Pie Day!

[lesa]

Steve, during the dark days of winter you can investigate GF alternatives. My nephew is Celiac and it has been quite a struggle to come up with ideas. However, the good old internet has tons of great recipes. Do you have a heath food store nearby? Ours has lots of choices of GF baking supplies, etc. Enjoy your pie!

 

[catjac1975]

Sweet potatoes should be OK for you. I have been trying to follow the "Eat right for your type" diet. Losing weight with out trying and feeling great when I stick to it. I use spelt flour and find it very filling and delicious. It has a strong flavor but you can get used to using it. I make a loaf of bread a week in my bread machine.

About the potatoes - we're allergic to those here. I figured since she had the corn/ gluten allergy she may have more allergies hiding behind the others. We can not eat anything from the nightshade family (tomatoes, potatoes, eggplant, peppers, and the list goes on!) unless it was grown by us, those seem to be OK as long as we don't eat a lot. When we eat veggies from the nightshade family, all of our stomachs swell up to make all of us look pregnant, and pa's psoriasis flares up.

I was tested positively tested for an egg allergy when I was about the age of six. I have eaten eggs my entire life and continue to eat dozens a week, without any bad affects. I didn't have a good doctor though.

 

[897tgigvib]

Digit, have you checked around for alternative flours? I have a jar each of golden amaranth and black amaranth waiting for my blender...grows like weeds...and some small jars of quinoa too.

The flours without gluten make hard breads, and I'm sure for softness would need things like baking powder.

Dry beans can be made into flour too.

Hay Seed Obsessor, you can put a photo in your avatar...

Almost all of us had to ask someone how to do that. It requires 2 phd's in computer science, practically!

 

[TheSeedObsesser]

Catjac, we eat sweet taters at least once a week. Some call them sweet potatoes, but I call them tasty bundles of joy! They taste great and are not related to regular potatoes, so it is hard to avoid them! (They are actually related to morning glories. So do not contain the natural chemicals that might possibly cause the allergic reaction.) About the spelt - it is a relative of wheat and has the same gluten in it, so we can not eat it. On another forum I read a thread about the possibility of older relatives of wheat being fine for the gluten intolerant, it was pretty interesting. I don't think I want to try that though, celiacs/gluten intolerant people's intestines take about six months to heal, the gluten causes small holes in the intestine which can lead to Leaky Gut. Leaky Gut is actually the cause of many food allergies itself.

 

[TheSeedObsesser]

Oh hi Marsh! We use a lot of amaranth but have not tried growing it yet. I have some golden amaranth that I ordered from Baker's. Baking with GF flours does take some practice to make it good, always experiment! Sometimes it may not end well, but you will be surprised in some instances! I read that Red Mexican beans are good for flour, any varieties that you suggest? I know how to insert photos for my avatar, I just lack good ones. My photography skills stink!

 

[Smart Red]

My Gypsy made the pumpkin pie! It is cooling so I can put it in the fridge before bed. Gypsy put a crust cut-out of Garfield in the center and some snowflakes around Garfield. She also made the cornbread muffins, the jello and picked out the set of dishes we'll be using for our meal.

Gypsy figures she has all the tough things done and the rest is all easy-peasy. All I have left is the turkey, stuffing, spuds, yams, rolls, gravy, etc.

 

[897tgigvib]

I'd go with any of the big fat beans to make flour with. Less seed coat proportion that way.

Course, Tepary beans will have much much more protein. Best Tepary I have for that would be the large orange Paiute or the large chocolate Paiute.

The Hopi Lima would add a nice earthy flavor..,