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With Thanksgiving upon us in just a couple of weeks, we’re starting to dream of all the pies that will be part of the feast. There’s no need for dietary restrictions to keep you from enjoying your favorite Thanksgiving dessert! We revisited our gluten-free pie crust recipe in preparation for the holidays, and we think it’s better than ever.
This recipe is similar to a classic pie crust, but instead of wheat flour, we used a combination of potato starch, tapioca flour, millet flour and almond meal. This crust is perfect for everything from pumpkin pie to quiche. If you’re using it for a savory recipe, be sure to leave out the sugar.
We also have recipes for simple pie crust and dairy-free pie crust.
And, of course, our stores offer a selection of frozen prepared pie crusts, including some gluten-free options. These are great to keep in the freezer for holiday pie making.
Now is a great time to start planning your holiday menus and trying out some recipes. Check out our selection of holiday recipes, including sections of gluten-free and dairy-free recipes. Or, browse our full recipe selection by category.
We’ve got a great guide to entertaining guests with special dietary needs, and we’ve got more handy tips and a video packed with delicious ideas for special diets.
Happy holiday baking!
Got a recipe that needs a natural makeover? Post it in the comments section below! If we select your recipe for a healthy makeover and publish the improved version on our website, we’ll send you a $25 Whole Foods Market gift card.
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How about Pecan Pie? My husband is diabetic, but loves this classic! Can you make a healthy version for him?
November 11th, 2009 at 5:18 pm
I love the soft molasses cookie but I found out that I am wheat intolerant and I haven’t been able to find a cookie that matches the taste of a home-baked molasses cookie.
Ingredients
* 3/4 cup margarine, melted
* 1 cup white sugar
* 1 egg
* 1/4 cup molasses
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/2 teaspoon ground ginger
* 1/2 cup white sugar
Directions
1. In a medium bowl, mix together the melted margarine, 1 cup sugar, and egg until smooth. Stir in the molasses. Combine the flour, baking soda, salt, cinnamon, cloves, and ginger; blend into the molasses mixture. Cover, and chill dough for 1 hour.
2. Preheat oven to 375 degrees F (190 degrees C). Roll dough into walnut sized balls, and roll them in the remaining white sugar. Place cookies 2 inches apart onto ungreased baking sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until tops are cracked. Cool on wire racks.
November 11th, 2009 at 6:38 pm
Like the pie crust ! However I need a crust FREE of soy, gluten and tree nuts. Any ideas ? I’d love the assistance with this !
November 11th, 2009 at 7:13 pm
The only ingredient my son can’t have is almond meal, due to multiple allergies. What is the purpose for that ingredient? Can I leave it out or substitute it with something other than any kind of nut?
November 11th, 2009 at 9:19 pm
Thanks for the gluten-free nod! We Celiacs and others who are gluten intolerant appreciate any recognition and always look for those ‘perfect’ recipes to add to our repertoire! This will really come in handy over the holidays.
November 11th, 2009 at 11:15 pm
….. now I just need to find a g-f c-f version!
November 11th, 2009 at 11:16 pm
Hi Laura,
Have you considered making a pecan pie sweetened with agave nectar? If you use it, it is sweeter than honey, and you only need to use as much as makes it just sweet. I use a combination of xylitol and agave nectar, both that you can find at Whole Foods. Thanks for you comment!
November 12th, 2009 at 4:32 pm
Hi Elizabeth,
I have heard wonderful things about Pamela’s Gluten Free Baking Mix – perhaps you might consider trying that or another GF baking mix in place of the flour in the recipe for cookies you mention. If it is only wheat you can’t take, then you can consider perhaps barley flour or spelt flour. If it is gluten, then you must avoid these and stick with gluten free flour or any of the gluten free baking mixes we carry. All the best, Alana
November 12th, 2009 at 4:35 pm
Hi Debbie,
You can make the crust with a dairy free all natural margarine or with canola oil, or my favorite: Purity Farms Ghee which I buy at my local Whole Foods. If you go to their website, you will see it is both lactose and casein free: http://www.purityfarms.com/
Best to you,
Alana
November 12th, 2009 at 4:41 pm
Can you offer substitutions for both the almond meal and millet flour in your recipe. I do not stock those ingredients in my gf pantry as they are expensive and hard to find.
Thank you.
November 12th, 2009 at 5:03 pm
I would love to have this family favorite Christmas cookie made gluten free.
Peppernuts
Bring to a boil and cool;
1 1/4 C. Molasses
1 1/4 C. syrup
Cream together:
1 C Sugar
1/2 C butter
1/2 C crisco
Add syrup mixture and stir. Add:
2 eggs
1 1/2 tsp. soda dissolved in a little hot water
7 C flour
chopped walnuts to taste
1/2 tsp. anise seed and we often use anise oil
Mix well and form into rolls the size of a 50-cent piece. Chill throughly. Cut into slices 1/4″ thick and bake in a moderate oven.
November 13th, 2009 at 9:13 pm
Hi Elizabeth -
Have you tried the Gluten-Free Molasses-Ginger Cookies from the Whole Foods Gluten-Free Bakehouse? They are in the freezer section. They have a nice molasses flavor. Important: microwave the cookie for about 12 seconds before eating. It transforms the experience.
November 14th, 2009 at 10:32 pm
What can I substitute for miso?
November 15th, 2009 at 10:26 am
Hi Laura!
I love pecan pie, too, and I can’t do the cane sugar, so I make it with brown rice syrup and maple sugar/syrup. Since pecan pie is primarily eggs & sugar (with a few nuts thrown in
, it’s hard to make it with a very low glycemic index. I imagine that agave nectar would also do the trick instead of the maple syrup (it is a bit less expensive), but we don’t use it too much as it is highly processed. Basically, I take a standard pecan pie recipe and substitute the brown rice syrup for the corn syrup and the maple sugar for the cane sugar. I usually also mix in a bit of maple syrup into the brown rice syrup, as the rice syrup has a rather strong taste.
Good luck!
November 19th, 2009 at 3:33 pm
Need a receipe that uses 365 everyday value gluten free ALL-PURPOSE BAKING MIX to make a gluten free pie crust. Thanks
November 19th, 2009 at 8:19 pm
Dairy/egg/soy free for me please?
Sweet Potato Souffle
2 cans sweet potatoes
1 stick butter, melted
1/2 c. sugar
2 eggs
1 c. milk
1/4 tsp. nutmeg
1/2 tsp. cinnamon
TOPPING:
1/2 c. butter
1/2 c. chopped pecans
3/4 c. oatmeal
1/2 c. brown sugar
Combine above ingredients for souffle in mixing bowl and beat 2 minutes. Pour into greased 1 1/2 quart baking dish. Bake for 1 hour and 15 minutes. Combine topping ingredients and mix well.
Top souffle with topping and bake an additional 15 minutes.
November 20th, 2009 at 6:35 pm
What about an unsweetened coconut pie shell?
2 c shredded unsweetened coconut
3 T heavy cream
1 t vanilla extract
3 large egg whites, at room temp
1/4 t cream of tartar
2/3 c granular Splenda (or sweetner of choice)
1. Beat egg whites and cream of tartar until thick and frothy. Gradually add sweetner.
2. Fold in coconut.
3. Press mixture into bottom and up sides of pie plate.
4. Bake at 350 for 18-20 minutes. Cool completely.
November 21st, 2009 at 9:27 pm
Regarding coconut pie shell:
First combine coconut, cream, and vanilla extract in a bowl and mix well. Then proceed to step one.
November 21st, 2009 at 9:30 pm