Pie Crust, Sourdough Bread, Pasta, Beer

[unaspenser]

My fiance was just diagnosed with celiac's and I'm trying to do as much research as possible so that when he goes gluten-free after the biopsy and endoscopy I'll be ready. The foods I'm most interested in still being able to make are pie crust, sourdough bread, homemade pasta, and homebrewed beer. I'd love any and all suggestions you have on making any of these foods gluten-free. What works and what doesn't? Help me help my carb-loving fiance!

[AmyTopolski]

The only thing I can help with is the pie crust. This recipe is modified for my daughter so feel free to change and omit things. Hope you enjoy!

Amy

Pie Crust

1cup gluten-free flour mix

[unaspenser]

The only thing I can help with is the pie crust. This recipe is modified for my daughter so feel free to change and omit things. Hope you enjoy!

Amy

Pie Crust

1cup gluten-free flour mix

[AmyTopolski]

Here another recipe I found but I have not tried yet. Just haven't had a lot of time with 2 little ones that are gluten free. It is for noodles and is very similar to my great grandma's recipe that she made everytime we saw her. The only difference is the xanthan gum and it's not wheat flour! Good luck and please feel free to contact me if you need any advise or have any questions.

Amy

1/2 cup brown rice flour

1/4 cup corn starch

1/4 cup potato starch

1 tsp xanthan gum

1/2 tsp salt

1 egg

1 tsp oil

4-5 tsp water

Sift dry ingredients into a bowl. Beat egg and oil together, then add to dry ingredients, mixing until flour is moistened. Add water, teaspoon at a time. Turn out on board (it will be crumbly) and knead 5 minutes. Cover ball with wax paper and let rest 30 minutes. Lightly flour a board and roll out dough as thin as possible. Let rest and dry, turning once, until dough feels like soft leather. Roll dough up jelly roll fashion and slice the desired width (or use your pasta machine). To dry noodles, hang them over a wooden pole, or spread them out on wax paper. Let dry for 30 minutes. Cook in boiling, salted water about 8 minutes. Drain and serve with your favorite sauce. Serves 2. Recipe may be doubled.

[kbabe1968]

There are some gluten free beers out there too - have not tried any of them, butI hear them talked about on the board here. I bet you could google gluten-free beer and get hits!

[NicoleAJ]

I can vouch for the fact that Bard's Tale Dragon's Gold (beer) is pretty darn good--pricey, but good. Also, if he likes ciders at all Woodchuck ale is also gluten free and quite good.

P.S. I assume you're and Edmund Spenser fan by your login name? I really enjoy Spenser's poetry.

[Guest lorlyn]

The new red bridge beer is realy good.

[larry mac]

..... The foods I'm most interested in still being able to make are pie crust, sourdough bread, homemade pasta, and homebrewed beer.....

us,

Yeah, that was the worst when I found out I couldn't have my favorite dish - sourdough pie with beer noodles! But seriously, I've got a sourdough "starter" attempting in the kitchen right now. Used to be my fav, with the good crust and everything. Sometimes I would just have half a loaf with some excellent butter for supper. That's it, nothing else, that's a meal. No wonder I'm gluten intolerant now!

The best starter I ever had, was one a co-worker brought back from a family reunion in Tennessee. But I killed it via inactivity after awhile. It was one of those "friendship" starters, which is a variety of sourdough. Just change the name to "friendship", and you've got yourself a marketing coup. It sold the idea of sourdough to the masses, and they didn't even know it. What's really funny is people were making sourdough "cakes", and calling them friendship cakes. Actually coffee cakes, they were good though.

Anyway, if I have any success, which is improbable, I'll certainly let the gluten-free world (or my little corner) know about it.

best regards, lm

[debmidge]

for quick pie crust, you can also use Gluten Free Pantry brand pie crust mix.

My unceliac family likes it better than wheat crust!

[Daxin]

You can also try to track down any of the "Gluten Free Gourmet". Bette Hagman has hundreds of recepies in her books. The topics range from eveyday to comfort foods to desserts and breads.

Bob's Red Mill also has a TONNE of great recepies for everything. Their pizza crust is to die for.

Bless you for doing all this research for him. It will be a huge relief to him and to you. When I was first diagnosed, my wife helped me do all this research, and for the most part has gone gluten-free with me. Her support helped a great deal in the first few months. I can only hope that all celiacs had a support system like that. Again, thank you for your support to him.

[Guest cassidy]

I don't have recipes but I do have brand recommendations.

Tinkyada is the best pasta - by far. I love it and don't even realize that it isn't the "real thing."

For beer I tried New Grist. I liked the taste but it really wasn't very carbonated and that was one of my favorite parts of a beer. It tasted more like a microbrew than a bud light, so that part was good.

As far as bread, I haven't seen a sourdough and I tried to make it myself with no luck. I will say that Whole Foods breads are good - they even have an apple pie which I bought but haven't tried yet. They cinnamon bread is good, and their banana bread tastes like normal, good banana bread. I tried several other breads and didn't like any of them. I am a texture person and the texture of WF breads is like normal.

[unaspenser]

WOW. Thanks so much for all the great replies. I'm doing okay with the gluten-free cooking so far, but a lot of that is that we just eat a lot of whole foods already. The recipes and brand suggestions are really helpful, and I can't wait to try them out!

I am indeed a fan of Spenser's poetry. Una's always been my favorite character.