Thursday, March 14, 2013

Happy Pi Day!

Oooh, I just got really excited for 3/14/15...if today is Pi day, that will be SUPER Pi day...

Nerd much?  Meh.  Only half.

But someone at my husband's office IS either nerdy or REALLY loves pie--they celebrated with pizza and pie for everyone (jealous!!)

I wanted to join in the fun, so we had chicken pot pie (gluten free!!) for dinner.  And I wanted to share, but I am hesitant.

1. My crust crimping skills leave a little (okay, LOTS) to be desired.  Don't judge.
2. My serving skills...might be even worse.

On the other hand, everyone LOVED it--we ate the whole thing (and wanted more, darn it!)  So, forgive the presentation and give it a try--it's deliciousness!

For those dear readers who are also gluten free, I used a flour mix from Art of Gluten Free Baking (check out her recipes!  They amaze me). 
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum

I keep this on hand, so I just substituted it straight up for the flour in the crust, and it turned out--THOUGH, I would add a little extra flour mix (1/4 or 1/3 c.) because it's super sticky.  Still be generous with flour when rolling it out--but you can use plain rice flour for that part.  I also used the plain brown rice flour in the gravy.  This time my gravy needed a little corn starch n' cold water mixed in to help thicken it--probably because I used bouillon.  It has thickened fine in the past though.


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