Gluten-Free Vegan Pecan Pie - Rhian's Recipes (2024)

FAQs

What is a substitute for Karo syrup in pecan pie? ›

For every one cup of corn syrup that the recipe calls for, use one cup of maple syrup instead. The great thing about maple syrup is it has some nutritional benefits. Maple syrup contains antioxidants, vitamins, and minerals, such as Vitamin B6, calcium, niacin, potassium, and riboflavin.

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

Pecan pie is the perfect combination of salty and sweet. The filling of the pecan pie is naturally gluten-free and it's super easy to whip up. You only need a few ingredients to make the filling and a gluten-free pie crust to make a gluten-free pecan pie. I'm all about the filling!

Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.

The best corn syrup substitutes for baking are brown rice syrup, maple syrup, agave, tapioca syrup, honey, golden syrup, and black treacle. Whether you're avoiding using corn syrup, are allergic to corn, or don't have it on hand, there are a ton of substitutes for corn syrup to try instead.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

The key to standard pie crust is having pockets of fat surrounded by flour. But if that fat starts to melt and mixes with the flour, it can start to develop gluten, which can lead to a tough crust.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

No. This product is not gluten free as it lists 3 ingredients that contain gluten and 1 ingredient that could contain gluten depending on the source.

Can gluten-free people eat pecans? ›

Nuts in their pure form are gluten-free. This includes peanuts, almonds, pecans, macadamia nuts, walnuts, pine nuts, pistachios, cashews, Brazil nuts and all other natural nuts. Sesame seeds and sunflower seeds are also gluten-free. While nuts are naturally gluten-free, you need to be careful with flavored nuts.

Vintage Funeral Pie Recipe is an old-fashioned dessert that is made from raisins, spices, and walnuts. It was traditionally made by the Amish, but this sugary pie fits right into a Southern cook's recipe box.

Pumpkin Pie: This one is our winner! When in doubt, choose pumpkin pie. In competition with those mentioned above, it offers the fewest calories, and least fat and added sugar. It's also loaded with vitamins and minerals such as vitamin B12, thiamin, riboflavin, folate, niacin, phosphorous, calcium, and iron.

Pecan pie contains more calories but offers you plenty of nutrients that you can't find in any other pie. On the other hand, pumpkin pies have a lower calorie content. But pumpkins contain fewer nutrients compared to pecans. Hence, both of these pies are healthy in their own way.

It is quite possible to make pecan pie with brown sugar, white sugar, maple syrup or a combination. Corn syrup sweetens pecan pie and gives it a smooth texture by preventing the crystallization of the sugar when baking. It also acts with the eggs to thicken. It can be replaced with maple syrup and flour.

Each one varies in taste as well. Some will have a floral flavor while others will have a more bold taste. When substituting honey for corn syrup, using equivalent amounts is recommended. For every one cup of corn syrup, use one cup of honey instead.

The clear Karo^® Corn Syrup has been called “light” since the 1940s, before “light” became a popular description for reduced-calorie products. The term “light” in this case refers to the color, and not the number of calories. Consumers may also refer to light corn syrup as “white” corn syrup.