Frosty from Wendy's).  I use agave but have used xylitol or choose your sweetener and milk source.  Enjoy! Let me know what variations you use.

Coconut Milk Rice Pudding

This is the recipe I started out with to make a breakfast cereal.   "It' tastes like a comfort food," my husband said and I heartily agree.  Keep some cooked brown rice in the refrigerator so you can make it quickly.  My favorite rice for this is the sweet brown rice because it is sticky.  I also use coconut cream because I like the thickness.

Coconut Milk Rice Pudding

    1 16 oz can of Coconut milk
    2 cups of cooked rice (brown or white)
    sweetener, your choice, enough to sweeten the milk
    1 teaspoon of vanilla extract

Put liquid ingredients in a saucepan and heat until warm or until sweetener dissolves.  Add the rice and cook on medium until it becomes the consistency you like.