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Can you give some words of wisdom on making vegan gluten free pie crusts or vegan gluten free puff pastry?

The Great Thanksgiving Dessert Debate

Fran Costigan - The Great Thanksgiving Dessert Debate

Recorded

This event was on November 19, 2024

Are Thanksgiving desserts best when they stick to tradition, or is it time to shake things up with some trendy twists? Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry for a lively discussion where exploring the timeless classics and the modern spins on your favorite Thanksgiving sweets. Of course, in Fran’s kitchen, whether traditional or less so, all her desserts will be vegan-- that is dairy, egg and white sugar free and satisfying to all. Sign up and send in your questions.

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Question

Cathy Chapman

Can you give some words of wisdom on making vegan gluten free pie crusts or vegan gluten free puff pastry?

Answer

Well, gluten-free baking is just completely different. And um, and that's where you have to start. I use Bob's Red Mill gluten-free one. It's called one to one all purpose Gluten-Free baking flour. It's a mix. Has some X anthem gum already in it. And I actually recently tried a different brand, a brand, you know, it might have been Kinger didn't work the same. So there's, there's that. I believe that there are, if you go to people who are really specialists in gluten-free baking, you might wanna find, see if you can find a gluten-free pie crust. That works. I have, I've tried a lot of them. I am certain that there are some that are okay. I personally haven't found one that I like very much. So in that case I would probably, what would I do? I would make a gluten-free cookie crust, maybe certainly not gluten-free puff pastry.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.