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      Frequently Asked Questions About Celiac Disease   09/30/2015

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to FREE Celiac.com email alerts What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease? - list blood tests, endo with biopsy, genetic test and enterolab (not diagnostic) Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet Free recipes: Gluten-Free Recipes Where can I buy gluten-free stuff? Support this site by shopping at The Celiac.com Store.

Pie Crumb Topping
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11 posts in this topic

Does anyone know a recipe for a Crumb Topping for a pie that has big, crumbly crumbs using the flour mix? No oats please. All of the recipes I've got don't come out right - they get hard.

I know that it's just about the right proportion of flour, sugar and margerine (or butter).

Thanks!

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I've used the Gluten Free Pantry crisp and crumble mix - it's delicious.

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This is what I use on my fruit crisps. It also is good on pies--

1/2 cup rice flour, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1 tsp. cinnamon.

Combine with pastry cutter until crumbly, spread over pie and bake. :)

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This is what I use on my fruit crisps. It also is good on pies--

1/2 cup rice flour, 1/2 cup brown sugar, 1/2 cup butter or margarine, 1 tsp. cinnamon.

Combine with pastry cutter until crumbly, spread over pie and bake. :)

So you use just the rice flour - not the flour mix of rice flour, corn starch and tapioca flour?

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So you use just the rice flour - not the flour mix of rice flour, corn starch and tapioca flour?

Yes, for this I just use the rice flour. I'm sure a mix would work just as well though.

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I'm not sure why but even though I measure exactly it seems as though there is too much margerine - it isn't crumbly, it's almost doughy.

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I'm not sure why but even though I measure exactly it seems as though there is too much margerine - it isn't crumbly, it's almost doughy.

Gosh, I don't know. It should be crumbly, but not dry at all. If you think it's too doughy, you could try adding in a couple tablespoons each of the flour and sugar. Then blend quickly--you don't want to over-work it because it will blend together too much.

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Maybe it's the type of margarine?

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I'm not sure why but even though I measure exactly it seems as though there is too much margerine - it isn't crumbly, it's almost doughy.

Two things can lead to a doughy crumb topping...over working the crumb mixture or the margarine/butter not cold enough. I use butter falvored crisco. I keep it refrigerated until the second before I use it. Try this and see if it helps.

Good luck

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Does anyone know a recipe for a Crumb Topping for a pie that has big, crumbly crumbs using the flour mix? No oats please. All of the recipes I've got don't come out right - they get hard.

I know that it's just about the right proportion of flour, sugar and margerine (or butter).

Thanks!

Try this one:

1/4 cup rice flour

1/4 cup sugar

1/4 cup firmly packed brown sugar

2 tablespoons chopped macadamia nuts

1/8 teaspoon ground cinnamon

2-1/2 tablespoons chilled butter, cut into small pieces

Combine ingredients in a bowl: stir well. Cut in butter with a pastry blender until mixture resembles coarse meal.

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Whenever I make a pie, I save my scraps. I crumble them up with my fingers into small pea size pieces; and then freeze in a tupperware container. I just keep adding to it whenever I make a pie. Then when I need a crumb topping for something, I just grab a handful of my crumbs and toss them with a little brown sugar (& cinnamon if desired) and walla! I have a great crumb crust to sprinkle on a pie or crisp. This works really great.

Kay

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