After all my fretting and worrying gluten free cooking hasn't been too hard yet.
This week I decided to tackle pie crust.
During my raid to the library I found this book that just seemed so appropriate with Christmas around the corner.
This week I decided to tackle pie crust.
During my raid to the library I found this book that just seemed so appropriate with Christmas around the corner.
This cookbook, by Jeanne Sauvage, has a great pie crust recipe that is very much like a traditional pie crust. It was easy to work with and to prepare for the quiche I wanted to make for dinner
What makes it so easy is the many all-purpose flours that are on the market these days. Coming from me that sounds very ironic because I have been scared to death to try any of them. My husband is another story and he purchased Jules gluten free all purpose flour for me to use.
It feels like corn starch which makes sense since it has Tapioca Starch as it's main ingredient.
Quiche is not the most satisfying meal for three hungry men but I still felt like I had accomplished something when I served it for dinner.
Both my gluten free and my glutenous son enjoyed it. The next day leftovers were devoured quickly.
Quiche is not the most satisfying meal for three hungry men but I still felt like I had accomplished something when I served it for dinner.
Both my gluten free and my glutenous son enjoyed it. The next day leftovers were devoured quickly.
The quiche recipe I used is one of those basic type of recipes that you can add just about anything to.
It is 4 eggs, 1 cup of milk, 1 cup of cheese, salt and pepper to taste, and then I added spinach, ham and a little onion. Bacon is fabulous in it as well but bacon never stays in my house for very long.
Bake it for 35 min at 400*.
It is 4 eggs, 1 cup of milk, 1 cup of cheese, salt and pepper to taste, and then I added spinach, ham and a little onion. Bacon is fabulous in it as well but bacon never stays in my house for very long.
Bake it for 35 min at 400*.