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Ginsou

Member Since 11 Jul 2007
Offline Last Active Apr 13 2015 12:58 PM
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Topics I've Started

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

27 November 2014 - 11:33 AM

I've previously purchased g.f. frozen pie crusts and found them unacceptable.....I keep going back to Bette Hagman's pie crust recipe  and have had excellent results. This year I decided to use lard instead of the shortening, and the apple pie and crust blew me away....from now on pie will be on the menu more often. 

Because I'm gluten/dairy/soy intolerant, I substitute Earth Balance and Spectrum for my cooking and baking needs, and have had great results. I recall my mother using lard for flakey pie crust back in the day, and recently noticed a poster said she uses lard also.......so decided to switch...am glad I did.

 


Canyon Bakehouse G.f., Dairy Free, Soy Free Bread

16 November 2014 - 02:50 PM

I have noticed some posters on this forum say their choice of bread is Canyon Bakehouse. Our local Vitamin Cottage/Natural Grocers is now selling this so I decided to try it. Seems like I tried it several years ago while vacationing in Colorado and was not impressed with it.

 

This bread blows away all other G.F. breads that are out there....it is soft, soft, soft, and doesn't have mouse tunnels running thru it like that other bread from Colorado. The loaf is 18 ounces of decent size slices and was $5.15 a loaf. Someone on this forum said the shelf life is about 4 days after thawing out from a frozen state, and not to refrigerate it.  

 

My slices have been on the counter for 2 days and are still soft....I can actually enjoy real sandwiches again, and I'll be able to bring a decent sandwich on an airplane when I travel. I'm gluten/dairy/soy intolerant and when I have to fly from the west coast to the east coast and stay at  several motels I really have a hard time not being able to have a real meal until I get to my destination.

 

Thank you for this fantastic forum and the wonderful folks who share so much info.

 


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