Gluten Free Lemon Meringue Pie

lemon meringue pie
This past thanksgiving my Nana decided to try a gluten free version of her famous lemon meringue pie recipe. This was my absolute favorite dessert growing up, and the gluten free version did not disappoint! It was SO GOOD I literally sat down and ate about 1/4 of the pie straight from the pie dish by myself (evidenced in the photo below). Because it looked so delicious, a lot of folks asked for the recipe….

So I have to be honest here, when I called her up for the recipe, prepared to take copious notes for you all, her response was “I’m not sure off hand – I just follows the directions on the container for Durkee Lemon Meringue Pie Filling”. WHAT!? Lies, my whole life has been lies.  The good news – Durkee has a fairly easy recipe to follow, and you’ll never have to look up the recipe if you’re using their brand.

Ingredients: 

– 3 Tbsp. sugar
– 2 eggs (yolks for filling, whites for meringue)
– 1 package lemon pie filling (I use Durkee)
– 2-1/2 cups water
– 1/4 tsp. cream of tartar
– 1/4 cup sugar
– Pie crust

Directions:

Pie Crust: (pictured below)

I recommend either the Whole Foods pre-made gluten free pie crust or Pillsbury Gluten Free Pie and Pastry Filling Dough.
Because this is a pie served cool, bake the empty pie crust at 375 for 10 minutes or so, until the top edges are veryyy slightly browned.

Filling:

– Get out your medium sized sauce pan: Combine filing mix, 3 Tbsp. sugar,  1 egg and 2-1/2 cups water; stirring until smooth.
– Cook over Medium heat, stirring constantly, until pudding comes to a boil: boil 2 minutes. (Pudding will thicken upon cooling)
– Pour into pie crust (which has already been baked) and place in the fridge to chill.

Meringue: Preheat oven to 400 degrees F.

– Beat 2 large egg whites and 1/4 tsp. cream of tartar with electric mixer until soft peaks form.
– Gradually add 1/4 cup sugar, beating at high speed until sugar is dissolved and stiff, glossy peaks form.
– Immediately spread meringue over hot pie filling, carefully sealing meringue to edge of pie.
– Bake 5 to 7 minutes or until meringue is golden. Cook on a wire rack if you can – and then cover and store in refrigerator to cool before serving.

Enjoy!

Cranberry Pie with Pillsbury Gluten Free Pastry Crust

gluten free pie

Yum, this is one of my favorite holiday pie’s. A tart and sweet cranberry pie that is very easy to make (no mixer needed!), but still looks  very impressive  on the table. I tried Pillbury’s gluten free pastry dough, and it is my favorite gluten free dough so far. It comes in a 15.8 oz tub which is enough for two 9″ pies. I have gotten a lot of questions about the “healthyness” of this dough – let me warn you by saying this is a Pillsbury product and is in no way intended to be a “healthy” option.  Although eating gluten free can lead to a very healthy diet, Gluten-free is not synonymous with fat-free…

Ingredients:

CRUST:
– Gluten Free Pillsbury Pastry Dough (Half of the 15.8 oz tub will make one 9″  pie)

FILLING:
– 1/2 cup water
– 2 cups cranberry (raw, cut in half)
– 1 egg
– 1 tsp vanilla
– 1 heaping tbs tapioca

Directions:

– Preheat oven to 375

CRUST:
– Roll out parchment paper and sprinkle with GF flour
– Knead dough (1/2 of the 15.8 oz pillsubry tub) in your hands until it becomes  a bit less crumbly
– Place ball down on parchment paper and push down into a circle
– Cover with parchment paper and roll out into a wide circle (enough to cover your 9″ pie pan)
– Remove your top piece of parchment and place pie dish face down on dough. Shimmy your hand under the bottom piece of parchment and flip the dough and dish right side up.
– Now comes the annoying part – peel of the parchment paper – some of it will stick and break , that’s okay.
– Use your fingers to reshape the dough into place, and fill in any holes
– Save some dough for lattice – roll out and slice into strips with a sharp knife.

FILLING:
– Mix all ingredients in mixing bowl (the order doesn’t matter, and you can use a spoon or egg beater  to mix it all)
– Pour into shell
– Top with criss-crossed dough lattice (if your pieces break, just lay them on the top of the pie so they touch, when the pie bakes they will all stiffen together and look like on piece)
– Bake at 375 for 45 minutes (up to an hour) – until lattice and edges turn light brown
– Let pie cool before serving (serve room temperature)

pisslbury gluten free pie dough

Halloween – Gluten Free Macaroons


Oh man, I am so excited for Halloween!  Can’t wait to start making these spooky treats. These are not your typical puffy pastel macaroon, but this is a family macaroon recipe that has always been gluten-free… and it is also super simple, fun to make, and most importantly… it’s delicious!

Ingredients:

-1 package shredded coconut (5 1/3rd cups)
-2/3rds cup sugar
-¼ tsp. salt
-1 tsp. almond extract
-4 egg whites

Toppings:
Chocolate Chips
Sliced Almonds


Directions:

– Mix all your ingredients together
– Once your ingredients are all mixed, start making ghosts!
– The batter doesn’t spread too much when it’s baked, so shape them just slightly smaller than you want in the end. I use roughly a golf ball of batter for each, about as much as you can pick up with an overfilled melon baller. Shape them into cone like ghosts, with a flat bottom, and rounded top
– Cook on 325° for 20 minutes, or until edges begin to brown
– They will be gooey when you take them out, so quickly put in (gluten free) chocolate chips upside down as eyes, and gently push in a sliced almond as a screaming ghost mouth
– Refrigerate before eating – they will turn chewy and delicious!

Gluten Free Pear Custard Pie

apple picking
I went apple picking with my family last weekend, which was great! One minor issue though –  I don’t really care for apples…but, lucky me, they had a few pear trees sprinkled throughout the orchard. So I stocked up on pears and now I have more than I know what to do with. 1st recipe on this list… Pear custard pie.

This is a Martha Stewart recipe, with one little conversion switching to gluten free flour.

pear custard pie

Here’s the recipe:

Ingredients:

-3 Comice or Bartlett pears, peeled, halved, cored, and sliced
-1/4 cup melted unsalted butter
-1/3 cup granulated sugar
-1/3 cup  all purpose gluten free flour
-2 teaspoons vanilla extract-3 large eggs
-3/4 cup milk
-1/4 teaspoon salt
-Confectioners’ sugar (dust on top

Directions:

  1. Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core 3 Comice or Bartlett pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
  2. In a blender, process 1/4 cup melted unsalted butter, 1/3 cup each granulated sugar and all-purpose flour, 2 teaspoons vanilla extract, 3 large eggs, 3/4 cup milk, and 1/4 teaspoon salt until smooth.
  3. Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve  warm or  cool or at room temperature, dusted with confectioners’ sugar.

This recipe was found here on Martha Stewart

Crumbs Bakery opens an entirely gluten free shop

Crumbs GlutenFreeCrumbs bakery has opened an entirely gluten free shop in NYC! So, basically… I have to move to NYC now.

They’ve been open for less than a week, and the bakery offers  “the same cupcakes, cookies, brownies and pastries that the brand is known for in gluten-free versions. This new assortment is baked at a completely gluten and peanut-free bakery and delivered fresh daily to the store. In addition to the cupcakes and pastries for which Crumbs Bake shop is famous, Crumbs Gluten Free will also offer gluten-free breads, quiches, pies, tarts and more“.

If you’ve never heard of crumbs, their cupcakes are supposed to be amazing… although I have never been able to try one myself. Looking forward to changing that soon.

crumbs cupcakes

 

Gluten Free Pumpkin Muffins

gluten free pumpkin muffins

Even though it’s still quite warm here in Boston, kids are back in school, and summer is technically over…which means it’s a reasonable time to start baking with pumpkin again and thinking about HALLOWEEN. The first fall recipe of the season: Gluten Free Pumpkin Muffins. They’re good on their own, but they’re obviously extra good with frosting on top. I’ve included the “healthy” frosting option (warning, it’s only healthy through comparison), and then extra-less healthy cream cheese frosting option. Enjoy!

Ingredients:

(makes 12 muffins)

– 2 cups gluten free flour (I used better batter)
– 2/3 cup brown sugar
– 1/3 cup sugar
– 2 eggs
– 1 tablespoon baking powder
– 1 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/4 teaspoon baking soda
– 1/4 teaspoon ground ginger
– 1 stick of butter (8 tbs)
– 1/2 cup canned pumpkin
– 1/3 cup almond milk (sub whole milk or buttermilk if you prefer)

Directions:

– Add dry ingredients to your mixing bowl first, whisk together (by hand is fine)
– Add the remaining ingredients, mix together
– Scoop evenly into muffin trays with a spoon
– Bake for 15-20 minutes until puffed up, tops will be lightly browned
– Let sit for at least 5 minutes before glazing and/or eating

Glaze:

(pictured above, is your “healthy” frosting option)

– 8 oz creme fraiche (cool to room temp)
– 1/2 cup confectioners sugar
– 1 tsp pumpkin puree (really just for coloring, you can skip if you want white glaze)
– 2 tbs of butter (softened, not melted)
– Mix all the ingredients together in an electric mixer/with hand beaters/or super fast by hand
– If it comes out too wet just add a dash of your GF flour and beat again

Creme Cheese Frosting:

(not pictured- is you most delicious and less healthy option)

– 12 oz creme cheese
– 1.5  cups confectioners sugar
– 1/2 stick of butter (4 tbs)
– 1 tsp vanilla extract
– Mix creme cheese and butter together in an electric mixer, once smooth slowly add in confectioners sugar. Once sugar is thoroughly mixed, slowly add the vanilla.

Gluten free ice cream cones

gluten free ice cream cone

Edward & Sons Gluten free ice cream cones – I’ve tried the sugar cones and they taste just like the real thing!

The ice cream here is Green Tea by So Delicious. I was a bit skeptical of the flavor, but it tasted pretty good. Kind of a mild coconut flavor… but they are dairy free, soy free, gluten free and kosher. So they pretty much cover all their bases.

I really like the pomegranate chip  and the vanilla. The vanilla has a mild coconut flavor. Check out their other flavors.

So Delicious also makes almond based products which are pretty good, including a dairy free yogurt.

coco-ice-pomegranate-chip coco-ice-vanilla-bean

Gluten Free Dairy Free Ice Cream

So I’ve seen this recipe all over Pinterest but my old school blender was not up to par. My awesome parents recently gave me a nutribullet for my birthday and now I am a blending left and right. This was one of my first tries – gluten free, dairy free ice cream made with just two ingredients: Frozen Bananas and  Peanut butter. Such an easy alternative for those who have a dairy allergy, and just a healthy alternative for those who don’t. More importantly it actually has the consistency of ice cream!

dairyfreeicecream

DIRECTIONS:

Combine frozen bananas and a scoop of peanut butter in the blender. Blend. Seriously, that’s it!

IMPORTANT BANANA TIPS:

If you’re organized: Cut your banana into small chunks before you freeze it.
Some recipes suggest cutting up the bananas before you freeze it, so you throw it in the blender later in easy to blend chunks. If you are going to use frozen bananas all the time this might work really well for you – especially if you don’t always use a full banana.

If you’re not so organized: freeze and defrost in the microwave later. Personally, I remember to toss my bananas in the freezer when they’re turning brown on my counter and the freezer is their last chance at ever being eaten… A couple days later when im ready to use them, I just pop them in the microwave for 15-30 seconds so they are soft enough to pull the peel off, but they’re still frozen inside.

Nutribullet , peanut butter and frozen bananas

Gluten Free Toffee

6
This is a recipe my mum found on Martha Stewart– It happens to be naturally gluten free, and it also happens to be delicious! And before Martha, this recipe came from Leah Post and Brandon Weimer of Brandini Toffee.

This is a great recipe to make for the holidays- and it keeps well in the fridge.

Ingredients

  • 1/4 pound whole almonds (make sure you double-check the label to ensure the nuts are not processed on equipment that also processes wheat – this is more common than you might think)
  • 3 cups (6 sticks) salted butter
  • 3 cups sugar
  • 1 pound Guittard French vanilla  dark chocolate (we use Trader Joe’s semi-sweet morsels)

(yields ~ 2 lbs)

Directions

(See slide show below for visuals on desired consistency)

  1. Preheat oven to 350 degrees. Spread almonds evenly on a baking sheet and transfer to oven. Roast until almonds are dark and fragrant, but not burned, about 15 minutes. Remove nuts from oven and let cool completely. Transfer cooled nuts to a large resealable plastic bag. Using a mallet or other heavy object, pound nuts until coarsely ground.
  2. Melt butter in a large pot over medium/low heat; slowly stir in sugar. Continue stirring until toffee reaches 305 degrees on a candy thermometer, about 30 minutes. (who has a candy thermometer? Not me. Just make sure the toffee is a little thicker than cake batter, but not as thick as the caramel sauce that goes on ice cream)
  3. Pour toffee onto an 18-by-13-inch rimmed baking sheet, spreading evenly to cover. Let cool until toffee is slightly hardened, but still tacky. Run a knife along the edges of the baking sheet to make toffee easier to remove.
  4. Meanwhile, in a bowl set over (but not touching) simmering water, melt chocolate. Remove chocolate from heat and let cool slightly until it reaches about 95 degrees on a candy thermometer (again, you can “fudge” this candy thermometer bit). Immediately pour melted chocolate over toffee, spreading evenly to cover.
  5. Sprinkle coarsely ground almonds, pressing down with spatula. Transfer to refrigerator until toffee is set, about 1 hour.

To remove toffee from pan, run a sharp knife along the edges and lift toffee from the bottom. Using your hands, break toffee into large pieces; keep refrigerated until ready to serve.

Gluten Free Crepes

Crepes are surprisingly easy to make, and as a Celiac, I make them all the time to substitute for wraps, burritos, etc. Below is a recipe for crepes, and i’ll keep adding additional links to meals you can make in crepes.

Ingredients: (makes roughly 4 large crepes, 6-8 small crepes)

-2 eggs
-1 cup gluten free flour (I use Bob’s Red Mill)
-½ cup water
-½ cup milk (I use soy milk)
-2 tbsp melted butter
-¼ tbsp salt
-Olive oil (on your pan)

(Use a pan the size you want your crepe to be)

-Honestly, you can mix it all together at once and just stir like crazy until it is smooth. BUT, for the best results, add wet ingredients together first (water, milk, eggs), once fully mixed, slowly add your dry ingredients while stirring.

-Heat a non-stick fry pan up on medium heat, once warm, and a bit of olive oil to lightly coat the pan. Quickly pour crepe batter into center of pan, letting it quickly spread to the edges. Be sure to keep the layer of batter consistent and thin across the pan (if slightly translucent- too thin). If you are going to make this into a burrito, make it on the thicker side, about 2 cm thick max.

-Batter will quickly being to curl up around the edges while becoming more opaque from the edges inward. Wait till the center has a cooked layer, then use a spatula to lift up the edges and allow the remaining wet batter to fill in under the edges. Do this on opposite sides.

-Once all the wet batter has cooked, lift up the edges and shimmy the pan back and forth so crepe slides free from the pan. Then using your spatula, scoop under the crepe and flip the entire thing over. Cook each side until light brown, or more if you like it a little crunchy.

Now fill you crepes with all the delicious things you love!

Want to make a Buffalo Chicken Burrito with that crepe? So easy, and you can close your eyes and pretend you went to Boloco…