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?


Corn Pancakes

Tasty Tuesday


I usually have my grandson, Skooter, on the weekends while my daughter works. He always wants pancakes for breakfast and he is a picky eater. I make several different kinds, but mine (and his) is favorite is corn pancakes. Since I have gone gluten-free, it has been a challenge adjusting recipes leaving out the gluten to get the right texture. I think I have discovered it; and today, I’m sharing the recipe with you.

Corn Cakes

1 c. All-purpose Gluten-free Gum-free flour. (Here is the previous post about this flour.)
1 c Cornmeal
3 T Baking Powder
1/4 t Salt
1/4 c Sugar
2 c Milk (you may need more to get the batter to the right consistency)
1 T vanilla
3 eggs
4 T butter, melted (or bacon fat if you have it available — and depending on your healthy choices.)


Mix dry and wet ingredients separately and then combine. Add more milk if needed. My family likes a thinner pancake, so my batter is the consistency of a thin cake batter.


I use coconut oil to cook them in or you can use bacon grease if it’s available. Either one will make them scrumptious.

Get Your Kraut On!

Tasty Tuesday

This is yet another fermentation recipe. In its defense, not only are these recipes tasty, they are great to keep the beneficial bacteria in your gut. Yep, you read that right, I just mentioned your gut.

Kraut can be bought or bottled, but the taste of these products are created by processing the cabbage with vinegar. The unique taste of this recipe is created by fermenting the vegetables.

Sauerkraut, of course, uses cabbage but you can add whatever vegetables you have available to the mixture. My grandchildren (bless ’em) picked all my green peppers from my garden for their picnic. They soon discovered, green pepper wasn’t quite the taste they were going for, so I ended up with the leftovers. It’s all good! It worked great to add them to this recipe.

First Step: Finely dice, shred or chop the vegetables. In this recipe, I used, red cabbage (Because it is so pretty!), but any cabbage will do. I added onions and those green peppers so lovingly picked by my grandchildren. You can use shredded carrots, turnips, beets , etc. Also add spices to your liking. The amount of vegetables you need depends on the size of your container. I use only a half a head of cabbage and then add the veggies need to fill my container. Remember during the process, the vegetables are broken down quite a bit, so start off with more than you think you will need.


Second Step: Add salt…about 5 to 7 tablespoons. 


Third Step: Then using your hand, squish the vegetables between your fingers crushing out all the crispness vegetables. The veggies will let off a liquid. The one with the most liquid wins the game. Add any other spices you would like to use to flavor your mixture.


Fourth Step: Then place the mixture in a crock or jar. I use a jar made specifically for fermenting. I purchased it from if your interested.


Fifth Step: If your vegetables didn’t create enough liquid to keep all of it fully immersed, then you will need to add water to top  it off. Some people use distilled water, if you are worried about contaminants in your water.


The jar that I purchased also came with glass pebbles to weight the contents down and keep it submerged. You don’t need this. I have also used a dinner plate sized to fit nicely inside the container — so be creative.


Set it aside, away from other fermenting recipes. It should take a week to 10 days to process. The length of time you need to let it set depends on the temperature. The cooler temperatures, the longer it will take. I have had this recipe setting on my counter now for about a week and it isn’t ready. So, just keep checking back every few days. When it smells heavenly and a taste to match, the process is done. You can move the contents to the fridge. As long the mixture doesn’t have a repulsive smell you should be good to go. Yes, this is the criteria I judge whether food is edible or not — as long as it doesn’t have a repulsive smell — I’m good to go.

As with all fermenting, there is an art to it. It’s easy, but each environment adds so many variables; so be patient.

This is a great end of season recipe to use up all the straggler vegetables harvested out of your garden.

Any readers get their kraut on? I would love to hear about it.



Gluten-free Flours

Tasty Tuesday

Here is my bible to gluten-free (GF) cooking.


If you want to go GF, this author, Nicole Hunn, provides a painless way to do it — and you won’t miss the wheat. She provides “cup for cup” GF flours that you can use with her recipes or substitute in your own. 

This book has several recipes; even sourdough! (This I will attempt in another post.) Her recipe measurements are by weight, so I recommend getting a scale. It makes it a lot easier; of course, I was never good a math. A scale de-stressed the process for me.


I use the following two flours which I have had very good luck with. Here is an all-purpose flour.


Here is the recipe with the link to the website.

All-Purpose Recipe

Here is the gum-free recipe. This is great for quick bread recipes.

Gum-Free Recipe

Now, where to find the flours used in these recipes? Natural Grocers, Dixie Nutrition, Harmon’s and even Walmart carries a variety of flours. It’s pretty comparable in price for the packaged flours too. However, if you can buy the four in bulk, it’s going to be the cheapest. Harmon’s has brown rice and tapioca flour/starch in bulk. As for the All Natural Fruit Pectin, Walmart has the cheapest price.

I mix up enough of the recipe to have enough flour to last me a while.

Ready to Use Flours

Has anyone else bakes gluten-free? What do you use for your flour?