Staying Gluten Free

I have been gluten free for almost 10 months now and it has gotten to the point where my body is telling me when there is hidden gluten in the food I ate...and example was we went out to eat at a Mexican food restaurant the other night and I was assured by the waiter and the manager that the food I was going to order was gluten free (GF).    Three hours later I am having abdominal pain, horrible gas, and diarrhea...right it definitely wasn't GF and had more then a little bit of gluten in it.  Turns out the I would bet the chips and queso both had flour in them.  Some/ most tortilla chips are GF but I always check to make sure.

 I had a friend to share a recipe on Facebook last week called the Impossible Pie...it is like a coconut creme pie but more of a egg custard style. These are the last two pieces of the pie I made 4 days ago and I will be serving them up with whipped cream as soon as I post this. 

This is an awesomely easy pie to make and if you are a friend on Facebook you have probably seen it making the rounds but I decided to so some changing up to make it GF and here is the recipe for it!!

Impossible pie

All the ingredients are mixed together and poured into a pie tin, but when it cooks it forms its own crust with filling This has a coconut vanilla taste like a coconut cream pie

Ingredients

2 cups milk
1 cup shredded coconut
4 eggs
1 teaspoon vanilla extract
1/2 cup all purpose flour  (I used Bob's Red Mill All Purpose GF flour)
8 Tablespoon butter  (I used 8 tbls of virgin coconut oil and probably could have used less.)
3/4 cup sugar
1/4 teaspoon ground nutmeg

Directions
Place milk, coconut, eggs, vanilla, flour, butter and sugar in blender. Mix well.
Pour into a greased and floured pie plate. Sprinkle nutmeg on top.
Bake at 350 degrees for 45 minutes.

Give it a try...usually I make cakes, cookies, pies etc and we freeze them for future use...this didn't make it to the freezer.