Fall is the season for baking, at least at my house. My shelves are generally stocked with unbleached bread flour, bulk yeast and jars of tasty baking additions.
My dilemma, however, is that I’ve recently converted to the gluten-free lifestyle, leaving all of that lovely unbleached bread flour behind.
Gluten is a protein found in wheat, barley, and rye. Gluten-free flour alternatives are generally blends of brown and white rice flours, tapioca starch and potato starch. Sometimes nut flours are used, as well. Mixes vary based on the manufacturer for premade mixes, or the recipe for homemade mixes.
As I have yet to restock my shelves with gluten-free alternatives, I was thrilled to come across a recipe that could be easily converted to gluten-free: a coconut custard pie.
The conversion to gluten-free was as simple as substituting a gluten-free baking mix, available at most grocers, for the regular baking mix. Of course there was a thorough inspection of the label on the package of shredded coconut. Though shredded coconut is a naturally gluten-free product, these things can vary by manufacturer due to additions or processing facilities.
Coconut Custard Pie
Preheat oven to 400 degrees.
Butter one 9-inch pie pan.
In bowl, mix together:
1/2 cup gluten-free baking mix (similar to Bisquick)
3/4 cup sugar
4 eggs
2 cup milk
1 cup flaked coconut
1 teaspoon vanilla
1 Tablespoon butter, softened
Mix all ingredients well and pour into pie pan. Bake at 400 for 25-35 minutes.
Cool and serve.
That’s it. Not only was the pie delicious, clean up was easy with only one bowl to wash.
