gluten free baking

Apple Crisp: Easy, Quick and Really Tasty

Apples are the centerpiece of the fall harvest culture.  Pumpkins are popular but they are a relatively new comer to the contest.  Some may think pumpkins are the way to go in baking but I firmly believe the apple is king in Autumn in America.  Crisp, sweet, flavorful and so very good for you. Apple crisp is nice as it goes together quickly and travels well. I took a pan of it camping last weekend and it was very good indeed warmed up on the campfire.

If you can, get the organic ones as the sprays they use on growing apples are not at all good for you.  I have made apple crisp with some baking apples from a pick it yourself farm near Milford NJ and it was very tasty indeed.  I especially suggest you get your apples at an actual apple orchard.  Another orchard just south of Hellertown is Bechdolt’s Orchard which grows many apple varieties.  Go there if you want the freshest tastiest apples in the Saucon Valley area.  Apples grow all over the globe so shop where you can get them fresh and crisp! The variety is up to you but I would not suggest any that are not meant for baking; don’t use red delicious as they are for eating only, same goes for honey crisp apples. apple-cart

This recipe is out of Gluten-Free Baking Classics Cookbook by Annalise G. Roberts with a few minor changes.  I am betting you can use any GF flour mix in this recipe, not like a cake or other baked goods that have very specific flour requirements.

And it is so much easier than a pie.  No crust to mix or roll out.  Just a simple mixed up topping to add to the cut up apples.  Bake it and voila: a yummy yet fairly healthy dessert!

I have made the topping several ways.  You can cut un-melted butter into the dry ingredients; it makes for a firmer crumb than the melted version below. I have made it egg free but it really somehow needs that egg to pull it together to mimic a wheat flour based crisp.  The oats can be left out if you don’t like them or can’t eat them. I personally love oats in my crisp.  A quarter cup of chopped nuts can be added to the topping; really a nice touch too!  I don’t like it too sweet so I use the lesser amount of sugar.  This is entirely a personal choice.  You can up the nutritional value by adding flaxmeal to the dry mix; 2-3 tbsp.

For those who love ice cream, this recipe is absolutely perfect with a big scoop of vanilla ice cream next to it.  I like it warm from the oven but it also is tasty cold the next day, if you have any left over that is!

pork tenderloin, banana choco cupcakes 007

Angie’s Apple Crisp

1 cup GF flour (mix below)

½ to ¾ cup sugar (I prefer brown sugar)

½ cup old fashioned gf oats

1 ¼ tsp baking powder

1 tsp cinnamon

Sprinkle of nutmeg

½ tsp xanthan gum

½ tsp. salt

1 large egg

6 cups peeled and thinly sliced apples

¼-1/3 cup butter, melted

Heat oven to 350 degrees.   Put rack in center level of oven.  Lightly butter a 9 inch square pan or spray with cooking spray.

Combine all the dry ingredients.  Add egg and stir to mix well.   Place apples in the baking pan, top with the dry mix and sprinkle with the melted butter.  Bake 40-50 minutes until bubbly and the topping is lightly browned. Let cool at least 10 minutes before dishing out. Six servings.

Brown Rice Flour Mix (same as King Arthur’s Basic GF blend)
2 c brown rice flour (finely ground)

2/3 c potato starch – Not potato flour!

1/3 c tapioca flour

Originally posted by me October 2015.

Apple Crumb Pie

Apples, a favorite American fruit and they are the main ingredient in America’s favorite pie.   This crumb topped pie is easier than a two crust pie. I gave you the amounts for a 9-inch pie; I myself generally make it 10 inch; use 10 cups sliced apples and higher end of amounts of sugar, tapioca and spices.  Bake 60 minutes.

I put this pie together in a few steps; make the crust dough; put it in fridge to chill while I peel, slice and cut up the apples. I also throw together the crumbs before rolling out the pie; you don’t need to rinse the mixer bowl from the crust then.  If you plan to prebake your crust those ten minutes of baking the empty pie crust are also a good time for making the crumbs and preparing the apples too!  Each step is fairly easy but the results are spectacular.  Of course, you could buy a readymade unbaked crust but this crust I use is really tasty: my mom never believed it was gluten free!  This disbelief of hers was proof of the great flavor and texture of this particular basic gf pie crust.unbaked-apple-crumb-pie

It goes without saying that this pie is great with a slice of vanilla ice cream.  Winter is still a good time for an apple pie but by spring the apples are iffy, and I stop baking pies with them.  Be seasonal whenever possible when it comes to fruits, and you will get the best flavor and taste in your fruit-based desserts.

Apple Crumb Pie

Crust:

1 c plus 2 Tbsp. brown rice flour mix (at bottom of recipe)

2 Tbsp. sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

Directions: Spray a nine-inch pie pan with cooking spray, dust with white rice flour. Set aside.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes.

Roll out the flattened ball into a pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in the pie pan, be sure to center it.  Remove other slice of wax paper.  Crimp edges all around.

Filling:

8 cups thin apple slices from 8-9 medium-large sized apples, I like a mixture of yellow delicious and at least one other cooking variety; red Rome, Jonathan, empire, Courtland, or any tart apple you like to bake with. Note: I have made it just with Cortland or with Golden Delicious apples; excellent pies!

Peel apples, quarter, cut out core, slice into 1/3 inch thick slices. Mix in a large bowl with:

¼ cup brown sugar

3-5 Tbsp. granulated sugar (3= tart, 5 if you like it sweet)

2 Tbsp. minute tapioca

1 tsp. cinnamon

A good sprinkle of ground nutmeg

A small sprinkle of ground ginger

1 Tbsp lemon juice

Heap in pie crust.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Finishing directions: Sprinkle the top of the pie with crumb mix; use as much as you like.  I like about 2/3 of the mixture.  Up to your personal taste…  Bake in a preheated 375-degree oven for 55-60 minutes until bubbly and the crust is light brown.  You can cover the pie loosely with aluminum foil for the first 30 minutes.  I bake my pies at the lowest possible level shelf, so my crust gets crisp but if you have issues with soggy bottom crusts; prebake your crust for 10 minutes; then fill and bake immediately.

Cool the pie at least 3 to 4 hours before serving at room temperature.

Brown Rice Flour Mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

The crust and crumbs are from Annalise Roberts’ great cookbook: Gluten-Free Baking Classics. My filling is slightly different.

Originally posted February 2015.

Blueberry Rhubarb Custard Pie

Surprisingly blueberries and rhubarb really do go together so well. Blueberries are uncooked: with milk or cream or baked in a cobbler or a fruity crisp. Rhubarb is called the pie plant for good reason; it makes a lovely pie from a humble plant stem. But this, this is my current obsession, the two together in a custard pie. Not just any old custard but one made with Greek yogurt and eggs. Easy to throw together, creamy, never runny textured and a lusciously fruity flavor that may make you have to eat a second slice! The blueberries do tend to take over the rhubarb flavor of this pie. Of course, there are more than twice as many blueberries by volume and they are just a stronger flavor than rhubarb which gives a bit of a tart under taste to this pie. You could play with the proportions of the two fruits; this is the amounts which I used. This pie will be tasty to even the biggest rhubarb dissenter. Really!

WARNING: This pie goes soft in 2 humid days so plan to gobble it down within that time frame or face the soggy crust syndrome. Inevitable with gf crust and a custard filling in hot/humid weather.

I don’t recommend frozen or canned fruit for this pie, simply not good enough and you must use plain, unsweetened Greek yogurt in the filling, plain yogurt is too runny. And no, it can’t be made without the eggs it just wouldn’t work as a custard if there are no eggs. The version with peaches uses 3 yolks in there. I tried it with two whole eggs beaten up: success! And one last warning; applicable to 100 percent of my recipes: Please don’t try it with Measure for Measure gf flour; this is calibrated for using King Arthur’s Basic GF Blend.

I hope you give it a try; super easy and super delicious. Best pie of the summer hands down! Make one Saturday morning…we couldn’t wait for a slice still faintly warm……. I thought I took a picture of a slice; no luck there and it is all gone. Next time! It does look pretty much like the blueberry peach custard pie I posted last summer.

Naked pie! About to go in and bake for 25 minutes and then the crumbs go on top.
Just out of the oven….cooling…a molten mass of fruit and custard and sugary crumbs!

Angie’s Blueberry and Rhubarb Custard Crumb Pie

CRUST:

1 c plus 2 tbsp brown rice flour mix (at bottom of recipe)

2 tbsp sweet rice flour

1 Tbps granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbps cold butter cut into 6 chunks

1 large egg

2 tsp fresh orange or lemon juice

Spray 9 or 10 inch metal pie pan with cooking spray, dust with white rice flour.

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice.  Mix until it comes together into big chunks.  Shape into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you prepare the filling.

Filling:

2-3 cups sliced fresh rhubarb cut in half inch slices (2 cups if 9 inch pie, 3 cups for 10 inch pie)

4 cups blueberries; rinsed

2/3 cup sugar, sweeter if you like it that way or if peaches are not fully ripe

2 Tbsp. tapioca starch

Mix in a medium bowl the following ingredients:

1 cup plain Greek yogurt, I prefer whole milk, and let it warm up a bit

2 whole large eggs or 3 egg yolks, close to room temp.

1 tsp. pure vanilla extract

2 tbsp. brown rice mixture flour (King Arthur Basic GF blend)

Crumb topping

¾ c brown rice flour mix (King Arthur Basic GF Blend)

½ c sugar

½ tsp xanthan gum

1/2 tsp. cinnamon

1/3 c cold butter cut into six chunks

Put all five ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

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Directions: Turn oven on to 400 degrees. Put the oven rack on the closest to the bottom shelf position. Once the crust is chilled some but not hard, Roll it out and fit into the pie shell. Trim off excess crust. I like to chill those crumbs of crust and roll out to make a jam filled hand pie. Anyway, put the sliced rhubarb and blueberries in a bowl and add the sugar and tapioca. Let stand 5 minutes. Then pour into the pie shell in a fairly even layer, as the filling and crumbs will hide it there is no need for a pretty design. Then pour the filling that you just mixed up over it , tap the pie on the counter sharply 2-3 times to settle in the filling and bake for 25-30 minutes. I turned down my oven to 375 after 15 to 20 minutes. While it bakes those 25-30 minutes make the crumbs. When your timer goes off, carefully remove the pie from the oven and sprinkle the top of the pie with crumb mix;  I used about 3/4 of it but you could use a bit less if you don’t want a thick crumb layer or all of it for a really heavy crumb. Bake an additional 15-20 minutes until crumbs are lightly browned. Let stand at least 1 to 11/2 hours before slicing and serving. Enjoy!

Blueberry Rhubarb Sourdough Scones

Scones, tender, flakey, full of yumminess… something I used to make years ago. I had made some several years ago but they were sort of heavy. So, I assumed all gf scones were generally pretty sad until a few months ago when I attempted them with leftover sourdough starter, generally called discard. I had created the starter the week before using brown rice flour and was looking for a way to use up the excess sourdough starter. I couldn’t find a recipe for blueberry sourdough gf scones, so I took a gluten-based recipe and reconfigured it to make with a one for one blend: specifically, Bob’s Redmill 1-1 Blend. I used a half cup of thick starter.

Last week I made the recipe again but added finely chopped rhubarb stalks (never the leaves; poisonous) and made them somewhat smaller and a different shape. Made with real dairy like actual butter and whole milk.  I ate the first one when it was still warm. It was heaven in a scone. Crisp outside, tender inside. Bursts of sweet blueberries and tangy rhubarb gave the perfect taste experience. It was just as good as the blueberry ones from this spring, maybe even better. I have never eaten such tender gluten free baked items as these sourdough scones. The crumb was moist and the texture perfect and they are red, white and blue, perfect for the holiday on Monday! A great breakfast or company treat that no one will believe are gluten free.

I cut them in more of a square shape, so I got 12 squarish scones, a bit smaller than the 8 wedges that are commonly done but I wanted smaller as those big wedges are just a bit too much for my afternoon snack! It is hard to make skinny long wedges plus I didn’t think they would freeze well; break up. These rectangular ones are quite sturdy considering how delicate the crumb is.

I don’t know what you can sub in for the sourdough starter. Perhaps some plain Greek yogurt? Maybe you should just make starter so you can bake these scones.  You could use vegan butter, but it will be better with the real deal!

I didn’t take any pictures except of the done cooling scones; wasn’t thinking about this blog, I guess. Next time I make them I will take a few.

I don’t know what flavor I will make next, but I do know there will be many next times. Frozen blueberries worked so well; keeping the dough chilly as I mixed it with a wooden spoon and then kneading it with my bare hands. So, other frozen fruits are in my freezer…. Trust me, it is easy to make and utterly decadent despite no icing beyond a couple teaspoons of sugar sprinkled on top. I may make it with some with cut up frozen strawberries next week!

Angie’s Rhubarb and Blueberry Sourdough Scones (GF of course)

Ingredients:

200 grams 1-1 Gluten free flour blend; I used Bob’s Redmill but King Arthur 1-1 blend works well too

50 grams almond flour

100 grams granulated sugar

2 ½ tsp. baking powder

¼ tsp. salt

7.5 Tbsp of cold butter

1 cup of finely chopped rhubarb; 1/3 inch size is good

1 half cup of fresh or frozen blueberries

½ cup sourdough starter (Use the discard if you are creating discard)

1 large egg

1/3 c cold whole milk

Directions:

Mix all dry ingredients in a large mixing bowl. Cut in cold butter with a butter cutter or 2 knives. Until it is tiny pebbles of dough and butter.

Add the egg, starter and ¼ c of the milk. Mix to break up egg and start the blending process. Add in the chopped rhubarb and the frozen blueberries (or fresh) and continue stirring. As it gets to be a thick dough dump it out on your breadboard with all the dry bits and hand knead it to coalesce it into a thick dough. Form it into a large square about 9 inches across. Cut into 12 squares; cut in three strips; then across to make 12 squares or rectangles depending on how square your original rolled out dough was. Spread them out on a cookie sheet that you have sprayed with cooking spray. Sprinkle with 2 tsp. of granulated sugar or chunky sugar if you have some. Put the sheet in a cold place to chill while you heat the oven. Heat to 355 degrees.

Put the sheet in to bake. If you have a convection cycle they will be done in about 20 minutes; the outside needs to be light brown, bottom browned and they look done. I tried 18 min but that wasn’t enough. If you don’t have convection they will likely take a few more minutes.  Let cool on pan for 5 minutes and move to a rack. They cooled rapidly and I couldn’t resist eating one while it was warm. So tasty and I loved how patriotic my scones look!

Enjoy! I think they will freeze nicely; vacuum sealing would be a good way to go about it if you are freezing for more than a week.

Strawberry Rhubarb Custard Crumb Pie – Long Name – Yummy Pie

This is a variation on my favorite rhubarb custard pie which is my go-to recipe for a great spring dessert. I added strawberries to please my guy who isn’t a huge rhubarb fan. The strawberries add their special flavor and he really enjoyed this pie this past weekend. So did I! Our new favorite pie…

This is an easy pie even though it has several steps.  It is different from the usual rhubarb pie because the texture is a bit closer to a crumb cake, no wet (aka slimy texture) and no ultra-sour flavor.  I think this new strawberried version is great for those who doubt the power of rhubarb!  This GF crust will work for any pie with a traditional dough and the GF crumb topping is a great choice for any crumb pie topper.  This is my mixture of three recipes with some modifications which come together to create one of my favorite GF pie recipes.  I know it has several steps but each one is easy and you can use these crust and crumb techniques for other pies.

I like it because it has a great texture and the flavor is complex but subtly rhubarby.  It isn’t really soft or all that custardy (if I didn’t say the word custard you would never know) but has a more cake-like texture. It is a game changer of a pie. I promise you that!

Fruit in the unbaked pie shell.

Angie’s GF Strawberry Rhubarb Custard Pie

Crust:

1 c plus 1 tbsp brown rice flour mix (recipe for blend at bottom of pie recipe)

2 tbsp sweet rice flour

1 Tbsp. granulated sugar

½ tsp xanthan gum

¼ tsp salt

6 Tbsp. cold butter cut into 6 chunks

1 lg egg

2 tsp fresh orange or lemon juice

——————

Spray a 9 inch metal pie pan with cooking spray, dust with white rice flour. I must confess I forget this step a lot of the time and it doesn’t seem to matter much….

Mix dry ingredients in bowl of stand electric mixer.  Add butter and mix until crumbly and resembling coarse meal.  Add egg and juice. Do not leave out the juice; it is critical to the crust texture and structure!  Mix until it comes together into big chunks.  Shape the sticky mess into a ball with your hands. Put it on a crust sized piece of wax paper (14 x 14 inches more or less), flatten the crust ball some; put on top of it another piece of wax paper and chill it all in your fridge 15-20 minutes while you chop the rhubarb into ½ inch chunks.

This pie is ready to bake!

My sister Karen bought me one of those pie crust plastic bag thingies; has a zipper around the edge.  By OXO: I love it; it works better than wax paper which can get soft and tear as you roll out the crust.  King Arthur Flour sells an inexpensive one on line. I highly recommend you get the OXO version for making scratch pie crust.  Or maybe improvise with a sheet of heavy duty plastic! Strong enough to work with the rolling pin and better than wax paper.pie crust bag

Filling:

4-5 cups cut up fresh rhubarb – place in medium bowl

1 1/2-2 cups sliced fresh strawberries

Mix with dry mix made of

2/3 – 1 c sugar (depends on how sweet you like your pie) I go with 2/3 cup

¼ c brown rice flour mix (see below recipe)

1/4 tsp nutmeg

Sprinkle cinnamon

Roll out pie crust in a pie bag or between the two sheets of wax paper, try to get the thickness even, no thick middle! Peel off one side of paper and place in pie pan, centered.  Remove other slice of wax paper.  Crimp edges all around.  Fill with dry rhubarb mix.  Pour the following wet mix evenly over this mixture:

Liquid mix: 3 large eggs beaten lightly with 1/3 c milk (not skim), and ¼ tsp almond extract.

Crumb topping

Put all four ingredients in the same mixing bowl you made the bottom crust in and mix well with mixer paddle until crumbs form.

¾ c brown rice flour mix

½ c sugar

½ tsp xanthan gum

1/3 c cold butter cut into six chunks

Sprinkle the top of the pie with the crumb mix; use as much as you like.  I like about 2/3 of the mixture.  Up to your personal taste… It sinks into the rhubarb and wet mixture to create an almost cake like texture and the crumb crust adds lots of sweetness and eye appeal.

Bake in a preheated 375 degree oven for 55-60 minutes until bubbly and the crust is light brown.  Cool at least 3 to 4 hours before serving at room temperature.

The pie is just out of the oven, hot and smells wonderful!

Brown Rice Flour Mix (same as King Arthur’s Basic GF Blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Afternoon snack; still faintly warm. Delicious!