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.


– 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


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.


– 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.



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…


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

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


– Preheat oven to 375

– 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.

– 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!


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

Chocolate Chips
Sliced Almonds


– 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 Game Day Snacks

It’s football season! This year I have tried to embrace more than just the game-day cooking, and joined a fantasy league with my friends from college. I am very proud to say I am currently number one in my league,  5-0-0 woot woot! But the food is still my favorite part 😉 

 Here are some of my favorite gluten free game day foods:

Buffalo Chicken Dip


Potato Skins

Buffalo Chicken Wings 

Sweet Soy Chicken Wings


HAH. Thank you BuzzFeed for creating a gluten-free post: Every day Struggles of Living Life Gluten Free.  Author, Erin Chack, has to be gluten-free ?  Or she is consulting with a resident Celiac, because this is on point.

These really hit home for me… Check out the full post here.

– Answering the question, “Then what can you eat?”

Everyday Struggles Of Living Gluten-Free

Air. We eat air.

– Always having to bring your own drink to parties.

Permanent beer pong cheerleader.

– Feeling strangely attracted to potatoes.

Your only friend in the world.

– Swallowing rage when people help themselves to your gluten-free snacks.

Thank you, I wasn’t aware gluten-free brownies tasted like chalk. Why don’t you go eat some bread to mask the taste.

Gluten Free Communion Bread

gluten free communion bread

Ugh. Just when I thought I had it all figured out…I went to church.

I waited in line for communion – accepted the body of christ- said amen, and then OhMyGod I almost put bread in my mouth. Had to awkwardly pretend eat it in front of the priest and then made my sister eat it for me at the pew… clearly I am a bad catholic and I don’t go to church very often so this predicament didn’t occur to me in advance – but, for those of you who attend church regularly, call ahead!

Most parishes will provide a gluten free alternative for you, and they might already have one. You can purchase communion wafers online here.


The wafers are about 10X more expensive than normal wafers, so your church might want to try baking their own. Here’s a recipe courtesy of


(7 loaves)

– 2 cups hot water
– 2 Tbsp olive oil
– 2 Tbsp honey
– 1 Tbsp molasses
– 1 Tbsp salt
– 5-6 cups of Jules Gluten Free Flour


– Mix all of the ingredients minus the flour in a mixer (I use a Bosch mixer with dough hook).
– Slowly add flour until the dough wipes clean off of the sides of the bowl. Mix for 5 – 7 minutes.
– Divide recipe into six to seven equal balls.
– One at a time, take the dough ball and pat into a 1/4 inch thick circle. Take a fork and pierce the dough with stripes and a cross. (Don’t skip the piercing step or the bread will ruin.)
– Bake at 400 degrees for 14 – 20 minutes. Cool on a rack.
– Wrap well and freeze until needed.

Bread will be slightly chewy. If you desire crispy communion bread, roll out very thin and bake longer. The benefit of chewy bread is that it doesn’t crumble and make a mess as people break off their piece.

Some congregations desire bread to be pre-cut. I use Pampered Chef’s crinkle cutter/ julienne cutter – to cut the pieces. It makes a nice, wavy cut.

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!


(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)


– 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


(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 Shopping List

grocery failDon’t know where to get started at the grocery store? I recently saw a man post a picture of a very sad and empty grocery cart, captioned “I just moved into my own place, I have no idea what I’m doing”. In response to that, I thought a grocery list post might be helpful to any new gluten -free shoppers.


I keep the above items in my pantry/fridge at all times.

– Potatoes & onions will last in your pantry for a while – and when you store them together they keep each other from rotting
– Cup 4 Cup is a great GF flour – I also like Bob’s Red Mill, or Gluten Free Pantry
– Rice
– Tomatoes (base for a sauce – I guess you only need this if you make your own sauce often)
– Garlic & Olive oil (I use these every day!)
– Progresso lentil soup – nice to have for those days you are feeling super lazy, or late for work, etc.
– Larabars – I keep these in my purse, in my desk, everywhere. Perfect when you’re on the go.
– Potato Buds (I use these as panko bread crumbs)
– Trader Joe’s rice noodle soup –
– Panda Puffs – always good to have cereal in the house
– Peanut butter
– Frozen bananas

weekly groceries

On a weekly basis, I stock up on fresh veggies (lettuce, avocado, cauliflower), a few types of protein (chicken, eggs, fish) and minimal carbs (gluten free pasta). I always try to have more veggies and proteins than carbs or canned/processed foods. Happy shopping!

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 Pizza Alternative

gluten free pizza
Man, This is amazing. I must first thank my little sister for inventing this awesome pizza creation. Thank you Meri!

It’s basically a potato slash quiche sash pizza. And definitely suffices the comfort food needs of a celiac. Oh, and its super easy!


– 2 Idaho potatoes
– 2 cups shredded cheese
– 2 eggs
– 1 tsp of gf flour (try Cup4Cup, Bobs Red Mill GF Flours or Gluten Free Pantry’s Flour)
– 1 cup of red sauce
– you’re favorite pizza toppings
– olive oil/butter for cooking
– circular pan or glass dish


– preheat oven to 475
– grease your glass dish or pan with butter (if you are in a non-gf household, think about lining your pan with tinfoil)
– slice raw potato into thin slices (1cm or less)
– sauté potatoes in frying pan for 3-5 minute until the edges start to turn light brown
– in the meantime, mix your eggs and your GF flour and which together
– layer potatoes into the bottom of your glass dish so they overlap slightly on the edges
– pour in your egg mixture
– top with a little shredded cheese (1/5 cup at most)
– layer with sauce, cheese, and toppings
– bake at 475, or so, for about 10 minutes
– resist the urge to eat the entire thing , let it cool off (it will hold together better when it cools a bit) – and enjoy!

Some other pizza/comfort food ideas – Pizza, potato skins, pasta