I use an organic cornstarch that's gluten - free and non GMO.
Not exact matches
Besides the quantities listed (I've made this so many times, I'm not even sure what measurements I
use) the only difference is that we
use organic Arrowroot powder instead of
Cornstarch.
1/2 c almond meal 3/4 c gluten - free flour blend 1/4 c sweet rice flour (white rice will work as well) 1/4 c
cornstarch 1/4 tsp sea salt 1/2 tsp xanthan gum 1 1/2 sticks (3/4 cup) unsalted butter, softened 1 cup plus 2 tablespoons
organic white sugar 1 large egg 1 1/2 tablespoons freshly grated lemon zest (
use a microplane for this)
Filling: 3/4 cups
organic sugar 3/4 cups milk (I
used raw milk; you can
use whole or low - fat, preferably
organic) 6 ounces
organic blueberry yogurt (I
used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2 teaspoons
organic cornstarch 1 teaspoon vanilla extract pinch of sea salt 1 1/2 cups sliced plums (I
used a combination of local white / «shiro» and purple plums) 1/2 cup
organic blueberries
1 — 16 ounce carton heavy cream 2 cups sugar (I
use organic pure cane sugar) 1 — 29 ounce can pumpkin (not pumpkin pie mix) 1/4 cup
cornstarch 2 teaspoons ground cinnamon 2 teaspoons ground ginger 2 teaspoons ground nutmeg 1 teaspoon salt 2 — 9 inch unbaked pie crusts (store - bought or homemade)
1/4 cup granulated sugar (I
use organic) 2 tablespoons
cornstarch 1/4 teaspoon Pink Himalayan Sea Salt (my preferred salt) 2-1/4 cups whole milk 3 large egg yolks, lightly beaten (safe the whites for meringues) 3 tablespoons unsalted butter, cut into small pieces 2 teaspoons vanilla extract 1 cup of coconut