Old Fashioned Strawberry Rhubarb Pie
1 pie/ 8 servings
For crust, see my recipe in gluten-free baking which makes two crusts, one top and one bottom
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar
2 tablespoons tapioca flour
1 tablespoon almond flour or almond meal
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
Preheat oven to 425 degrees F.
Mix all ingredients in a large bowl until the fruit is well coated, and pour out into chilled crust. Roll out the other piece of dough and place over filling. Crimp to seal edges. Bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
I DID IT!!! I finally created a gluten-free pie crust that rivals any regular pie crust. Last night we had our kids over for dinner and, since I am gluten free and my step-daughter is vegan, coming up with a meal that will satisfy everyone is always a bit of a challenge. In the past, I’ve made graham-cracker style crusts, but had never come up with a delicious pastry-type pie crust. Well, behold the perfect crust. It is so good, you may want to use it even if you’re not gluten sensitive.
Gluten-free pie crust
this will make enough dough for two large pies or one pie with bottom and top crusts
3 cups of my regular flour mix (See substitutions tab)
2 tsp. sugar
pinch of salt
1 cup cold all vegetable shortening
2 eggs (Or for vegan version, use 2 tbsp. flax meal and three tbsp cold water
1 or 2 tbsp cold water (You may have to add a third tbsp water, but the less water the better)
1 tsp guar gum
Combine all ingredients into mixing bowl and mix at low to regular speed until mixture is crumbly. (2 to 3 minutes)
Divide into two balls and put in freezer for one hour. Tear off two pieces of parchment paper and dust lightly with all purpose flour. Take out one ball at a time and place between the sheets of parchment paper for rolling. Then gently take off the top layer of parchment paper. Lift crust, still attached to bottom layer of parchment paper and turn over into pie plate, releasing from parchment paper carefully. If you are making a one crust pie, bake the crust at 425 degrees for about 15 minutes (until lightly golden) before filling. For a two-crust pie, follow baking your recipe instructions. Mine was a strawberry-rhubarb pie and I baked it at 425 for twenty minutes and then lowered the temperature to 350 and baked it for an additional forty minutes.
I should start by apologizing for not posting for the last couple of weeks. My little twelve year old dog died and I was a bit of an emotional mess. Those of you who have pets surely understand. I’m back to normal now and eating and baking once again.
One of the items I missed the most when I went gluten free was bread. Did I mention that I loved to bake? And bake I did. I used to make homemade bread weekly, sometimes more than once in a week. So one of the first things I did when I was diagnosed last November was research bread recipes. WELL! There were plenty of recipes out there, but sometimes I wondered if those who wrote them actually tried them. Some were inedible, cardboard-like. Most were, well moist doesn’t quite convey the extent of the gluey texture. Others tasted like s…t. So I began my months-long experimenting with recipes, adjusting as I went along until I found one that I love. And not only me, but my non-celiac husband too. It took me a number of times to get it absolutely perfect, but I finally got it and here are all my little tricks.
Before starting, read through recipe entirely. Baking gluten free is NOT like regular baking.
Very important. Do not preheat oven.
2 cups warm water (You may need to add up to about ½ cup extra water later.)
1 tbsp. yeast
3 cups rice flour
¾ cups potato starch
3/4 cups tapioca starch
2 ½ tsp. xanthan gum
2 tbsp. dry milk powder
2 tsp. salt
2 tbsp. sugar
4 tbsp. butter or oil (if butter, barely melted) see note below.
I know this may sound weird, but do not preheat oven. Allowing the oven to heat with the bread inside allows for a better rising.
Warm your mixing bowl with hot water, and add warm water (just warm, not hot) and then yeast and sugar. Mix slightly and let sit until mixture begins to bubble or foam.
If using butter, you can let it warm in the microwave no more than 5 or 6 seconds, then take it out. Stir the un-melted portion until all is mixed. Add to bowl, and then add dry ingredients. Starting at slow (otherwise you will find yourself in a cloud of flour) mix ingredients and gradually increase speed until you reach medium to medium high. Continue mixing and look at your dough. It should resemble a soft cookie dough. If it is too hard, gradually add water one tbsp. at a time. Perfect batter will hold together, not drip along the sides of the bowl when you stop mixing, much like meringue.
Pour into sprayed bread pan. And here is an easy trick. Because GF bread doesn’t brown the way other breads do, after it’s risen and just before you pop into the still-cold oven, give a quick spray of Pam on top of your uncooked dough will help it get a golden color.
Let rise for about 20 minutes in warm place.
Pop into oven and then turn oven temperature on to 375 F for 25 to 30 minutes or until done. I find that leaving it in the oven longer helps get rid of that gluey texture that so many gluten-free breads have. Remove from tin and let cool before slicing. Slicing while warm will give you gummy edges. Freeze what you don’t use. It keeps better that way.
This is not a diet desert) the entire pie has 2390 calories broken down as 1664 calories in the crust and 676 in the filling.
serves 8 at 299 calories per serving
3 cups crumbled rice Chex cereal (I used the honey Chex)
1/4 cup almond flour
1/4 cup shredded coconut
1/4 cup margarine
Directions (So easy)
mix all ingredients well and press into a pie plate. Bake in 400 degree oven for ten minutes and remove from oven to let cool before pouring in the filling./
2 1/2 cups VitaSoy soy beverage
1/3 cup tapioca flour
1/3 cup sugar
1 Lindt black chocolate 85% chocolate bar (100gr)
1/4 cup sliced almonds to decorate
bring vita Soy beverage to a boil, add tapioca flour and sugar and lower to a simmer. Cook for ten minutes, remove from heat and drop in chocolate pieces. Stir until chocolate is melted and entirely stirred in. Let cool ten minutes before pouring into baked shell. Let cool for about one hour in refrigerator before serving.
I just saw this amazing recipe It combines two of my favorite flavors, and I HAD to make a gluten-free version right this minute. If you love coconut macaroons and lemon meringue pie, you will die for this cake.
Coconut cream cake with lemon syrup.
Makes one 8″ cake. This cake is so rich you will get 16 servings out of this one cake.
Each serving is 227 calories
2 tsp. grated lemon rind
1 cup white sugar
4 large eggs
2 cups desiccated coconut
1 cup of my gluten-free flour blend (You will find this recipe on my skinnyrecipes.com website under the substitutions page)
1 tsp baking powder
1/2 tsp. Xantham gum
Ingredients for the syrup
1 cup white sugar
1/2 cup lemon juice
1/2 cup lemon rind in strips (about three lemons)
3/4 cup water
As you can see I couldn’t wait to have a piece.
Preheat your oven to 325 F
Whip the butter and sugar at high speed until creamy, add eggs one at a time and keep beating. In a separate bowl, mix the dry ingredients until well blended and then fold it into the wet mixture. Pour into a round spring-form pan and bake for 45 minutes or until a toothpick comes out clean.
For the syrup;
In a medium saucepan, mix the ingredients and bring to a boil, and then lower the heat and let simmer for another eight to ten minutes.
Pour half the syrup on the hot cake before taking it out of the pan. Let it cool for about ten minutes and then take out of pan.
This cake will keep well refrigerated in an airtight container for one week.
Yes, you read me right. The secret to this super delicious cookie is beans. So not only are these cookies delicious and low calorie, but they are healthy to boot.
Makes 20 cookies at 76 calories each
Preheat over to 350
1 can black beans, rinsed and pureed until there are no lumps
2 tablespoons soft butter
6 tablespoons of cocoa powder+
1/4 cup honey
1/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp vanilla
2 oz chopped up semi-sweet chocolate (78% chocolate or more)
Pour all ingredients in your mixing bowl and mix until batter is perfectly smooth. Scoop large tablespoons onto baking tray covered with parchment. Bake for 15 minutes and then let cool completely. The texture will be even better if you wait a few hours before eating.