Chemo Vacation

If you know me at all, you know I like to cook.  My favorite is baking, though.  I love making desserts, especially pastry.   I come from a long line of bakers -- my grandmother, my mom, and the ultimate baking rock-star...Aunt Jeanette.  While I have yet to reach Jeanette caliber, I am usually pretty pleased with my results. 

One of the things I think I have finally mastered is pie.  Marc and the kids love it as much as I do.  While we have been on our chemo vacation, though, Marc has decided to try a really strict nutritional therapy.  Chemo hasn't solved our problem, so we are exploring alternative cures.  There are many things he now cannot eat, one of which is gluten.   Food is the love language of our family. So, of course, when I make dessert I don't want to exclude Marc.  Ever tried making pie crust, much less any other baked good, without gluten?  My friend, Elo, warned me that often times the result is a crumbly mess.  That was an understatement.  Today as I tried to "roll" out my gluten free sorghum pie crust, I found that it was akin to trying to roll out sand (and, yes, I used the xantham gum).  I was determined, though, and managed to fashion something that vaguely resembled a pie crust. 

After baking, I removed the masterpiece from the oven.  My results are pictured below.  I am embarrassed.   Technically it is pie.  There are two crusts, between which are a bunch of blackberries.  I think this a huge waste of good Oregon blackberries....What do you think?  Marc and I both sampled the creation.  Imagine blackberry filling, sandwiched between what tastes like bland Wheat Thins.  Yum.

My Ugly Crumbly Mess

The usual yummy-white flour,-hydrogenated oil- sugar sprinkled version. 

Again, if you know me at all, you also know I can be quite stubborn (I prefer the word determined).  I am now on a mission to create a pastry that my husband can eat that tastes good and looks edible.  Normally I would experiment until I found the perfect combination; however, I'm maturing a bit.  I'm a bit limited on time and energy these days.   Going to ask for help here.  Does anybody out there have the secret to gluten free pastry and other baked goods?  If you have any recipes for the following and you wouldn't mind sharing, please let me know.

• Pie crust
• Pizza dough
• Sandwich Bread
• Cakes, muffins, scones

I know Bob's Red Mill has a ton of recipes and they are local to us.  The problem is there is almost too many recipes to choose from.  Each one calls for different ingredients.  Which recipes are the best?  Do you have any favorites that you would recommend?  I look forward to hearing your comments!

With love and gratitude......