Pumpkin pie - dairy free, egg free, gluten free You can see the texture is a bit firmer, and there are little specks of the flax! The two photos below are my favourite combo, and used both GF flour and flax seed. It worked, but was a bit soft for my liking. Note: the photos show one my initial pies that was thickened just with the GF flour. I hope that some of the above info is helpful for whatever your needs are! You can of course mix and match ingredients to better suit your restrictions and preferences. Not only was the pie a hit with my bro-in-law, but the rest of my family all dug into it as well to try it out! It got a big stamp of approval, and I love having an inclusive option for the future if people have dietary restrictions.
#Minimalist baker pumpkin pie cracker
I preferred the Cloud 9 GF flour, and found it got more flaky and similar to a crust made with all purpose flour, unfortunately it contained cornstarch, so I didn’t use it for the pie I served to my bro! As always, be sure to read all the ingredients when baking for someone with dietary restrictions.Īnother option for a gluten free crust was to try a press in crust (like a traditional graham cracker crust) with a gluten free cookie! Again, check all the ingredients on your cookie package.
I’m not a huge fan of the flavour of gluten free flour, and always add a bit of cinnamon to my crust to help! I tested both Bob’s Red Mill GF flour (not my favourite for pies to be honest), as well as Cloud 9 bakery’s GF Flour (a local bakery in New Westminster, BC). I found the flax seed led to a pretty perfect set for the pie, and added a wonderful, nutty flavour as well.įinally, I simply swapped out cup for cup gluten free flour in my regular pie crust recipe! I found it to be a bit more fragile, but with a little patience it all worked out. I experimented with just using some of the gluten free flour (it worked, but didn’t set super firmly), cornstarch (worked very well, but unfortunately was on the list of foods to avoid, so my bro-in-law couldn’t have it), tapioca (weird and pilly texture, definitely not my favourite), and flax seed (my favourite!!).
I don’t recommend subbing Almond milk or something similar, simply because it won’t be as rich and creamy but feel free to experiment if you’d like!Įggs are an important factor in the traditional custardy filling for a regular pumpkin pie, so I knew I needed to replace it with something that would help hold the filling together and give it the right texture. Really not a fan of coconut milk? Sub it for an unsweetened dairy free creamer (I haven’t tried this yet…but was recommended by JoyFoodSunshine’s blog).
I simply used coconut milk in the filling (the coconut flavour is not super strong, and really works beautifully in adding a bit of depth to the pie!), and shortening in my crust. I didn’t want him to be left out on Thanksgiving (us Canadians celebrate in October!), so I started testing out different versions. (Remember I shared the dairy free pumpkin spice ice cream here). Hey friends! Here’s another project that stemmed from my bro-in-law being on an elimination diet during the Fall season.
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