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Pecan Pie (Gluten-Free)

Press-in Crust recipe

Ingredients:
1 1/2 cups cup Jules Gluten FreeTM All Purpose Flour
1/2 tsp salt
1 tsp gluten-free vanilla extract
1/3 cup extra-virgin olive oil
3 Tbs milk, dairy or non-dairy (vanilla coconut, soy, almond or rice milk)

Directions:
Whisk together the flour and salt. Make a well in the middle of the mixture, and pour in the vanilla, oil and milk. Using a fork, stir the liquids into the dry ingredients, forming a crumbly mixture that is wet enough to stick together if you squeeze in your hand. If the mixture is too dry, add milk one teaspoon at a time.

Pour crust mixture into a 9-inch pie pan and press evenly across the bottom and up the sides of the pie pan, working from the center out.

Pie Filling recipe

Pecan Pie (Gluten-Free)Ingredients:
3 eggs
¼ cup Jules Gluten FreeTM All Purpose Flour
¼ tsp sea salt
1 cup corn syrup (dark is pictured here, but may use light) or brown rice syrup
¼ cup pure maple syrup
½ cup brown sugar
1/3 cup melted butter or Earth Balance® Buttery Sticks (non-dairy)
1 ¼ cup pecan halves

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Directions:
Preheat oven to 400F.

If using a traditional pie crust or the press-in crust, prepare in the pie pan and begin making the filling as follows.  If not using a pie crust, oil the pie plate well and continue with filling instructions below.

Beat the eggs, syrups and melted butter until well-mixed.  Add in the flour and salt, mixing until thoroughly incorporated and quite thick.

Lay the pecan halves on the bottom of the pie plate (on top of crust, if using) so that they cover the entire bottom of the plate.  Gently pour the syrup mixture on top, which causes the pecans to rise through the syrup and be spread throughout the pie.

Bake at 400F for 15 minutes, then reduce heat to 325 F and bake a further 35 minutes.  The pie should be set and not very jiggly at this point.  Remove to cool before cutting and serving.

Serve with ice cream or non-dairy topping, or plain.

Serves 8. 

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4 Responses:

 
Dani Jo
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
20 Nov 2011 12:06:41 PM PDT
Loved the pie... thought I'd never be able to have pecan pie again after my diagnosis...now I know differently!

 
Lauren
Rating: ratingfullratingemptyratingemptyratingemptyratingempty Unrated
said this on
24 Apr 2012 5:46:56 PM PDT
I attempted this pie last night and saw that the brown sugar was left out of the directions (I added it to the step with the syrups, eggs, and butter) and the filling never became "quite thick" as it states. Also, I followed the recipe exactly and the center of the pie was not even close to being done by the time was up. I left it in there a little longer but it never quite solidified :( When I went to go cut it today, I was very disappointed as the pie was not done! Needless to say it's back in the oven, and I'm trying to salvage it. I'll have to think of another way to make it successful for next time!

 
Lisa
Rating: ratingfullratingfullratingemptyratingemptyratingempty Unrated
said this on
17 Jun 2012 5:05:26 PM PDT
The pie was good, but I wish the brown sugar was not left out of the directions.

 
Karen
Rating: ratingfullratingfullratingfullratingfullratingempty Unrated
said this on
10 Dec 2012 8:12:24 AM PDT
To the person whose pie didn't solidify.... chop it up and put it in parfait glasses and call it a pecan cobbler! This happened to me one time with a regular pecan pie and I recooked it, but it still didn't solidify. I hated to throw it out since it was SO GOOD, so... cobbler it was. My friends/family had never heard of pecan cobbler and asked for the recipe!!! (shhhhh!)




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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Yes the first has wheat gluten in the ingredients, the second via the wheat flour. Here in the UK manufacturers HAVE to highlight gluten sources. Check the ingredients and if WHEAT, BARLEY, or RYE are mentioned *usually highlighted, italicised or underlined, then you will know there's gluten. Most of iceland's processed foods will probably be gluten filled to be honest. Any breadcrumbed or battered foods for instance. Ps, you and me both have another disease, the british one of apologising You don't need to, you're very welcome here and all of your questions are valid and understandable. It's going to get better

Hi, I am deeply sorry for posting on here again. As I am scheduled for an Endoscopy on the 9th May, I wanted to make sure that my gluten intake is being kept the same. I was wondering if the ingredients to these products contain gluten even though dextrose is in one of them? http://groceries.iceland.co.uk/iceland-32-breaded-chicken-nuggets-448g/p/52275 Chicken Breast Fillet (60%), Water, Wheat Flour, Breadcrumbs (Wheat Flour, Dextrose, Salt, Yeast), Rapeseed Oil, Salt, Wheat Gluten, Sugar, Yeast Extract, Garlic Powder, Onion Powder, White Pepper, Dried Sage. http://groceries.iceland.co.uk/iceland-10-breaded-chicken-burgers-550g/p/52276 Chicken Breast Fillet (60%), Water, Wheat Flour, Breadcrumbs (Wheat Flour, Dextrose, Salt, Yeast), Rapeseed Oil, Salt, Wheat Gluten, Sugar, Yeast Extract, Garlic Powder, Onion Powder, White Pepper, Dried Sage. Thank you for all your help so far,

JMG got it down pretty much, the painful and gluten effects from eating it should clear up in a month, damage symptoms you might notice some differences as early as 2-4months but most do not noticed major improvements til about 6 months to a year. I have been gluten-free for over 3 years all my villi have healed according to the doctor on my last scope. It is very important to not cheat and avoid any kind of CC as it can set you back weeks or months. I would suggest a whole foods only diet for the first month or two, no dairy, simple stews, soups, etc. make for easy to digest and simple meals. Check out the 101 thread for some good information. PS a new combo crockpot, steamer, rice cooker combo and liners for a crock pot will be a life saver for making simple meals and easy clean ups. Quick cook microwave ware will also be handy making sure you have gluten-free cooked meals if you can not get new cookware immediately. I normally suggest cleaning out the entire house, scrubbing down knobs, handles, on the drawers, sink, fridge, cubbards etc. throw out condiment jars, checking ingredients on everything in the house including your hygiene and makeup. Putting in drawer organizers for new utensils, throwing out scratched glass, teflon, plastic, and steel cookware. Throwing out any Tupperware, and cutting boards, some utensils that can not be cleaned well. Some times you can save cast iron and stainless steel cook ware if you can run it in your ovens cleaning cycle over 600F. Gluten is a protein like blood if you can not clean a item where a CSI team will not find it give it up, it is not a germ that can be killed with disinfectant. I use freezer paper for clean prep surfaces, also makes clean up a breeze, I tend to use gloves alot also when fixing foods,

Hi Allie and welcome First off, I know 3 years was a long wait, but at 17 you've figured out celiac way before many people do. That should make a big impact on minimising its effects and helping you with the diet, so, bizarrely enough, congratulations! A lot of good advice has been brought together in this thread: Don't worry that your symptoms are bad now. As you follow the diet your body will begin healing itself and you're still very young so hopefully this will go really smoothly. Think in terms of the next 6 months rather than weeks however, recovery will likely take a little time. Eat as healthily as you can, lots of whole foods and try to avoid the gluten free processed substitutes as your digestive system needs all the help it can get at this moment. You may want to avoid dairy as well for now and think about reintroducing it later. This site has been really helpful to me and others. I hope you find it just as useful. Best of luck! ps, your increased reaction to gluten during the challenge phase was perfectly normal. Many find that reintroducing it much worse than the initial affects and take some time to get over the challenge. That's why you'll see lots of posts here urging folks to 'stay on gluten' till their testing is complete! PPS( ) Inasmuch as your post can convey emotion, your's seemed positive Stay that way! At times the diet can be a bit isolating and some friends and family may struggle to understand. I'm sure it will be difficult at times making good choices and staying vigilant when everyone around you doesn't have to think twice. Stick with it, your health is paramount and it will be worthwhile. In time your good friends will get it and those that don't aren't worth worrying about. There are great foods you can eat and if not, learn to cook them yourself

Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!