So, I'm already dreaming about pumpkin pie. What happens if we have some on turkey day? Does it set you way back, or do you have to deal with three more weeks of yeast? Just trying to figure out if it's worth it, or not. Posted by In19944 (Member # 34272) on :
not worth it IMO. chew it and spit it out. it's my all time favorite too..
Posted by Lymetoo (Member # 743) on :
Not worth it to me, but would LOVE to indulge!!
Posted by sixgoofykids (Member # 11141) on :
I think everyone is different. I never had candida issues in all of my Lyme treatment so I could indulge on special occasions without a problem. Others will get sicker from indulging.
Posted by Razzle (Member # 30398) on :
Make pumpkin pie with stevia instead of sugar, and just use extra water or dairy-free milk instead to make up for the lack of volume from the substituted sugar/molasses?
Posted by koo (Member # 30462) on :
I was going to suggest the same thing Razzle. Just bake it in a baking dish instead of a pie shell and eat it like a custard.
Posted by randibear (Member # 11290) on :
from ms grumpy here. i miss my thanksgiving and here i am going to go to somebody's house that i don't like, i'm being asked to bake stuff and then to top it off, i can't eat a dang thing.
so no i don't want to do thanksgiving this year...
Posted by RC1 (Member # 31923) on :
Check out my pumpkin bread recipe in general support, I tweaked it so there is no sugar, the change in the recipe is my last post on it. It is pretty good, tastes like pumpkin pie. I think the only problem ingredient is the starch. I haven't tried leaving that out yet.
Posted by Catgirl (Member # 31149) on :
I'm concerned about the tapioca/corn starch. What can I do if I want to eliminate it?
Posted by tdtid (Member # 10276) on :
This crustless pumpkin pie recipe was passed to me for one of the first Thanksgivings after I was diagnosed.
1 (15 ounce) can pumpkin 1 (12 ounce) can evaporated skim milk 3/4 cup egg substitute 1/2 teaspoon salt 1-2 tablespoon pumpkin pie spice 1 teaspoon vanilla 2/3 cup splenda sugar substitute
1. Combine all ingredients and beat until smooth.
2. Pour into 9-inch pie pan sprayed with cooking spray.
3. Bake at 400 degrees F for 15 minutes; reduce temperature to 325 degrees F and bake for 45 minutes more.
4. Pie is done when knife inserted into center comes out clean.
Posted by Lymetoo (Member # 743) on :
Moving to General Support
Posted by sammy (Member # 13952) on :
I can't resist my mom's home made pumpkin pie. I always have a piece on Thanksgiving. I can pass on rolls and stuffing and other carb/sweet stuff, this I will enjoy guilt free.
If you eat a small piece of pie with your turkey and veggies it will not effect your blood sugar as drastically as if you were to eat it on an empty stomach hours after the meal.
Posted by WhitneyS (Member # 25666) on :
I always cook all the Thanksgiving food since i have Celiac, I dont trust anyone with my food. I also dont eat sugar, or most starches
I really have no problem doing it that way. Pumpkin pie, use coconut milk instead of sweetened condensed, with molasses and stevia. I make GF bread for the stuffing and mainly veggie type sides.
If youre able to cook there are some great Lyme friendly options! I never feel deprived.
Posted by WhitneyS (Member # 25666) on :
PS- you can easily make almond flour or coconut flour crust for that pie!
Posted by RubyJ (Member # 28711) on :
I agree with people who said making a gluten-free, sugar-free pumpkin pie is easy. I make them all year round.
Coconut milk is a good sub for the evaporated milk.
For those who eat dairy, but don't want the sugar of sweetened condensed milk, try Mexican Crema. It has the same consistancy but no sugar added.
Thanksgiving is no problem for me. Appetizers: Deviled eggs and/or a veggie tray Turkey is great protein, of course Mashed cauliflower or celery root winter squash like spaghetti, acorn, or delicata Apple/sausage stuffing quinoa pilaf cranberries made with stevia or other sweetner Pumpkin pie, pumpkin bread, pumpkin cookies (all gluten-free, no sugar added) Posted by Lymetoo (Member # 743) on :
Ruby, may I please come to your house for Thanksgiving!? .. or Whitney's house... either one! I'm GF too.
Posted by Razzle (Member # 30398) on :
I used to make vegan pumpkin pie without crust. Same recipe as on a can of Libby's pumpkin, but I used the following substitutions:
* Ener-G Foods Egg Replacer instead of eggs
* 1/4 cup molasses and 1/2 cup brown sugar or honey instead of white sugar...another option is stevia plus a little extra moisture and/or pumpkin to make up for the volume difference...
* Water instead of milk...can also use some of the water from cooking carrots or other winter squash...
* A heavy casserole dish instead of a piecrust in which to bake the pie filling.
Sometimes, it needed a little more time cooking, but I left it in until a knife inserted in the center came out clean.
The recipe always turned out tasting pretty much exactly like my Mom's homemade pumpkin pie, but without the ingredients that gave me trouble.
Posted by lymeinhell (Member # 4622) on :
Lucky for me, I hate pumpkin pie. I make scalloped apples with just cinnamon and sugar free syrup as a GF alternative to apple pie.
I do all of the cooking, so things like candied yams are not on the menu. BUT, mashed sweet potatoes with just butter and salt and pepper, regular mashed potatoes, and cranberries are indulgences I'll go for this.
My yeast issues are finally under control, so I will probably sample all and just take a carb blocker.
Sorry, I know that's not what you all want to hear.
Posted by jimmy1 (Member # 33504) on :
Ruby's got this all figured out. It sounds perfect.
Making cranberry sauce is my favorite Thanksgiving ritual. Mmmm... the smell when they're cooking. As long as I can have cranberry sauce made with Stevia, I'll be a happy camper.
Posted by Keebler (Member # 12673) on :
- As for egg replacer, if one has an egg allergy, that is vital.
For vegans, too, the replacer can really help in a recipe.
I'm not discounting those who want or need to avoid eggs here at all. However, for others who do not have allergy or sensitivity, and have avoided them due to fat . . .
eggs contain some exceptional nutrients and good fats (yes, now they are lauded as being good for us, with some key fatty acids).
Best from organically-fed cage free, free range hens raised in comfortable conditions. Most stores now carry such eggs but, if not, just ask around at the local farmer markets.
They are more expensive than factory eggs from chickens that never get to see the light of day and have no room to move - but so well worth it for our nutrition and for the comfort of the chickens. -
Posted by Marz (Member # 3446) on :
Bisquick has a pumpkin/cream cheese pie. The crust is made from the bisquick flour and a comment after the recipe by someone who made it said it's the best gluten free crust she ever made.
I'm thinking of making the crust and then for the pumpkin part just substitute for the evaporated milk. Would almond milk work instead of coconut milk? Are all liquid milk substitutes equal?
I won't do the cream cheese recipe because I'm avoiding dairy.
Posted by Keebler (Member # 12673) on :
- Are all liquid milk substitutes equal?
Sadly, No. Not when consistency matters, as in a custard.
This is my problem trying to make my own pumpkin custard. Evaporated or condensed milk is very think and has a ton of sugar.
But, one can of that is just the right consistency for pumpkin pie. But, because of sugar (and other things) it is just not an option for me.
Sugar and corn syrup (used in most custard pies) will also thicken. Again, off the table. Stevia (and maybe just a touch of honey) just does not thicken as does sugar.
In the pile of notes by my computer, I just saw one I wrote last week during a TV cooking show that said you are not supposed to use coconut milk DURING cooking as the fats will separate. Add just before serving.
So, that may be out for a custard pie. I also don't want coconut in my pumpkin, but other may.
Almond and Soy milks are both very thin. They don't contain the amount of fat in the creamier milks used for baking.
For thickening, these can be considered:
Guar Gum; Arrow Root; Tapioca flour or granulated.
They would need to be thickened in a little liquid and smooth before adding to custard mixture.
SILKEN TOFU (but many contain gluten. If "food starch" is an ingredient, ask questions).
I am not much of a baker and have had lots of culinary mistakes but since I live alone, that's fine.
Thick cream could be used but I'm not sure how to handle that.
My goal: to be as complex as possible (I think most gluten free baking mixes can be too much of a simple sugar).
I have added a more complex carb buckwheat flour to a pumpkin custard mix and that has a nice brown bottom to it. Not exactly a crust but still a little bit of a chew to it.
As for fats, "no fat" dairy can be as bad as sugar. Low fat offers a better glycemic index. For a custard consistency, eggs are often the best bet.
I've offered no clear solution but some things to consider.
If I'm going to eat yams, I will give up the idea of a pie crust. A pumpkin custard would be just fine.
I know Thanksgiving is a special day but if I have all my favorite foods on every holiday it seems to not stop there. It can go on till mid-January.
I just do better staying mostly on my regular food plan, regarding how to balance the right portions of proteins, fats, complex carbs - and then to prioritize my favorites in an exchange sort of method.
I won't give up my yams, so the crust can go.
Another idea if one wants a crisp crust of sorts, make a pumpkin custard and then add to the side: one PAMELA's Gluten-Free shortbread cookie (considering the sugar and glucose matters).
But, if I open a box of those in my home, poof, my tights just seem to absorb the whole box at once. They are so good that I advise portioning them out and putting the rest away before you even taste one.
If at all possible, I do best avoiding even a trace of refined sugar as it seems to turn on the addictive part of my brain and there is no going back.
However, with stevia, a slight touch of honey does not seem to have that same effect. For a cranberry sauce, Stevia has been a delight, just add to the cranberries either as they pop open or afterward.
I add far less water than the recipe instructs and it works to make a thicker rustic sauce. Granulated tapioca can also be added to thicken. -
Posted by WhitneyS (Member # 25666) on :
Coconut milk does not separate when cooked, I always use it. You can also use Soy Creamer and its actually really good in cooking.
Stevia and Xylitol work awesome, Ive had a sugar free thanksgiving for years now, and no one knows :-)
Here are some of my favorite sites for cooking-- they have lots of Thanksgiving recipes if you use the search option.
** xylitiol does thicken, and crystalize, so maybe try that with the custard?
And I'd try some coconut flour in your pie, instead of the buckwheat. Its flufflier and has a sweeter flavor, Just make sure to add a little bit, cuase its very dense.
Posted by Keebler (Member # 12673) on :
- Whitney,
Glad to know coconut milk works for you in cooking. Great idea with the xylitol.
The coconut milk separating note came from Madhur Jaffrey, a chef of Indian cuisine. She was on a replay of a Julia Child program on PBS a week or two ago.
Now, it may be that she was talking about when used in Indian foods. When I make my coconut curries, I have found that if I add most of the coconut milk at the very end it seems to stay thicker.
I also make sure to not get "light" or "lite" coconut milk as we just pay for more water. The regular coconut milk can be thinned down if desired (especially with a smoothie) but some of the "light" ones just don't give the body needed to some curry dishes. -
Posted by Catgirl (Member # 31149) on :
Really good ideas everyone, thank you so much!
RC1, I was thinking about using quinoa flakes instead of the tapioca or cornstarch.
Posted by RC1 (Member # 31923) on :
Cat, you could try it, let us know how it goes R
Posted by RubyJ (Member # 28711) on :
quote:Originally posted by Marz: Bisquick has a pumpkin/cream cheese pie. The crust is made from the bisquick flour and a comment after the recipe by someone who made it said it's the best gluten free crust she ever made.
I'm thinking of making the crust and then for the pumpkin part just substitute for the evaporated milk. Would almond milk work instead of coconut milk? Are all liquid milk substitutes equal?
As far as I know, Bisquick is not gluten-free. Unless they make a gluten-free version that I don't know about???
Jimmy1 - I love it when the cranberries pop open when cooking. And you're right, the smell is great!
Catgirl - quinoa flakes might work, they have quinoa flour, also.
Posted by RubyJ (Member # 28711) on :
quote:Originally posted by Lymetoo: Ruby, may I please come to your house for Thanksgiving!? .. or Whitney's house... either one! I'm GF too.
Yes, tutu, you may. But it might be a long drive just for dinner. Also - my house is a complete mess and I'm not cleaning it any time soon. Posted by RubyJ (Member # 28711) on :
Here's my pumpkin pie recipe. I usually make it with no crust, but you can make a quick crust with almond flour (or other nut flour) and butter.
- 1 15 oz. can Pumpkin (Not pumpkin pie filling) - Sweetner equal to 1 cup sugar - 1 tablespoon pumpkin pie spice - 1/8 teaspoon salt - 1/2 teaspoon vanilla - 1 cup heavy cream - 3 eggs
Preheat oven to 425 degrees F
Place all ingredients in a bowl and mix well. Pour filling into greased large pie plate.
Bake for 15 minutes and then reduce the oven temperature to 350 degrees. Continue to bake for an additional 50 to 55 minutes. Test for doneness with a toothpick. Stick a toothpick in center, when it comes out clean, pie is done.
Cool and chill before serving.
Posted by Catgirl (Member # 31149) on :
Ruby, what sweetener do you use?
Posted by WhitneyS (Member # 25666) on :
They DO make a bisquick -- Gluten Free version! Very cool. I've not tried it though
Posted by jackie51 (Member # 14233) on :
The GF bisquick makes awesome pancakes. Never tried it for anything else.
Posted by RubyJ (Member # 28711) on :
quote:Originally posted by Catgirl: Ruby, what sweetener do you use?
I use liquid sucralose (Splenda) called SweetzFree. It's available only on line www.sweetzfree.com. It seems expensive but it is very concentrated and is pure sucralose with none of the fillers that the powdered Splenda has. I also add just a little erythritol, about a tablespoon.
I'm allergic to Stevia, so I have to go with Splenda.
Posted by Lymetoo (Member # 743) on :
Ruby.. I wouldn't be worrying about the condition of your house!!
and yes, I think Bisquick has a GF product also.
Posted by Keebler (Member # 12673) on :
- There are so many fabulous ways to make delicious meals that are exceedingly full of nutrients as well as flavor.
Just be sure to avoid Food Additives and fake foods.
Personally, I can balance a small piece of home made pumpkin pie when eaten with a good thanksgiving meal. I don't eat other traditional heavy carb stuff (like stuffing, rolls, hashbrown casserole, etc...).
Enjoy the great meat being served, eat mostly veggies as your sides, and minimize your carbs. This way you can have a little taste when you feel like you need a "bite" or two of something special.
Don't go crazy and eat a bunch of stuff you are not used to eating. That would make you feel sick to your stomach! Mainly stick with your diet that keeps you well and add a few "bites" of holiday favorites and you should be good!
Posted by randibear (Member # 11290) on :
i have my mom's recipe for cranberry sauce made with wine. it's superb. shame, i have all these old time recipes and can't use them.
we'll probably just go to a buffet and then i can get what i can there and he can pig out.
Posted by desertwind (Member # 25256) on :
I agree with Sammy.
I will choose one "no-no" food and have some.
Once every month I allow myself to have one small dessert and have not noticed any harm by it. The rest of the month my diet is as clean as can be and I do high quality pro.'s and Nystatin.
Everyone is different and some can "cheat" every once in a while and some cannot.
Posted by Lymetoo (Member # 743) on :
HERE YA GO...
HOW TO MAKE Homemade Twinkies: Adapted from Gourmet Cookbook by Joy the Baker Makes about 12
2 cups all-purpose flour 3 teaspoons baking powder 1/4 teaspoon salt 10 Tablespoons unsalted butter, softened 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 1/8 teaspoon almond extract (optional) 1 cup milk
Put a rack in the center of the oven and preheat oven to 350 degrees F.
Create your own Twinkie-like molds by wrapping heavy-duty aluminum foil around a 4-inch-long spice bottle. Leave the top of the mold open so you can pour in the batter. (For a how-to video, click here.)
In a bowl, sift together flour, baking powder and salt. Set aside.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes.
Beat in eggs one at a time, beating for 1 minute in between each addition.
Beat in vanilla and almond extract. Reduce speed to low, add half of the flour mixture, and beat until incorporated. Add milk and beat until incorporated. Add the rest of the flour, and beat until incorporated.
Spray prepared Twinkie molds with nonstick spray and divide the batter between them. Bake at 350 degrees for 15 minutes, or until the cakes are just slightly golden and a pick inserted in the center of the cakes comes out clean. Remove from the oven and let cool completely before filling with marshmallow cream.
Marshmallow filling by Todd Wilbur of Top Secret Recipes
Posted by cozynana (Member # 34270) on :
My Thanksgiving dinner will be plain turkey, mashed cauliflower, roasted carrots,and pumpkin pie made with real baked pumpkin and stevia.
I may even whip up some coconut cream to top it off with.
I am going to look for a coconut or almond flour muffin or some type of bread.
Last time I made a bread out of coconut flour I used coconut oil for the butter and a bit of all fruit jam.
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