We can hardly wait for DVO and Cook’n to introduce their new gluten-free CD. Kirsti and Betsy, authors of LIFE TASTES GOOD AGAIN, have done a wonderful job of providing us with truly yummy gluten-free recipes. One of the things they include in their book (that’ll also be in the Cook’n software) is their great egg substitutions.

Each item on their list can substitute for 1 egg. They say that not every substitution will work for every recipe, so you’ll want to be sure to record which option worked best in each recipe. Here are their recommendations:

2 Tbsp cornstarch = 1 egg

2 Tbsp arrowroot flour = 1 egg

2 Tbsp potato starch = 1 egg

1 heaping Tbsp soy powder + 2 Tbsp water = 1 egg

1 Tbsp flax seeds + ¼ C water = 1 egg (blend seeds and water for 2-3 minutes until thickened)

1 tsp unflavored gelatin + 3 Tbsp cold water + 2 ½ Tbsp boiling water = 1 egg

NOW, just for fun, here’s their recipe for an incredible pie using strawberries!

Strawberry Cream Cheese Pie

1 9-inch gluten-free pie crust
4 C strawberries (stemmed and hulled)
1 1/3 C sugar
3 Tbsp cornstarch
2 Tbsp fresh lemon juice
1 (8 oz) pkg cream cheese, softened
1 tsp orange zest
2 Tbsp orange juice (frozen concentrate)
2 Tbsp cream
Whipped cream

Divide berries into two equal portions.

In heavy saucepan, make a glaze by mashing half the berries with a potato masher. Add 1 C sugar, the cornstarch, and lemon juice. Cook on low heat, blending well until thick and translucent. Remove from heat and cool.

In separate bowl, combine cream cheese, remaining sugar, orange peel (the zest), orange juice, and cream. Cream until light and fluffy. Spread the cream cheese mixture smoothly and lightly onto the bottom of the crust. Cut the uncooked berries into slices. Arrange them on top of the cream cheese mixture. Pour the cooled strawberry glaze over the top. Refrigerate and serve cold, topped with whipped cream, of course!

NOTE: If you didn’t want to put this into a pie crust, it could be spooned into dessert dishes and simply topped with whipped cream. Easy, beautiful, and OHHH so good!