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Judyin Philly

Good Eatz Flour- Anyone Use It?

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Happy Thanksgiving to you all who cooked today.

Well you who know me KNOW I CAN'T COOK...we'll followed the recipe to a T and OMG it was like frosting..really it was.

said to put in refrig for 1 hr..left it over nite and at 12:00 noon tried to roll it out.

wouldn't roll. was sticky....so i mushed it into the 2 pan and now going down to do filling.

i hope some one has used it before.

know there are alot of recipes up here for pie crust..

I'll ck back later today and let you all know.

hugs and love


Judy in Southern CA

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Well guess no one reading today has used it.

It agrees with me and so far has worked well.

this is the recipe i used off the bag of flour.

14 oz. flour mix

1 stick butter (chilled cut into peices

3 oz shortening ( I used spectrum)

pinch of salt

process 5 seconds (did longer as it wasn't balling up)

small bowl whisk 3 eggs

2 sp. vinegar

with processer running

add egg mixture and process until dough form a ball (about 10 seconds)

never did form a ball..as i said it looked like cake icing.

wrap dough in plastic and refrig 1 hr before using.

I left in over nite

ok what's this about? anyone know ..???

It took 1 hr to cook instead of the 40-50 it said for pumpkin pie

haven't tried it yet.

pray it was worth the work.

now have a pecan pie in oven with the same crust and looked like it held up better.


Judy in Southern CA

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I hope it ended up working out, Judy! I've never used it, but the recipe looks like it has an awful lot of egg for a pie crust. I wonder if they had a typo on their package.

Hope you had a wonderful Thanksgiving!


Started Specific Carbohydrate Diet on 8-16-09 because son was diagnosed with Ulcerative Colitis and want to give him moral support.

Diagnosed with Minimal Change Nephrotic Syndrome in 2003. Discovered that going completely gluten-free put me in remission.

I would have despaired unless I had believed that I would see the goodness of the Lord in the land of the living. Psalms 27:13

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Sorry Judy, I've never heard of that flour mix. I've only made pie a couple of times and I used unmixed flour both times. KWIM? I used a few "loose" flours as indicated by the recipe. The dough never looked like icing, but was a pain to work with. They did end up tasting like pie. Did yours?

I hope you had/have a happy Thanksgiving. Ours is always on a Monday. No four day weekends for us.

Linda, Mom to Ty (11 years old)

Ty was diagnosed by blood test June 7/05

biopsy Aug 11/05, diagnosis confirmed Aug 18/05

Mom, Dad and big brother Celiac-free.

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Thanks Liz and Linda.

I know, I thought that was ALOT of egg too but guess what....

both pies were so GOOD.

I'm not a baker at all. Used to be but when the pre made shells came out, just used them.

I'm going to see if i can find the old recipe on a previous bag and see there was a typeo but the was so flakey (not like real one ) but taste like flakey,,if you get my drift.


Judy in Southern CA

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Hi Judy :D

I'll put in my 2 cents.

Since the crusts came out well, I think that a lot of gluten-free doughs and batters just look and feel different than what we're used to. That could be part of it, too. Like, I used GFP pie crust mix--it is delicious, but handles differently than "regular"--and unless I roll it between plastic, it sticks to everything.

It's like we had to learn to bake all over again! :angry::lol:


"Life is what happens while you're busy making other plans"

"When people show you who they are, believe them"--Maya Angelou

"Bloom where you are planted"--Bev

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:lol: Patti, You beat me to it. You already ck'd this out.

Yep, nothing like having to 're-learn' at our ages.. :)

Since i have the spectrum now, am going to try to make up some pie crusts and freeze them up.

This one says "store in refrig up to one week..or freeze up to month " i'll have to ck it out but think that was right.

thanks for the imput guys

this company makes the best 'cakes, pies, and cookies, already made up.

my healthfood store said G-Eatz" use the spectrum in the pies they sell.


Judy in Southern CA

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Hi Judy

I have had Good Eatz prebaked stuff but didn't know they had pie crust or bagged flours... But pecan pie would be good even without a crust!!!! I alway make my own gluten-free crust but this year I tried Anna's pie crust. I love her bread mix but the pie crust tasted like cardboard. Tough & not flaky or tender. I don't know what I did wrong except I made two crusts from one pkg which I thought said it would make two. It rolled awful thin to fit for 2 crusts ..... Anyway we usually don't eat much crust anyway. I lost my taste for a flaky crust when going gluten-free because I have never found a flaky gluten-free pie crust. If anyone knows of one please let me know......

Hope you had a blessed Thanksgiving.....


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Here's a recipe that I made up merging a couple of other recipes. I made apple pie for Thanksgiving with this. My only criticism is that the top crust was a little dry and crumbly. Anyone have any ideas about how to get it moister? Add more egg or add vinegar? What does the vinegar do anyways? I had it in originally, but don't really like it. Otherwise, it turned out good. It's gone so it must have been ok!

Flakey Pie Crust

For 1 crust. Double for two.

1/2 cup brown rice flour

1/4 cup sweet rice flour

1/4 tapioca starch

1 1/2 tsp date sugar

1/4 tsp salt

1/4 cup cold palm oil shortening (Spectrum vegetable shortening brand)

1/4 to 1/8 cup cold ghee (Technically, this does not have any of the milk solids, so it's dairy free. If you are sensitive to it, just substitute with vegetable shortening)

1 egg

1/8 to 1/4 tsp cinnamon for sweet pies

The easy way to make this is to put everything in a food processor (pastry blade optional; I didn't see that it helped) and mix until you get a ball of dough.

Directions to mix by hand: Mix the flours, tapioca, sugar, and salt together. Cut the shortening and ghee into chunks, and using your fingertips, work them into the dry ingredients to form a coarse meal. Make a well. Break the egg into the well. Use a fork to stir from the center, working the flour into the egg to form a soft dough.

I think the best way to put this in the pie pan is to press it in. Grease your pie pan first by either lightly spraying oil in it or using the vegetable shortening or ghee. Make a disk out of the dough, and press it in place with your fingers.

If you want to roll it out, make disk out of the dough and chill in the refrigerator before you do so. Roll out between two sheets of wax paper. After you roll it out, remove one of the sheets of wax paper, put your pie pan upside down on the crust, then flip everything over. Remove the second piece of wax paper and gently press the crust into the pan. If it cracks anywhere, you can easily fix it by pressing the broken ends together. Also, if its really soft, you might have to add a little more flour or use less ghee at first, and add more as you need it. Rolling out is best if you are making two crust pies, like apple pie.

For single pie crusts, pre-cook at 400 degrees for 10 minutes. When baking with the filling, cover the fluted edges with foil.

For double crusts, do not pre-cook. Cover the fluted edges with foil and remove the foil during the last 10 minutes of baking. Also, don't cook your pie higher than 350 degrees or the pie crust will crumble.

Variations: If you can have dairy or soy, use 1/3 cup of cream cheese (for dairy free, used Tofutti Better than Cream Cheese) instead of the egg. Also, substitute 1/3 to 1/2 a cup of butter (1 stick) for the vegetable shortening and ghee (for dairy free with soy, use 1/2 cup Earth Balance buttery spread).

Notes: One of the recipes I used to create this recipe called for 1 Tbsp of vinegar. I can't really see what the vinegar does for the recipe, so I left it out this time.


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