Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Apple Pie

fanny

By fanny
in Gluten-Free Recipes & Cooking Tips

Recommended Posts

fanny Apprentice
fanny
Posted

Hello all I just went apple picking and have tons of apples I would love to make a gluten free apple pie but I need help with the cust does anyone had ever made one?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


jerseyangel Proficient
jerseyangel
Posted
Hello all I just went apple picking and have tons of apples I would love to make a gluten free apple pie but I need help with the cust does anyone had ever made one?

Hi,

I just made an apple pie yesterday. I used The Gluten Free Pantry Perfect Piecrust Mix. It's very good--if you use it, the most important thing is to roll it out between two sheets of plastic wrap (wet the counter a little first so it doesn't slide around). Don't roll it out on it's own--you'll never get it off the counter :D

blueeyedmanda Community Regular
blueeyedmanda
Posted

Patti-

Thanks for the tip, I would be there scraping the counter :)

fanny Apprentice
fanny
Posted
  • Author
Hi,

I just made an apple pie yesterday. I used The Gluten Free Pantry Perfect Piecrust Mix. It's very good--if you use it, the most important thing is to roll it out between two sheets of plastic wrap (wet the counter a little first so it doesn't slide around). Don't roll it out on it's own--you'll never get it off the counter :D

Thanks i can't wait to start baking I havn't had apple pie in a long time. where would I get Gluten Free Pantry Perfect Piecrust Mix? and do you have a special gluten free apple pie recipe?

jerseyangel Proficient
jerseyangel
Posted
Patti-

Thanks for the tip, I would be there scraping the counter :)

:P It was two years ago--my first gluten-free Thanksgiving. Like an idiot, I wait till the morning of to make the pie. I'm trying to do 10 things at once and I roll out the pie dough on a well-rice floured counter and it won't budge! I'm trying to roll it onto the rolling pin, and it's breaking apart.

Now, I'm sweating and upset. I end up taking the pancake turner and scraping the dough piece by piece off the counter and into the pie plate. Then I just stuck it together with my fingers. Thank goodness it wasn't a 2-crust pie....

jerseyangel Proficient
jerseyangel
Posted
Thanks i can't wait to start baking I havn't had apple pie in a long time. where would I get Gluten Free Pantry Perfect Piecrust Mix? and do you have a special gluten free apple pie recipe?

I get it at either Wegman's, Whole Foods, or Shoprite. I'm not sure where you're located. I'm sure they also have it at Wild Oats.

This time, I used the apple pie recipe on the side of the piecrust box. It was really good--it used half brown sugar and half white. You could also use any apple pie filling recipe--just use cornstarch as the thickner.

This is the one I normally use:

5-6 cups sliced apples

2/3 cup suar

2 tablespoons cornstarch

1 teaspoon cinnamon

Toss all those together, spoon into pie crust, and dot with about a tablespoon of butter or margarine.

Cover pie with top crust, cut into top to vent.

Bake at 425 for about 45 minutes or until crust is golden and the filling is bubbling.

Good luck with your pie :)

mftnchn Explorer
mftnchn
Posted

There are some good pie crust scratch recipes if you google it. All have the issue of stickiness, but taste can be pretty good!

You can search the forum here for tips on pie crusts too. I found a lot.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


gdobson Explorer
gdobson
Posted

I made a Swedish Apple pie yesterday. I got the recipe off allrecipes.com. In place of the flour, I just used Bette Hagman's all purpose flour mix. No rolling required. It was like having cake and pie at the same time! :lol: Everyone in my house liked it.

lmvrbaby Newbie
lmvrbaby
Posted

I just looked up the swedish apple pie and it looks really easy. Would white rice flour do? I dont think we have Bette Hagman's brand here, at least I haven't seen it. I love apple pie and tried the perfect pie crust and I too had to scrap it off the counter. After all said and done it wasn't bad. Before going gluten free, I was a Mrs. Smith's pie person, buy it, bake it, eat it. So thank you for any and all tips.

gdobson Explorer
gdobson
Posted
I just looked up the swedish apple pie and it looks really easy. Would white rice flour do? I dont think we have Bette Hagman's brand here, at least I haven't seen it. I love apple pie and tried the perfect pie crust and I too had to scrap it off the counter. After all said and done it wasn't bad. Before going gluten free, I was a Mrs. Smith's pie person, buy it, bake it, eat it. So thank you for any and all tips.

Bette Hagman's flour is a combination of rice flour, tapioca starch, and potato starch, but I forget the amounts of each. It's in my cookbook at home. Does somebody else out there have it to post? If not, I'll post it when I get home.

Gina

cruelshoes Enthusiast
cruelshoes
Posted
Bette Hagman's flour is a combination of rice flour, tapioca starch, and potato starch, but I forget the amounts of each. It's in my cookbook at home. Does somebody else out there have it to post? If not, I'll post it when I get home.

Gina

Is this the one?

Open Original Shared Link

Two part white rice flour

Two thirds part potato starch flour

One third part tapioca starch

My favorite pie crust recipe is the "perfect pie crust recipe" Open Original Shared Link. I just made a batch this morning to have as a quiche for dinner.

gdobson Explorer
gdobson
Posted
Is this the one?

Open Original Shared Link

Two part white rice flour

Two thirds part potato starch flour

One third part tapioca starch

That's the one! Thanks. I used that mix and it turned out great.

celiac-mommy Collaborator
celiac-mommy
Posted

Super easy, no roll pie crust:

1 stick (1/2c) butter or margerine-melt in pie plate in microwave

1c favorite gluten-free flour blend (I use Pamelas)-Add to melted butter

2TBS sugar-add to flour

Mix with fork until doughy ball, pat out into plate, refrigerate ~30 min, fill and bake

If you want to do a top crust, double the recipe, divide in half when mixed and pat out ball onto wax paper lined cookie sheet in the shape of a circle-little bigger than top of pie plate, only refrigerate~10-15 minutes--long enough for butter to start to harden but not too long that it's brittle. Turn over onto filled pie, crimp edges and bake

I HATE rolling out pie crusts!!! ;)

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,684
    • Most Online (within 30 mins)
      7,748
    Betty Siebert
    Newest Member
    Betty Siebert
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Draft gluten-free ciders… can they be trusted ?

      By Scott Adams · Posted

      I'd go with a vodka tonic, but that's just me😉
    • Rejoicephd
      Draft gluten-free ciders… can they be trusted ?

      By Rejoicephd · Posted

      That and my nutritionist also said that drinking cider is one of the worst drink choices for me, given that I have candida overgrowth.  She said the combination of the alcohol and sugar would be very likely to worsen my candida problem.  She suggested that if I drink, I go for clear vodka, either neat or with a splash of cranberry.   So in summary, I am giving ciders a rest.  Whether it's a gluten risk or sugars and yeast overgrowth, its just not worth it.
    • Inkie
      Tea Bags and Gluten

      By Inkie · Posted

      Thank you for the information ill will definitely bring it into practice .
    • Scott Adams
      Tea Bags and Gluten

      By Scott Adams · Posted

      While plain, pure tea leaves (black, green, or white) are naturally gluten-free, the issue often lies not with the tea itself but with other ingredients or processing. Many flavored teas use barley malt or other gluten-containing grains as a flavoring agent, which would be clearly listed on the ingredient label. Cross-contamination is another possibility, either in the facility where the tea is processed or, surprisingly, from the tea bag material itself—some tea bags are sealed with a wheat-based glue. Furthermore, it's important to consider that your reaction could be to other substances in tea, such as high levels of tannins, which can be hard on the stomach, or to natural histamines or other compounds that can cause a non-celiac immune response. The best way to investigate is to carefully read labels for hidden ingredients, try switching to a certified gluten-free tea brand that uses whole leaf or pyramid-style bags, and see if the reaction persists.
    • Scott Adams
      Inconclusive results

      By Scott Adams · Posted

      This is a challenging and confusing situation. The combination of a positive EMA—which is a highly specific marker rarely yielding false positives—alongside strongly elevated TTG on two separate occasions, years apart, is profoundly suggestive of celiac disease, even in the absence of biopsy damage. This pattern strongly aligns with what is known as "potential celiac disease," where the immune system is clearly activated, but intestinal damage has not yet become visible under the microscope. Your concern about the long-term risk of continued gluten consumption is valid, especially given your family's experience with the consequences of delayed diagnosis. Since your daughter is now at an age where her buy-in is essential for a gluten-free lifestyle, obtaining a definitive answer is crucial for her long-term adherence and health. Given that she is asymptomatic yet serologically positive, a third biopsy now, after a proper 12-week challenge, offers the best chance to capture any microscopic damage that may have developed, providing the concrete evidence needed to justify the dietary change. This isn't about wanting her to have celiac; it's about wanting to prevent the insidious damage that can occur while waiting for symptoms to appear, and ultimately giving her the unambiguous "why" she needs to accept and commit to the necessary treatment. This article might be helpful. It breaks down each type of test, and what a positive results means in terms of the probability that you might have celiac disease. One test that always needs to be done is the IgA Levels/Deficiency Test (often called "Total IGA") because some people are naturally IGA deficient, and if this is the case, then certain blood tests for celiac disease might be false-negative, and other types of tests need to be done to make an accurate diagnosis. The article includes the "Mayo Clinic Protocol," which is the best overall protocol for results to be ~98% accurate.    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.