Not Much of a Baker | Triumph Dining Thanksgiving Week

I’m not much of a baker; the need for precision takes all the fun out of things. I’d much rather toss together savory ingredients and see how it turns out. Still, this is the time of year to bake. There’s just something about looking at the snow outside and having the oven on inside. Besides, there are big meals to be shared and gifts to give.

Next up: Thanksgiving pumpkin pies. Thanksgiving is at our house so that means gluten-free pies. I think baking gluten-free is even more of a drag than regular baking. I don’t do it often so my pantry isn’t stocked with all of those alternative flours around that are often required to make a gluten-free recipe taste good. And picking up a store bought crust isn’t easy to do.

Fortunately, I found a crust last year that I not only could make but that I also really liked. Even the gluten eaters in my household liked it. This “rustic” crust is made with pecans and gluten-free oats and is manufactured by You have to process the pecans and oats in a food processor to get them to the right texture and then you have to pre-bake the crust but it comes out tasty and crunchy.

Ingredients needed for this recipe include: GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour, raw pecans, sugar, ground flax, cinnamon, salt, brown rice syrup or honey, butter or butter substitute. You can find photos and directions here.

This crust would be a great alternative for recipes that call for a graham cracker crust. It’s wise to cover the crust of gluten-free pies with foil while they bake. Without doing this you’ end up with burned crust before the pie filling is fully cooked. Happy baking!

One thought on “Not Much of a Baker | Triumph Dining Thanksgiving Week”

  1. I tried Bob’s Red Mill pre-mixed pie crust. It was easy, and I was pleased with the taste. The only non-gluten free person who tasted it didn’t care for it, but I thought it was good.

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