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

Whole Foods' Gluten Free Pie Crust

BethM55

Recommended Posts

BethM55 Enthusiast
BethM55
Posted
:D I baked an apple pie today, using a frozen gluten free crust from Whole Foods. I made a crumb topping, subbed white rice flour for the wheat flour the recipe called for. I haven't had a real piece of pie in nearly two years. It is so good I could cry! Really, the crust is flaky, buttery, all I could ask for. Happy sigh. I will do this again, and with pumpkin, for Thanksgiving. :)
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


larry mac Enthusiast
larry mac
Posted

That's great Beth. Did you bake the crust first?

best regards, lm

BethM55 Enthusiast
BethM55
Posted
  • Author

That's great Beth. Did you bake the crust first?

best regards, lm

Hi, Larry. No, did not pre bake the crust, but I might for a pumpkin pie. I'm trying to resist apple pie for breakfast... :P

i-geek Rookie
i-geek
Posted

Oh, good to know. Pie crust-making always resulted in disasters for me even pre-gluten-free. I wasn't sure how I was going to tackle Thanksgiving desserts. I'll look for the Whole Foods crusts.

SaraKat Contributor
SaraKat
Posted

I tried this recently too and agree it is very good.

BrookeT Apprentice
BrookeT
Posted

I'm sure the Whole Foods pie crust tastes great, but it has so much fat in it! Does any one know of a good tasting, low fat, gluten free pie crust or have a recipe for one? (I'm not sure if one exists but it would be great if it did!) :)

MelindaLee Contributor
MelindaLee
Posted

I'm sure the Whole Foods pie crust tastes great, but it has so much fat in it! Does any one know of a good tasting, low fat, gluten free pie crust or have a recipe for one? (I'm not sure if one exists but it would be great if it did!) :)

Pie crust always seems to have a lot of fat. Have you looked into the vinegar pie crust? It has 3/4 c shortening but makes 2 crusts. I don't know if this is better or worse than what the others are. (But it is supposed to be good.) I haven't tried pie since going gluten free. Though I just picked 50# of apples so I am sure I will sometime in the next week! :P

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

Celiac.com Sponsor (A8-M):


BethM55 Enthusiast
BethM55
Posted
  • Author

I'm sure the Whole Foods pie crust tastes great, but it has so much fat in it! Does any one know of a good tasting, low fat, gluten free pie crust or have a recipe for one? (I'm not sure if one exists but it would be great if it did!) :)

A crumble or other crumbly topped fruit dessert might be a better option if needed. Pie crusts by definition have a fat source in them. Otherwise they are more like cardboard. I figure that pie is an occasional treat, so the fat content in the crust is a moot point.

Gemini Experienced
Gemini
Posted

:D I baked an apple pie today, using a frozen gluten free crust from Whole Foods. I made a crumb topping, subbed white rice flour for the wheat flour the recipe called for. I haven't had a real piece of pie in nearly two years. It is so good I could cry! Really, the crust is flaky, buttery, all I could ask for. Happy sigh. I will do this again, and with pumpkin, for Thanksgiving. :)

I agree and I make the best pumpkin pie ever with this crust. No one knew it was gluten-free until I cut a slice for myself and then they nearly died when I ate a piece. I love doing that to people! :lol:

It comes out just as good whether you pre-bake it or not....this crust does not get gummy. My non-gluten-free husband absolutely loved it!

tarnalberry Community Regular
tarnalberry
Posted

You can make a crumb crust for pie without too much fat. I would make pumpkin bread or banana bread, slice it, dry it in the oven, crumb it, then mix with enough apple sauce to press it into a pie tin.

BethM55 Enthusiast
BethM55
Posted
  • Author

You can make a crumb crust for pie without too much fat. I would make pumpkin bread or banana bread, slice it, dry it in the oven, crumb it, then mix with enough apple sauce to press it into a pie tin.

Hmmm, good idea! Use gingerbread spices, could be a fun and tasty crust for cheesecake or anything that uses a graham cracker crust. Thank you!

jerseyangel Proficient
jerseyangel
Posted

You can also make a crust out of Enjoy Life Cookies. They call for butter, but you could probably either use less or go with applesauce or a combination of both. The crumbs hold together well without much liquid--

Open Original Shared Link

BethM55 Enthusiast
BethM55
Posted
  • Author

You can also make a crust out of Enjoy Life Cookies. They call for butter, but you could probably either use less or go with applesauce or a combination of both. The crumbs hold together well without much liquid--

Open Original Shared Link

You are so right! Or ginger cookies, from Trader Joe's or MiDel. There is a whole world of possibilities. Now the weather needs to cool down so I can turn on my oven.

Tina B Apprentice
Tina B
Posted

A crumble or other crumbly topped fruit dessert might be a better option if needed. Pie crusts by definition have a fat source in them. Otherwise they are more like cardboard. I figure that pie is an occasional treat, so the fat content in the crust is a moot point.

Exactly, it's a dessert!

BrookeT Apprentice
BrookeT
Posted

Thanks for the tip. I will definitely try the healthier crumbled cookie version. I am still on the hunt though for a healthier crust that I could use for a chicken pot pie. I am going to check out some gluten free recipe books. If I find a good one, I will post the recipe here. Thanks!

You can also make a crust out of Enjoy Life Cookies. They call for butter, but you could probably either use less or go with applesauce or a combination of both. The crumbs hold together well without much liquid--

Open Original Shared Link

BrookeT Apprentice
BrookeT
Posted

I am kind of a health nut, so I am always trying to find a healthier version for desserts. There are many healthier versions of recipies that taste great. It's all in personal preference.

Exactly, it's a dessert!

Archived

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

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


  • Member Statistics

    • Total Members
      131,772
    • Most Online (within 30 mins)
      7,748
    Brandi J
    Newest Member
    Brandi J
    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
      Gluten free stuff

      By Scott Adams · Posted

      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Gluten free stuff

      By trents · Posted

      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      Gluten free stuff

      By Tammy Pedler · Posted

      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      Do some people with Celiacs develop hypoglycemia?

      By Scott Adams · Posted

      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
    • trents
      Ibuprofen

      By trents · Posted

      Paracetamol, aka, acetaminophen (Tylenol) just does not do anything for me as far as pain relief. It does help with fevers, though.
×
×
  • 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.