Getting creative with the pies.

I've now been gluten free for 4 years and I have yet to find or make a good bread to make a sandwich out of.  I have baked a lot of breads and I have eaten a lot of breads and as a result I have started to lean, a little too heavily some might say, on the impossibly easy pie method.   I have made the impossibly easy cheeseburger pie, hamburger pie, taco pie and enchilada pie.  This takes away some of the sting of having to go gluten free because the bread is freshly baked and takes on some moistness and flavor from whatever is adjacent to it..  For the hamburger pie, I add the ketchup, mustard,  pickles and onions on top of the cooked and crumbled hamburger.  For the taco pie, I use hamburger meat, taco seasoning mix, Rotel and cheese.  For the enchilada pie, I add enchilada sauce.  The other day, I got a craving for a chili cheese dog and I could have spent some time baking hot dog buns only to have them dry and crumbly or overly moist and sticky but I decided, why not just make a pie?  I got 2 cans of hot dog chili sauce (I got the Kroger brand and read the label.) a package of hot dogs and a package of shredded cheese.  If I were only making this for my husband and myself, I would have included onions, but the kids aren't fond of onions, so I didn't.  I layered the chili, cut up hot dogs, then another can of chili, then the cheese and poured a batter over it.  I baked it at 375 for about half an hour until the top was brown.  It was yummy and now my youngest son thinks I should take it for every single holiday party we go to this year.  :-)

Cheeseburger pie from the Betty Crocker site.  We are not suffering by being gluten free. 
You can use the Betty Crocker recipes to get an idea of the proportions of the batter or you can just use the pancake recipe on the back of whatever bag or box of gluten free baking mix you have.  I had some Pamela's mix and I put about a cup and a half of flour, 2 eggs, about 1/4 a cup of vegetable oil and then added water until it was a pourable batter.   It doesn't seem to me like it is possible to mess it up. 

Right now, my favorites.

We've been making this 4 ingredient pizza bake from the Betty Crocker website.  I just use whatever gluten free baking mix I have on hand, Hormel pepperoni (I like the mini-ones), cheese and usually I buy a pizza sauce in a jar (just check the label) but sometimes I make this recipe.  Easy. Peasy.

Also, I finally found good corn tortillas, the Mission brand, and they are labeled gluten free.  I use them to make an enchilada casserole, ground beef with taco seasoning, layered with the corn tortillas and cheese and then I pour a can of red Old El Paso enchilada sauce over it.  I prefer green sauce, but I haven't been able to find a gluten free one available locally, so red sauce it is.  It's tasty and easy.

And for dessert, right now our favorite is this apple crisp, using Bob's Red Mill gluten free oats.

We have big Thanksgiving plans and we've actually practiced at least part of the Thanksgiving dinner, by putting a whole chicken in the crock pot and serving it with
Sage and onion stuffing  mashed potatoes and green beans.   I use the Bob's Red Mill cornmeal and whatever flour I have to make cornbread, then crumble it up for the bread crumbs in this recipe.  I don't like regular gluten free bread much and I've had very little luck trying to toast it and crumble it up.  It's rubbery.

We also had a little trial run of the sweet potato pie, just to make sure it's still really good.  It is.