Pecan Bar Recipe (Grain-Free) (2024)

FAQs

Why is my pecan pie filling grainy? ›

A grainy pecan pie filling is a sign the pecan pie is overbaked. When the eggs overcook, they cause a grainy texture. Bake the pie just until the filling reaches 200 degrees F. You may also want to verify your oven is accurate with an oven thermometer (don't trust your dial).

hile nuts are naturally gluten-free, with added flavors, there can be some gluten in them. When pecan sellers have to flavor nuts, they often need to add wheat to the seasonings.

Either you used raw nuts, or you added them before the sugar had a chance to fully caramelize. Why is the sugar all crystallized and grainy looking? It means that the sugar has crystallized before caramelizing.

Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste. For this reason, flour works best with fruits that are less juicy, and/or are naturally high in pectin-a naturally occurring thickening agent-such as apples and blueberries.

Light and dark corn syrup can be used interchangeably in almost every instance, with slight flavor variances. In a pecan pie, for example, light corn syrup will contribute sweetness and a hint of vanilla, but that's about it. Dark corn syrup, in addition to sweetness, will add color and a more robust, toasty flavor.

Butter: Butter gives this pie richness and a delicious depth of flavor. Cornstarch and water: Two teaspoons of cornstarch and a tablespoon of cold water work together to help thicken the filling. Eggs: Whole eggs help bind the filling together and add welcome moisture.

Plain, unprocessed nuts and peanuts are gluten-free. 1 But many brands of nuts are not safe on the gluten-free diet, because nuts often are processed and packaged on lines shared with gluten-containing products.

Yes, all single-ingredient nuts are gluten-free. That means the label will list just one ingredient, the nuts. Gluten-free nuts include (but are not limited to) peanuts, almonds, walnuts, cashews, chestnuts, pecans, pistachios, hazelnuts, pine, macadamia and Brazil nuts.

Can celiacs eat pine nuts? ›

Nuts in their pure form are gluten-free. This includes peanuts, almonds, pecans, macadamia nuts, walnuts, pine nuts, pistachios, cashews, Brazil nuts and all other natural nuts. Sesame seeds and sunflower seeds are also gluten-free. While nuts are naturally gluten-free, you need to be careful with flavored nuts.

But with a food processor and ten minutes of time, you can make your own flour substitute for much cheaper and have the option to make it as fine or as course as you would like it to be. This recipe is for a one to one ration, meaning if you processes one cup of pecan meal, you will be left with one cup of pecan flour.

They are all the same thing. For starters, you can make your own pecan flour/meals. You put the pecans into the food processor and process until it is finely ground. But before you even get to that point, I do recommend soaking and dehydrating the pecans first.

Pecan meal and pecan flour are made from nicely ground up pecan nuts. A finer grind produces the pecan flour. The larger pieces, also referred to as flakes are what makes up pecan meal. Did you know you can use pecan meal the same way you would typically use flour?

This suggests the grittiness is lactose crystals (from the milk or from cooking at too high a temperature).

Yes, you can overcook a pecan pie.

A pecan pie is likely overcooked or has been in the oven too long if the top turns black or the filling starts to crack. Overbaking your pie can make it sticky or crunchy, causing the filling to become tough, hard, and difficult to eat.

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

Curdling Occurs When The Eggs In Your Filling Overcook

When you bake your pie at too high a temperature for too long, the eggs will overcook, turning a potentially light, fluffy filling into one that's chunky and uneven.