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So Good
Dec/Jan 2009 Issue
Improving Your Gluten-Free Pie Recipes
Improving your grandmothers pumpkin pie
Few things feel more sacrosanct than the traditional recipes we prepare year after year for holiday dinner. The slightest variation has been known to set off a family revolt. I used to be as guilty as the next person when it came to varying my menu, clinging to the safety of my tried-and-true gluten-free recipes. But times have changed in my kitchen. My friendship with innovative chef and food writer Rebecca Reilly (see her recipes using Cabernet flour on page 46) regularly inspires me to incorporate new ingredients into my baking. Pulling together this issue’s “Great Grains” (page 17) has broadened my culinary horizons even more. When it comes to baking on a special diet, it is heartening to know that there are more solutions than challenges.
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