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    You are in: Home / Recipes / Wheat-Free Pie Crust Recipe
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    Wheat-Free Pie Crust

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on November 26, 2010

      This was a wonderful recipe. I used it to make a pumpkin pie. Made enough dough for two 9-inch pie crusts. However, wheat-allergic folks be careful (I'm allergic to wheat). Spelt is a hybrid of wheat (check it out on wikapedia.org). Some wheat-allergic people will not be able to eat this, while some can. I can. But I'm also on two anti-histamines a day.

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    • on December 10, 2008

      This was awesome. Instead of spelt I used 1/2 white and 1/2 brown rice flour!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 11, 2007

      I made an apple pie with this crust for my sister-in-law who has a wheat allergy. She hadn't had apple pie since 1990. We thought it was delicious. I found it easier to work with than a regular flour crust. We had other family members try the pie and they couldn't tell it wasn't a regular crust. I highly recommend this recipe (Also, I use corn starch in the apples to thicken it instead of flour).

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    Nutritional Facts for Wheat-Free Pie Crust

    Serving Size: 1 (25 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 135.1
     
    Calories from Fat 136
    10%
    Total Fat 15.1 g
    23%
    Saturated Fat 2.6 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 306.6 mg
    12%
    Total Carbohydrate 0.1 g
    0%
    Dietary Fiber 0.0 g
    0%
    Sugars 0.0 g
    0%
    Protein 0.1 g
    0%

    The following items or measurements are not included:

    spelt flour

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