This morning, we sat down to plan our Thanksgiving menu. It’s coming up, of course. (And if you are feeling unprepared for a gluten-free or grain-free Thanksgiving, then we can help. Check out our Thanksgiving baking iPad app and digital download.) Have you gone to the farmers’ market for fresh pumpkins or pushed a cart loaded with food through the grocery store yet?
If this is your first gluten-free Thanksgiving, or you are cooking and baking for someone who has to be gluten-free, you might be worried about the pie. Well, fear no more.
Bob’s Red Mill, who has been a sponsor of this site for many years now, has come out with a gluten-free pie crust mix in time for the holidays. That pie dough you see in the photo above was made with the mix. It’s light, easy to use, and makes a delicious pie. We made a peach pie for the Daisies Girl Scout bake sale. Lulu and her friend Zuzu helped man the booth, excited. That pie was easy to roll out, flaky and warm, and gone in an hour.
This is one darned fine pie crust.
It’s gluten-free, dairy-free, corn-free, soy-free, and easy to make.
We like our homemade pie around here. But pie intimidates a lot of people, I know. If you want to learn how to make pie, and you don’t have a lot of time during this holiday season, we highly recommend the Bob’s Red Mill gluten-free pie crust mix.
p.s. It makes a great all-purpose flour mix too.
Bob’s Red Mill is giving away three gluten-free pie crust mixes to readers here. Just leave a comment about pie — how much you like it, or why you have a hard time making it, or your favorite kind — to enter the giveaway. Winners will be chosen at random next Saturday, November 30th.
For the past few weeks, Danny and I have been in the kitchen, listening to the oil in the cast-iron skillet splatter on the stove, taking notes, and writing revisions on our recipe forms. We’re deep in the process of testing recipes for our next cookbook, American Classics Reinvented.
So many of you have written to tell us how much you love our latest cookbook, Gluten-Free Girl Every Day. Thank you. Thank you for making the four-onion soup, the sushi rice with edamame and miso-maple ginger dressing, the zucchini noodles with spinach pesto, the chickpea vegetable stew with brown basmati rice, the pork tenderloin stuffed with chorizo, the biscuits with sausage gravy, shrimp and bok choy stir fry, the chicken and dumplings, and the teff chocolate chip cookies. I love receiving emails that say, “I’ve been scared of making pie crust my entire life. But my husband so loves pie, and he can’t eat gluten, so I decided to face my fear and try it. I made your apple pie recipe in your latest cookbook and gave it to my husband. He cried. He said it was the best apple pie he has ever eaten. Thank you, Shauna and Danny.”
And that is why we do this work. Truly.
Fact is, we started working on our next cookbook, American Classics Reinvented, months before our latest cookbook, Gluten-Free Girl Every Day was released. We should have been telling you about our latest cookbook, Gluten-Free Girl Every Day, every day, for months, reminding you that it’s out there. We’ve been so busy making the very best gluten-free chicken-fried steak we can for you that we’re just not able to promote our last book the way it deserves. But we’re happy to say that the book has almost been selling itself. Did you know that it’s in every Target in America? This feels like gluten-free is slowly being more accepted in mainstream culture.
(However, we’d love if you could spread the word for us about our latest cookbook, Gluten-Free Girl Every Day. The holidays are coming up, of course. If you have been enjoying the book, could you make it your project to tell your people about it? After all, if you support our work by buying our books, we can create more cookbooks for you. Thank you.)
This was a fun day, when we bought a bit of four different kinds of steaks, trying to determine which one makes the best chicken-fried steak. There was no question. It’s the cheapest one —— cube steak —— all the way.
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