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Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Making a Wheat-Free Pie Crust

 
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In blogs past I’ve written about the perils of eating wheat for some of us; how the protein gluten that’s found in wheat can lead to painful intestinal trouble and autoimmune problems as well as sluggishness and belly bulges. So if the coming holiday season inspires you to contribute something homemade and sweet to the table, here are a few alternatives to traditional pie crusts. 

Pre-packaged mixes:

William Sonoma featuring Cup4Cup, the highly praised flour blend created by a chef as a substitute for regular flour

Namaste, for biscuits and pie crust and other stuff too

Bob's Red Mill for sweet or savory crusts

Do It Yourself:

A recipe to make a piecrust from scratch