Thanksgiving Mini Pies

We had so much fun making pies on Thanksgiving. Since being diagnosed with Celiac Disease in 2005, Thanksgiving just hasn't been the same. This year with my parents coming out and my mom also having Celiac Disease (diagnosed 2006) I decided things were going to change. This year we would have a completely gluten free Thanksgiving feast.

A week before Thanksgiving I made up several batches of pie crust using the recipe found in Gluten-Free baking classics by Annaliese Roberts (I love her book!), divided each batch into 3 pieces and rolled them out to fit a 4 inch mini pie pan. Then I wrapped them up and froze them until Thanksgiving. On Thanksgiving we got out the frozen pie crusts and sat around the table putting them into the tins. It was really fun working together and since we were making mini pies we were able to make everyone's favorite kind without having tons of leftovers.

All in all we made 9 pies: a pumpkin, 2 mini chocolate cream, 2 mini banana cream, 2 mini dutch apple and 2 mini cherry. We put a cherry and apple in the freezer after they were baked and cooled and we'll have them for Christmas dinner. Pretty clever if I do say so myself!

GF Cornbread

There's nothing like a warm piece of cornbread smothered in butter and honey! After trying a few gluten free recipes with okay results I came across one that I love. I'll post a picture the next time I make it.

Gluten free Cornbread

3/4 cup GF flour mix
1/2 tsp guar gum
3 tsp. GF baking powder
1 tsp. baking soda
1 3/4 cup corn meal
1/4 cup sugar
3/4 tsp salt
3 tbls. melted butter
1/4 cup honey
1 egg
1 cup buttermilk or sour milk

Stir flour, baking powder, baking soda, cornmeal, sugar and salt together in large bowl. Make a well and add melted butter, honey, egg and buttermilk. Stir with a fork until flour is just moistened. Pour into nine inch pan and bake at 425 degrees until golden brown or a toothpick inserted in center comes out clean, about 18 -25 minutes.