Skip to content

Living Without magazine upcoming article Aug/Sept

by Karen on April 11th, 2010

Over the holidays a friend and I made this mixed berry pie to excruciating standards with a recipe from the America’s Test Kitchen cookbook.

awaiting the top crust

It was an interesting process but a lot of extra work. They had us grind up tapioca for mixing into the fruit (a simple addition of flour works well) and we had to pre-cook the fruit….things I have never felt necessary.

Our fruit pies are very simple to make and there is no gluten to overwork —which ruins many a wheat-based crust.  Right now I am writing an article for Living Without magazine all about fruit pies.

Our photo shoot is coming up in a few weeks and it should be an absolutely beautiful piece.  Be sure to look for it late summer.  The article will have options for those who must also avoid dairy and eggs and it will feature the Multi-Blend flour mix found at Authentic Foods. I think this is the best gluten free flour mix to keep on hand.

Replacing part of the flour in a recipe with this mix and part with one of the healthier flours….right now millet is my favorite…is a great way to go. Using about a cup of millet in a recipe provides terrific results for gluten free pancakes, gluten free pizza crust, and gluten free bread.

Millet is less expensive than other alternative flours with stellar results.

Update:  You can find all of my fruit pie recipes online at www.LivingWithout.com in the August/September 2010 issue.  just search Karen Robertson on the Living Without site to get the list

 

 

From → Sweets, The Food

No comments yet

Leave a Reply

Note: XHTML is allowed. Your email address will never be published.

Subscribe to this comment feed via RSS