I had lunch today with a very good friend who is always upbeat and positive. She really “shines” with her joy and attitude about life. She has recently started a blog and happily suggested I should try it too. “Do it for the joy of it!”, she says. So, that’s what I’ve decided to do. I want to share my passion about cooking. Not just any kind of cooking (although I do enjoy all kinds), but specifically gluten-free cooking.
I started several years ago when another very good friend was diagnosed with Celiac disease. I tried to find recipes she liked and convert them into gluten-free. Over the years, I’ve converted many recipes into gluten-free, found new tasty products and experimented with what works well and what doesn’t. It was a good thing I did because, just recently, my husband has discovered he is sensitive to gluten and has decided to be more strict with his eating habits.
I like to keep things simple in the kitchen, so hopefully you’ll find my recipes easy to follow and delicious as well. I love to cook and I love to try new recipes. Cooking is an adventure, so let’s have some fun!
Most of my recipes use a wheat-free/gluten-free baking and pancake mix made by Pamela’s Products. It is so easy to use and tastes great! I buy it in 4 pound (1.81 kg) bags from Amazon, but you can also buy it directly from Pamela’s website (http://www.pamelasproducts.com) or a local grocery store may carry it.
It’s hard to find a good pie crust that is gluten-free, so in this recipe I’ve tried to get that same great taste of pumpkin pie without a “normal” crust. I also cut out the sugar and used agave syrup, which is a healthier sweetener. My husband and I thought it came out great and I will definitely be making this one for Thanksgiving dinner!!
CRUST-LESS PUMPKIN PIE
1 (15 oz.) can pumpkin puree
½ cup agave syrup
1 teaspoon cinnamon
½ teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 cup evaporated milk
1/3 cup Pamela’s Baking & Pancake Mix
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix until thoroughly blended. Grease a pie plate with butter and pour pumpkin mixture into pie plate. Bake for 60-65 minutes until knife inserted in center comes out clean. Serve warm with whipped cream or refrigerate for later. Makes 6-8 servings.
- Gluten-Free Pumpkin Pie Recipe & Mi-Del Cookie Giveaway (celiacchicks.com)