I don’t buy redi-made mixes that often, in fact I have never bought a gf biscuit mix except these. These were from Aldi’s; a fav hangout! Cheddar cheese biscuits in the orange and blue box. This was my third time making them.
You add water, quarter cup oil and a third of a cup of grated cheese, stir and it becomes this slightly weird fluffy white stuff that looks more like cotton batting than anything else. Next, plop big clumps of this fluffy mixture onto a parchment paper lined (or baking oil sprayed) baking sheet and pop them into the hot oven to bake. After about 16-17 minutes out comes the pan. Each biscuit gets brushed with a buttery mixture you create with an herb/garlic powder that is blended with fresh melted butter. Super easy to make and definitely popular at my house.
They are browned on the bottom and tender. The flavor is buttery and definitely has a garlic vibe going on. We had them with a big bowl of beef stew I made for supper. My guy took home a container of stew and two biscuits. He wanted more cheesy rolls than two but I said; “Hey, those are my gf biscuits! Two is enough!” He left happily clutching his treats including those biscuits. That should tell you they are tasty; Joe does not need to eat gf and he is fairly picky about his bread. If it passes the Joe test; it is pretty tasty!!
They were a couple bucks and the add ins are minimal. I made 10 decent sized biscuits. I froze two which were destined for consumption in January. Totally yummy even if not particularly healthy, white gf flour, sugar, cheese and butter as major components. Not gonna tell you how many calories are in them but frankly regular rolls have lots of calories. If it tastes buttery it gonna have calories…. Still, not often I find something this easy to make and this tasty. I put this in my win win column. Enjoy!
The classic Christmas stollen dough is made with yeast. This quicker, easier gluten-free version, made with baking powder as the rising agent, is even tastier in my humble opinion. Filled with dried fruit and toasted almonds, and covered with a layer of melted butter and powdered sugar, this pastry is delicious with a cup of coffee or tea. Great choice for when company is coming as it isn’t that much work or time needed to create this masterpiece. Everyone will think you slaved all day to bake it. No need to tell them how easy it is! If you are searching for the perfect gluten free holiday treat; look no further. I cannot say enough good things about this treat. It is loved by all and that second loaf makes a wonderful gift.
I made it 2 years ago, lost the recipe; had to get it again from the King Arthur Flour’s web site customer service center as they have removed it from their recipe rotation. They said it needs some tweaking. I disagree, it is just delectable. My family adores it and will do nefarious things to get more stollen at Christmastime.
It is far easier made without yeast and I frankly don’t miss it like I thought I would. This dough is very tender and flavorful. You could use orange rind instead of lemon rind and the dried fruit selection is entirely up to your tastes or your pantry. I am looking forward to enjoying stollen in a couple of weeks. One more good thing; it doesn’t require aging like a fruit cake. As soon as it cools you can cut a fat piece and enjoy a slice of heaven on earth!
Adding the butterButter is now integrated into dough using pastry cutter
Dough
2 1/4 cups King Arthur basic blend Gluten-Free Flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt*
3/4 teaspoon xanthan gum
1/2 cup (8 tablespoons) cold butter
3/4 cup ricotta cheese, part-skim milk type
2 large eggs
1 teaspoon vanilla extract
Grated rind of 1 small lemon; or 1/4 teaspoon lemon oil, or 1/4 teaspoon lemon extract
1/2 cup golden raisins
1/2 cup of your favorite dried fruits, chopped to 1/2″ pieces (I do apricots, dried cherries, currents, raisins or dried peaches/pears)
1/3 cup slivered almonds, toasted and cooled
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*Reduce the salt to 1/4 teaspoon if you use salted butter.
dried fruit and citrus zest
Topping
the dried fruit is mixed in!Adding the toasted almondsAdding the wet mixture into the dry doughformed stollen ready to bakebaked and powderedMore powdered sugar sprinkled on using a sieve
4 tablespoons butter, melted
2/3 cup confectioners’ sugar
Directions
1. Preheat your oven to 325°F. Lightly grease a baking sheet, or line it with
parchment.
2. Whisk together the flour, sugar, baking powder, salt, and xanthan gum in a mixing bowl.
3. Cut the cold butter into small chunks, then blend it into the flour mixture to form uneven crumbs.
4. In a separate bowl, mix together the cheese, eggs, vanilla, and flavors.
5. Toss the fruit and almonds with the flour mixture until evenly distributed. Then combine the wet and dry ingredients, mixing until most of the flour is
moistened.
6. Turn the dough out onto a lightly floured work surface, and knead it two or three times, until it holds together. Divide it in half.
7. Pat each piece of dough into an 8″ x 7″ oval about 1/2″ thick.
8. Fold each piece of dough roughly in half, leaving the edge of the top half about 1/2″ short of the edge of the bottom half. Should you fold the long way, or the short way? The long way will give you a longer, narrower stollen, with shorter slices; folding the short way will give you a wider, fatter stollen, with longer slices. I do the long way, your choice.
9. Use the edge of your hand to press the dough to seal about 1″ in back of the open edge; this will make the traditional stollen shape. It’s also the familiar Parker House roll shape, if you’ve ever made them. The dough will probably crack; that’s OK, just smooth it out as best you can.
10. Carefully place the shaped stollen on the prepared baking sheet.
11. Bake the stollen until they’re very lightly browned around the edges and on top, about 40 minutes. A cake tester inserted into the center should come out clean.
12. Remove the stollen from the oven, and transfer them to a rack. Brush them each with 2 tablespoons melted butter. Sprinkle heavily with confectioners’ sugar.
13. Allow the stollen to cool, then brush with butter again, and sprinkle with sugar again. Wrap in plastic wrap until ready to serve; serve within a week. If desired, sprinkle with additional sugar just before serving.
14. Yield: two 1-pound stollen loaves. I like to freeze one for another occasion if I am not gifting it right away. Enjoy!
A year ago in November, I had a rigid plastic brace on my on right arm and very limited strength, I just could not roll out pie dough. So, a great option for me was a press in pie crust make in stand mixer. Perfect fit in my Dutch Apple Pie, with crumb topping. The cookie crust was tender and held together well, wasn’t soggy. Best eaten within 2 days.
If you are not into making a rolled out crust this is a perfect solution for you if you want to make a delish gf crust. I really didn’t miss the rolled out crust; this simple press in crumb recipe by Annalise Roberts is the very best crust for one handers or crust novices!
I used a mixture of apples; a few golden delicious, some granny smith and a few Jonagold. Using 2-3 kinds of baking apples is the best plan for flavor and structure (doesn’t mush down too much or not enough). This was definitely a great mixture. I am making a Thanksgiving apple pie next week and I will probably use a similar mixture of varieties. The pie went in tall and settled nicely into a tightly woven pie filling. One thing: please don’t use red delicious; they are not baking apples.
Dutch Apple Pie with Cookie Crust
Ingredients:
CRUST:
1 1/2 cup gf flour (King Arthur basic gf blend)
¼ cup sugar
1 tsp. xanthan gum
7 Tbsp. cold butter
FILLING:
6-7 cups peeled and sliced apples; don’t leave them too fat; thinner is better
2 Tbsp. Tapioca flour
1/3 – 1/2 c granulated sugar
¼ c. brown sugar; packed
1 tsp. cinnamon
¼ tsp. nutmeg
1 Tbsp. fresh lemon juice
CRUMBLE:
3/4 cup gf flour
5 Tbsp. butter
1/2 cup sugar
DIRECTIONS: Make crust in stand mixer; put dry ingredients in, add butter and mix on medium until crumbly. Spray 9 inch pie pan with cooking spray and press in crust, heat oven to 375 degrees.
Mix filling in large bowl; dump in apple slices. Mix the dry filling ingredients in a small bowl. Sprinkle apples with lemon juice and then the dry mixture. Stir and let stand while you make crumbs.
Mix crumbs: use stand mixer: no need to clean bowl. Dump in flour and sugar and mix, then blend in butter and blend well. Gently pour fruit into pie pan on top of crust and sprinkle top with crumble to mostly cover fruit. sprinkle about 1 ¼ cups of crumb mixture.
Bake on lowest shelf in oven, 55-65 minutes until lightly browned and applies are bubbling. Remove from oven and cool completely before serving (at least 2 or 3 hours.) Best eaten within 24-36 hours. Vanilla ice cream is a perfect combo with this pie! Enjoy.
In Pennsylvania we are past the peak of both peach and blueberry season but we were both craving a great late summer pie. The resulting pie was flavorful down to the last slice.
This is so easy to make: slice and dump together the filling, crumb topping gets made in the mixer bowl you just used for bottom crust. You can store any leftover crumb mixture in a sealed container in the fridge; it keeps a few weeks. This GF crumb topping is perfect for most any fruit pie.
To peel; heat 3 inches of water to a boil, drop the peaches gently in 3-4 at a time and poah them 1-2 minutes. Allow to cool somewhat before peeling. I like to do that over a bowl to catch the juices as I slice each peach.
Bake and enjoy summer in a pie in just a few minutes of work. Don’t eat it piping hot; it should be cooled to close to room temperature. You could certainly serve this with vanilla ice cream. And this pie works perfectly with fresh nectarines or apricots. Bonus: no peeling required!
GF Blueberry Peach 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 lg egg
2 tsp fresh orange or lemon juice
Directions:
Spray 9 inch metal pie pan with cooking spray, dust with white rice flour. I confess I forget to do this more often than I remember…still works.
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 cups sliced fresh peaches, peeled and cut in thick slices
3 cups fresh blueberries – rinse and place in medium bowl
Mix with:
½ cup sugar
½ tsp. cinnamon
¼ cup quick tapioca
Add and stir in
2 tbsp. fresh lemon juice
Let the filling stand while you prepare the crust, important for the tapioca so it does its job optimally.
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 fruit mixture.
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
Directions:
Sprinkle the top of the pie with crumb mix; use as much as you like. I like about a heaping cup and a half of the mixture. Up to your personal taste… It sinks partially into the fruit mixture and adds lots of sweetness and eye appeal.
Bake in a preheated 400 degree oven for 45-50 minutes until bubbly and the crumb crust is light brown. I put a piece of aluminum foil on top for the last ten minutes. Cool at least 2 to 4 hours before serving at room temperature. I think it is best served the same day you make it, or no more then 10 hours after baking for optimal flavor. The crumbs will get soggy if too much time passes.
Note: if you find your bottom crust is not browning enough bake it empty at 375 degrees for ten minutes before filling it with the fruit. I have a bottom heat oven which gives me perfect pie crust if I put the pie on the very lowest shelf so I don’t ever have pale pie crust.
Brown Rice Flour Mix 2 c brown rice flour (finely ground)
It is hot as heck today so what I chose to do was bake. Something simple though. And I actually used a pie crust mix I got for my birthday as a gift. I measured out half the package and used it for the base of my zucchini tart. Yeap I know; folks complain about too many zukes and too little flavor. Not this gorgeous tart. It is thin slices layered over a thin lemony cream and goat cheese filling and topped with very thin sliced onions. Baked until the crust was crunchy. Really perfect crust and it is so rich and creamy plus this is super easy to make. Nothing needs to be cooked or fried – all raw; layer it on the raw crust. Bake, Slice, Enjoy. Winner winner hot night’s dinner.
You can use store zuke: I did; had none of my own yet. I did use my own red onion. I bet you could try other veggies but this combo was just so sublime. Narrow slices would make amazing appetizers or maybe cut it into small squares. If you don’t like goat cheese just use all cream cheese. This is a variation on a Ina Garten recipe; she is a master at this sort of recipe. Enjoy!
Lemony Zucchini and Cheese Tart
Ingredients
One pie crust; I used Bob’s GF Pie crust mix; y ou need 10 Tbsp cold butter or combo of butter and some other buttery spread, 3 Tbsp ice water and that’s it! Follow the directions. Mine needed a good chilling in the fridge before rolling out.
2 medium small zucchinis
1 medium red onion (can use regular yellow onion) sliced very thin (1/2 cup)
4 oz goat cheese plain or herbs (I used herbed) at room temp
4 oz cream cheese at room temp
Zest of half a lemon and about 1-2 Tsp juice from it
½ an egg beaten well
¼ Tsp fresh rosemary, minced finely
½ Tsp. fresh thyme leaves, off stem
EVOL; about 1-2 Tbsp.
Fresh ground black pepper
Directions: Made the pie crust, let chill while you do the veggies. Slice the zucchini about 1/8 thick; less than ¼ inch thick. I used a sharp paring knife. I know, the mandolin slicer; I do have one but sometimes it is just seems like too much work to get it out and set it up. I didn’t want the slices super thin anyway. Plus I enjoy knife work. Suit yourself. Slice the peeled onion across in very thin circles. Put zuke slices in a colander and sprinkle with sea salt; ½-1 Tsp.; try to get it on both sides. Let stand 30-40 minutes. Then wipe with a few paper towels or a lint free tea towel to get off most of the moisture. In a small bowl mix the two cheeses until smooth; add egg, lemon zest, lemon juice, herbs. Blend well.
Heat oven to 400 degrees. Roll out pie crust into 11 inch circle; put on heavy pizza pan. Top with cheese mix; spread to ½ inch of the edge of your crust. Top with the thin slices of dried off zuke overlapping a bit in concentric circles. To fill the entire area with the cheese spread. Then sprinkle on top the red onion, which you have separated into rings. Top with a good drizzle of decent EVOL and a few grinds of fresh pepper.
Bake for 40-45 minutes. Until crust is well browned. If it is getting too brown turn oven down to 375; I did. Monitor closely; no burnt top please! Let cool before cutting. Enjoy.
Lemony Zucchini and Cheese Tart
