this was delicious!
I baked it a week ago, but I came across with other issues because I didn’t realize that I was running out of some ingredients when I decided to bake it. I did some changes to adjust it to the availability of the ingredients and it turned out a different but very tasty chocolate-pecan pie.
I wrote a little bit about this experience on my blog, you can read the changes there: http://daisyuw.blogspot.com
Thank you so much for sharing your recipes with us and your funny stories too (some make me laugh so much!):).

Happy Holidays!
Susana.

I’m not sure where you see “gluten-free” on this recipe–it’s in the category “wheat-free,” but not “gluten-free.” I do know that spelt has gluten, and don’t classify my spelt-containing recipes as GF. The filling, however, is indeed GF, so if you have a favorite GF pie crust, you can use it in that. In the GF Recipe Index at right, I include the filling, but am sure to tell people to use a GF crust.

I just looked through this recipe and realize that it
is, unfortunately, not truly gluten-free. I’m wondering if you need to reclassify certain of your recipes as ‘”wheat-free”, as opposed to “gluten-free”.

As a celiac, I have to be absolutely vigilant about avoiding even a speck of gluten. Inadvertent ingestion causes absolutely terrible symptoms — anything from painful bloating and diarrhea to a profusely bleeding colon. Spelt flour is “wheat-free”, but it nonetheless contains gluten, as does barley-malt syrup. Here’s one of many sites that will confirm that Spelt is not gluten-free: http://www.celiaccentral.org/Research/Research_News/Celiac_Disease_Research_News/130/pg__1/vobId__177/.

Here’s a list of ‘avoid-at-all-cost” foodstuffs for celiacs:
Wheat in all forms including spelt, kamut, triticale (a combination of wheat and rye), durum, einkorn, farina, semolina, cake flour, matzo (or matzah) and couscous.//Ingredients with “wheat” in the name including wheat starch, modified wheat starch, hydrolyzed wheat protein and pregelatinized wheat protein. (Buckwheat, which is gluten free, is an exception.)//Barley malt, which is usually made from barley, and malt syrup, malt extract, malt flavoring and malt vinegar.// Breaded or floured meat, poultry, seafood and vegetables. Also meat, poultry and vegetables when they have a sauce or marinade that contains gluten, such as soy and teriyaki sauces.// Licorice, imitation crab meat, beer, most is fermented from barley. (Specialty gluten-free beer is available from several companies.)//

I hope this helps when you alert your readers to the content of your recipes.

Have you experimented with buckwheat, teff, or rice flour?

Patricia

Thanks for stopping by my blog! Let me know if you try the pumpkin scones, how they turn out