Warmer days will arrive soon, which means picnics will come too.
Deep down south, soul food cuisines take center stage during the spring and summer months–fried chicken, iced tea and the like line picnic tables like Memorial Day canons ready for war.
As the gooiest member of a southern-style dessert trifecta that usually includes fruit cobbler and banana pudding, pecan pie reigns as an after-dinner favorite of celiac haters and lovers alike. Honey-colored and sticky like wax concentrated at the hidden-most corner of the ear drum, this sweet treat can combine plain, crushed rice crackers, sweet rice flour, baking powder, xanthan gum, egg whites, chopped pecans, vanilla flavoring and sugar to revamp an old-time favorite. Gluten-free pecan pie betrays the white-flour carb tradition and relies on soy flour instead. The celiac-friendly pecan pie also carries a lighter taste than the gluten-filled version. It offers a hint of sweetness without being overly syrupy.
Those interested in giving this gluten-free dessert option a try, should follow these simple steps:
1. Beat 3 egg whites until light and fluffy.
2. Gradually add 1 cup of sugar.
3. Add 1 teaspoon of vanilla
4. Fold in 24 crushed plain rice crackers and 1 cup of chopped pecans.
5. Bake at 350 degrees for 20-30 mins.
1. Mix 1 cup of white rice flour or soy flour with 1/4 teaspoon of salt and 2 teaspoons of xanthan gum in a bowl.
2. Rub in 1 stick of margarine. (Mixture should resemble beans, not crumbs.)
3. In a separate bowl, whisk 1 large egg, 1 teaspoon of apple cider vinegar and 3 tablespoons of ice cold water. Stir the egg mix into the flour, until it forms a ball.
4. Knead pastry for 2-3 minutes. Then, wrap and place it in the refrigerator for at least an hour.
5. Roll out pastry on a floured surface.
6. Put it in a pie pan and add filling.
7. Cook pastry at 425 degrees for 10-12 minutes.
The result? Sticky, safe piece of pie heaven custom made for Indepedence Day fun and celiac living.