yeast free vegan pie crust

[Guest guest]

I am looking for a yeast free, gluten free vegan pie crust i tried

looking it up in the files but couldn't find it (not computer savvy)

[Guest guest]

> I am looking for a yeast free, gluten free vegan pie crust i tried

> looking it up in the files but couldn't find it (not computer savvy)

 

Hi Colleen,

 

Here's a direct link to pie crusts. There are many yeast free,

vegan, and gluten-free pie crust recipes listed there:

 

http://tinyurl.com/9gmbv7

 

Hope this helps.

LaDonna

[Guest guest]

Just wondering, does anyone actually know of a pie crust with yeast. I

would think any gf crust would be yeast.

 

LadDonna, what do you use to replace egg in pie crusts. I have a request

from my husband for both and apple and a pumpkin pie and the fillings are no

problem, but I was thinking of trying the squash puree in place of the egg

in my mother's Neverfail Pie Crusts recipe.

 

BL

 

On Tue, Dec 30, 2008 at 12:17 PM, Gracious Hospitality <

gracioushospitality wrote:

 

> > I am looking for a yeast free, gluten free vegan pie crust i tried

> > looking it up in the files but couldn't find it (not computer savvy)

>

 

 

 

[Guest guest]

here are a few recipes:

Gluten-Free Vegan Pie Crust

 

 

1/2 cup shortening

1 1/2 cups rice flour

4 tbsp cold water

Preheat oven to 400 degrees.

Cut shortening into rice flour until a crumb like texture forms. Add water. Work

dough with hands until soft and form into ball.

Place dough in 8 inch pie pan and press it into the bottom and sides, use the

back of a spoon or fingers.

Use fork to prick the bottom of the crust to prevent buckling. Place crust in

oven and bake for 12 to 15 minutes, or until edges are golden brown.

--\

-------------

Basic Vegan Pie Crust Recipe

2 cups gf flour

1 tsp salt

1/4 cup cold water

3/4 cup solid vegetable shortening (not margarine!)

Combine the flour and salt. Take about 1/3 cup of the flour and mix it together

with the cold water.

Cut the vegetable shortening into the remaining flour until crumbly. Add the

flour and water and mix just until a dough is formed.

Roll onto a lightly floured surface to about a 1/4 inch thickness. Roll to a

1/8-inch thickness and gently press into a pie tin.

--\

--------

Lemony Vegan Pie Crust Recipe

2 cupsgf flour

1 tsp salt

2/3 cup margarine, cold

1/4 cup ice water

1 tbsp lemon juice, cold

Mix together the flour, salt and lemon peel. Cut in the margarine until mixture

has a crumbly texture.

In a separate bowl, combine the ice water and lemon juice. Slowly add to the dry

ingredients, mixing gently, just until a dough is formed. Roll out on a lightly

floured to about 1/4 inch thick, and line pie pan with dough.

-

Gluten-Free Pie Crust

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup arrowroot

6 tablespoons tapioca starch

6 tablespoons potato starch flour

1/2 teaspoon salt

1 teaspoon xanthan gum

1 teaspoon baking powder

1 cup (2 sticks) butter, cut into 1/2-inch pieces-dairy free

Place flours, arrowroot, tapioca starch, potato starch flour, salt, xanthan gum

and baking powder in the bowl of a food processor and process until all

ingredients are thoroughly combined.

 

Add butter and pulse until mixture almost gathers together; it will be a little

dry at this point. While processor is running, drizzle in 1/2 to 1 tablespoon

ice water. If the dough seems too moist, turn it out onto a board and coat it

with a little potato starch. Wrap dough in plastic wrap and refrigerate for 2

hours or overnight.

 

This dough can be rolled out using potato starch or rice flour to prevent

sticking as you go along, or pressed with fingers into an oiled pie plate. Fill

dough with filling of choice and bake as recipe instructs.

--\

----------------

VEGAN PIE CRUST

1 c plus 2 T rice flour mix

1 t xanthan gum

a pinch of salt

1 T sugar

1 stick butter, margarine, shortening, or Earth Balance, sliced and frozen for

about 20 mins

1/4 c cold seltzer

2 t cider vinegar

In the bowl of your food processor, mix the flour, xanthan gum, and salt and

sugar. Add the butter and pulse, until crumbly. Mix together the seltzer and

vinegar, and pour in by tablespoons, until dough comes together. If you use all

the liquid, and the dough feels too sticky, just dump it into a bowl, add about

another tablespoon of flour mix, and work it into the dough until its smooth.

Divide the dough in half, flatten on floured (with rice flour or sweet rice

flour) pieces of wax paper into two disks, sprinkle with more flour, fold up and

stick in the freezer while you prepare your fillings.

--\

-----

The secret to successful vegan pie crust is to chill every single ingredient,

plus the pastry blender and the bowl. "

Use this vegan pie crust recipe for any pie, vegan or not. Makes enough for one

single crust 9 inch pie. Double the recipe for pies with a top crust.

You'll have a bit of crust left over for a few tarts or pie crust cookies,

invented by children for children (cut out shapes with cookie cutter, sprinkle

with sugar and cinnamon :-)

For best results handle the dough with your hands as little as possible and

begin with thoroughly chilled ingredients

 

 

1 1/4 cups gf all purpose flour

1/2 cup frozen Earth Balance veggie spread

2 T sugar (optional, for sweet pies)

Ice water

Chill flour in large mixing bowl for 1/2 an hour - the freezer is ideal Mix in

sugar if using Cut the frozen veggie spread into the flour with a pastry blender

or a fork until the mixture resembles a coarse meal. Gradually add the ice

water, mixing it in with the pastry blender or fork Add water gradually, mixing

with a fork, just until it starts to clump together Handling the dough as little

as possible with your hands, form a ball of dough Chill the dough for 1/2 an

hour before rolling Press the dough flat into a disk and roll out on a lightly

floured surface with a lightly floured rolling pin If the dough is too crumbly

to handle allow the dough to warm up a bit before rolling For the best results,

roll away from your body and after every one or two strokes with the rolling pin

give the dough a slight clockwise turn Continue rolling and rotating until the

crust is about 3 inches larger in diameter than the rim of the pie plate

Carefully transfer the

crust to the pie plate by folding the dough in half and quickly lifting it to

the pie plate and than unfolding it Center the crust and trim so that the crust

hangs slightly over the edge. Flute the edges by placing the thumb on the outer

side of the crust and the two index fingers on either side of the thumb in the

inside of the crust. Push the thumb forward while pulling the index fingers

toward you Continue clockwise in this manner until you have gone all way around

the rim of the pie For a double crust add the filling and the top crust before

trimming and fluting Slash 3 steam vents in the top crust in a spoke pattern or

just make a large 'V' if your pie will be served alongside other non-vegan pies

 

Perfect Vegan Pie Crust

3 cups gf all purpose flour flour

1 teaspoon salt

¾ cup margarine

5 to 6 tablespoons cold water

In a medium bowl with fork, lightly stir together flour and salt. With pastry

blender or two knives used scissor fashion, cut in margarine until mixture

resembles coarse crumbs. Sprinkle in cold water, a tablespoon at a time, mixing

lightly with a fork after each addition until pastry just holds together. With

hands, shape pastry into ball (if it's a hot day you may have to refrigerate the

dough for 30 minutes or so). For a two crust pie, divide pastry into 2 pieces,

one slightly larger, and then gently shape each piece into a ball. On lightly

floured surface with lightly floured rolling pin, roll larger ball into a 1/8

inch thick circle, 2 inches larger all around than pie plate. Roll half of

circle onto rolling pin; transfer pastry to pie plate and unroll, easing into

bottom and side of plate. Fill as recipe directs. For top crust, roll smaller

ball as for bottom crust; with sharp knife, cut a few slashes or a design in

center of circle; center over

filling in the bottom crust. With scissors or sharp knife, trim the pastry

edges, leaving 1 inch overhang all around the pie plate rim. Fold overhang

under; pinch a high edge. Bake pie as recipe directs.

--\

-----------------------------

Pecan Nut Pie Crust

1 cup pecan pieces (frozen)

2 T melted butter -dairy free

2 T sugar equivalent from artificial sweetener of your choice

1. Take pecans out of the freezer and measure them into a food processor (you

can use a blender, but be careful not to blend them down too small). Pulse the

processor until the largest pieces are as big as lentils or split peas.

 

2. Add the butter and the sweetener. Blend until it's mixed evenly and then

quickly

 

3. Dump it into a pie pan, and push with your fingers to cover the bottom and

sides. It should be the right consistency to mold the crust to the pie pan

evenly.

--\

------------------------

Nut Pie Crust

2 cups ground salted peanuts or walnuts or pecans or almonds

3 tablespoons melted butter or margarine

1 tablespoon sugar (or equivalent amount of sugar substitute)

 

Combine the ground nuts, butter and sugar. Press the mixture evenly into the

bottom and sides of a 9-inch pie plate.

Bake at 350°F for 10 to 12 minutes. Cool and fill, as desired

--\

-

 

GOD LOVES YOU & IS ALWAYS WITH YOU,

CAROLYN MALONE

TUPPERWARE CONSULTANT

www.my.tupperware.com/carolynmalone

 

 

--- On Tue, 12/30/08, Colleen <cr215 wrote:

 

Colleen <cr215

yeast free vegan pie crust

 

Tuesday, December 30, 2008, 7:52 AM

 

 

 

 

 

 

I am looking for a yeast free, gluten free vegan pie crust i tried

looking it up in the files but couldn't find it (not computer savvy)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

, " Brenda-Lee Olson "

<shalomaleichemacademy wrote:

 

> LadDonna, what do you use to replace egg in pie crusts. I have a

request from my husband for both and apple and a pumpkin pie and the

fillings are no problem, but I was thinking of trying the squash puree

in place of the egg in my mother's Neverfail Pie Crusts recipe.

 

Brenda Lee, my traditional (gluten/wheat) pie crust recipe that I used

for many years (and so did my mom) was one made without eggs, so I

haven't been of the mind set to find a substitution. I think the

squash puree would work nicely, although I suspect that flax seed gel

would bind even better. BTW, my 'traditional' pie crust recipe uses

boiling water and whole wheat flour --- it's very tender and nutty and

difficult to replicate for gluten free. For gluten free, I've used a

traditional (non-egg) recipe, substituting rice flour for the wheat

and Spectrum shortening (vegan) for butter or shortening and it works

quite well. Depending upon the filling, I've found other recipes ---

like the pressed combos of nuts, coconut, and binder (such as a nut

butter or even water) to be very tasty! Sometimes it's hard to think

outside the box, but the results can be pretty good --- even if not

what we are 'used' to in a recipe.

 

LaDonna

[Guest guest]

wow thanks Carolyn. I really appreciate you posting these. I tried making

him an apple pie with the Ms Roben's mock graham cracker cookie recipe, but

he wasn't satisfied and wants a more traditional crust. I guess I will just

have to make the pie for him using shortening and not have any myself (soy

free)

 

BL

 

On Tue, Dec 30, 2008 at 1:52 PM, Carolyn Malone <honeycomb44wrote:

 

> here are a few recipes:

> Gluten-Free Vegan Pie Crust

>

 

 

 

[Guest guest]

True, but honestly pie isn't something I miss :-). I am not really found of

how flax seed gel works in most recipes, but I haven't applied it to pie

crust. I think I will just try the squash and see how it goes.

 

With three always hungry teens and a 6 ft 6 husband, cereal in my house

never has a chance to see the grandeur of being a pie crust - lol.

 

I guess the problem really is, hubby doesn't want me to think outside the

box, he just wants his favourite pie the way he used to get it. Oddly

enough his mother and mine both had the same crust recipes from the Good

Housekeeping Cookbooks from the 60s. Since his mom has been gone about 17

years now, I can't even hope to live up to his ideal of her pies but I just

thought I would do something nice for him since he so wanted pie.

 

BL

 

On Tue, Dec 30, 2008 at 2:05 PM, ilovetocookvegan2 <

gracioushospitality wrote:

 

> I think the squash puree would work nicely, although I suspect that flax

> seed gel would bind even better.

>

 

 

 

> Depending upon the filling, I've found other recipes ---

> like the pressed combos of nuts, coconut, and binder (such as a nut

> butter or even water) to be very tasty! Sometimes it's hard to think

> outside the box, but the results can be pretty good --- even if not

> what we are 'used' to in a recipe.

>

 

 

 

[Guest guest]

D'oh. I just posted a pie crust with egg. And I double checked it

too! Sorry about that! I am so used to just subbing when I see egg, I

don't even think about it anymore!

 

Sorry!

 

Shannon

[Guest guest]

On Dec 30, 2008, at 4:46 PM, Brenda-Lee Olson wrote:

 

> have a request

> from my husband for both and apple and a pumpkin pie and the

> fillings are no

> problem, but I was thinking of trying the squash puree in place of

> the egg

> in my mother's Neverfail Pie Crusts recipe.

=======

 

BL, I make impossible pies and don't mess with the crusts. Fat Free

Vegan has a good impossible pumpkin pie recipe. I sub the soy milk

with cashew milk.

 

Sherene

 

--http://homeschooledtwins.blogspot.com

[Guest guest]

At least bake some crustless in a ramekin for yourself - no need to miss out

entirely!

 

Pam

 

 

Brenda-Lee Olson <shalomaleichemacademy

December 30, 2008 3:29 PM

 

Re: yeast free vegan pie crust

 

wow thanks Carolyn. I really appreciate you posting these. I tried making

him an apple pie with the Ms Roben's mock graham cracker cookie recipe, but

he wasn't satisfied and wants a more traditional crust. I guess I will just

have to make the pie for him using shortening and not have any myself (soy

free)

 

BL

 

On Tue, Dec 30, 2008 at 1:52 PM, Carolyn Malone <honeycomb44wrote:

 

> here are a few recipes:

> Gluten-Free Vegan Pie Crust

>

 

[Guest guest]

You could always sub the shortening with something that is soy free.I make pies

alot for family and dont even tell them what I make them from. I always make

them think mine is differnt from thiers.I always have me a pie separate

fromtheres so that will eat what I cook. some family members just dont think

that my foods are edible little do they know;

 

GOD LOVES YOU & IS ALWAYS WITH YOU,

CAROLYN MALONE

TUPPERWARE CONSULTANT

www.my.tupperware.com/carolynmalone

 

--- On Tue, 12/30/08, Brenda-Lee Olson <shalomaleichemacademy wrote:

 

Brenda-Lee Olson <shalomaleichemacademy

Re: yeast free vegan pie crust

 

Tuesday, December 30, 2008, 4:29 PM

 

 

 

 

 

 

wow thanks Carolyn. I really appreciate you posting these. I tried making

him an apple pie with the Ms Roben's mock graham cracker cookie recipe, but

he wasn't satisfied and wants a more traditional crust. I guess I will just

have to make the pie for him using shortening and not have any myself (soy

free)

 

BL

 

On Tue, Dec 30, 2008 at 1:52 PM, Carolyn Malone <honeycomb44@ >wrote:

 

> here are a few recipes:

> Gluten-Free Vegan Pie Crust

>

 

 

[Guest guest]

Thanks Sherene I will look into these.

 

BL

 

On Tue, Dec 30, 2008 at 3:42 PM, Sherene Silverberg <sherene wrote:

 

>

> On Dec 30, 2008, at 4:46 PM, Brenda-Lee Olson wrote:

>

> > have a request

> > from my husband for both and apple and a pumpkin pie and the

> > fillings are no

> > problem, but I was thinking of trying the squash puree in place of

> > the egg

> > in my mother's Neverfail Pie Crusts recipe.

>

 

 

 

[Guest guest]

Too much hassle Pam. I was never a big fan of pies anyway, although once in

awhile I will get some cherry pie filling, warm it and eat it that way.

It's just childhood comfort food since when grandma was baking pies she

would always let my sister and I like out the tins.

 

Since I have been taking the supplement to reduce cortisol and loose weight

I haven't really had much of appetite for sweets anyway. Even fruits are

annoying to me, except, for some reason, blackberries.

 

BL

 

On Tue, Dec 30, 2008 at 3:46 PM, Pamela Workman <pdworkman wrote:

 

> At least bake some crustless in a ramekin for yourself - no need to miss

> out entirely!

>

 

 

 

[Guest guest]

Thanks for the thought Carolyn, but my only alternative would be coconut

butter, which I had a reaction to last time I used and which I find just too

expensive to use in these kinds of circumstances. As I told Pam, it's not

really a complaint since I am not a big fan of pies anyway.

 

BL

 

On Tue, Dec 30, 2008 at 4:04 PM, Carolyn Malone <honeycomb44wrote:

 

> You could always sub the shortening with something that is soy free.I

> make pies alot for family and dont even tell them what I make them from.

>

 

 

 

[Guest guest]

Spectrum makes a soy-free shortening. I've even seen this is the tiny

grocery store in my rural Georgia hometown.

 

http://www.spectrumorganics.com/?id=87

 

Margaret

 

On Tue, Dec 30, 2008 at 4:04 PM, Carolyn Malone <honeycomb44wrote:

 

> You could always sub the shortening with something that is soy free.I

> make pies alot for family and dont even tell them what I make them from. I

> always make them think mine is differnt from thiers.I always have me a pie

> separate fromtheres so that will eat what I cook. some family members just

> dont think that my foods are edible little do they know;

>

>

> GOD LOVES YOU & IS ALWAYS WITH YOU,

> CAROLYN MALONE

> TUPPERWARE CONSULTANT

> www.my.tupperware.com/carolynmalone

>

> --- On Tue, 12/30/08, Brenda-Lee Olson

<shalomaleichemacademy<shalomaleichemacademy%40gmail.com>>

> wrote:

>

> Brenda-Lee Olson

<shalomaleichemacademy<shalomaleichemacademy%40gmail.com>

> >

> Re: yeast free vegan pie crust

> To:

<%40>

> Tuesday, December 30, 2008, 4:29 PM

>

> wow thanks Carolyn. I really appreciate you posting these. I tried making

> him an apple pie with the Ms Roben's mock graham cracker cookie recipe, but

> he wasn't satisfied and wants a more traditional crust. I guess I will just

> have to make the pie for him using shortening and not have any myself (soy

> free)

>

> BL

>

> On Tue, Dec 30, 2008 at 1:52 PM, Carolyn Malone <honeycomb44@

> >wrote:

>

> > here are a few recipes:

> > Gluten-Free Vegan Pie Crust

> >

>

>

[Guest guest]

I noticed a few of the recipes call for vegan margarine but say they are

soy free (there is no soy-free vegan margarine that I have ever seen!).

 

In place of vegan butter you can sub one for one with shortening,

especially in pie crust. Jungle and Spectrum organic brands contain

palm, not soy.

 

 

 

[Guest guest]

On Dec 31, 2008, at 1:30 PM, Amber Brown wrote:

 

> (there is no soy-free vegan margarine that I have ever seen!)

=======

 

during Passover you can get soy free, vegan margarine. Mother's is

the brand most easily found. Many people stock up and freeze it during

Passover

 

I just use Spectrum instead. However, the substitution is not one for

one. I use 3/4 cup plus a tablespoon of Spectrum for 1 cup of marg.

 

Sherene

--http://homeschooledtwins.blogspot.com

[Guest guest]

Guys I'm sorry I meant pizza dough

 

 

Brenda-Lee Olson <shalomaleichemacademy

Tuesday, December 30, 2008 4:46 PM

 

Re: yeast free vegan pie crust

 

Just wondering, does anyone actually know of a pie crust with yeast. I

would think any gf crust would be yeast.

 

LadDonna, what do you use to replace egg in pie crusts. I have a request

from my husband for both and apple and a pumpkin pie and the fillings are no

problem, but I was thinking of trying the squash puree in place of the egg

in my mother's Neverfail Pie Crusts recipe.

 

BL

 

On Tue, Dec 30, 2008 at 12:17 PM, Gracious Hospitality <

gracioushospitality wrote:

 

> > I am looking for a yeast free, gluten free vegan pie crust i tried

> > looking it up in the files but couldn't find it (not computer savvy)

>

 

[Guest guest]

Hi Amber,

 

If you are referring to the recipes in the Files then any that contain

margarine should have " *SF " next to the recipe title. This means that

they can be easily adapted to be soy free. Those that are soy free

without any modification will have " SF " (no star) beside them.

 

In Australia soy free vegan margarine is readily available in all

supermarkets so it is not a problem for any Aussies here and recipes

don't need any changes to make them soy free.

 

I have gone through the recipes in that folder and corrected the few

that did not have a star next to SF. Many were labelled years ago

before I realised that a country as large as the US did not have a soy

free margarine! If you find any that I have missed then please let me

know.

 

Kim

 

 

 

 

, Amber Brown

<amber_brown wrote:

>

> I noticed a few of the recipes call for vegan margarine but say they

are

> soy free (there is no soy-free vegan margarine that I have ever seen!).

[Guest guest]

I make a fabulous pizza dough from a recipe on the back of the Bob's Red Mill

garbanzo and fave bean flour bag

I always alter it, add some corn meal and some teff so that it has a consistency

of kneadable dough.

Everyone I make it for loves it!

 

 

 

cr215

Wed, 31 Dec 2008 18:30:02 -0500

RE: yeast free vegan pie crust

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Guys I'm sorry I meant pizza dough

 

 

 

 

 

Brenda-Lee Olson <shalomaleichemacademy

 

Tuesday, December 30, 2008 4:46 PM

 

 

 

Re: yeast free vegan pie crust

 

 

 

Just wondering, does anyone actually know of a pie crust with yeast. I

 

would think any gf crust would be yeast.

 

 

 

LadDonna, what do you use to replace egg in pie crusts. I have a request

 

from my husband for both and apple and a pumpkin pie and the fillings are no

 

problem, but I was thinking of trying the squash puree in place of the egg

 

in my mother's Neverfail Pie Crusts recipe.

 

 

 

BL

 

 

 

On Tue, Dec 30, 2008 at 12:17 PM, Gracious Hospitality <

 

gracioushospitality wrote:

 

 

 

> > I am looking for a yeast free, gluten free vegan pie crust i tried

 

> > looking it up in the files but couldn't find it (not computer savvy)

 

>

 

 

 

 

[Guest guest]

Is it called, " Impossible Pumpkin Pie " ? I have not been able to find it, so far,

at the Fat Free Vegan web site.

Danielle

 

 

 

 

 

 

________________________________

Sherene Silverberg <sherene

 

Tuesday, December 30, 2008 5:42:09 PM

Re: yeast free vegan pie crust

 

 

 

On Dec 30, 2008, at 4:46 PM, Brenda-Lee Olson wrote:

 

> have a request

> from my husband for both and apple and a pumpkin pie and the

> fillings are no

> problem, but I was thinking of trying the squash puree in place of

> the egg

> in my mother's Neverfail Pie Crusts recipe.

=======

 

BL, I make impossible pies and don't mess with the crusts. Fat Free

Vegan has a good impossible pumpkin pie recipe. I sub the soy milk

with cashew milk.

 

Sherene

 

--http://homeschooled twins.blogspot. com

 

 

 

 

 

 

 

[Guest guest]

Hi Colleen,

 

Go to the Files (

).

 

Click on " ***Recipes Posted to VGF*** "

then " Mains "

then " Pizza "

 

 

Barbara's Gluten Free Pizza Crust (SF) and Pizza Crust - 2 (SF) both

appear to be yeast free.

 

Kim

[Guest guest]

On Dec 31, 2008, at 7:25 PM, DMHS wrote:

 

> Is it called, " Impossible Pumpkin Pie " ? I have not been able to find

> it, so far, at the Fat Free Vegan web site.

>> ======

 

http://blog.fatfreevegan.com/2006/10/and-answer-is.html

 

Sherene

 

--http://homeschooledtwins.blogspot.com

[Guest guest]

I have heard that but during Passover the stores here in New England

don't sell Mother's and I haven't found it reliably online either.

Once I did order it from amazon but got the non-Passover version.

 

Although some people use less, in all of my recipes which call for

butter I've always had success with a 1:1 ratio.

 

 

, Sherene Silverberg

<sherene wrote:

>

>

> On Dec 31, 2008, at 1:30 PM, Amber Brown wrote:

>

> > (there is no soy-free vegan margarine that I have ever seen!)

> =======

>

> during Passover you can get soy free, vegan margarine. Mother's is

> the brand most easily found. Many people stock up and freeze it during

> Passover

>

> I just use Spectrum instead. However, the substitution is not one for

> one. I use 3/4 cup plus a tablespoon of Spectrum for 1 cup of marg.

>

> Sherene

> --http://homeschooledtwins.blogspot.com

>

[Guest guest]

Kim,

 

It is odd but in the US I've found many of the manufacturers are

switching to soy and more and more food producers are using soy

because so many people think it is " healthy " . It isn't healthy for

everyone (my mother isn't allergic but has thyroid issues and she has

to avoid soy). A lot of people also assume that if the protein is

absent it is okay, but even the soy lecithin and oils will cause a

reaction in certain individuals.

 

Much like gluten, is that many natural flavors listed on food labels

can be derived from soy and they don't have to disclose the source on

the label so you have to call. My favorite tomato sauce manufacturer

just switched from a basic tomato, olive oil & spices recipe to one

containing soybean oil and " natural flavors " . What's more natural

about a " flavor " vs. the actual food - other than the price - I'll

never understand.

 

I wish I could get foods shipped here from other countries. I found a

mayo in the UK that is soy-free and vegan but they don't ship overseas...

 

Amber

 

, " Kim " <bearhouse5

wrote:

>

> Hi Amber,

>

> In Australia soy free vegan margarine is readily available in all

> supermarkets so it is not a problem for any Aussies here and recipes

> don't need any changes to make them soy free.

>

> I have gone through the recipes in that folder and corrected the few

> that did not have a star next to SF. Many were labelled years ago

> before I realised that a country as large as the US did not have a soy

> free margarine! If you find any that I have missed then please let me

> know.