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Pumpkin Pie (Wheat-Free, Egg-Free, and Dairy-Free)
Since submitting this recipe, I have played with a few gluten-free flour mixes. I prefer to make my own. The proportions I use are: 2 cups white rice flour, 2/3 cup potato flour, 1/3 cup tapioca flour. It makes 3 cups. Melted butter/vegan butter works well in the crust also.
36 users found this review helpful
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Reviewed On:
Nov. 7, 2010
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