Gluten-Free, Mother of Three - Gluten-Free Treats
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Gluten-Free, Mother of Three

Recipes

Gluten-Free, Dairy-Free Pumpkin Pie Recipe

     Dun, dun, dun! Finally, here it is: my Gluten-Free, Dairy-Free Pumpkin Pie Recipe. All of you gluten-free, dairy-free people out there, say, "Yay!"  

     First, in a separate, air-tight container (because you won't use all of it in one go), you'll need to assemble my basic gluten-free flour mixture. It's great to have the extra on-hand anyway for making more pie when the mood strikes you.

Gluten-Free, Mother of Three Basic Flour Mixture:
3 cups of white rice flour
1 1/2 cups of tapioca starch (can usually find in an Asian grocery store)
3/4 cups of potato starch (can usually be found in an Asian grocery store)
3/4 cups of brown rice flour

Gluten-Free, Mother of Three
Gluten-Free, Dairy-Free (with a Vegan version as well)
 Pumpkin Pie Recipe

Ingredients for the crust:
1 2/3 cups of my basic flour mixture (above)
1 teaspoon of salt
1 teaspoon of xanthan gum
1/3 cup of Earth Balance Margarine (it's gluten-free, vegan, non GMO)
1/3 cup of Spectrum Vegetable Shortening (it's also gluten-free, vegan, non GMO)
4 tablespoons of ice water + 1 more tablespoon if needed

Ingredients for the filling:
3/4 cups of sugar
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cloves
2 large free-range eggs (or if doing a vegan version, see the bottom of this page for instructions)
1 14 oz can of coconut cream (extra thick and rich from Trader Joe's)

Directions:
Preheat oven to 425 degrees.

In a large mixing bowl, measure in 1 2/3 cups of my basic pie flour mixture, 1 teaspoon of salt and 1 teaspoon of xanthan gum. Stir together until combined.

Add in the margarine and shortening, mashing and mixing with a fork until it gets a little crumbly. Add the 4 tablespoons of ice water and mix together. The dough should start to stick together. If it's too dry, add in the extra tablespoon of ice water. Mix thoroughly, pick up, and form into a ball. 

Take the entire ball, place it in the middle of a pie pan (I prefer glass), and with your fingers, start pressing it down and forming it by hand into your pie pan, working from the middle and expanding out along the sides and edges until it's the thickness you desire. 

When your crust is formed, start on your pie filling. 

I like to (mostly) use the recipe on the can of Libby's 100% Pure Pumpkin (which I'll post here along with my alterations). That shouldn't be a copyright violation, right? 

In a small bowl, mix together the sugar, salt, cinnamon, ginger and cloves. Set aside.

In a large mixing bowl, add in and beat 2 large free-range eggs. Stir in the 15 oz of canned pumpkin and the sugar mixture. Stir until combined. With a whisk, gradually stir in one 14 oz can of coconut cream. 

Pour into your gluten-free pie shell and bake, uncovered in a preheated 475 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue to bake for another 40-50 minutes (or until a toothpick inserted into the center comes out clean). While baking, check the edges of the pie periodically to ensure they aren't getting too browned. If they are, cover the edges with foil.

Be sure to let the pie cool long enough to set. Try to give it about an hour, at least. If you can't wait that long, no problem; it just won't be as "set."

*If you would like to make a vegan version of this pie, simply substitute 1/4 cup of natural apple sauce and 1/2 teaspoon of baking powder mixed into it for the eggs. The apple sauce/baking powder mixture will act as two eggs for you. The texture might be slightly different, but the taste should be very similar. You will also need to bake the pie for longer than the approximated hour. I found that it took closer to an hour-and-a-half total of baking time to get the pie baked through. Use a toothpick inserted into the center to check for doneness. The toothpick should come out clean.

*One more thing: if you try this recipe, please let me know how it works out for you. I would love to hear. 

I hope everyone has a great Thanksgiving!

Recipe for The Perfect Gluten-Free Pie Crust

     If you're living a gluten-free lifestyle and pie is something that you and your family are missing, particularly that much-coveted, traditional pumpkin pie around the holidays, you're going to love me.

     I'm going to share my perfect gluten-free pie crust with you. It has a wonderful taste, the texture is fantastic and it's really quite easy to work with. You also don't need to be a master baker to accomplish this. It's simple. Here we go:

     First, in a separate, air-tight container (because you won't use all of it in one go), you'll need to assemble my basic gluten-free flour mixture. It's great to have the extra on-hand anyway for making more pie when the mood strikes you.

Gluten-Free, Mother of Three Basic Flour Mixture:
3 cups of white rice flour
1 1/2 cups of tapioca starch (can usually find in an Asian grocery store)
3/4 cups of potato starch (can usually be found in an Asian grocery store)
3/4 cups of brown rice flour

Gluten-Free, Mother of Three
Pie Crust Recipe
You'll Need:
1 2/3 cups of my basic flour mixture (above)
1 teaspoon of salt
1 teaspoon of xanthan gum
2/3 cups of cold butter (cut into pieces)
4 tablespoons of ice water + 1 more tablespoon if needed

In a large mixing bowl, measure in 1 2/3 cups of my basic pie flour mixture, 1 teaspoon of salt and 1 teaspoon of xanthan gum. Stir together until combined.

Add in the cold butter, mashing and mixing with a fork until the butter gets a little crumbly. Add the 4 tablespoons of ice water and mix together. The dough should start to stick together. If it's too dry, add in the extra tablespoon of ice water. Mix thoroughly, pick up, and form into a ball. Cover with plastic wrap and place it in the refrigerator for about an hour to chill. 

When an hour's up, take the ball out, uncover and place on a lightly-floured surface (with brown rice flour). If your pie requires strips along the top, as in a fruit pie, cut off about an eighth of the ball along the side and reserve for making into strips. If you're going to have a single crust pie, like the aforementioned delicious pumpkin pie, there's no need to cut anything off.

With a floured rolling pin, carefully start rolling out your dough in all directions. Get it large enough to fit over your pie pan. When it's large enough, carefully pick it up and flip it into your pie pan. Or, if you're like me and don't want to bother with rolling out and flipping, just take the entire pie crust ball, place it in the middle of your pie pan, and with your fingers, start pressing it down and forming it by hand into your pie pan, working from the middle and expanding out along the sides and edges. This works remarkably well, particularly with my gluten-free, vegan pie crust (which I'll be sharing shortly).

When your crust is formed, fill it with what you wish. 

For a fruit pie, like blueberry pie, for instance, in a medium-sized bowl, you would just mix together about 3-4 cups of fresh blueberries, 3/4 cups of sugar and 3 tablespoons of brown rice flour. (You would also need to use your extra dough that you cut off for a fruit pie and roll it into thin strips to place over your fruit. You wouldn't cover the entire pie; it would just be enough to give it that covered effect.) Pour the fruit mixture into your pie shell, cover with the strips, and bake at 375 degrees for about an hour, checking after 30 minutes to make sure the edges of the pie aren't getting too browned. If they are, cover them with strips of aluminum foil.

Voila! In an hour or so, you should have delectable gluten-free pie. Make sure you let the pie cool before tucking into it. It will need that time to properly set...so control yourself. 

If you're making a pumpkin pie, for the filling, simply follow the directions on the can of Libby's  Pure Pumpkin (which I'll post here for convenience, hopefully, without any copyright infringements):

In a small bowl, mix together:
3/4 cups of sugar
1/2 teaspoon of salt
1 teaspoon of ground cinnamon
1/2 teaspoon of ground ginger
1/4 teaspoon of ground cloves

In a large mixing bowl, add in and beat
2 large (free-range) eggs (the "free-range" is my addition). Stir in the 15 oz of canned pumpkin and the sugar mixture. Gradually stir in one 12 oz can of evaporated milk and combine thoroughly. 

Pour into your gluten-free pie shell and bake, uncovered in a preheated 475 degree oven for 15 minutes. Reduce temperature to 350 degrees and continue to bake for another 40-50 minutes (or until a toothpick inserted into the center comes out clean). While baking, check the edges of the pie periodically to ensure they aren't getting too browned. If they are, cover the edges with foil.

Enjoy!

Next, my gluten-free, dairy-free pumpkin pie...




Recipe: Gluten-Free Chicken Nuggets


Gluten-Free, Mother of Three
Gluten-Free Chicken Nuggets (can also be made dairy-free)


 Ingredients: 

 1 lb. organic, free-range chicken breasts or chicken breast tenders cut into 1 inch pieces 

 1 cup of brown rice flour

 5 cups of Rice Chex (brand name only), smashed in a plastic bag to resemble bread crumbs

 2 free-range eggs

 1 teaspoon of salt

 1 teaspoon of garlic powder

 ¼ cup of milk, soy milk or unsweetened coconut milk

 3 containers: I use old pie tins

 Sunflower oil for frying (about 1/8 to ¼ inch deep in a skillet)

Directions: In the first old pie tin (or container of your choice), pour in the 1 cup of brown rice flour. Add in the teaspoons of salt and garlic powder. Mix to blend well.

In the second pie tin, crack the eggs in, add the milk, soy milk or unsweetened coconut milk, and whisk until blended.

In a gallon-size plastic storage bag¸ pour in the Rice Chex. With a rolling pin, crush the Rice Chex until it resembles bread crumbs. Pour into your third container.

Important Note: Only use the name brand Rice Chex to ensure that the cereal is gluten-free.  The store brands that I’ve seen are not actually gluten-free.

Set up your three containers on the counter in order: 1,2 and 3.

Separately, if you haven’t already done so, cut up your chicken breasts or chicken tenders into 1 inch pieces and place on a plate next to your containers. Have a second plate ready for your breaded nuggets and a third, clean plate lined with paper towels to drain your cooked nuggets.

Take your chicken, a small handful at a time, and place first in the flour mixture, coating all sides, then (with your other hand, preferably), coat the chicken pieces in the egg mixture, allowing the excess egg to drip off, then (with your first hand again), coat the chicken pieces in the Rice Chex mixture, ensuring that all sides are coated. Place chicken pieces on plate while you finish making up the rest of the chicken. When all of the chicken is breaded and ready to go, pour the sunflower oil into your skillet and heat to medium/high heat.

When the oil is hot enough (nearly smoking), carefully place a batch of nuggets into the oil. Leave enough room between each nugget so they have ample room to fry. Fry for a few minutes or until the undersides look golden brown. 

When ready, using two spoons, forks or a spatula, carefully turn them over and fry on the other side until golden brown. When both sides of the nuggets are golden brown, which should only take about 5-7 minutes or so, remove them from the pan and place on the clean plate lined with paper towels to drain. Continue with the rest of the nuggets until they’re all done. Serve with gluten-free ketchup or ranch dressing.  Makes about 40 nuggets.