Cream in the Crust

Tasty Tuesday

Going gluten-free has been difficult, since I love pumpkin pie. I have been making pies without any crust, but I really miss the crust—until now.

Yay! Gluten Free on a Shoe String has saved me. I found a recipe on her blog and tried it with great results. Here is a recipe for an easy and great tasting pie crust. Here is what you will need.



  • 1 1/2 c gluten-free gum-free flour (here is the previous link on the flours.)
  • 3/4 t Xanthum Gum
  • 1/4 t baking soda
  • 1/4 t salt
  • 6 T butter
  • 1/2 c sour cream
  • ice water

Mix flour and dry ingredients together. Cut in the butter.


Add the sour cream and mix adding ice water as needed to make the mixture moist and binding together. Shape the dough into a disk and cover the dough with plastic wrap. Refrigerate for about 30 minutes.



Time to roll the dough out. I use wax paper to roll out my dough. It makes the roll out part as easy as pie. Make sure to lightly dust with flour…top and bottom.


Place the rolled out dough in the pie plates.


Cut off the extra crust and form the edges as you like. I just pinch the edges using my fingers.


As I mentioned, I love pumpkin pie, so I made pumpkin pie using the crust. I just used canned pumpkin and followed the recipe on the can. For added spice, as a few drops of cinnamon bark in the mixture. Tastes as good as it smells.


With the left over pie crust, my mom would make cinnamon and sugar cakes. My son, Matt, loves them.


What do you think? Do you have a favorite GF pie crust recipe? What is your favorite pie?


Buttery Biscuits

Tasty Tuesday

You won’t believe these are gluten-free!


This recipe can be found on my favorite GF blog…


You will need the following ingredients:
2 cups all-purpose GF flour, plus more for rolling out dough

1 teaspoon xanthan gum (omit if your blend already contains it)

7 tablespoons nonfat dry milk

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons unsalted butter, roughly chopped and chilled

7 fluid ounces (14 tablespoons) milk or cream, chilled

Combine all the dry ingredients. Cut in the butter and then using a pastry blender mix well.


Make a well in the mixture and add the milk. I used kefir instead of milk or cream as the recipe calls for.


Once all dry ingredients is moistened, put half the dough out on a floured, 12×12 piece of wax paper. Sprinkle flour on dough and place another piece of wax paper on top.


Roll thin. Then remove top layer of the wax paper. Replace. Flip. Remove the top piece of the wax paper.


Fold the flattened dough in half.


Fold in half again. It should look like the dough pictured above. Mold edges of dough into the shape of a circle. Repeat rolling out again. On the second time roll to a thickness of 1 to 1 1/2 inches thick.



Place biscuits on a cookie sheet lined with parchment paper. When all dough has been cut up, place cookie sheet in oven that has been preheated to 375 degrees. Or place uncooked biscuits on a cookie sheet and place in the freezer. Once biscuits are frozen, you can place them in a bag and freeze until needed.


Looking for GF flour? The St. George Harmon’s has the best selection of GF flour. It is expensive, but in a pinch if you don’t have any made up, you have several varieties to choose from. If you want to make your own, here is link from the same’s blog. Absolutely fabulous!

Try this recipe, you will absolutely wonder, “Who needs gluten!?” Do you have a favorite GF recipe? Please share it in the comments.

Eggs-tra Special Frittata

Tasty Tuesday

With chickens, there are times when I have an abundance of eggs. You get to be pretty creative at how to use them up; such as: pickling, deviling or freezing. Of course, another thing you can do with eggs is bake. Quiche has been one of my favorites dishes and it takes six…count ’em 1, 2, 3, 4, 5…6 eggs to make it. Well recently, I have been baking pretty much gluten-free. So, I stopped adding a crust to my quiche. I guess, technically, a crust-less quiche now becomes a frittata. Here is my recipe, adapted from Paul Deen’s Spinach and Bacon Quiche…but now it’s a frittata. Oh heck, less calories and DANG easy, who cares what it’s called?!

1 bell pepper, chopped
1 onion, chopped
1 pound bacon, fried crisp and cut in pieces
6 eggs
1 1/2 c. Milk or Heavy Cream or Half and Half
1 1/2 c. Swiss cheese, shredded (I have used any kind of cheese before, but you get a better taste with Swiss)
small can of diced chilies
2 c. fresh spinach, chopped
Salt and pepper to taste

Preheat oven to 350 degrees. I chopped up the bacon raw. Then I am not trying to cut it up when it is hot. And you’ll be amazed at how easy it is to cut up slightly frozen to give it some form. Place the pieces in the skillet and fry it until crispy brown.


While the bacon is cooking I get the rest of the ingredients prepared.

Chop the onions and bell peppers.

Shred the cheese.


Chop the spinach.


Take the eggs and milk and beat them together in a bowl. Add the can of diced chilies. Salt and pepper the milk mixture to taste.

After the bacon is done to the crispness you like, remove the bacon from the skillet and place on a paper towel to drain off the extra fat. After removing some of the fat from the skillet, add the chopped onions and bell pepper to the hot pan. Saute them until they are soft.


With the sauteed veggies the way you like them, start layering the ingredients. First layer…bell peppers and onions.


Second layer…spinach.


Third layer is the cheese.


Fourth layer…bacon, lots and lots of bacon.


Then pour the egg mixture over the layered ingredients. Bake at 350 degrees for 45 minutes.


Mmmm mmm good!

These “pies” freeze well too…just in case you get ambitious or find you have a dozen eggs you need to use up.