Notice: Function _load_textdomain_just_in_time was called incorrectly. Translation loading for the wp-ultimate-recipe domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /home/maryzahc/public_html/adultfoodallergies.com/wp-includes/functions.php on line 6121 Desserts – Page 2 – surviving the food allergy apocalypse (archive)
Dessert /dɪˈzɜːt/, noun: the sweet, usually last course of a meal. These recipes will not contain dairy, eggs, gluten, wheat or hazelnuts. If we use a top 8 allergen, we will use a tag warning of its use.
Spritz or Cookie Press Cookies – Gluten-Free, Dairy-Free, and Egg-Free
I’m not a baker in general. MaryKate is a much better baker than I am and she’s more into it. I’m more of a “get an appetizer instead of dessert” kind of woman. But around the holidays I kind of want some sort of cookie. A couple of weeks ago when I was developing my Homemade Pasta, Gluten-Free, Vegan & Gum-Free recipe, I was going through my assortment of kitchen toys looking for the pasta attachments for the KitchenAid, and I came across my Pampered Chef Cookie Press that I bought years ago out of nostalgia. My mom had one (which she probably doesn’t even remember having) that I used to use when I was a kid. And after I found it, I kept thinking about it, so I developed this recipe. It’s probably the closest I will ever get to having a shortbread buttery kind of cookie again. If you don’t have a cookie press, Pampered Chef has one that is a twist style now, but I like the gun ones better. Here’s an example of the gun style (no affiliation with Amazon), which is very similar to the one I have.
Full disclosure: I’m using psyllium husk in this recipe instead of chia, because chia is currently on the suspect list as a potential new allergy. Sigh. If you can still use chia (or flax, I’m allergic to flax too), I’m pretty sure that would work too. Also, I’m using my Homemade Margarine, New and Improved in this recipe because it’s all I have (note: I use cashew milk in my margarine recipe, but you can use any non-dairy milk in it). If you don’t have a corn or coconut allergy or react to palm, and you can use either Earth Balance margarine or a vegetable shortening, give it a go. If you decide to use shortening, I’d add a tablespoon of water or non-dairy milk because shortening is dryer than margarine.
I modified my normal all purpose gluten-free flour blend because the millet gave the cookies more of a whole grain taste than I was going for. The mix below makes 4 1/2 cups, but you only need 3 1/2 cups for the cookies.
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Gluten-Free Flour Blend for Spritz or Cookie Press Cookies
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Spritz or Cookie Press Cookies – Gluten-Free, Dairy-Free, and Egg-Free
Print Recipe
You can still have a holiday classic, even with allergies
1tsppsyllium husk(or ground chia seed or flax seed)
2tspvanilla extract(I make my own with vanilla beans and vodka made from potatoes, as most commercial extract contains corn)
1 tspwater(if using shortening, add a tablespoon)
1 1/2cupshomemade margarine, Earth Balance margarine or vegetable shortening(Earth Balance margarine and vegetable shortening are generally not safe for corn, coconut, or palm allergies)
1/4cupbrown sugar
3/4cupwhite sugar
1/4tspsea salt
3 1/2cups Gluten-Free Flour Mix for Spritz or Cookie Press Cookies
Servings: dozen
Instructions
Preheat oven to 375°F.
Mix aquafaba, psyllium, vanilla extract, and water in a small bowl and set aside to let it gel. Add salt to flour mixture in a large bowl and set aside.
Using a stand mixer and the beater blade, cream margarine or shortening with brown sugar and white sugar until well combined. Scrape down sides and add aquafaba/psyllium/vanilla extract/water mixture to the bowl. Beat together until well combined, scraping down the sides as necessary.
Add the flour mixture a cup or so at a time, beating it in as you go, scraping down the sides as necessary. Once all the flour is well incorporated, put the dough in your cookie press and spritz/press your cookies onto cookie sheets.
If you are baking on metal cookie sheets, bake for 15-17 minutes depending on your oven. If you are using baking stones, bake for 19-21 minutes, depending on your oven.
Let cool on cookie sheet or baking stone for two minutes before removing to cool on a rack.
Aquafaba/Psyllium mixtureHomemade Margarine and Brown and White Sugar before mixingHomemade Margarine and Sugar Mixture after beatingHomemade Margarine and Sugar Mixture, after adding Aquafaba/Psyllium MixtureSpritz or Cookie Press Cookie dough after all flour mixture has been addedSpritz or Cookie Press Cookie dough after pressed onto cookie sheets before bakingSpritz or Cookie Press Cookies after bakingSpritz or Cookie Press Cookies after bakingSpritz or Cookie Press Cookies cooling on rackSpritz or Cookie Press Cookies – Gluten-Free, Dairy-Free, and Egg-Free
Chocolate Mini Bundt Cake with Chocolate Cinnamon Frosting
Making a chocolate cake without wheat, eggs, dairy, and a safe solid fat when you can’t have coconut, palm, or corn, that doesn’t end up tasting weird is a bit tough. I started with Allyson Kramer’s Dark Chocolate Chipotle Cake, which is gluten-free and vegan, for which I’ve previously made modifications to make it safe for me and which is awesome, but I just wanted a plain really chocolaty cake. I think I got there finally. So I took my prior modifications, tweeked the levels of sugar and chocolate some more, and de-veganized it, as I don’t have a safe solid fat that’s plant based. But I couldn’t leave well enough alone with the frosting, so there’s a bit of cinnamon in it, and it’s good.
Feel free to try it with shortening instead of lard, I just don’t have a safe one I can use. Also, the coffee just brings out the chocolate flavor, but you won’t really taste it. You will need a mini bundt pan, like the one shown here:
Greased mini bundt pan
While normally I’d do a play by play of the whole recipe, things are a bit crazed here, and cake is not very hard, so the recipe card should suffice. But here are some of the in-process photos:
Completed chocolate cake batterChocolate Mini Bundt Cakes just out of the oven Notice: Trying to access array offset on value of type bool in /home/maryzahc/public_html/adultfoodallergies.com/wp-content/plugins/wp-ultimate-recipe/helpers/models/recipe.php on line 254
1 cup lard or shortening, melted(I use my home rendered lard)
1/2cup safe for you oil(I used olive and you’ll need a bit extra to grease the pan)
1 1/2cupscacao powder(I used Wilderness Family Naturals Raw Organic)
1 1/4 cupssorghum flour
1/2cup tapioca flour
1/2cup glutinous rice flour
1tspsalt
2tsp baking powder(I use a homemade version)
1cupnon-dairy milk(I used homemade cashew milk)
1/3cup brewed coffee
3 Tbspaquafaba(See aquafaba.com)
1Tbspground chia seed
1Tbsp apple cider vinegar(Bragg’s is usually the safest option corn allergy wise)
1mini bundt pan
Servings: cakes
Instructions
Preheat your oven to 350°F. Grease your mini bundt pan well.
Using a stand mixer or hand mixer, mix together the sugar, brown sugar, melted lard or shortening, olive oil, and cacao powder, until the ingredients are completely incorporated and the mixture is smooth.
Place your sorghum flour, tapioca flour, glutinous rice flour, salt, and baking powder in another bowl. Whisk well until completely combined.
In small bowl, place your chia seed and aquafaba. Mix well until combined. Then add your non-dairy milk and coffee, and mix well.
With your mixer set on low speed, alternate between adding your flour mixture, and your non-dairy milk mixture to the rest of the cake batter in small portions, scraping the sides of the bowl as needed.
Once the flour and non-dairy milk mixtures are fully incorporated into the batter, add your apple cider vinegar, and mix well.
Divide the batter evenly between the mini bundt cake wells of the greased mini bundt cake pan.
Bake in your pre-heated oven for 45-55 minutes or until a toothpick inserted in the middle of the cake comes clean. I used a stoneware pan, which is much thicker than metal pans, so you may want to check it at 35 minutes just to be sure.
When the cake has cooled completely, remove it from the pan. You may need to loose it a bit with a butter knife.
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Chocolate Cinnamon Frosting
Print Recipe
Enough frosting for an 8×8 cake pan or a bundt cake, or 6 mini bundt cakes.
1cuppowdered sugar(I make mine in my blender with a bit of tapioca flour)
4Tbspnon-dairy milk(I used homemade cashew milk)
1/2 cup cacao powder(I use Wilderness Family Naturals Raw Organic Cacao powder)
2Tbspsoftened lard, or safe for you shortening or vegan margarine(I use my home rendered lard)
1Tbspbrewed coffee
1tspsafe for you oil
1/8tspcinnamon
Servings:
Instructions
Place all ingredients in a bowl and using a stand mixer with beater attachment or a hand mixer, blend the ingredients until smooth. This frosting will harden, so wait to make the frosting until the cake is cool and you are ready to frost it.
This is the post for the chocolate lovers. I know. Today, you’re buying Valentine’s Day chocolate on sale, but here’s a classy way to do chocolate. PIE. Chocolate pie. Make this pie for a video games party (if that’s a thing you might do), for a Primary watching party, for Thanksgiving, for Pi Day (coming up!)
Basically, I’m saying that it’s a pie for almost all occasions. Lovely graham cracker crust, rich, creamy chocolate filling, and toasted marshmallows on top. This pie should be served at least slightly chilled, so keep that in mind (but in winter, that means it’s good in the car for a bit).
I’ve used pre-made gluten-free graham crackers, which I keep around as a snack, and regular mini-marshmallows, which are safe for me. If you need to make graham crackers or marshmallows, we’ve got you covered (see the links in the recipe!), but plan ahead for the extra time.
Enjoy the whole pie.
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S’mores Pie
Print Recipe
Graham cracker crust, rich chocolate filling, and toasted marshmallows on top
Servings
Prep Time
8-16slices
5minutes
Cook Time
Passive Time
10minutes
2hours
Servings
Prep Time
8-16slices
5minutes
Cook Time
Passive Time
10minutes
2hours
S’mores Pie
Print Recipe
Graham cracker crust, rich chocolate filling, and toasted marshmallows on top
Servings
Prep Time
8-16slices
5minutes
Cook Time
Passive Time
10minutes
2hours
Servings
Prep Time
8-16slices
5minutes
Cook Time
Passive Time
10minutes
2hours
Ingredients
Graham Cracker Crust
1 1/2cupsgraham cracker crumbsI like Kinnikinnick brand, but use regular if you don’t need gluten-free, and make your own if you need full control of ingredients
1/3cupbrown sugar
5Tablespoonscoconut oilcan use other fat that works for you, but coconut oil sets nicely
Chocolate Filling
1can (15 oz)full-fat coconut milkdo not use “light”! It won’t set.
1 bag (10 oz) safe-for-you chocolate chips(or chop 10 oz of your safe chocolate into small pieces)
1teaspoonvanilla extract
Marshmallows
1 1/2cups mini marshmallowsuse what is safe for you — regular, vegan, or make our marshmallow recipe
Servings: slices
Instructions
Crust
Crush graham crackers. If you’ve had a bad day, put them in a bag and beat them with a rolling pin. That’s how I was taught to do it growing up, and it’s a good stress-reliever. But you can also use a food processor or blender for a quicker and smoother crumb.
In a bowl, combine the graham cracker crumbs, sugar, and melted coconut oil. Do not try to do this in the pie plate! I always think this is going to be an excellent idea — why get two things dirty? But it NEVER works out well. With the higher sides of a bowl, you can quickly and completely mix all the crust ingredients using a fork, without scattering them all across the kitchen.
Press crumb mixture into pie plate. This will not form up quite as well as a gluten-containing version does, so it really helps to start out with your greased hands to evenly spread the crust mix over the pie plate. If you need extra compacting, the bottom of a glass works well. Try to even out the top edges of the crust — this will help it hold together when it comes out of the pan.
Chill the pie crust in the fridge for at least half an hour, but better 45 minutes. This is why coconut oil works better to keep the crust intact — it’s solidity when chilled is a benefit here.
Filling
Pour one can of coconut milk into a sauce pan. Heat over medium low until it begins to boil, stirring frequently. If the solids have somewhat separated, stir them back in to the coconut milk.
When you have the coconut milk at a low boil, remove the pan from the heat. Add the chocolate and stir until it is completely combined with the coconut milk.
Add the vanilla and stir well.
Pour the prepared filling into the chilled pie crust, and put the pie in the freezer to set.
Set your timer for 40 minutes. You want the pie to be mostly but not completely set when you top it with the marshmallows, as you want them to stick. Add the marshmallows and chill for another half an hour.
Toast the marshmallows with your kitchen torch.
Alternately, you can use your broiler for this — but set aside extra time to re-chill the entire pie before serving! The broiler will make the entire pie hot and it is easier to burn the marshmallows.
Mary Kate and I try occasionally to think up recipes with holiday themes. Valentine’s Day is a somewhat of struggle for me, as I’m generally a bit cynical of the whole thing and not a very sentimental person. But I’ve been craving cookies for a while, and I’d gotten myself some cookie cutters (these and these) with an Amazon gift card I’d gotten for Christmas (thanks Mom!) and I was itching to give them a test drive. Now granted, the Gingerdead Men cookie cutters aren’t much in the theme of Valentine’s Day, but they were too funny for me not to try out. I took them to work and they were a huge hit with people who have no allergies and can eat gluten, so I think they’re pretty awesome.
Valentine’s Day Gingerbread Frosted Cookies
I started with a recipe from Cara Reed’s Decadent Gluten-Free Vegan Baking book, which is an excellent resource. However, due to my cocktail of allergies, I generally use her book as a starting point to experiment as I generally have to change quite a bit. This time, I had to change the flour mix as I seem to be having issues with potatoes and rice and I suspect I may be allergic (sigh, shaking fist at the sky). I can’t use vegan shortening or vegan butter due to my corn and coconut allergies. I also can’t use flax as I’m allergic to it. I also wanted to kick up the spices a bit.
To start, you’ll need to make the Gluten-free, Rice-free, Potato-free Flour Mix:
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Measure all ingredients and place in a large mixing bowl. Using a whisk, mix the ingredients until well combined. Place in an air tight storage container and use in baking recipes.
Once your flour mix is done, we can move onto the cookies.
Cookie Dough:
1/2cup of cold lard, cold vegetable shortening, or vegan butter(vegan butter and vegetable shortening are not generally safe for those allergic to corn)
2 1/2cups of Gluten-free, Rice-free, Potato-free flour mixand a bit extra for rolling the dough
1teaspoon of baking soda
1 1/4 teaspoon ofground ginger
3/4 teaspoon ofground cinnamon
1/4 teaspoon ofground cloves
1/4 teaspoon ofground nutmeg
1/2cup of sugar
1/2cup of molasses (Plantation Molasses is the brand most tolerated by those allergic to corn)
1/4 teaspoon of vanilla extract (Here’s a bunch of recipes for vanilla extract, make sure to use safe alcohol if corn or wheat are an issue for you. I used a vodka made only from potatoes, be careful as some vodkas may also use grain or corn.)
1 teaspoon of beet puree(To make puree, either use canned or fresh cooked beets and puree them in a blender with a bit of cooking liquid)
In a large bowl, whisk together the Gluten-free, Rice-free, Potato-free flour mix, baking soda, ginger, cinnamon, cloves, and nutmeg, until completely combined and set aside. In a small bowl, mix chia and aquafaba together until combined, and set aside.
Using a stand mixer, beat the cold lard, cold vegetable shortening, or vegan butter on medium to high speed until softened. Add molasses, sugar, chia and aquafaba mixture, and half of the flour mixture and beat until combined, scraping down the sides as necessary. Then add the remaining flour mixture and beat it in slowly until combined.
Using a stand mixer, beat the cold lard, cold vegetable shortening, or vegan butter on medium to high speed until softened. Add molasses, sugar, chia and aquafaba mixture, and half of the flour mixture and beat until combined, scraping down the sides as necessary. Then add the remaining flour mixture and beat it in slowly until combined.
When dough is chilled, preheat oven to 375ºF, and line a baking sheet with parchment paper.
Place piece of parchment paper large enough to cover your rolling surface. Lightly flour the parchment paper with some Gluten-free, Rice-free, Potato-free flour mix, flatten the dough ball and flip it to be covered with some of the flour.
Flattened, floured doughball
Add another piece of parchment paper on top. Roll the dough between the pieces of parchment paper to 1/8 of an inch thickness.
Dough being rolled between two pieces of parchment
If you don’t roll the cookies thin enough, they will spread.
Dough rolled out
Cut shapes with a cookie cutter and place them 1 inch apart on the parchment covered baking sheet.
Cookies on cookie sheet (placed much too closely, beware!)
Bake 7-13 minutes (range is for a metal sheet pan to Pampered Chef stoneware, you need more time for stoneware) until the edges are lightly browned.
Cookies placed too closely and rolled too thick – A friend noted it looked like a cave made of hearts collapsing on the men, haha!
Cool on the baking sheet for 1 minute before transferring them to a wire rack.
Cookies cooling on rack
When they are cool, it’s time to frost them. To make the Pink Royal Icing, place the powdered sugar, vanilla extract, aquafaba, and beet puree in a bowl and using a stand or electric mixer, beat ingredients until completely combined. If frosting is not firm enough, add additional powdered sugar by the teaspoon until it is.
Pink Royal Icing
Place the frosting in a cake decorator and frost as you wish. Enjoy!
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1/2cupcold lard, cold vegetable shortening, or vegan butter(vegan butter and vegetable shortening are not generally safe for corn allergics)
2 1/2cupsGluten-free, Rice-free, Potato-free flour mix(and a bit extra for rolling the dough)
1tspbaking soda
1 1/4tspground ginger
3/4tsp ground cinnamon
1/4tspground cloves
1/4 tsp ground nutmeg
1/2 cup sugar
1/2cup molasses
1tbspground chia seed
3tbspaquafaba
Pink Royal Icing
1 1/4cuppowdered sugar
1/4tspvanilla extract
1tbspaquafaba
1tspbeet puree(To make puree, either use canned or fresh cooked beets and puree them in a blender)
Servings: dozen
Instructions
Making Cookies
In a large bowl, whisk together the Gluten-free, Rice-free, Potato-free flour mix, baking soda, ginger, cinnamon, cloves, and nutmeg, until completely combined and set aside. In a small bowl, mix chia and aquafaba together until combined, and set aside.
Using a stand mixer, beat the cold lard, cold vegetable shortening, or vegan butter on medium to high speed until softened. Add molasses, sugar, chia and aquafaba mixture, and half of the flour mixture and beat until combined, scraping down the sides as necessary. Then add the remaining flour mixture and beat it in slowly until combined.
Divide the dough in half and create two balls. Either wrap in saran wrap or place in a bowl and cover, and then place in the fridge and chill the dough for at least three hours, I prefer overnight.
When dough is chilled, preheat oven to 375ºF, and line a baking sheet with parchment paper.
Place piece of parchment paper large enough to cover your rolling surface. Lightly flour the parchment paper with some Gluten-free, Rice-free, Potato-free flour mix, flatten the dough ball and flip it to be covered with some of the flour, and add another piece of parchment paper on top. Roll the dough between the pieces of parchment paper to 1/8 of an inch thickness. If you don’t roll the cookies thin enough, they will spread. Cut shapes with a cookie cutter and place them 1 inch apart on the parchment covered baking sheet.
Bake 7-13 minutes (range is for a metal sheet pan to Pampered Chef stoneware, you need more time for stoneware) until the edges are lightly browned. Cool on the baking sheet for 1 minute before transferring them to a wire rack.
Making Frosting
Place powdered sugar, vanilla extract, aquafaba, and beet puree in a bowl and using a stand or electric mixer, beat ingredients until completely combined. If frosting is not firm enough, add additional powdered sugar by the teaspoon until it is.
Cake. I adore cake. Cake is the whole point of birthdays, right? But allergies, man, they make cake harder. Gluten, dairy, eggs — all of these have structural properties in baking, and while it’s very possible to make cake without these things, when you take them all out, there are a lot of adjustments.
If you’re new to gluten-free baking, or new to gluten-free vegan baking, or even if you’ve been doing gluten-free baking for a long time, sometimes things will fall apart. You will fail. You will try a new recipe, or you will alter a recipe, or the stars will not be aligned.
Wait! Failure doesn’t have to ruin dessert! This is more of a process or an idea than a recipe, but it will save dessert, so it’s important.
This method of dessert preservation came about this past summer, when Jack made me a birthday cake. Well, he tried. I sometimes buy Cherrybrook Kitchen cake mixes, which are safe for me and formulated to be made without eggs. Jack found another cake mix that was safe, but it called for three eggs, which are not. He tried a sub, but here’s a GF vegan baking tip : Don’t try to substitute more than 2 eggs. It’s not that it is always impossible, but it’s an advanced baking move. Don’t try it when you really want a recipe to work the first time.
That cake had no structural integrity. It came out of the pan a nice tasty pile of cake crumbs. We “fixed” it by sandwiching layers of cake crumbs between layers of ice cream, freezing it and frosting the whole thing. It wasn’t pretty, but it tasted amazing. So, see, he did make me a cake. Just not the one originally intended.
What’s funny is that I never associate ice cream cake with my summer birthday. Ice cream cake is for winter — for my brother’s birthday, mostly, which is in a week and a half. I was working on an ice cream cake that would replicate those Baskin Robbins roll cakes — you know, the ones that either look like a train or a plane? Do you remember those? The thing is that, so far, I don’t yet have a cake that survives the jelly rolling process of bending and being flexible and round. So I saved this cake the same way we saved my own birthday cake — and this is officially now the amazing decadent failure cake. It is SO GOOD that I’ll be planning to fail on purpose going forward.
So pick a recipe. Make a cake. If it doesn’t hold up, make an ice cream cake (note: you will need a safe-for-you ice cream, so consider that in advance. Lucky for me, coconut milk is not an issue, and I like the options that exist. Cashew milk and soy milk are also commercially available options. But I’m thinking that this strawberry ice cream would also be awesome, with chocolate or vanilla cake!)
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1recipefrosting(Most Duncan Hines flavors are gluten and dairy-free)
Sprinkles or other decorations
Servings: (ish)
Instructions
Slightly soften ice cream by leaving it out while your failed cake cools.
Crumble cake slightly, if it needs help.
Mix ice cream to a consistently soft consistency.
In a cake pan lined with parchment (a 9-inch round works, as does an 8×8 square pan, but this will depend on what your original cake was intended to be)
Two options —
Either mix cake and ice cream (works best if cake pieces are really small or you want one texture throughout)
OR
Layer cake and ice cream in thin layers, beginning and ending with cake.
Freeze ice cream cake until solid at least on the outside (45 minutes or so).
Add frosting over entire cake OR just on top. Add sprinkles if using. Re-freeze, another hour is good, or overnight. Really, just go distract yourself while the cake freezes. Watch a movie or do something fun.
Let thaw enough to cut (how long that is will depend on many things, from weather to how you layered the cake and what ice cream you used). Enjoy the salvation of your baking failure enough that you purposely make cakes that don’t work just to have an excuse to make ice cream cake again.
Now that we have have a pie crust that works, of course I had to make apple pie. Because most of you won’t have the copious amount of home canned apple pie filling that is currently sitting in my garage, I made one up using fresh apples.
7-8 cups thinly sliced, peeled apples (I used Cortland apples)
1/2 cup sugar
1/4 cup of brown sugar tightly packed
2 tablespoons tapioca starch or arrowroot starch
3/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
Make two batches of our Gluten-free Pie Crust (vegan option) recipe and chill the resulting dough balls as described until you’re ready for them.
Preheat oven to 400° F. Peel, core and slice your apples if you haven’t already.
Peeled, cored and sliced apples
Place sugar, brown sugar, tapioca starch or arrow root, cinnamon, nutmeg and allspice into a large bowl.
Dry ingredients
Mix dry ingredients until well combined.
Dry ingredients well combined
Mix apples into dry ingredients until combined and set aside.
Dry ingredients mixed with apples
Take chilled dough balls and use one to roll out bottom crust for pie. Place in pie pan, making sure that the rolled crust is wide enough to cover the sides of the pie pan.
Bottom crust placed in pie pan
Place apples in pie pan.
Apples placed in pie pan
Use other dough ball to roll out top crust and place over top of pie pan, sealing top crust over bottom crust. Using a knife, cut a few vent holes in the top of the pie crust.
Top crust placed in pan and edges sealed
Bake for 60 to 75 minutes until the crust is browned to your liking.
Gluten-free Apple Pie (vegan option)
This cooks longer than a “regular” pie, because of the increased amount of apples (a standard recipe calls for 6 cups but I like mine with more) and the gluten-free crust.
Enjoy!
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2batches Gluten-free Pie Crust (vegan option) recipehttp://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/
6cupsthinly sliced, peeled applesI used Cortland apples
1/2cupsugar
1/4 cupbrown sugar
2tbsptapioca starch
3/4tspground cinnamon
1/8tspground nutmeg
1/8tspallspice
Servings: slices depending on size
Instructions
Make two batches of our Gluten-free Pie Crust (vegan option) recipe at http://adultfoodallergies.com/gluten-free-pie-crust-vegan-option/ and chill the resulting dough balls as described until you’re ready for them.
Preheat oven to 400° F. Peel, core and slice your apples if you haven’t already.
Place sugar, brown sugar, tapioca starch or arrow root, cinnamon, nutmeg and allspice into a large bowl. Mix dry ingredients until well combined. Mix apples into dry ingredients until combined and set aside.
Take chilled dough balls and use one to roll out bottom crust for pie. Place in pie pan, making sure that the rolled crust is wide enough to cover the sides of the pie pan. Place apples in pie pan.
Use other dough ball to roll out top crust and place over top of pie pan, sealing top crust over bottom crust. Using a knife, cut a few vent holes in the top of the pie crust.
Bake for 60 to 75 minutes until the crust is browned to your liking. This cooks longer than a “regular” pie, because of the increased amount of apples and the gluten-free crust.
When I first was diagnosed with my wheat allergy (yep, actually allergic, not celiac), I tried to do a pie crust. I figured that all I’d have to do is mix some rice flour with shortening (I still had a safe-ish one at that point) and a bit of salt and voila, it’d all work out. So that’s what I did and made a pot pie. Ummm…not so much. It was like eating a pot pie with a layer of very fine beach sand on it. Appetizing, right?
Pie crust has been a much bigger struggle than I originally anticipated. I ended up not having a safe shortening, and I can’t buy commercial lard. So I have to render the lard at home. Xanthan gum is problematic for me on a number of levels, and I don’t care for guar gum. So I put off the problem for a while. However, after hearing about aquafaba, I decided to give it another go, and used this recipe as a starting point. I switched out a flour and switched amounts around, got rid of the gum, used cold aquafaba (I refrigerated it) instead of water, and used lard instead of shortening (if you have a safe shortening to use instead of the lard, go for it; it should work).
Whisk together the sorghum flour, cassava flour, arrowroot starch, millet flour and salt in a large mixing bowl.
Flour mixture
Using a pastry blender or a fork, cut in the lard or shortening until the mixture looks like crumbs.
Flour mixture after cutting in lard or shortening
Mix the water, aquafaba and apple cider vinegar together until blended thoroughly in a small bowl or glass measuring cup, and add it to the flour mixture, stirring until it comes together to form a dough.
Mixture formed into dough ball
Shape the dough into a smooth ball, and put the dough ball into the freezer to chill for 30 minutes. You can chill it for longer, it’ll help make the pie crust more flaky and crisp.
Using some of your other flours (I used sorghum) dust the surface of your rolling space. I was able to roll out my pie crust on a rolling mat and use my rolling pin to transfer the pie crust to the pie plate without too much difficulty. However, if you like your crust thin, try doing rolling your crust out on parchment paper to make it easier to transfer to the pie pan. Make sure you use plenty of dusting flour so that it doesn’t stick to the rolling surface or parchment paper.
You can also use the crust to make tarts or stuffed pastries. The dough does not have the same elasticity as normal pie dough, but you can work with it a little, You can’t bend it in half because it will break. but you can stack pieces of dough on top of each other as long as the filling isn’t too tall. Next time I might experiment with larger top pieces to accommodate more filling.
Bake your pie crust according to your pie recipe. Since I was winging it, I cooked my little pies, tarts, and pastries in the slide slow above for about 45 to 60 minutes. If you’re worried about soggy crusts, you can try blind baking your bottom crust. The Kitchn explains here much better than I can.
Have fun, and send us pictures of your creations!
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Gluten-free Pie Crust (vegan option)
Print Recipe
A lovely crust for both dessert and savory applications. Double the recipe to make a top and bottom pie crust.
Servings
Prep Time
1single crust
45minutes
Passive Time
30minutes
Servings
Prep Time
1single crust
45minutes
Passive Time
30minutes
Gluten-free Pie Crust (vegan option)
Print Recipe
A lovely crust for both dessert and savory applications. Double the recipe to make a top and bottom pie crust.
Servings
Prep Time
1single crust
45minutes
Passive Time
30minutes
Servings
Prep Time
1single crust
45minutes
Passive Time
30minutes
Ingredients
1/3cupsorghum flour
1/3 cup Otto’s Naturals cassava flour
1/3cup arrowroot starch
1/4cupmillet flour
1/2 tspsalt
1/2cupcold lard or cold vegetable shortening
1 1/2tspapple cider vinegar
5tbspcold aquafaba
Servings: single crust
Instructions
In a large bowl, whisk together the sorghum flour, the cassava flour, arrowroot starch, millet flour, and salt, until they are thoroughly mixed.
Using a pastry blender or a fork, cut in the lard or vegetable shortening until the mixture looks like crumbs.
In a small bowl or glass measuring cup, mix the aquafaba and apple cider vinegar together until it is well blended. Add the liquid mixture to your flour mixture and stir until it comes together to form a dough.
Shape the dough into a smooth ball, and put the dough ball into the freezer to chill for 30 minutes before rolling it out.
Using some of your other flours (I used sorghum) dust the surface of your rolling space. I was able to roll out my pie crust on a rolling mat and use my rolling pin to transfer the pie crust to the pie plate without too much difficulty. However, if you like your crust thin, try doing rolling your crust out on parchment paper to make it easier to transfer to the pie pan. Make sure you use plenty of dusting flour so that it doesn’t stick to the rolling surface or parchment paper.
Place pie crust in pie plate, and fill pie. Bake according to pie recipe. If you’re concerned about soggy crust, you may wish to blind bake your bottom crust first.
You guys are noticing a trend, right? It’s apparently a bumper crop year for apples. When I was trying to figure out how to use up apples, my friend Erika sent me a link for this recipe for Mom’s Apple Cake from Smitten Kitchen. For obvious reasons, I had to change the original, and I tried making it more like an upside down cake. It took a couple of tries, but I have it where I like it now.
Apple Cake, Vegan and Gluten-Free
Apple mixture:
6 large apples or 7 medium apples (I used a mix from my apple trees out back, mostly McIntosh and Galas.)
1 Tablespoon of ground cinnamon
5 Tablespoons of brown sugar
Cake batter:
2 and 3/4 cups of all purpose gluten-free flour mix (I used Cara Reed’s mix from her blog, Fork and Beans)
1 Tablespoon of baking powder (For corn free baking powder you can use this recipe.)
1 teaspoon of salt
1 cup of safe for you oil (I used olive oil and grape seed oil, mostly because I ran out of olive oil and had to top it off with grape seed oil.)
1 cup of sugar
1 cup of brown sugar
1/4 cup of orange juice (I don’t have a safe orange juice so I squeezed mine myself.)
1 Tablespoon vanilla extract (Here’s a bunch of recipes for vanilla extract, make sure to use safe alcohol if corn or wheat are an issue for you. I used a vodka made only from potatoes, be careful as some vodkas may also use grain or corn.)
1/2 cup of applesauce (I used my home canned but use any safe applesauce you have.)
1/4 cup of aquafaba(The liquid from a can of garbanzo beans or chick peas. I used my home canned garbanzo bean liquid.)
1 Tablespoon of ground chia seed
Preheat oven to 350°F. Grease an 8 inch by 8 inch baking pan with some safe for you oil.
Peel, core and slice apples. Place them in a bowl and toss them with the 5 tablespoons of brown sugar and the cinnamon. Set the apple mixture aside for now.
Apple mixture
Stir gluten-free flour mix, baking powder and salt together in a bowl.
In a separate bowl, mix together the oil, orange juice, sugar, the remaining brown sugar, vanilla, applesauce, aquafaba and ground chia seed. I use a stand mixer with flat beater to do this.
Wet mixture
Once these ingredients are fully incorporated together, add the flour mixture slowly to your wet mixture, with the mixer speed on low. You could also mix this manually, but the stand mixer makes my life a lot easier.
Cake batter after mixing wet and dry ingredients
Pour half of the apple mixture into your greased baking pan, spreading them evenly across the bottom of the pan.
Pouring half apples in bottom of baking pan
Pour half of the cake batter over the apples, spreading it evenly across the pan.
First layer of batter over apples
Then pour the remaining apple mixture over the batter evenly.
Second layer of apples over first layer of batter
Cover the apple mixture with the remaining cake batter.
Second layer of batter over second layer of apples
Bake for about an hour and half or until a tooth pick comes out clean.
Apple Cake after baking
Cool in pan on wire rack for 5 minutes. Loosen edges around the pan with a butter knife, and then invert the baking pan onto platter. Don’t let it cool too long or it will stick and be harder to remove from the pan (which you can tell mine did because I got distracted.)
