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Blog Post CommentIs there any substitute for cornstarch? My son is also allergic to corn....how would the recipe turn out without it?
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Blog Post CommentTapioca Starch, Arrowroot Powder
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Blog Post CommentIs the same true for a pecan pie (if allowed)? tapioca starch for the 3 eggs? thanks, cm
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Blog Post CommentI have not seen tapioca starch used as an egg replacer for pecan pie. Have you tried looking for a vegan version?
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Blog Post CommentThe other difference between pumpkin and pecan pies is the body or structure of the filling. This is why I like to do smaller individual pecan pies. A pecan pie is a sugar custard and does not have the pumpkin puree to help with stability. I don't think only using a starch to set up a pecan pie will work. If you can do soy, Post Punk Kitchen (very reputable vegan cooking blog) has a Maple Pecan Pie that uses tofu.
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Blog Post CommentFor egg free pecan pie I prefer to make individual little pies called Pecan Tassies. We have a recipe in the Safe Eats Recipe collection that is available for Family Members (cost is $25 or sponsored memberships available). Family Members can find the recipe here: Pecan Tassies
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Blog Post CommentJust an FYI that I tried that Pecan Tassie recipe as a bigger pie and it was messy disaster! That filling doesn't have the structure you need for a bigger pie. It is mainly sugar and made a caramel fountain all over my oven! It might work OK in mini pies that bake for shorter time, but not so much in a full size pie.
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Blog Post CommentThis is a great recipe! We have a corn and a dairy allergy in our household and my kids and I are making a pumpkin pie from scratch for Thanksgiving... I have a blog entry that describes how to prepare pumpkin from scratch (as in using those little pumpkins the kids picked out around Halloween time). It also tells how to make your own dairy-free, corn-free graham cracker crust, and what to do with the seeds from the pumpkin! :-) http://anunexpectedlynourishin...ves-way-to-fall.html
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Blog Post CommentExcellent recipe! My husband made it last night--a test pie before the real thing on Thanksgiving. Everybody loved it. Thanks for sharing the recipe. -Heddi, Blog: Dairy-Free Switzerland
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Blog Post CommentWelcome Robyn & Heddi! We are glad you found us. Be sure and check out the other KFA blog posts. We have some awesome recipes. The Food & Cooking forum is also a popular place this time of year -- http://community.kidswithfooda...rum/food_and_cooking
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Blog Post CommentThanks to whoever created this recipe!! We loved it! Substituted with rice milk, used flour instead of cornstarch, and used a sugar substitute. Delicious!
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Blog Post CommentHey! That's the pie I made yesterday! Except that I used canned coconut milk, modified corn starch, and added cinnamon. Cybelle Pascal's rice milk version of the recipe includes a packet of gelatin as well, I guess it helps thicken.
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Blog Post CommentWelcome Sharon!! Glad you enjoyed the recipe. We enjoy it every year. Be sure and watch the KFA blog for more yummy and safe recipes. Ellen -- Glad it turned out great.
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Blog Post CommentI have a corn allergy. Do you think potato starch would work in place of the cornstarch?
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Blog Post CommentI think I would probably try tapioca starch over potato starch. I think that will give you a closer texture to the cornstarch.
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Blog Post CommentHi, I am going to try this pie tonight. Should I get a pie crust that needs to be cooked, like Pillsbury, or one that is ready to use, like Keebler?
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Database Record Comment❤️We love these cookies! We order the holiday ones so our son can have his own Christmas cookies! Such a great company and the cookies are delish!
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Database Record Comment❤️These are really good! I grabbed a box of the crunchy Chocolate Chip at Sprouts and (confession time) they didn't last long! I had to slap hubs' hands and tell him he had to leave them for me since I rarely treat myself to gluten free cookies!!