Thanks for posting this, zoningfool. Another option for GF pie crust is a nut crust. Long before I ever heard of gluten allergy or celiac, I used to make a pumpkin chiffon pie in a crushed-pecan crust--it was delicious and light, a nice fall dessert. I'm not at home where the recipe, hopefully, is, but anyone can google for a nut (pie} crust recipe. A nut crust is also lower carb than using non-wheat flours. I think I've run across recipes for almond-meal and coconut-flour-based recipes on Paleo blogs.Which reminds me...a so-called paleolithic diet might be a good one for many food allergy sufferers as it mostly consists of pastured meat/wild fish/organic poultry and vegetables. No grains, beans, or dairy. I could never be a purist as I love beans and oatmeal too much. And sushi ;-)
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