Friday, November 20, 2009

GFCF Buttermilk Pie

1 1/2 cups pure cane sugar
1 cup GFCF buttermilk
1/4 cup Carol Fenster's Sorghum Blend flour mix *
1/4 cup potato starch
1 teaspoon baking powder
1/2 teaspoon xantham gum
1/4 teaspoon baking soda
1/2 teaspoon salt
1/3 cup GFCF margarine, melted
1 teaspoon GFCF vanilla extract
3 eggs

Combine ingredients and blend for 1 minute with a mixer. Pour mixture into lightly greased pie plate. Bake for 50 minutes in a preheated 350 degree oven, until a toothpick inserted into the center comes out clean. Cool for 5 minutes.

* Carol's Gluten-Free Flour Blends: Sorghum Flour Blend (#3) - omit the 4th ingredient. (This blend, minus the 4th ingredient, is featured in the Carol Fenster's 1,000 Gluten-Free Recipes cookbook that I purchased in September.)


Jenny said...

So delicious coconut milk kefir is a very yummy butter milk replacement.

Southern GFCF said...

Thanks for the tip. I will look for it. :)