Hi Everyone!

I can’t believe Thanksgiving is just a few days away.  I’m sure you are all hustling and bustling to either get your menus finalized, prepare your home for guests, or packing for travel.  So, what I thought I’d do in this newsletter is give you some quick tips for gluten free / dairy free / soy free holidays. In this issue I’ll focus on gluten free, then look for dairy free and soy free in upcoming issues.

Thanksgiving just isn’t Thanksgiving without pumpkin pie!  I’m excited about this super easy pie crust recipe.  You’ll want to make it 1-2 days ahead, but can keep it in the freezer for up to 3 months, so make enough for all your holiday pies at one time and you’ll be set.

Flaky, Buttery Gluten Free Pie Crust

Does homemade pie crust scare you? My Easy Peasy pie crust recipe was designed to be easy and get “Oh, this is good!” responses from your guests. This recipe makes one double crust pie, or two single- crust pies.

INGREDIENTS:

• 1 cup cornstarch
• 1 cup tapioca starch
• 1/2 cup brown rice flour
• 1 tsp. xanthan gum + 1 tsp. salt
• 1 cup shortening
 (I substitute ghee)
• 1/2 cup ice-cold water

INSTRUCTIONS:

1. Combine the dry ingredients in a large mixing bowl and whisk to mix.
2. Cut the shortening into the flour mixture.
3. Drizzle the ice water over the top of the flour mixture and mix the dough until is just combined.
4. Form the dough into a disc, wrap it in plastic wrap and chill for 2 – 24 hours, or freeze for up to 
3 months.
5. Roll out the dough and bake according to the directions for the pie that you are making.

I am thankful for all of you! I hope you all have a healthy, Happy Thanksgiving with family and friends!

Cheers!
Dr. Michelle