Jump to content

Follow Us:   Twitter Facebook Celiac.com Forum RSS      

Get email alerts  Subscribe to FREE Celiac.com email alerts
arrowShare this page:
Subscribe Today!

Celiac.com Sponsor:
Celiac.com Sponsor:


Member Since 11 Jul 2007
Offline Last Active Jun 26 2015 01:41 PM

Posts I've Made

In Topic: How Can It Be Gluten Free Cookbook

10 March 2015 - 12:17 PM

Thank you. I must say I do like spice cake, and so I will definitely give it a go!

I also agree that the Namaste Spice Cake mix is the best and it makes a large amount. My local stores do not carry a full line of Namaste products, so I order it online and don't mind paying for postage....it's that good. Carrot cake and pumpkin cake made from the spice mix is to die for..my neighbors feel sorry for me because of my extensive food allergies, but when I bring goodies made from Namaste they can't believe it's gluten/dairy/soy free. I live at 4000 ft. altitude and follow the regular instructions on the package, and the product always comes out perfect.

In Topic: Is There A Good Hamburger Bun Out There?

10 March 2015 - 11:55 AM

Canyon Bakehouse works best for me, but the local store does not always have it available. In a pinch, I use Udi's buns and grill them with a bit of coconut oil or Earth Balance on a cast iron grill.

In Topic: Which Bread Maker?

03 December 2014 - 01:13 PM

zo=Zojirushi. Unfortunately, I've only used mine once, really must give it a few more tries.....it's a bit pricey. Nothing wrong with it, just that I'm lucky enough to be able to purchase Canyon Bakehouse bread locally. Yummy.

In Topic: Turkey Breast For Thanksgiving

03 December 2014 - 01:08 PM

Almond butter and Sunbutter (made from sunflower seeds) tastes darn good...I'm also allergic to peanuts and don't miss peanut butter at all.

In Topic: Best G.f. Pie Crust I've Made In 6 Years...i Switched To Lard!

03 December 2014 - 12:57 PM

Bette Hagman's Pie Crust


1 cup white rice flour (I use brown rice flour and it is fantastic)

3/4 cup tapioca flour

3/4 cup cornstarch

1 rounded teaspoon xanthan gum

3/4 teaspoon salt

1 Tablespoon sugar

3/4 cup shortening (I'm allergic to soy, I now use lard instead of Spectrum) Room temperature.

1 egg, lightly beaten (2 eggs worked fine also, 3 eggs used when doubling recipe)

1 Tablespoon vinegar (I use white, some people use cider)

2-3 Tablespoons ice water


In a medium bowl, whisk together the flours, cornstarch, xanthan gum, salt and sugar. Cut in the shortening till the size of peas. Blend together the beaten egg, vinegar, and cold water. Stir into the flour mixture holding back some liquid, until the pastry holds together and forms a ball. Kneading will not toughen this pastry. (I use a fork to stir, then my hands to form into a ball)


Form 2 balls and place in a bowl, cover and refrigerate for 30 minutes. Remove and roll one ball at a time between 2 sheets of plastic wrap that have been dusted with sweet rice flour. To place in a pie tin, remove the top sheet of plastic wrap and using the other for ease of handling, invert the dough and drop it into the pan. Shape it into the curves before removing the second piece of plastic wrap.


For a crust to be used later, bake in a pre-heated 450 degree oven for 10 to 12 minutes. For a filled pie, follow directions for that pie.


Makes 2-9" crusts. (I double this recipe because I like a generous deep dish pie. I live at high altitude and sometimes have to add a bit more ice water to the dough to make it workable)


This dough can be frozen to be used later.

Celiac.com Sponsors: