Get email alerts Get Celiac.com E-mail Alerts  




Celiac.com Sponsor:
Celiac.com Sponsor:




Ads by Google:






   Get email alerts  Subscribe to FREE Celiac.com email alerts

  • Announcements

    • admin

      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Pillsbury gluten-free Pie Crust Dough
0

16 posts in this topic

This just popped up in my local Kroger. I bought some, but have not used it yet. Does anyone have experience with this product? Did I throw my money away or is it a good thing?

0

Share this post


Link to post
Share on other sites


Let's just make you the Guinea Pig :o   I will be waiting for your report before I pick it up at Kroger.

 

Colleen

0

Share this post


Link to post
Share on other sites

Guines Pig? Well, I've been called worse! I'll report back after I try it out.

0

Share this post


Link to post
Share on other sites

I was thinking about using this for thanksgiving for a pumpkin and pecan pie, was thinking I better test it out before I make it the day before and there is no backup.  So yes, I would love for you to post a review and any tips :)

0

Share this post


Link to post
Share on other sites

Yesterday I made a chicken pot pie using the Pillsbury Pie Crust. The crust is very good. It is a little hard to handle, as are all gluten-free pie crusts, but it turned out very good. I will use it again, probably on a mincemeat pie for Thanksgiving.

0

Share this post


Link to post
Share on other sites

Brooks, thanks for the report :)  I think I will try for a pumpkin pie. Haven't had one for so long.

 

Thanks again.

 

Colleen 

0

Share this post


Link to post
Share on other sites

Thanks for the report!  

0

Share this post


Link to post
Share on other sites

What about using it in muffin tins for mini pumpkin pie?  Could be easier to work with and how well does the middle of the pie crust bake?  (especially the middle of the pie?)

 

Does anyone have any time to try this or experience working with it?  I have been seeing some "non-stick" rolling pins too.

0

Share this post


Link to post
Share on other sites

I like the mini pumpkin pie idea.  Then the extra can be frozen for snacks. 

 

Colleen

0

Share this post


Link to post
Share on other sites

I roll sticky doughs out between two pieces of plastic wrap.

I had some of this dough and put the container in the freezer. Apparently, the company says not to freeze the dough! Oh well.

I have some more and want to make a free form pie. It has a fancy name that I don't know. You roll it out to basically round, put the fruit filling in the middle, then roll over the sides to partly cover the filling. I figure this is good if the crust isn't too pretty when I roll it out.

0

Share this post


Link to post
Share on other sites

I roll sticky doughs out between two pieces of plastic wrap.

I had some of this dough and put the container in the freezer. Apparently, the company says not to freeze the dough! Oh well.

I have some more and want to make a free form pie. It has a fancy name that I don't know. You roll it out to basically round, put the fruit filling in the middle, then roll over the sides to partly cover the filling. I figure this is good if the crust isn't too pretty when I roll it out.

:mellow: My pies have never been pretty.  Are we being graded? :o

0

Share this post


Link to post
Share on other sites

I didn't see pie crust dough, but they had a small bucket of pizza dough. I made it into soft pretzels - yum!

0

Share this post


Link to post
Share on other sites

I have been sooo wanting to get some of this!! Now I will!! Thanks for the report :) 

0

Share this post


Link to post
Share on other sites

The directions say to bake the bottom crust a few minutes before filling. I did that and the crust was not at all doughey in the center.

0

Share this post


Link to post
Share on other sites

I roll sticky doughs out between two pieces of plastic wrap.

I had some of this dough and put the container in the freezer. Apparently, the company says not to freeze the dough! Oh well.

I have some more and want to make a free form pie. It has a fancy name that I don't know. You roll it out to basically round, put the fruit filling in the middle, then roll over the sides to partly cover the filling. I figure this is good if the crust isn't too pretty when I roll it out.

Galette?

0

Share this post


Link to post
Share on other sites

Galette?

 

 

Sure!  Sounds good.  :D

0

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!


Register a new account

Sign in

Already have an account? Sign in here.


Sign In Now
0

  • Forum Statistics

    • Total Topics
      102,702
    • Total Posts
      914,493
  • Topics

  • Posts

    • Glucose Tablets
      According to RelioOn, they do offer Gluten free glucose tablets website info   Lar
    • Do this, scientists! (experiment to confirm/deny the existence of "leaky gut")
      Good idea! Add also the lactulose - mannitol test, to confirm they are/are not experiencing leakyness in the gut, then correlate the results with the symptoms (obviously digestive symptoms would have to be excluded, because diarrhea and bloating will probably be present anyway, due to having damaged intestines). You see, ironically it would be "gluten-free challenge", because possibly systemic symptoms ("leaky gut syndrome")  and GI symptoms start after going IV fluids -> gluten-free (instead of "gluten challenge", which would be gluten-free -> gluten).
             
    • "Pre-Celiac" & scared
      PPIs should not affect your digestion of gluten one way or another. Many folks with celiac disease may have villous damage without obvious symptoms. Others eventually get symptoms after the disease is "activated," but exactly how or why this happens is not yet clearly understood. Biopsies are generally done after someone has symptoms, and likely already has villous damage, so I would imagine your doctor must be necessarily a bit vague about whether you might have "inactive" or "active" celiac disease. The gold standard is to get a biopsy while still eating gluten, and then another after being on a gluten-free diet for some time, to assess whether you heal without gluten in your system. Positive genes and blood work, AND villous atrophy would seem like fairly strong evidence, but that's up to your doctor to determine. If you feel comfortable sharing your test results on the forum, some folks here can give you their two cents. But listen to your doctor! Glutenease might help your digestion, but if you have an autoimmune reaction to gluten, it won't prevent the possible damage that comes with gluten mistakes. Research on l-glutamine is somewhat supportive for healing, but it's not a panacea.  You will read about various levels of sensitivity and prudence here and elsewhere. Eventually you'll come up with a plan that you consider is "safe," but hopefully will still let you get out in the world. Read up on gluten-free groceries and how to deal with restaurants safely, and you ought to be able to find a happy "middle-path" between prudence and paranoia. I'm one of the fairly sensitive/paranoid types at this point in my life. I personally don't worry too much about possibly breathing in gluten, but on the other hand I wouldn't eat anything that's been out where flour is in the air. Nor would I use a shared toaster or fryer. Again, it's important that you form a lifestyle approach that is informed about the risks but still a good life! Most importantly, work with your medical team to determine if you in fact have celiac disease.
    • Second Panel has come back...advice?
      We are utilizing the "our kitchen is completely gluten free" and DEFINITELY checking every label every time methods. SO glad to hear my DGP should drop!!!! 
    • Celiac in 10 month old?
      Without reference ranges for the IgA there's no telling wether the IgA or tTG are anything worth while.  I think your best bet is to wait on a call from them for interpretation. I know that's hard but really, they are the ones with all the necessary information.  
  • Upcoming Events

  • Blog Entries

  • Recent Status Updates

  • Who's Online (See full list)

    There are no registered users currently online

  • Member Statistics

    • Total Members
      59,739
    • Most Online
      1,763

    Newest Member
    larnotlars
    Joined