Queen Anne Farmer’s Market–Pie Today

by Karen on September 30th, 2010

Apple Pie

Watch for me at the Queen Anne Farmer’s Market pie contest today. After the judging at 6pm I can give slices to those who stop by…..while it lasts.

My pie entry will be my favorite….gluten free Apple Pie.

This might be one of the last weekends that you can attend farmers markets as the weather is changing, make plans to attend and join the fun.

Hope to meet you there!

Karen

Update: Against 10 wheat crusted pies mine came in 4th–not bad. I did, however, in my rush to get the pie baked, forget to add more sugar. Normally we serve our apple pie at home with Haagen Dazs Ice Cream so I go light on the sugar–once you have a scoop of ice cream there you want the pie to be light on the sweetness. Still I think 4th place was respectable considering…..

My apple pie for Queen Anne Farmers Market contest

My pie is lower right corner #6.

The interesting thing about this contest is there were savory pies as well as dessert pies. 9 wheat based pies and my gluten free pie—so many categories to consider. A little bump on the sweetness factor and who knows what would have happened. The one challenge about a pie contest is you can’t taste your own pie before you submit it so you have no idea what it tastes like this time –and no two are ever the same.

My favorite part of the day was meeting Kate McDermott. She has taught wheat crusted pie classes for years in Seattle and has an amazing following. She was recently diagnosed with gluten intolerance and cannot eat her own pies. She has started using my recipes for the pies she bakes for herself and loves the results. When she told me this yesterday I almost cried. What a compliment! We are going to get together and bake soon to see what kind of new ideas we might develop for you.

Queen Anne Farmers Market flowers

The beautiful vegetable stands.

The beauty of going to a farmer’s market day is that you get the chance to buy all that you like fresh right from vegetables to flowers.Read this post here to know about the dates of the farmer’s market days in this year.

All I needed was one of my gluten free scones for walking around and enjoying the market. (post with recipe below) For more details on the pie contest…

what_is_gluten_intolerance

What is gluten intolerance?

A serious form of gluten intolerance is known as celiac disease, is a hereditary immune system disorder where protein fractions in wheat, rye, barley and related grains destroy the lining of the small intestine. This in turn challenges the body’s ability to absorb nutrients for good health. Some people present with classic symptoms but researchers are now finding that, like an iceberg, a great number of patients exist below the water line undiagnosed as asymptomatic or with atypical symptoms of celiac disease.

Most U.S. physicians have been trained to look for the classic symptoms in children of chronic diarrhea, bloating, failure to thrive, abdominal distention etc. The atypical symptoms of anemia, short stature, migraines, osteopenia, recurrent abortions, abdominal pain, gaseousness, dental enamel hypoplasia, ataxia, alopecia, Graves disease, psoriasis, developmental delays, infertility, epilepsy, hypo/hyperthyroidism, etc. may be overlooked as indicators of celiac disease. Asymptomatic patients (no symptoms) are generally detected through blood screening programs for first degree relatives of celiac patients.

FLOUR MIX

This mix makes the best gluten-free cakes, cookies, and pie crusts.  It produces a tender, moist end product that I have not found with any other formula. Triple the measurements to have a large batch supply on hand for all your baking. It should be refrigerated in an airtight container to keep the brown rice flour fresh.

 

Multi Blend Gluten-Free Flour from www.authenticfoods.com

(also known in the book as Wendy Wark’s Gluten-Free Flour Mix)

1 cup brown rice flour

1¼ cup white rice flour

¼ cup potato starch flour

2/3 cup tapioca starch flour

¾ cup sweet rice flour

1/3 cup cornstarch

2 teaspoons xanthan or guar gum

 

Notes:

  • For a healthier mix:  use all brown rice flour-2 ¼ cups- and omit the white rice flour
  • Keep refrigerated
  • Tapioca starch flour, sweet rice flour, and cornstarch have similar characteristics.
    To get gluten-free blend mix, navigate to these guys who have their own company will sell you. In making gluten-free brownies, almond flours can be used as alternative flour for baking. Store it in the refrigerator. Rice flour can be used as a substitute for the wheat flour in making the bread. Amaranth seed is having the high fiber content and has the nutty taste which is used for cookie recipes.
    Potato flour is used in order to make the moist baked items. It is also used as a thickening agent.

    If you cannot tolerate corn, substitute with either of the other two flours.

  • For heavy cakes such as pound cake, make your own flour mix and use Ener-G Foods’ brown rice flour, the finer grind of this flour is ideal for heavier cakes.

 

Flour mix recipe originally from Wendy Wark’s book Living Healthy with Celiac Disease (AnAffect, 1998).

 

Guar Gum or Xanthan Gum

You always need to add guar gum or xanthan gum to gluten-free flour, it is an essential ingredient that binds our baked goods.  Over the past few years, I have used guar gum exclusively and prefer the results (and it is about 1/3 the price).  The Multi Blend mix has some guar gum in it so you can make pancakes, waffles, some cookies etc without adding extra but if you are going to bake a cake or bread, use the following:

Bread                1 teaspoon per cup of flour mix

Cakes               1/2 teaspoon per cup of flour mix

Cookies            1/4 teaspoon per cup of flour mix

 

Alternative Flours

There are a variety of healthy gluten-free alternative flours that you may use.  Be certain they are free of cross contamination from the field to the package by contacting the company and asking detailed questions.  Each of these flours offer the vitamins and nutrients many celiacs lack in their diet and they provide much better tasting bread, pancakes, waffles, pizza crust, and sweet breads.  Avoid purchasing flour from bulk bins in stores as cross contamination can be a problem.

Substitute up to 50% of the flour called for in a recipe with buckwheat, millet, amaranth, teff, or quinoa flour.

 

Substitutions

One can generally find non-dairy substitutions for milk, sour cream, cream cheese, yogurt, or butter in a natural foods market made from soy or rice. For buttermilk, use either a cup of soy or rice milk and add 1 tablespoon of lemon juice or cider vinegar.

Substitutions for eggs and dry milk powder can be tricky but the following ideas work very well:

Egg-Free

Flax seed is a great egg substitute: grind 1 tablespoon flaxseed and add 3 tablespoons boiling water, let set for 15 minutes then whisk with a fork– this mixture will replace 1 egg in a recipe. A clean coffee grinder works well to grind the small flaxseed.

Flax seed has many health benefits such as high-quality protein, fiber, B and C vitamins, iron, and zinc, anti-cancer properties, omega-3 fatty acids, and many other benefits.

Dairy-Free

Whenever a recipe calls for dry milk powder, I substitute with finely ground almonds (almond meal) cup for cup.

BOOK OVERVIEW

 

Cooking Gluten-Free! is available once again and sets a high standard in gluten-free baking and cooking,

pleasing even the most discriminating palate.

Enjoy food again!

The book and CD make excellent gifts.

  • An essential daily cookbook for anyone eliminating gluten or wheat from their diet and for those who dine with them daily.
  • Unique flour mix, for moist and delicious baked goods, pleasing even the most discriminating palate.
  • Recipes from celebrity and award winning chefs, including Charlie Trotter, Bob Kinkead, Dennis Leary, and                           Tom Douglas. Many chefs are James Beard award winners or nominees.
  • Gluten-free cookbook is found to have nearly 100 recipes and everyone can enjoy this delicious recipes and advice for the preparation of the fresh ingredients is given. From the pasta to the lamingtons of fresh dishes you can rediscover the delicious favorite recipes of gluten-free. No one can feel the missing of the gluten content and it gives the satisfaction. Moreover, there is no need for the paying of prices to the gluten free which is in the store for the alternatives to the gluten. You can check out the cookbooks content and view publisher site to know how you can save from the title of the cookbook recipes. Gluten-free chicken recipe is also available in this book. The book is also available in the form of a chip having the same title and you can save this to your cart when you purchase the cookbook.

  • 247-page hardcover book with lay-flat binding
  • Complete details of gluten-free diet, how to get started, resources, glossary of gluten-free flours and usage, lunch and snack ideas, children & the gluten-free diet, list of specific foods to avoid by registered dietitian Shelley Case, Forward by Cynthia Rudert M.D., and much more.
  • Consistently receives 5-star customer reviews
  • Award winning book
  • Full-color watercolors throughout

 

 

 

Reviews

“...a beautifully illustrated collection of tantalizing gluten-free recipes presented simply and practically…providing many gluten-free solutions for family favorites a celiac couldn’t otherwise enjoy.”
Elaine Monarch, Executive Director

Celiac Disease Foundation


Gorgeous watercolors grace most pages…a unique flour mix is used to create moist, tender baked goods…over 190 recipes allow the wheat-free and gluten-free individual to take pleasure in food again.”
Cynthia Kupper, Executive Director

Gluten Intolerance Group

 

 

Library Access

Libraries across the country purchased many copies of the title please be sure to check it out by asking for:

Cooking Gluten-Free! A Food Lover�s Collection of Chef and Family Recipes Without Gluten or Wheat

  • Paperback:  ISBN-10: 0970866003
  • Hardcover: ISBN-10: 0970866011

Cooking Gluten-Free!

Welcome.  We have recently updated this site to include nutritional information for our buckwheat bread and pizza crust.  Current celiac conference schedules and cooking classes are also posted.

 

Cooking Gluten-Free! was developed for food lovers with a discriminating palate.

Cooking gluten-free food is considered as a challenge, but if you have patience it will be simple and you can adapt a number of recipes. Milk, sour cream, yogurt and butter is a dairy-based products used as an additive. The gluten-free grains are found to be corn, millet, buckwheat, quinoa, etc. Cornstarch and the potato starch can be used as a thickener for the gluten-free cooking. The smoothening of the gravy will be due to the addition of the sweet rice flour. Gluten will be hidden in foods such as pasta, white flour, bran, barley, malt and beer. These should be avoided. The pasta which is free from the gluten can be prepared from the brown rice which is delicious. To make the spring rolls, rice paper wraps are used instead of wonton wraps. Home cooked meals can be prepared very simply by selecting the natural gluten-free foods. You look at this website here to get tasty gluten-free recipes.

 

  • An essential daily cookbook for anyone eliminating gluten or wheat from their diet
  • 15% off slightly damaged books purchased from this site now
  • Dinner recipes from celebrity and award winning chefs.  Many chefs are James Beard award winners or nominees
  • A comprehensive resource
  • Gorgeous full-color watercolors throughout
  • Excellent recipes for bread, pizza, flour tortillas, biscuits and decadent baked goods
  • Quick dinner recipes for busy families
  • Tips for using healthy flours such as amaranth, teff, buckwheat, and quinoa

 

Cooking Gluten-Free! is a Benjamin Franklin Award Winner for editing and design!

 

Add this site to your favorites for updates on patient conferences, cooking classes, new recipes, events, and information.

 

Thank you for stopping by,

Karen Robertson

 

Reviews

“...a beautifully illustrated collection of tantalizing gluten-free recipes presented simply and practically…providing many gluten-free solutions for family favorites a celiac couldn’t otherwise enjoy.”
Elaine Monarch, Executive Director

Celiac Disease Foundation


Gorgeous watercolors grace most pages…a unique flour mix is used to create moist, tender baked goods…over 190 recipes allow the wheat-free and gluten-free individual to take pleasure in food again.”
Cynthia Kupper, Executive Director

Gluten Intolerance Group

celebrated chefs from across the country have contributed easy and delectable dinner recipes for the home cook….