Ok, I promised some people that I'd post my gluten-free (and low glycemic) quiche adventure. We'll start with the pie crust. This is the recipe I'm using as the crust for all of the recipes I post. It's from The Gluten-Free Almond Flour Cookbook


Elana's pantry gluten-free pie crust
Ingredients

* 1 1/2 C blanched almond flour
* 1/4 tsp celtic sea salt
* 1/4 tsp baking soda
* 1/4 C grapeseed oil
* 1 TBSP water

Directions
Elana’s Pantry Gluten Free Pie Crust Directions
* 1. In a medium bowl, combine almond flour, salt and baking soda.
* 2. In a small bowl, combine grapeseed oil, 1 Tbsp water
* 3. Stir wet ingredients into dry.
* 4. Pat dough into a 9 1/2” pie dish.
* 5. Bake at 325˚ for 10-15 minutes, until golden brown.
* 6. Let this cool completely before putting the filling in.

From: [identity profile] mschaos.livejournal.com


I think I need to pick up this cook book - it sounds amazing

From: [identity profile] nisaa.livejournal.com


It's a pretty good cookbook! I got it as a gift last year. At first, I wasn't all that fussy about using almond flour. But now since I'm trying to eat low-glycemic, I am pretty much using only almond flour.

My suggestion in general with Elana's recipes is wherever she says grapeseed oil, you can use olive oil.
Edited Date: 2010-08-31 10:57 pm (UTC)

From: [identity profile] mschaos.livejournal.com


thanks for the tip. i have almond meal that I make (just pulsing almonds in the food processor)

I make almond pancakes that are awesome (and oh so filling) but I am missing some of the baked goods like bread...because with bread you can make TOAST!

mmm toast

From: [identity profile] divineseduction.livejournal.com


I think I've asked you this before, but it's morning and I can't remember. Can you do her recipes without that special flour? As in, can I use the almond flour from TJ's? I know it's not as fine, and I'd rather not waste ingredients if it won't work, and maybe you'd know. :D

From: [identity profile] nisaa.livejournal.com


I've recently started using the almond flour at TJ's and it works just fine in cookies and in the pie crust. :)

From: [identity profile] divineseduction.livejournal.com


Ooh, sweet.

Speaking of sweet, have you used agave like she says, or have you made substitutions? My body doesn't care for it much, beyond my need for super-low-sugar. I can tolerate honey much better, but I know that it's not always a straight sub.

And thirdly, gods it's early to be up. You poor thing. :) *hands you a cup of tea*
(okay, so my definition of early is shaded by the fact that the cat woke me up at 5am)

From: [identity profile] nisaa.livejournal.com


I mostly use agave exclusively now but I have made her recipes before using maple syrup. I think that honey would work just fine.

Yeah, I'm up early because now that I have my ticket to Toronto (I leave in a month) I'm super excited and wanted to write to the person I'm staying with. I'm gonna go back to bed and snuggle with my hubby soon :)

From: [identity profile] nisaa.livejournal.com


I am just testing to make sure the repost to facebook and twitter boxes are gone. They are :)
.

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