I can't do wheat, so I don't bother with pie crusts. I just put the squash or pumpkin mix in a bowl and bake it. When I make up this type of recipe, I add a very small amount of allspice too. Sometimes clove is too much and the allspice works.
I can't do wheat, so I don't bother with pie crusts. I just put the squash or pumpkin mix in a bowl and bake it. When I make up this type of recipe, I add a very small amount of allspice too. Sometimes clove is too much and the allspice works.
I steer way clear of gluten too, but here lately have been doing some research and experiments with extended fermentation. So far, as long as I ferment anything made with flour in it for at least 48 hours I don't notice any adverse effects. That said, I am still not indulging very much, but it makes me hopeful!
I so agree that clove can be totally overpowering! I use allspice in my pumpkin pie spice recipe, but went with clove in the apple pie because I didn't have any cardamom, a situation I am going to remedy soon with a trip to spice store!
!PIZZA