Although my whole wheat crusts were never beautiful to look at, they were tasty and I always loved the heartier texture of a whole wheat crust. My husband requests an apple pie in lieu of cake for his birthday every year, and I was always happy to oblige.
Now that he has been told by his doctor to do away with gluten for awhile to address some health problems (although he is not celiac), what I am supposed to make for the poor man on his birthday? I know – it’s all about me isn’t it? 😉
I have tried a number of gluten free crusts, but as with most gluten free baking, (IMHO), the inclusion of white flours and starches such as potato starch and tapioca flour run afoul of my desire to use whole grains whenever possible, and since they don’t taste very good anyway, I’ve not stuck been very persistent in my search for a solution.
Enter the walnut crust. Yes, the humble, nutritious, crumbly, bumbly walnut. I had a friend who used to call me walnut – so I’m allowed to humbly call them crumbly and bumbly. Continue reading