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PostPosted: Fri Sep 08, 2017 11:17 am 
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Joined: Wed Dec 17, 2014 7:02 pm
Posts: 13
Gluten-Free Dutch Apple Pie: Embrace the imminent changing of the seasons with this autumn classic. What sets Mary Schaefer’s recipe apart from the double-crust version? An irresistible, crunchy streusel topping. Plus she uses both Granny Smith and Braeburn apples for a fabulous, allergy-friendly filling.

https://allergicliving.com/recipes/glut ... l-topping/


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PostPosted: Tue Sep 12, 2017 8:02 pm 
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Joined: Wed Jun 22, 2011 4:26 pm
Posts: 504
I want to make this recipe this weekend but I'm also allergic to sorghum and potato and not sure what to replace the sorghum flour with. My usual swap for cookies is chickpea flour but I've never tried that in pie. Suggestions?

_________________
anaphylaxis to tree nuts, peanuts, and potato; asthmatic, dairy intolerant, vegan
other family members allergic to to dairy, egg, peanut, peach, banana, sesame, environmentals


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PostPosted: Fri Sep 15, 2017 2:41 pm 
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Joined: Wed May 13, 2009 5:41 pm
Posts: 29
Great question. We reached out to the author of this recipe, Allergy Chef Mary Schaefer for her input.

She suggests: Since sorghum flour is a protein flour, it can be replaced with other protein flours. I often replace sorghum with brown rice flour, which is my usual go-to for substituting.

White rice flour, coconut flour, and bean flours are also protein flours. So they will be able to replace sorghum with chickpea flour. I use chickpea flour for so much now, i.e. batters, hollandaise sauce, gravies, omelets, and so much more. Though I have not used chickpea flour as a replacement for sorghum in this application, I feel it would make a suitable replacement, though my first choice would be brown rice flour.


Hope that helps!

- Allergic Living team.


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