Well, I am somewhat relieved to finally have an explanation as to why I have been so exhausted lately. I have Hashimoto’s Thyroiditis, which is an autoimmune disorder. I also have hypothyroidism as a result of it. So, I started researching what else I can do that will help me to feel better besides what my doctor is doing for me. And I kept seeing the benefit of going gluten free. I know I seem to have issues with feeling like crap when I eat too much gluten, so I am trying it. It’s sad for me, because I really loved gluten. I will need to learn more about baking gluten free, and I know I can do it, and be making all sorts of new delicious vegan AND gluten free stuff in the future!
In fact, I made a pie. Unfortunately, my oven and stove just randomly stopped working yesterday. I’m glad I made this before that! I have some ideas up my sleeve for the future, but they will have to wait until it gets fixed 😦
It’s my favorite pie of all time, strawberry rhubarb.
I actually used Bob’s Red Mill Pie Crust Mix. I had used it before and thought it was awesome even when I wasn’t gluten free.
Here is the recipe:
- 1 bag Bob’s Red Mill gf pie crust mix
- 12 tbsp Earth Balance cut into tbsp sized pieces
- 8 tbsp cold non hydrogenated organic vegetable shortening
- 8 tbsp cold water
- 1 lb strawberries, chopped into slices
- 1 1/4 cup rhubarb, chopped
- 1 cup vegan sugar
- 3 tbsp cornstarch
- 1 tbsp lemon juice
- First make the crust. Follow the directions on the back of the packaging. I always need the full 8 tbsp of water it says I might need. You may need 6 or 7 like it says. I find it hard to roll out after it’s been in the fridge…but I manage to fix it up if it breaks apart a bit as it’s pretty easy to put back together.
- Preheat oven to 425 degrees F.
- While the crusts are chilling, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice into a large bowl.
- Take the crusts out of the fridge after the hour has passed, and roll one out into a large circle.
- Press into a pie pan.
- Pour the filling inside.
- To make a latticed topping, cut strips out of the second pie crust after rolling it out a bit.
- Place the strips across the pie. First lay them out horizontally, then vertically. You may need a spatula to help you get them off your work surface, and they will probably break apart, but it will still look nice even if they break apart on the pie. Just smoosh them together a bit if they crack or fall apart in the process.
- Place in the oven with a cookie sheet underneath to avoid the gooey delicious filling from falling on the bottom of the oven, making a mess and a nasty smell/smoke.
- Bake at 425 degrees F for 15 minutes, then turn down the oven to 350 and bake for anywhere between 30-60 additional minutes until the crust is firm and golden/brown around the edges.
- Enjoy! My entire family loved it. When I asked if they could tell the difference between this and a gluten based pie crust, they said they couldn’t. (I can, unfortunately, haha! but it’s still really good!)