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staceyv · 11-04-2004, 03:35 PM

I make sweet potato, pumpkin and apple pie with a sweet potato "crust".
Basically, I thin-slice a few sweet potatoes and bake them on a cookie sheet at 450 until they're soft enough to press into the bottom of a buttered pie dish- don't cook them until they're crispy! Then just press them onto the bottom of the pie dish, add mashed sweet potato, pumpkin or apples, and sugar, butter and spice. Add about 1/4 cup tapioca to thicken it all. Bake at 350 about an hour. If top gets too brown, cover with foil. So good.

If you make any kind of soup and you want to make it thick, just add mashed potatoes. a little or a lot, to whatever consistency you like. ( I haven't had much luck with arrowroot powder for that purpose).

Gluten-free grains include: Millet, Buckwheat aka Kasha (NOT related to wheat), Quinoa, amaranth, and of course, rice. Don't be fooled by "spelt"- it's wheat! And barley, oats, rye...might aggravate you if you can't have wheat. some people that are gluten intolerant have problems with corn and dairy products, too.

Good luck!

11-04-2004, 03:35 PM	#2
staceyv Lecturer Join Date: Nov 2003 Location: Ohio Posts: 927	I make sweet potato, pumpkin and apple pie with a sweet potato "crust". Basically, I thin-slice a few sweet potatoes and bake them on a cookie sheet at 450 until they're soft enough to press into the bottom of a buttered pie dish- don't cook them until they're crispy! Then just press them onto the bottom of the pie dish, add mashed sweet potato, pumpkin or apples, and sugar, butter and spice. Add about 1/4 cup tapioca to thicken it all. Bake at 350 about an hour. If top gets too brown, cover with foil. So good. If you make any kind of soup and you want to make it thick, just add mashed potatoes. a little or a lot, to whatever consistency you like. ( I haven't had much luck with arrowroot powder for that purpose). Gluten-free grains include: Millet, Buckwheat aka Kasha (NOT related to wheat), Quinoa, amaranth, and of course, rice. Don't be fooled by "spelt"- it's wheat! And barley, oats, rye...might aggravate you if you can't have wheat. some people that are gluten intolerant have problems with corn and dairy products, too. Good luck!