Pecan Pie is a hot topic in our family. Everyone has an opinion on their favorite way to make it. I discovered several years ago that the only way to appease everyone is to make two different pies: one for those that love pie fresh out of the oven and a more “aged” version that has time to mellow.
Living gluten-free has become pretty routine for me. I know what to look for when I read labels. I have figured out how to replicate almost every one of my favorite foods. The only challenge I still face is adapting certain baked goods. It can be challenging to try to replicate the properties of gluten in traditional baked goods. I recently whined on Twitter about my lack of success with creating gluten-free biscuits. There is nothing like a fresh warm biscuit topped with you favorite jam or just a little spread of butter.
Going gluten-free can be overwhelming. You have to be mindful of everything you put in and on your body. I think part of the trick to going gluten-free is to eat naturally gluten-free foods. However, there are certain things you have to figure out how to adapt to be gluten-free. For me, this time of year means lots of holiday parties that will have a lot of holiday inspired pies. None of my friends or family are gluten-free. If I want to indulge in a slice of pie it’s something I have to supply myself.