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This vegan variation of our special Kentucky Bourbon Pecan Pie can be proudly served to anyone!
1/4 c Better Batter Gluten Free Flour
1 c dark corn syrup
1 c light brown sugar
6 Tbsp butter or Margarine, melted
1 Tbsp Kentucky Bourbon
1 1/2 c pecan halves
1 recipe Mom’s Pie Crust
Instructions
In a large bowl, stir together flour, corn syrup, sugar, butter or margarine, and bourbon. Stir in pecans. Pour into pie shell and bake at 350 degrees for 50-55 minutes or until done. Cool completely before serving.
Hi! Love the recipies!
Most liquour is not GF. I know there are a few vodkas that are still made from potatoes but I gave up all else because they are grain (or grape to which I am allergic) based. It is ok to prove me wrong
Billie
Hi, Billy!
Sounds like you’ve received some outdated information. As of 2000, Distilled vinegars AND Liquors are in fact considered gluten free (yay!). You’ll be happy to know this information comes from our partner and expert source the CSA (Celiac Sprue Association) as well as the the American Dietetic Association.
Here’s the info about the ADA: “Celiac.com 12/10/2000 – As reported in Ann Whelans September/October issue of Gluten-Free Living, the American Dietetic Association (ADA) has released the 6th edition of its Manual of Clinical Dietetics, which offers revised guidelines for the treatment of celiac disease. This manual is currently used by hospitals and doctors all over North America, and represents the most up-to-date source of information with regard to the dietary treatment of various illnesses. The new standards set in this publication conform more closely with current international standards. Included on their safe list are items that have been on Celiac.coms safe list for over five years, including: amaranth, buckwheat, distilled vinegar (no matter what its source), distilled alcoholic beverages (including rum, gin, whiskey and vodka), millet, quinoa and teff.
A team of American and Canadian dietitians wrote the new gluten-free guidelines, including: Shelley Case, RD, Mavis Molloy, RD, Marion Zarkadas, M.Sc.RD (all from Canada and all members of the Professional Advisory Board of the Canadian Celiac Association), and Cynthia Kupper, CRD, CDE (Executive Director of the Gluten Intolerance Group and celiac). Additional findings of this team regarding buckwheat and quinoa contradict what has been accepted as common knowledge for years by some US support groups, mainly that these two grains are more likely to be contaminated by wheat than other grains. In fact, according to the team, buckwheat and quinoa are far less likely to be contaminated than most other grains.
At the most basic level the new guidelines mean that celiacs do not need to avoid foods containing unidentified vinegar or distilled alcohol, this alone will allow much more freedom when shopping or eating out. Further, celiacs who drink alcohol will have much more freedom and a far greater choice when they want to have a drink. Additionally, celiacs will be able to more easily maintain a well-rounded and nutritious diet because they will have access to a far greater number of highly nutritious and safe grains…”
The CSA took longer to adopt these standards, because they wanted to ensure absolute safety for their constituents.
Here’s a list for you:
SAFE:
Straight Bourbon
Wine
Sherry
Port
Cider
Rum
Tequila
Vermouth
Whiskey: esp. Jack Daniels, Southern Comfort
Vodka
(there are several other types: http://www.glutenfreedrinks.com/AlcoholBeverages2.htm)
IFFY
Flavored Liqueurs (check for ingredients)
NOT SAFE
Regular Beers, Lagers and Ales (not including specifically gluten free brands)
Hope this helps!