With my French Canadian backgound, I grew up enjoying tourtiere every year at Christmas and here is the recipe (Re-adapted to gluten-free) my mother was handed down by her mother and grandmother before her.
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 on my website, or use Robin Hood’s new gluten-free flour)
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 one piece of plastic cling wrap (about 10 inches long) and smooth onto your kitchen counter. Place first ball of dough on top and then place a second piece of wrap on top. Roll with pin until the dough is the right size for your pie plate. Then take off top piece of plastic wrap and place pie plate upside down on top of rolled out dough. Using the bottom layer of plastic wrap, carefully lift dough and plate all at once and turn over.
Pour filling inside and then suing the same plastic wrap technique, prepare second layer of dough and place on top of meat pie. Crimp edges.
1 ½ cups diced, peeled potatoes
½ pound ground pork
½ pound ground veal
½ pound ground beef
2 onions, diced
2 cloves garlic, chopped
2 bay leaves
¾ teaspoon fine salt
¼ teaspoon ground black pepper
½ teaspoon crushed celery seed
dash ground cloves
1 cup apple cider
½ cup water
1 egg mixed with 2 Tbsp (25 mL) water for glazing
In saucepan of boiling salted water, cover and cook potato until tender, about 12 minutes. Drain and mash; set aside.
Meanwhile, in deep skillet, brown ground meat over medium heat, mashing with fork, until no longer pink, about 8 minutes. Drain off fat.
Add mushrooms, celery, stock, onions, garlic, salt, pepper, savory, thyme, cloves, cinnamon and bay leaf; bring to boil. Reduce heat, cover and simmer until almost no liquid remains, about 25 minutes. Discard bay leaf. Mix in potatoes. Let cool.
Mix egg yolk with 2 tsp
water; brush three-quarters over top. You can use cutouts of dough to make decorations for top of pie. Arrange these on top; brush with remaining egg wash. Cut steam vents in top.
Bake in bottom third of 400 F (200 C) oven until hot and golden brown, about 50 minutes.
Over the past year–since my celiac diagnosis–I’ve come to realize that gluten free baking can be delisious, in many cases even better than regular wheat flour baking. This recipe is proof again.
Will give you 12 generous pieces.
7oz white chocolate chips
2 sticks butter (1/2 pound) softened
1 tsp vanilla extract
1 1/2 cups granulated sugar
1 cup all purpose gluten-free flour (see my substituions page to make your own mix)
1 tsp zanthan gum
1 tsp gluten free baking powder
1/3 cup unsweetened cocoa powder
2 tblsp almond meal or flour
1/2 cup white-chocolate chips
1/2 cup dark semi-sweet chocolate chips
1 preheat oven to 325 F
2 grease and line an 8x 12- inch baking pan
3 put the 7 oz of white chocolate chips, the butter and vanilla in a microwaveable bowl and microwave at low heat for 2 min
4 let the butter and chocolate mixture cool. Cream the eggs and sugar, then fold into the butter and chocolate mixture
5 add the two 1/2 cups of chocolate chips
6 spoon batter in pan
7 Bake until toothpick comes out clean. (About 35 minutes)
Gluten-Free Date Squares
This old-fashioned dessert always feels comforting to me. Maybe that’s because it reminds me of my grandmother.
1 cup dates, cut up
1 tablespoon lemon juice
1/2 cup water
1 cup gluten-free all-purpose flour (see my homemade mix under the substitutions tab)
1 teaspoon zanthan gum
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup butter
1 cup packed brown sugar
2 cups gluten-free oats
Combine dates, lemon juice and water in small saucepan.
Bring to a boil, reduce heat, and cook, stirring often, until dates are soft enough to be mashed with a fork, and set aside.
In the bowl of a mixer, blend flour, baking soda, and salt.
Cut in butter and work with hands until mixture resembles coarse crumbs. Then stir in brown sugar and oats.
Press half of crumb mixture over bottom of lightly buttered 8×8-inch pan to form bottom crust, and gently spread date filling over bottom crust. Spread remaining oat mixture over date filling and very lightly press it into the filling.
Bake for 25 minutes at 350 degrees. Cool completely before cutting into squares.
(a classic French dessert that will impress even the most un-impressible of mothers in law.)
½ recipe pie crust recipe (see my gluten free pie crust)
1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup white sugar
Pinch of cinnamon
7 or 8 apples (approximately 3 pounds) Gala or Granny Smith, peeled, quartered lengthwise, and cored
A 10-inch cast-iron skillet
Preheat oven to 425°F.
Roll your pie dough between two sheets of plastic wrap. (This makes it easier to keep your dough from crumbling while judging it’s shape and size.) Keep dough between plastic wrap, place on baking sheet and transfer to freezer.
Spread butter thickly on bottom and side of skillet and pour sugar mixed with cinnamon evenly over bottom. Arrange as many apples as will fit in pan, in a circular design. Apples should just about reach the top of skillet.
Cook apples over moderately high heat, without disturbing them, until some of the juices bubble and become light caramel in color, around 20 minutes. Place skillet in hot oven for another 15 minutes of cooking. (Hint, place a cookie sheet underneath to catch drops.) Remove from oven. Place rolled pie dough on top of cooked apples, still in skillet, and return to hot oven,. Bake 25 or so minutes, then remove from oven and cool at least 10 minutes.
Just before serving, invert a platter with lip over skillet and, using potholders to hold skillet and plate tightly together, invert tart onto platter. Reset any apples that stick to skillet. (Don’t worry if there are black spots; they won’t affect the flavor of the tart.) Brush any excess caramel from skillet over apples.
Serve and watch your guests swoon.
Not so very long ago, I boasted that I’d developed the best gluten-free bread ever. Well, I take that back. THIS has to be the best. I am hooked, and so are my husband and my friends who tasted it. Quick and easy to make, 1 1/2 hrs from start to finish.
Gluten-free Rustic Bread
1 cup sorghum flour
1½ cup potato starch
½ cup tapioca starch
1½ TSP salt
1 TBSP honey
2 TSP xanthan gum
1½ TBSP yeast
1 TBSP olive oil
3 large egg whites
1 TSP lemon juice
1 cup warm water (barely warmer than body temperature)
Warm a glass or metal bowl by running it under hot water for a minute, then pour in 1 cup of warm water. Add 1 TBSP honey and stir. Set aside.
Combine all dry ingredients into the bowl of your mixer.
Add the olive oil and egg whites and mix to incorporate.
Add the lemon juice. Beat for 2 minutes. By now the dough should be firm, just a bit softer than cookie dough.
Using a spatula, pour the dough onto a cookie sheet. (If the pan has ever been used to bake wheat, rye or any other non-gluten-free ingredients, line with aluminum foil to avoid cross contamination.
Shape gently with wet hands or a spatula. Leave to rise in a warm place for about thirty minutes.
Place the pan in a cold oven on a middle rack. Turn the oven on to 375 degrees and bake for 40 – 45 minutes.
As always when baking with Zanthan gum, allow bread to cool before slicing.
And then slather with anything you like, and enjoy.
(This bread will keep best if frozen, otherwise it tends to get a bit dry.)
Serves: 20 at 200 calories each
Preheat oven to 350 F
2/3 cup rice flour
2/3 cup tapioca flour
2/3 cup almond flour or almond meal
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon zantham gum
2 cups brown sugar
2/3 cup soft butter (room temperature)
2 teaspoons vanilla
Grease a 13”x9″ pan with vegetable-oil spray.
Mix together all dry ingredients except sugar.
Beat eggs until foamy.
Mix sugar and butter until blended, add eggs and vanilla and whip. Gradually add dry ingredients to wet.
Spread batter into pan, and bake for 25-30 minutes. The blondies will be done when they are lightly golden and only barely dry in center.
For slight variations you can add any of the following ingredients.
½ cup chocolate chips (add 20 calories per portion
½ cup pecans (add 17 calories per portion
½ cup coconut (add 9 calories per portion
Soft and Chewy Chocolate Chip Cookies
Makes 2 dozen cookies 250 calories each
1 cup unsalted butter
2 1/3 cups of my special gluten-free baking flour mix (see ingredients substitutions page for recipe)
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon gluten-free baking soda
¼ cup white sugar
1 1/4 cups brown sugar
1 large egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
1 ½ cups semisweet chocolate chips
Preheat the oven to 375 degrees F.
Melt the butter in your microwave at lowest temperature for one minute. When you take it out, just stir whatever is not yet melted, and it will dissolve. Pour into the bowl of a stand mixer.
In a separate bowl, sift together all the dry ingredients except for the sugars, and set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir until combined.
Chill the dough in the refrigerator for 1 hour. Shape the dough
into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. (They will spread out as they bake) Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Check at the twelve minute mark because some ovens will bake faster. They should barely start turning golden around the edges. Barely! Remove from the oven and let cool for a few minutes before moving onto a wire rack to continue cooling. Store cooked cookies in an airtight container—that’s if you have any left over to store. 😀
I feel so guilty for neglecting you all for the last few weeks, that now I’m trying to make up for it by baking up a storm. My poor husband. He’s trying to lose weight and I am not helping.
A chocolate cake fit for the Queen of Sheba
Don’t be overwhelmed by the instructions, the recipe is simple enough and so, so worth it. This cake is divine. It will take an hour and half from start to finish. About 1 hour of preparation and almost half an hour of baking. Much as I’d love to, I can’t take credit for it. All I did was adapt this classic Julia Child recipe to a gluten-free diet.
Serves 8 at 330 calories each (Maybe you can jog off those calories later)
1 teaspoon zanthan gum
Preheat oven to 350 degrees. Set the oven rack in lower middle level.
In a saucepan over low heat, melt the chocolate in the rum or coffee. Set aside. In a mixing bowl, cut butter into.
pieces and cream it. When soft and fluffy, add sugar and beat 1 minute. Beat in egg yolks until well blended.
In another bowl, beat egg whites until foamy. Beat in cream of tartar and salt and continue beating until soft peaks are formed. Gradually beat in 2 tablespoons sugar and continue beating until stiff, shiny peaks are formed. Blend melted chocolate and coffee or rum into yolk mixture, then add almonds and almond extract.
Stir a quarter of the egg whites into the chocolate using a rubber spatula. Scoop the rest of the whites over chocolate and, alternating with sprinkles of flour with the zanthan gum already mixed in, rapidly and delicately fold in the egg whites. Turn batter into buttered and floured 8-by-1 1/2-inch round cake pan, tilting it in all directions up to the rim all around. Set in preheated oven. Bake 25 minutes.
Cake is done when puffed to the top and a toothpick inserted 2 to 3 inches from edge comes out clean. The center should move slightly when the pan is gently shaken. Remove pan to a rack and let cool 15 minutes. Unmold onto rack. Let cool 2 hours before storing or icing.
Good Old Fashioned Scottish Shortbread Cookies
MAKES 48 COOKIES 145 calories each
This post is for the fan whose note I accidentally deleted. I hope you write again. I promise not to delete you this time. All I saw before it disappeared, was a request for cookie recipes for her grandmother. What better than one that reminds me of my own beloved grandmother.
One of my all-time favorite cookies is shortbread. It is simple yet delicious. It is versatile and easy to make. It can be dressed up with chocolate chips, a dash of cinnamon and raisins, or for the holidays with colored sugars. One of my favorite versions is with almonds and the tiniest dash of almond flavoring. And the best news is that there is no need to chill the dough before rolling out. And they freeze very well.
1 pound unsalted butter or vegetable shortening or margarine (Butter does taste better)
1½ cups granulated sugar
2 large eggs
2 teaspoons vanilla
3¼ cups white rice flour + ½ cup for dusting counter
1½ cups cornstarch
1¼ cups potato starch
2 tsp. salt
1 teaspoon xanthan gum
1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Using a mixer with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Scrape the bowl with a spatula.
3. Add the eggs one at a time. Mix for 1 minute. Add the vanilla. Mix for another minute.
4. In a separate bowl, combine 3¼ cups flour, cornstarch, potato starch, salt and xanthan gum. Add ½ butter and sugar mixture and mix for 1 minute. Add the second half and mix until ingredients are combined.
5. Form the dough into 3 balls. Set two aside.
6. Dust your counter with flour. Press the ball flat with your hands first. Then roll dough out to just over ¼-inch thick. Using your favorite cookie cutter, cut out cookies and place them on prepared cookie sheets about 1 inch apart.
7. Bake in preheated oven about 15 minutes, checking frequently because some ovens will bake faster. Cookies are done when the edges just start to get golden. Remove from oven and let cool completely.
sorry I’ve been away for so long, but I have very good reasons.
1) My husband and I are preparing the house for sale. That means every little item we don’t absolutely need must be chucked out. OH MY GOD!!! What a job. It will take months.
2) My camera download cable is in hiding. I just hope it isn’t in one of the boxes of stuff I’m donating. So, until I find it, I will have to post recipes without the pics. I promise to add them as soon as I find the cable.
Almond Flour Bread (Gluten-Free)
One of the problems with many gluten-free breads is their dry-crumbly texture. The following recipe is the closest to wheat bread that I’ve ever tasted. It is moist, without being gluey, and has a chewy texture much like regular wheat breads.
1 cup of brown rice flour
1 cup almond flour
¾ cup white rice flour
¼ cup tapioca flour
2 ½ teaspoons guar gum or xanthan gum
1 teaspoon salt
2 teaspoons instant yeast
2 tablespoons honey
2 tablespoons melted butter
1 teaspoon vinegar or lemon juice
1 ¾ to 2 cups warm water
Before mixing your dry ingredients, stir yeast in 1 ¼ cups warm water along with honey. Set aside until the mixture foams.
Mix dry ingredients in bowl and stir at low speed until well mixed. Add the wet ingredients and when the yeast mixture is foamy, add that too. Stir at medium speed for about five minutes. Mixture should have the consistency of soft cookie dough or of slightly firm cake mix. You may have to add more water little by little.
Pour into greased pan and set aside in warm spot until it rises to almost double. Do not preheat the oven. Place in oven, turn heat on to 350F and bake until a toothpick inserted in center comes out clean—approximately 30 minutes.
If you like raisin bread, add ½ cup of soaked raisins – (5 min in hot water) and 2 teaspoons of cinnamon. Delicious
For walnut bread, add ½ cup of chopped walnuts.
For pizza, spread the dough onto a cookie sheet using lots of olive oil to press it down. Bake at 400F for 10 minutes. Add toppings and cook another 10 minutes.