z z wrote:
> I've done nut crusts as well as lowcarb flour substitute crusts. Really,
> the pumpkin hides many sins-if it looks like a pie, and you don't tell,
> they may not notice. I've used almond flour, bean flour, vital wheat
> gluten flour (dont buy the vital wheat gluten flour that says vit c
> added.) and mixtures. Less oil if using nut flour or adding flaxseedmeal
> to the mixture. I have heard some people even add dry cocoa or cinnamon
> to increase the volume of flour without adding carbs.
>

My daughter is a supertaster, which, I think, decreases the
possibility that she wouldn't notice. There are so few holiday
traditions that she enjoys that I'd better not tamper with that
one--for her, anyway.

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