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

Wholefoods gluten-free Pie Crust - Thaw First?

Jenny (AZ via TX)

Recommended Posts

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted

For those of you who have used the Wholefoods gluten-free frozen pie crust, did you thaw it first? I've never had to do this for frozen crusts, but not sure if I read the directions correctly. (I'm making pumpkin pies)

Last time I used the kinnikinnick crust and wanted to see what the difference was. Some of you said the WF was really good, so I'm going to try it. It's also bigger than the Kinni crust.

Thanks!

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

Celiac.com Sponsor (A8-M):


Chrissyb Enthusiast
Chrissyb
Posted

Yes you thaw them first. I use them for all my pies and love them.

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted
  • Author

Thanks Chrissy. I had never thawed the crust first in other gluten-free frozen pie crusts. I know it says "Thaw first" but couldn't tell if that was just for if you had to bake the crust first.

Thanks for clarifying for me!

Darissa Contributor
Darissa
Posted

I have used their crust for years and love it. Sometimes I am running late and don't have time to thaw it, but it still cooks great. I always prebake mine for a few minutes prior to filling (I don't like soggy crust) so I cover the edges with foil, and prebake for about 10 - 12 minutes at 350. I think this helps firm it up before filling with pumpkin or peaches or whatever I am making. Just a suggestion. You will love the crust.

If I am making a fruit pie that needs a top crust, I just thaw one of the crust, roll it into a ball, and roll it out on my silicone baking sheet with cheesecloth covering my rolling pin and roll out a top crust.

Just a note ... A silicone baking mat and cheesecloth are priceless when making gluten free cookies or piecrust. No more sticking. I made over a hundred sugar cookies this season, and not one sticky mess which was great!

sa1937 Community Regular
sa1937
Posted

I have used their crust for years and love it. Sometimes I am running late and don't have time to thaw it, but it still cooks great. I always prebake mine for a few minutes prior to filling (I don't like soggy crust) so I cover the edges with foil, and prebake for about 10 - 12 minutes at 350. I think this helps firm it up before filling with pumpkin or peaches or whatever I am making. Just a suggestion. You will love the crust.

If I am making a fruit pie that needs a top crust, I just thaw one of the crust, roll it into a ball, and roll it out on my silicone baking sheet with cheesecloth covering my rolling pin and roll out a top crust.

Just a note ... A silicone baking mat and cheesecloth are priceless when making gluten free cookies or piecrust. No more sticking. I made over a hundred sugar cookies this season, and not one sticky mess which was great!

I wish I had a Whole Foods around here! In the meantime I've only made a couple of pie crusts but need a new rolling pin and silicone baking mat. What brand silicone baking mat do you have...or doesn't it make any difference?

I would never have thought of using cheesecloth so that's definitely going on my shopping list. I know Jules recommends those cheesecloth-type rolling pin covers but regular cheesecloth would be cheaper, I'm sure, and then could be thrown out.

Darissa Contributor
Darissa
Posted

I wish I had a Whole Foods around here! In the meantime I've only made a couple of pie crusts but need a new rolling pin and silicone baking mat. What brand silicone baking mat do you have...or doesn't it make any difference?

I would never have thought of using cheesecloth so that's definitely going on my shopping list. I know Jules recommends those cheesecloth-type rolling pin covers but regular cheesecloth would be cheaper, I'm sure, and then could be thrown out.

I bought my silicone mat and rolling pin cover (cheesecloth material) at bed bath and beyond. I love them both. Wished I had bought them years ago. So worth it.

My mat was

Open Original Shared Link

I love it. I haven't baked with it, I only have used it to roll out cookies, pie crust, crescent rolls, etc. That is what I bought it for, not baking, but I love it. I don't even have to dust it with flour, which makes my products turn out much better (not adding all the extra flour sometimes makes things tough)

And I bought my rolling pin cover there. But it also had a mat with it, which I haven't used. I would like to find just rolling pin covers only, might be cheaper. But I wash them out in hot soapy water, rinse and than air dry and use them over and over again. They hold up great. I can't find a link online to them, I actually bought them at the store, not online. But I do know that Jules gluten free has a link to her favorite stuff and she has an online link to ones. You could probably use cheesecloth and wrap it around, but I like the actual rolling pin covers because they are stretchy and stay on good. I do a lot of baking, and they are so worth the purchase. They make rolling gluten free dough out so much easier. Most the gluten free doughs I use are pretty sticky, and this has been such a blessing.

sa1937 Community Regular
sa1937
Posted

I bought my silicone mat and rolling pin cover (cheesecloth material) at bed bath and beyond. I love them both. Wished I had bought them years ago. So worth it.

My mat was

Open Original Shared Link

I love it. I haven't baked with it, I only have used it to roll out cookies, pie crust, crescent rolls, etc. That is what I bought it for, not baking, but I love it. I don't even have to dust it with flour, which makes my products turn out much better (not adding all the extra flour sometimes makes things tough)

And I bought my rolling pin cover there. But it also had a mat with it, which I haven't used. I would like to find just rolling pin covers only, might be cheaper. But I wash them out in hot soapy water, rinse and than air dry and use them over and over again. They hold up great. I can't find a link online to them, I actually bought them at the store, not online. But I do know that Jules gluten free has a link to her favorite stuff and she has an online link to ones. You could probably use cheesecloth and wrap it around, but I like the actual rolling pin covers because they are stretchy and stay on good. I do a lot of baking, and they are so worth the purchase. They make rolling gluten free dough out so much easier. Most the gluten free doughs I use are pretty sticky, and this has been such a blessing.

The one I'm looking at was one of Jules' recommended products and I have a couple of Amazon gift cards that are burning a hole in my pocket. I've become a kitchen junkie. And it's large, about the size you mention. I don't plan to use it in the oven either. I hear you on the dough being sticky. I have found a love of parchment paper to put on baking sheets for cookies.

I watched her video on rolling out a pie crust and she did use the cheesecloth rolling pin covers. Glad they are washable.

Thanks for the info, Darissa!

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

Celiac.com Sponsor (A8-M):


sa1937 Community Regular
sa1937
Posted

Darissa, I searched Amazon and they do offer rolling pin covers. Since I can't link, check Rolling Pin Covers (4175) Pk/2 by Fox Run. Cost $3.07 with free shipping.

Now I just have to buy a new rolling pin and silicone baking mat plus add the rolling pin covers. I received a couple of Amazon gift cards for Christmas. Shopping time! :D

Darissa Contributor
Darissa
Posted

Darissa, I searched Amazon and they do offer rolling pin covers. Since I can't link, check Rolling Pin Covers (4175) Pk/2 by Fox Run. Cost $3.07 with free shipping.

Now I just have to buy a new rolling pin and silicone baking mat plus add the rolling pin covers. I received a couple of Amazon gift cards for Christmas. Shopping time! :D

Slyvia

Thank you for the info. I will order those. That is a great price! Are we not allowed to link on this forum? I normally don't, but I did above.

I love my rolling pin too. It is a nonstick rolling pin that I bought for gluten free baking. It is Oxo 12" Rolling Pin. There are other nonstick ones too. It works well with the cheesecloth, but I wonder when you use the cheesecloth if you could use a cheaper rolling pin.

Thanks again for the info on the covers. I will get me some more! Happy baking! and Happy New Year!

sa1937 Community Regular
sa1937
Posted

Slyvia

Thank you for the info. I will order those. That is a great price! Are we not allowed to link on this forum? I normally don't, but I did above.

I love my rolling pin too. It is a nonstick rolling pin that I bought for gluten free baking. It is Oxo 12" Rolling Pin. There are other nonstick ones too. It works well with the cheesecloth, but I wonder when you use the cheesecloth if you could use a cheaper rolling pin.

Thanks again for the info on the covers. I will get me some more! Happy baking! and Happy New Year!

I was wondering about what brand rolling pin to buy...I'll look at the Oxo since I generally like their products. Sometimes I'm cheap...and sometimes I'm not. :lol: I have no experience with buying rolling pins in the past 40 years so I'll take your word that the Oxo is a good one.

We can sends links on the forum...just can't link to Amazon or other companies that have spammed the forum. I know, sounds strange but it's true.

Happy baking and Happy New Year to you, too!!! :D

ETA: I think I need to go shopping today!

MaryJones2 Enthusiast
MaryJones2
Posted

I like French rolling pins: I have this one and love it: Open Original Shared Link

Darissa Contributor
Darissa
Posted

I like French rolling pins: I have this one and love it: Open Original Shared Link

That looks great. I've never used a rolling pin like that. Thanks for the info!

sa1937 Community Regular
sa1937
Posted

I ended up ordering the Oxo Good Grips rolling pin. I've never used a French rolling pin either...but I just love being let loose in a Williams-Sonoma store. I could get lost for hours. :D

Jenny (AZ via TX) Enthusiast
Jenny (AZ via TX)
Posted
  • Author

I just wanted to give y'all an update. The pies were great. I did thaw as you all suggested. The crust was flaky and hubs said it did not get soggy at all, even after several days. I didn't try it cuz I don't like pumpkin pie. I was happy with my own treats though.

So thank you all for the quick answers!

Archived

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

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


  • Member Statistics

    • Total Members
      131,959
    • Most Online (within 30 mins)
      7,748
    jenny44
    Newest Member
    jenny44
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Does anyone here also have Afib

      By Scott Adams · Posted

      If black seed oil is working for his Afib, stick to it, but if not, I can say that ablation therapy is no big deal--my mother was out of the procedure in about 1 hour and went home that evening, and had zero negative effects from the treatment. PS - I would recommend that your husband get an Apple watch to monitor his Afib--there is an app and it will take readings 24/7 and give reports on how much of the time he's in it. Actual data like this should be what should guide his treatment.
    • Jacki Espo
      Covid caused reoccurrence of DH without eating gluten

      By Jacki Espo · Posted

      This happened to me as well. What’s weirder is that within a couple hours of taking paxlovid it subsided. I thought maybe I got glutened but after reading your post not so sure. 
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      Hi Tiffany. Thank you for writing your dituation and  circumstancesin such detail and so well writte, too. I particularly noticed what you wrote about brain for and feeling like your brain is swelling and I know from my own experiences that's how it feel and your brain really does swell and you get migraines.    Way back when I was in my 20s I read a book by 2 MD allergist and they described their patient who came in complaining that her brain, inside her cranium, was swelling  and it happened when she smelled a certain chemical she used in her home. She kept coming back and insisting her brain actually swelled in her head. The Drs couldn't explain this problem so they, with her permission, performed an operation where they made a small opening through her cranium, exposed her to the chemical then watched as she brain did swell into the opening. The DRs were amazed but then were able to advise her to avoid chemicals that made her brain swell. I remember that because I occasionally had brain fog then but it was not a serious problem. I also realized that I was becoming more sensitive to chemicals I used in my work in medical laboratories. By my mid forties the brain fog and chemicals forced me to leave my  profession and move to a rural area with little pollution. I did not have migraines. I was told a little later that I had a more porous blood brain barrier than other people. Chemicals in the air would go up into my sinused and leak through the blood brain barrier into my brain. We have 2 arteries  in our neck that carry blood with the nutrients and oxygen into the brain. To remove the fluids and used blood from the brain there are only capillaries and no large veins to carry it away so all those fluids ooze out much more slowly than they came in and since the small capillaries can't take care of extra fluid it results in swelling in the face, especially around the eyes. My blood flow into my brain is different from most other people as I have an arterial ischema, adefectiveartery on one side.   I have to go forward about 20 or more years when I learned that I had glaucoma, an eye problem that causes blindness and more years until I learned I had celiac disease.  The eye Dr described my glaucoma as a very slow loss of vision that I wouldn't  notice until had noticeable loss of sight.  I could have my eye pressure checked regularly or it would be best to have the cataracts removed from both eyes. I kept putting off the surgery then just overnight lost most of the vision in my left eye. I thought at the I had been exposed to some chemical and found out a little later the person who livedbehind me was using some chemicals to build kayaks in a shed behind my house. I did not realize the signifance  of this until I started having appointments with a Dr. in a new building. New buildings give me brain fog, loss of balance and other problems I know about this time I experienced visual disturbances very similar to those experienced by people with migraines. I looked further online and read that people with glaucoma can suffer rapid loss of sight if they have silent migraines (no headache). The remedy for migraines is to identify and avoid the triggers. I already know most of my triggers - aromatic chemicals, some cleaning materials, gasoline and exhaust and mold toxins. I am very careful about using cleaning agents using mostly borax and baking powder. Anything that has any fragrance or smell I avoid. There is one brand of dishwashing detergent that I can use and several brands of  scouring powder. I hope you find some of this helpful and useful. I have not seen any evidence that Celiac Disease is involved with migraines or glaucoma. Please come back if you have questions or if what I wrote doesn't make senseto you. We sometimes haveto learn by experience and finding out why we have some problems. Take care.       The report did not mention migraines. 
    • Mari
      My only proof

      By Mari · Posted

      Hi Jmartes71 That is so much like my story! You probably know where Laytonville is and that's where I was living just before my 60th birthday when the new Dr. suggested I could have Celiacs. I didn't go on a gluten challange diet before having the Celiac panel blood test drawn. The results came back as equivical as one antibody level was very high but another, tissue transaminasewas normal. Itdid show I was  allergic to cows milk and I think hot peppers. I immediately went gluten free but did not go in for an endoscopy. I found an online lab online that would do the test to show if I had a main celiac gene (enterolab.com). The report came back that I had inherited a main celiac gene, DQ8, from one parent and a D!6 from the other parent. That combination is knows to sym[tons of celiac worse than just inheriting one main celiac gene. With my version of celiac disease I was mostly constipated but after going gluten-free I would have diarrhea the few times I was glutened either by cross contamination or eating some food containing gluten. I have stayed gluten-free for almost 20 years now and knew within a few days that it was right for me although my recovery has been slow.   When I go to see a  medical provide and tell them I have celiacs they don't believe me. The same when I tell them that I carry a main celiac gene, the DQ8. It is only when I tell them that I get diarrhea after eating gluten that they realize that I might have celiac disease. Then they will order th Vitamin B12 and D3 that I need to monitor as my B12 levels can go down very fast if I'm not taking enough of it. Medical providers haven't been much help in my recovery. They are not well trained in this problem. I really hope this helps ypu. Take care.      
    • knitty kitty
      Does anyone here also have Afib

      By knitty kitty · Posted

      Fascinating.
×
×
  • 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.