Plinth Blog Special Needs Parenting

19Oct/130

Update on Gluten Free Dining

Copyright © 2013 Stephen Hawley, all rights reserved.

It's been a year and a week since we've switched over to gluten-free dining for Alice and near gluten-free for the rest of us.  The good news is that the transition hasn't been that hard.  The reason for this is that if you don't eat a whole lot of processed or pre-prepared foods, then your main sources of gluten are going to be bread, pastries, pasta and soy sauce.  We removed wheat flour from our house and have switched over to gf versions of pasta and soy sauce.  Meat and vegetables in their raw form have no gluten in them and since our diet has always been that way, it's a natural transition.

One thing, though:  pie.  Pie has eluded us.  We've tried 3 different GF pie doughs (recipes and mixes) and they have all stunk.  This past week, I spotted this in the grocery store:

gluten-free-pie-and-pastry-doughOh Poppin' Fresh, you naughty little boy, you've been up to something in your labs, haven't you?  The ingredients are typical for what you'd expect to see in most gf dough simulants: Soybean Oil, Water, Corn Starch, Modified Potato Starch, Hydrogenated Soybean Oil, Rice Flour, Whole Sorghum Flour, Fructose. Contains 2% or less of: Sugar, Salt, Xanthan Gum, Sodium Propionate and Potassium Sorbate (preservatives), Guar Gum, Citric Acid.  These are all part and parcel to faking a dough without flour and only a few are frightening, which is better than most processed foods.

The dough is extruded into the tub in a cylinder than is disturbingly close in texture and appearance to Play-Doh.  There is enough for a top and bottom crust.  You take your serving and knead it by hand until it gets workable, then roll it out between two sheets of waxed paper or parchment, then put it into the pan, fill, cover the edges with foil and bake.  The instructions suggested that you needn't pre-bake.  I chose to - don't, it cooks quickly and burns easily.  It handled remarkably well and made a decent enough crust for a quiche.  With some extra sugar, it would make decent short bread.

The taste was, like many things gf, not bad - not great, but not bad and certainly far better than what we had tried before.