Wheatless Foodie

Namaste Foods, the company that makes delicious foods that contain no gluten, wheat, dairy, corn, soy, potato, tree nuts, peanuts, or casein are having a product giveaway beginning December 3, 2012.  You can visit their facebook page for details and to enter: http://www.facebook.com/NamasteFoods Good luck! Cindy

  This recipe for gluten free pie crust makes a double crust. If you’re not making two pumpkin pies, you can freeze the second crust for later. To do this, roll out the crust about half way to the size you’ll need, wrap it well and freeze. Defrost in the refrigerator for at least a few hours before rolling out. I use the Libby’s recipe for the pumpkin pie filling , but with less ginger and cloves, but the pie in the photo was made with fresh pumpkin from our garden. Oh, and just to confuse things, while the following recipe for gluten free pie crust makes two crusts, the recipe for the pumpkin pie filling is for only one pie. Tip: I’ve found that gluten free pie dough rolls out better and is easier to work with if you make it at least a few hours or up to a day ahead. The extra time in the refrigerator seems to help it hold together better. Step-by-step photos of pie crust in progress can be seen in my post about Gluten Free Orchard Fruit Pie. Gluten Free Pie Crust (d...