Guest guest Posted September 30, 2002 Report Share Posted September 30, 2002 faytk >Wow! Now these I will have to try. I am always trying to find more gluten >free recipes without added fat. I can't wait to try them......... They are really good! :-) >You know, I would love to make them in my mini muffin tins. Does anyone know >how to change things for that. Do you change the temperature or just the time >or both? Tracy; How much do mini muffin tins hold? The ones I use are smallish, nothing like the jumbo ones popular in commerical baking these days. Mine hold 1/3 cup capacity each. The baking temp and time work fine for that size. Here's how I do pie without having to use fat for a crust. It's called " Impossible Pie " ... the flour of the crust is baked in with the fruit, so that it solidifies into an ultra moist cake-like consistency, so that when it's cooled, it can be cut and served just like pie. I have the blackberry recipe below, and also a pecan pie recipe for special occasional use, I'll post that separately. This blackberry pie recipe could be made with any combination of berries I think. Gluten-free crustless Black berry pie Mix together dry ingredients: ¾ cup brown rice flour ½ cup tapioca starch ¼ cup fructose 1 tablespoon ground flax seed 1 tsp. agar agar flakes 1 tsp. cinnamon ½ tsp. salt ½ tsp. baking soda ½ tsp. baking powder Mix wet ingredients separately : 4 cups blackberries (raspberries would probably work too) ½ cup non-dairy milk ¼ cup maple syrup or some other gf liquid sweetener Combine wet and dry ingredients. Place in greased pie plate and bake 350 degrees Fahrenheit for 40 min. Let cool well before cutting. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2002 Report Share Posted October 1, 2002 Deborah, Thanks for all these recipes. Another question though. Do I need to use fructose or can I replace it with something. Liam can have it I think but I don't have any in my cupboard at the moment. Also I have agar agar powder can I use that instead and if so is it subbed one for one or a lesser amount. By the way thanks for the coconut advice, I've got one in my freezer now, it worked great. TIA Caroline - " Deborah Pageau " <dpageau Gluten-free crustless Black berry pie ¼ cup fructose 1 tsp. agar agar flakes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 1, 2002 Report Share Posted October 1, 2002 >Thanks for all these recipes. My pleasure! :-) >Another question though. Do I need to use >fructose or can I replace it with something. Liam can have it I think but I >don't have any in my cupboard at the moment. I guess you could use sucrose (regular sugar) but I think the fructose is much safer. Fructose is absorbed very slowly into the blood stream, so doesn't cause blood-sugar peaks and troughs the way sucrose does. Personally, I think it is worth the effort to get it rather than sucrose. Probably, if you want to go with sucrose, the unrefined dehydrated cane juice type would be the way to go because it at least still has it's minerals. Also, you'd have to increase the quantity of the sucrose to get the same sweetness, because fructose is much sweeter, which is why the amount is so small in the recipe. engr.ucdavis.edu/~das/rao/Sugars2.html So, to substitute sucrose for fructose, increase amount in recipe 1 3/4 times (almost double) sucrose instead of fructose. >Also I have agar agar powder can I use that instead and if so is it subbed one for one >or a lesser amount. Certainly. I would use powder if I could get it here myself. I DID get it once, but since then, only flakes have been available. The powder is MUCH denser than the flakes, so use about half the amount as powder and make sure it is stirred well into the liquid to avoid it lumping. >By the way thanks for the coconut advice, I've got one in my freezer now, it worked >great. I'm so glad!! :-) Thanks for the positive feedback! Deborah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 2, 2002 Report Share Posted October 2, 2002 These are really mini muffin tins. They probably hold no more than 2 Tablespoons if that. Tracy <A HREF= " http://www.myhomemakersidea.com/tf8819 " >The Homemaker's Idea Company</A> > > How much do mini muffin tins hold? The ones I use are > smallish, nothing like the jumbo ones popular in commerical > baking these days. Mine hold 1/3 cup capacity each. The baking > Quote Link to comment Share on other sites More sharing options...
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