Save those bone scraps from both daily meals and holiday feasts to create your own highly nutritious and delicious bone broths and stocks.
Last fall, I published a few gluten-free meat pie recipes in Edible Austin. I’m including the links to the recipes here since fall is once again upon us and a meat pie in the oven is magical fall business.
Image courtesy of Jo Ann Santangelo for Edible Austin
Check out the recipe for the savory gluten free pie crust here, which is a spin off from my regular GF pie crust here. I’ve learned (after switching butters around the time of writing this article) that my pie crust doesn’t roll out as well with really soft butters, those that tout their creaminess and softness. I prefer to use Plugra European butter, but only when I can buy it from a local baker in bulk at wholesale cost, otherwise it’s prohibitive for me to purchase by the 8-oz package. I’m still experimenting to discover a recommendation for you in the affordable butter realm (even though that might be an oxymoron), stay tuned.