Author: Sally Nemiroff

Basic Butter Pie Crust

This is the original pie crust recipe from Gluten Free on a Shoestring. It seems that the author decided to delete this recipe from her blog and replace it with the recipe formerly known as “Extra Flaky Pie Crust”. While I like and frequently use the newer recipe for fruit pies, I’m personally not fond of the sour cream taste when using that recipe for custard pies. So I used the Wayback Machine to bring this sour cream-free recipe back to life!

You’ll need a kitchen scale to measure out the flours for this recipe. The flour blend is a slightly modified version of Gluten Free on a Shoestring’s Better than Cup4Cup blend.

This recipe makes a single 9″ pie crust, ideal for most custard pies. You’ll need to double this recipe if you’re making a double crust pie.

Ingredients
  • 87 g white rice flour
  • 50 g corn starch
  • 50 g superfine brown rice flour (use Vitacost or Authentic Foods brand if you can)
  • 42 g tapioca starch
  • 42 g nonfat dry milk powder (sold at Target or online)
  • 9 g potato starch
  • 1 tsp xanthan gum
  • 3/8 tsp baking powder
  • 3/8 tsp salt
  • 1/2 cup (1 stick) unsalted butter, diced and chilled
  • 1/2 cup – 2/3 cup cold water
Instructions
  1. In a large bowl, whisk or sift together the dry ingredients.
  2. Add the cold, diced butter. Use clean hands, a pastry blender, or a food processor to combine the butter with the flour. Don’t let the butter melt too much.
  3. Mix in just enough cold water that the dough comes together. Form the dough into a ball, then press it into a thick disk.
  4. Refrigerate the dough for about 10-15 minutes.
  5. Remove dough from refrigerator. On a floured surface or parchment paper, roll out the dough about 1/4″ thick, with a diameter a couple of inches longer than that of your pie pan.
  6. Place the rolled-out dough into your pie pan. You can do this by placing your pie pan upside down on top of your dough then overturning both, or you can roll your dough onto your rolling pin and unroll it onto the pie pan.
  7. Lightly press the dough into the pie pan, then trim and crimp the edges.
  8. Place pan, with dough in it, in the refrigerator while preheating your oven.
  9. Fill and bake according to your pie recipe. If you need to blind bake the crust (bake without filling in it), be sure to use pie weights.

Gluten free Ritz crackers are here!

The long-awaited gluten free Ritz crackers should be starting to arrive at NE Ohio Walmart locations. They are also available for shipping via the Walmart website and app, but quantities are limited.

Please note that gluten free Ritz contain oat fiber. They are Certified Gluten Free by GFCO.

Keep in mind that when a new gluten free product comes out, it tends to sell out quickly at first as supply adjusts to demand. We ask that you please don’t try to hoard this product – please leave some for others to buy. Also, please don’t buy from online resellers, who hoard limited quantities of product (if they’re not selling fake product) and heavily mark up the price.

First Tracks Biotherapeutics Announces Positive Top-Line Results for ANB033 in Gluten-Challenge Study in Celiac Disease

On October 12th, 2026, First Tracks Biotherapeutics announced promising results from their recent Phase 1b clinical study of potential Celiac drug ANB033:

ANB033 achieved a statistically significant and clinically meaningful protective effect on both gluten-induced intestinal damage and symptoms

First Tracks also noted that ANB033 is “well-tolerated”, with no serious side effects reported so far.

The full press release can be read here.

Please keep in mind that these are very early, preliminary results. A lot more research, including larger-scale clinical trials, are needed before this treatment can be approved. Unfortunately, the vast majority of potential Celiac Disease treatments have not made it past Phase 2 (of 3) so far.

Bob’s Red Mill has changed their 1 to 1 Gluten Free Flour blend

You may have noticed recently that Bob’s Red Mill 1 to 1 Gluten Free Flour has a new look. . . and a somewhat different ingredient list.

The new blend replaces whole grain sorghum flour with white sorghum flour. It also contains a higher ratio of sorghum flour than the previous version did.

If you’ve used Bob’s Red Mill 1 to 1 in your gluten free baking, your recipes may now turn out differently with this updated blend.

Have you tried baking with the new Bob’s Red Mill 1 to 1 Gluten Free Flour? How did it turn out? Let us know in the comments!

Please Vote!

Northeast Ohio Celiac Network is a strictly nonpartisan organization. As a group, we do not endorse any specific candidates or political parties and we will not tell you how to vote.

That being said, we urge you to vote in the 2026 midterm elections by November 3rd. Your elected officials help determine if and how government funding is used for medical research, including Celiac Disease research. In addition, several pieces of legislation have been recently introduced in Congress that, if passed, would affect the labeling of gluten on the food or medication you buy. Your vote could help determine whether or not any of these bills become law. This is your chance to make your voice heard!

Early voting is already underway in Ohio. Find out how you can vote at https://www.ohiosos.gov/elections.

Here are the Celiac-related bills that Congress is currently considering:

H.R. 9048 – The Celiac Safety Act of 2026

If this bill becomes law, “gluten-containing grain” (defined as wheat, rye, barley, and their derivatives) would be added to the list of major allergens covered under the Food Allergen Labeling and Consumer Protection Act (FALCPA) that must be specifically called out on food ingredient labels. Wheat would still have be listed as a separate allergen.

H.R. 8385 – The Food Labeling Modernization Act of 2026

This bill, if passed, would require “gluten-containing grain” (defined as wheat, rye, barley, and their derivatives) to have the same labeling requirements as the allergens covered under FALCPA. But it does not define “gluten-containing grain” as an allergen. Wheat would still be defined as an allergen and specifically called out on food labels.

This legislation would also require ingredient, allergen, and nutrition information to be disclosed when food is sold online or on apps like Instacart and Doordash.

H.R. 9988 – The Food Allergy Safety, Treatment, Education, and Research (FASTER) Act of 2026

If passed, this bill would replace wheat with “gluten-containing grain” on the list of allergens covered by FALCPA. “Gluten-containing grain” on this bill includes wheat, rye, barley, oats, and their derivatives. This is the only currently proposed legislation that is trying to add oats to the major allergen list.

This bill would also require the Secretary of Health and Human Services to submit a report to Congress about Celiac Disease.

H.R. 3821 – Allergen Disclosure In Non-Food Articles (ADINA) Act

This bill, if passed, would require the labeling of allergens and gluten-containing grains in medications.