Life without the "Top 6 Allergens" can be difficult. T offers recipes, product and restaurant reviews as well as shopping guides to take some of the bite out of grabbing a bite on a restrictive diet.
T and I were browsing through Fairway Food Market and we were taking our time going through the freezer section. You have to be careful and observant these days as new products pop up all the time. For those living without the top six allergens finding Wholly Wholesome was pretty exciting.
INGREDIENTS: Brown Rice Flour, Water, Non‐Hydrogenated Palm Fruit Shortening, Organic Evaporated Cane Juice, Tapioca Starch, Potato Starch, Sea Salt, Aluminum Free Baking Powder, Xanthan Gum
Company Line: Our new pie shell is not only gluten free, but also kosher, all natural, vegan, and wheat, dairy, egg, soy, nut, corn and casein free!
To make things more exciting, T decided to bake up a mixed berry pie with a crumble topping.
Recipe: T’s Allergy Free Mixed Berry Pie
Allergy Safe Crumble Topping Ingredients:
Preheat the oven to 375 degrees. Pierce the pie crust with a fork several times to help crust cook. In a large bowl, mix the berries, flour and sugar and fill crust. Melt the butter in a separate bowl and mix the topping ingredients together. spread the crumble topping and bake for 25-30 minutes. (Cooking time may vary)
D’s Review: The crust worked brilliantly. Not flaky per-say, but very good. The pie was a little loose and watery. The cure might be to add cornstarch.
T’s Review: To my surprise, one of the best berry pies I’ve ever made. A little runny but no pie is perfect.