Comments on: Hot … Fudge … Pie!

By: Jules

Jules — Thu, 24 Jan 2013 14:55:59 +0000

Hi Colleen – this is such a great recipe and yes, absolutely, you can freeze leftover pie. This pie is delicious served HOT with yummy ice cream or whipped cream on top, too, so you could warm it straight from the freezer to serve! Enjoy!!

By: Colleen

Colleen — Thu, 24 Jan 2013 14:09:18 +0000

Hi, Jules. Going to make this pie today! Thanks for info on low glycemic coconut palm sugar, since I’m making it to share with a diabetic. CAN I FREEZE ANY LEFTOVER PIE? Thanks, as always. Great products, recipes, info.

By: Berry Coulis | Gluten free recipes, resources, and news. Easy allergy friendly recipes and baking tips using Jules Gluten Free Flour.

Fri, 05 Aug 2011 17:50:51 +0000

[...] recipe is a wonderful one to keep on hand as the extra something special to top Hot Fudge Pie, Healthy Chocolate Cake, Pancakes, oatmeal, cheesecake, ice cream … or really anything you [...]

By: Jules

Jules — Sun, 10 Apr 2011 23:48:42 +0000

Becky – so glad you loved it! That origins of that recipe have been in my family for years – I love it!

By: Becky

Becky — Sun, 10 Apr 2011 22:19:27 +0000

Just had this pie for the first time! Certainly not going to be the last time!! This is incredible. It’s so light and fluffy. We thought it was going to be more like a brownie, but it’s not heavy or “sicky sweet”. This is a keeper!

By: Jules

Jules — Mon, 21 Feb 2011 16:29:36 +0000

Hi Jeanie, yes I have a delicious yeast-free sandwich bread recipe! It's from my new book, Free for All Cooking. Enjoy!

By: Jeanie OBryant

Jeanie OBryant — Mon, 21 Feb 2011 00:37:19 +0000

Do you have a recipe for a bread that is YEAST free. We have major allergy to YEAST and we miss our bread. Thanks

By: Jules

Jules — Fri, 11 Feb 2011 18:28:20 +0000

Absolutely! It’s amazing served cold, as well. Enjoy!

By: Malia

Malia — Fri, 11 Feb 2011 16:14:25 +0000

would this be just as good warmed up? I was thinking of making it today to be eaten tomorrow evening.

By: Jules

Jules — Mon, 07 Feb 2011 15:55:47 +0000

Hi Christa, as with any ingredient in a recipe, when you substitute it, there are sometimes “tweaks” you need to make, but with my flour, you should expect very little changes. In quick breads and many cookies, I often add a bit more baking powder, for example. In recipes calling for cake flour, you should be good with using my flour in the same proportion because my flour is higher in starches than traditional all purpose flour — making it more like cake flour to begin with. Have fun playing with recipes and if you ever have specific questions, you can always email us at Support@JulesGlutenFree.com!