Category Archives: Desserts

50 Gluten-Free New Year’s Eve Recipes

NYE collage

clockwise from top left: Swedish Meatballs, Chocolate Dipped Stuffed Dates with Spiced Nuts, Roasted Beet “Hummus”, and Chipotle Butternut Dip

Whether you’re hosting a big New Year’s Eve party or just banging a few pots and pans at midnight with your family and a few close friends, you’re going to need some grub. And New Year’s Eve grub has to be special – something a bit more than just ordering a pizza and calling it good.

Am I right?

And if you are a gluten-free household or have some gluten-free guests, you’ll want to be sure the munchies are something that’s friendly for everyone to eat. Hopefully, after browsing through this collection, you will have found just the perfect thing!

Beverages

Cranberry Glogg (grain-free, dairy-free)

Pomegranate Prosecco Spritzer (grain-free, dairy-free)

Reindeer Antlers (gluten-free, dairy-free)

Amazingly Good Eggnog (gluten-free, soy-free)

Chocolate Donut Hot Chocolate (grain-free, vegan)

Hot Cider Rum Punch (gluten-free, vegan)

Appetizers/Snacks

Green Pea “Hummus” (grain-free, vegan, soy-free, sugar-free, nut-free)

Sweet and Spicy Pecans (grain-free, soy-free)

Sweet Ginger Sriracha Roasted Cashews (grain-free, dairy-free)

Hot Artichoke Dip (gluten-free, refined sugar-free, nut-free)

Creamy Chipotle Butternut Dip (grain-free, vegan, soy-free, sugar-free)

Spicy Chocolate Popcorn with Quinoa Clusters (gluten-free, vegan, refined sugar-free)

Naturally Gluten-Free Pizza Dip (gluten-free, dairy-free option, nut-free)

Perfect Guacamole (grain-free, vegan, soy-free, sugar-free, nut-free)

Roasted Beet “Hummus” (gluten-free, vegan, sugar-free)

Fire-Roasted Tomato Almond Dip (grain-free, vegan, sugar-free, soy-free)

Rosemary Caramel Almond Popcorn (gluten-free, vegan, refined sugar-free)

Spinach Balls (gluten-free, nut-free)

Stuffed Mushrooms Two Ways (gluten-free, vegan, sugar-free, nut-free)

Guacamole Bacon Bites (grain-free, dairy-free, soy-free, nut-free)

“Cheddar” Salsa Stuffed Cocktail Tomatoes (grain-free, vegan, sugar-free, soy-free)

Hold the Cheese! Jalapeno Poppers (grain-free, easily vegan, sugar-free, soy-free)

More Substantial Fare

Mushroom Pesto Pinwheels (gluten-free, dairy-free, soy-free, sugar-free)

Almond Flour Pizza Crust (grain-free, dairy-free)

Lamb Liver and Wild Game Terrine with Pistachios and Cranberries (grain-free, dairy-free, soy-free)

“Texas Red” Beef Chili (gluten-free, dairy-free, soy-free)

Swedish Meatballs (gluten-free, dairy-free, soy-free, sugar-free)

Simple Quinoa Pizza Crust (gluten-free, vegan, soy-free, sugar-free, nut-free)

Wings with Mole Sauce (grain-free, dairy-free, soy-free, nut-free)

Thai Chicken Wings (grain-free, dairy-free, nut-free)

Gluten-Free Mezze, including Baba Ganoush, Hummus, Falafel, and Lamb Kofte (gluten-free)

Pork Satay (gluten-free, dairy-free)

Pierogi (gluten-free, dairy-free, soy-free, refined sugar-free)

Bison Sliders with Honey Caramelized Onions (gluten-free, dairy-free)

Sweet Treats

Mint Chocolate Whoopie Pies (grain-free, dairy-free, refined sugar-free)

Maple Syrup Sweetened Marshmallows (grain-free, dairy-free, soy-free, refined sugar-free, nut-free)

Italian Cream Cupcakes (gluten-free, soy-free)

Coffee Sugar Pie (gluten-free)

Cream Puffs with a Pomegranate Cheesecake Filling (gluten-free)

Candied Orange Peel (gluten-free, dairy-free)

Drunk Blondies (gluten-free, nut-free)

Almond Macaroon Torte with Chocolate Frosting (grain-free, dairy-free)

Oreo Cookies (gluten-free, vegan, refined sugar-free, soy-free, nut-free)

Coconut Oil Kettle Corn (gluten-free, vegan, soy-free, nut-free)

Cheesecake Pops (gluten-free)

Coffee Toffee (gluten-free)

Dairy-Free Mini Chocolate Cheesecakes (gluten-free, dairy-free)

Pistachio Cupcakes in a Jar (gluten-free, dairy-free)

Chocolate Fudge Pecan Tart (gluten-free, dairy-free, refined sugar-free)

Chocolate-Dipped Stuffed Dates with Spiced Nuts (gluten-free, vegan, soy-free)

 

Happy New Year to you and your family!

Gluten-Free Desserts of Christmas Past

chocolate-dates1

Chocolate Dipped Dates with Spiced Nuts

Typically each year I have more than one holiday recipe shared with you. This year, not so much. I feel terrifically behind this year, and haven’t even planned out my menu. All my presents haven’t even arrived yet (I ordered a lot online), and nothing is wrapped. I’ve purchased nothing for Christmas dinner. I suppose I should get on it before this weekend, when I’ll need to do my shopping along with the masses.

But if you’re ahead of me, as I’m sure many of you are, you’re finalizing your menu. Maybe you’re making Christmas cookies and treats with family this weekend. If so, here is a little round-up of past holiday favorites for your baking pleasure. As for me, I need to get back to my planning!

Spicy Gingerbread Cake

Chocolate Gingerbread Cake Balls

Chocolate Almond Fig Biscotti

Chewy Apple Cider Blondies

Candy Cane Marshmallows

Cranberry Multi-Grain Chocolate Chip Cookies

Chocolate Coconut Candies and Peanut Butter Fudge

Nanaimo Bars

Chocolate-Dipped Dates with Spiced Nuts

Dairy-Free Fudge

Maple Pecan Freezer Fudge

Mexican Chocolate Pecan Pralines

Old-Fashioned Peanut Brittle

Happy Holidays, everyone!

Candy Cane Marshmallows

candy cane marshmallows

I was enjoying a hot chocolate the other night, and felt it was missing something. Sure, it was delicious and rich, but still, it needed a little more. Seeing as how it’s December and time for all things candy cane, I decided I would whip up some marshmallows. Candy cane marshmallows, that is.

These are easy to make. If you’ve never made or eaten homemade marshmallows, you’re in for a real treat. They’re naturally gluten and dairy-free. But unlike the bags of uniformly cylindrical Stay-Puf variety at the store, these aren’t stale and lacking in flavor. Homemade marshmallows are a real treat. A candy you would genuinely eat by itself without a second thought.

Of course, I enjoy them best on top of cocoa, coffee, or dipped in chocolate fondue (something we often do for New Year’s Eve). Typically I just make vanilla marshmallows, or if I’m feeling fancy, I’ll throw a tiny bit of almond extract in them as well. Nothing too out of the ordinary.

But crushed candy canes take them to a whole extra level of holiday cheer. They’re light, fluffy, and have a delightful peppermint essence that welcomes winter with a smile.

Toss a few in your hot chocolate, or simply munch away. I won’t tell if you just sneak a few. It’s the holidays, after all.

Print Recipe

Candy Cane Marshmallows (gluten-free, dairy-free)

About 1/2 c powdered sugar

2 T unflavored gelatin (I like Great Lakes)

1/2 c cold water, divided

1 c granulated sugar

1/4 c maple syrup

1/8 t kosher salt

1 large egg white

2 t vanilla extract

1/4 t peppermint extract

3 candy canes, crushed (I like Surf Sweets)

Oil the sides and bottom of an 8X8 inch metal baking pan and dust with powdered sugar. Set aside.

In the bowl of a standing mixer pour 1/4 cup of the water and sprinkle the gelatin over.

In a medium saucepan, add the sugar, maple syrup, remaining water, and salt over medium heat and stir until sugar dissolves. Heat over medium-high heat, boiling (don’t stir) until temperature of sugar mixture reaches 240 degrees F. Remove pan from heat and carefully pour hot sugar mixture into the bowl of the standing mixer. Stir until gelatin is dissolved.

Beat mixture on high speed until white and thick and until it’s nearly triple in size, about 5-6 minutes.

Meanwhile, using a hand mixer, beat the egg white in a medium bowl until just stiff. Pour the egg white and extracts into the sugar mixture and beat until combined. Add a third of the crushed candy canes into the mix and stir to combine.

Scrape the mixture out into the prepared baking pan, trying to spread out as evenly as possible. (Don’t worry if you can’t scrape all of it out – marshmallow gets quite sticky!) Sprinkle with remaining crushed candy cane and powdered sugar.

Store in refrigerator for at least 3 hours to set.

Remove and using a thin knife, go around the edges of the pan to release the marshmallows. Invert the pan over a cutting board. Sprinkle with more powdered sugar as needed, and using a pizza cutter, cut into squares.

Store in refrigerator until ready to be served. Keeps for about a week, although I doubt they will last that long.

Apple Pie Spice “Un-Popcorn”

thanksgiving popcornI can’t believe I’ve never managed to share this little gem of a holiday recipe with you. I will admit, I’ve made it several times already. You’ll have to forgive me for not doing so sooner.

You see, typically the Thanksgiving holiday is a whirlwind for me. I’m often working at the ol’ day job up until the Wednesday before, and we usually have around 20+ people to feed. I try to do as much advance preparation as possible, but it’s still a busy, busy holiday.

Let me tell you, when I finally sit down after dinner, the glass of wine I decide to enjoy is often the best glass of wine ever.

Somehow, in that whirlwind, I’ve never made this pre-dinner Thanksgiving snack far enough in advance to share. Well, friends, this year is your lucky year. I’ve made it already, and so I can share it with you.

But why “un-popcorn”?

Truthfully, I love popcorn. I don’t eat it often, but when I do, I thoroughly enjoy it. You can certainly make this with popcorn. But I have some family members that cannot tolerate corn products. For those family members, I have opted to make a popcorn alternative. I promise you, it’s just as satisfying as the real deal. What do I use?

Why, rice cakes, of course!

I’ve done it before, in this “granola“. Crumbled rice cakes make an excellent stand-in for popcorn. They’re light and airy, and hold up perfectly to the caramel-y topping. I’m a big fan of Lundberg’s rice cakes – they’re gluten-free and they have versions that are lightly salted, which are my preference for a recipe such as this. And no, I’m not paid to tell you that – I just like their products.

This “un-popcorn” is easy to make – just crumble rice cakes, and then simmer maple syrup and spices, pour, toss, and bake. The result is a sweet and salty, crunchy mixture that just feels like Thanksgiving, thanks to the cinnamon, nutmeg, and cardamom. The dried cranberries and walnuts definitely help out that Thanksgiving feel as well. My personal favorite, however, is the black pepper. It’s a perfect foil to the sweeter spices, and keeps it in that “appetizer” category and away from feeling too much like a dessert.

Whether you make this with real popcorn or faux, I encourage you to add this to your Thanksgiving menu. It’ll keep the hungry masses at bay while you make the finishing touches to the big meal, and it’s very more-ish. I’m certain it’ll be a hit that will keep you coming back to it, year after year.

Print Recipe

Apple Pie Spice “Un-Popcorn” (gluten-free, vegan)

1 package Lundberg lightly salted rice cakes, crumbled

3/4 c chopped walnuts

1/2 c dried cranberries

2 T coconut oil

3/4 c maple syrup

1 t kosher salt

1/2 t freshly ground black pepper

1 t cinnamon

1/4 t ground cardamom

1/4 t ground nutmeg

Preheat oven to 325 degrees. Place the oven racks on the upper and lower thirds of the oven. Line 2 baking sheets with aluminum foil and grease the foil. Set aside.

In a large mixing bowl, add the crumbled rice cakes, walnuts, and dried cranberries and toss.

In a small saucepan over medium heat, bring the coconut oil, maple syrup, and salt to a boil. Add the black pepper, cinnamon, cardamom, and nutmeg and whisk in. Reduce to a simmer and allow to cook, stirring often, for 2 minutes. Remove from heat and allow to cool for 4-5 minutes. Pour over rice cake mixture and stir well, making sure everything is evenly coated.

Divide mixture between the two prepared baking sheets and spread out into an even layer. Bake on the lower and upper racks for 5 minutes, and then swap the baking sheets and bake for an additional 5 minutes. Remove from oven and allow to cool completely. Break into smaller chunks. Store in an airtight container at room temperature.

 

Pear Buckwheat Cake

It’s been a while since I’ve made a rustic cake like this. Something that could be as welcome at a breakfast or brunch table as after dinner. Something your grandmother might make. Something unpretentious; something that just says “Hey, it’s late summer, sit down and enjoy some pear cake.”

I’d picked up some small pears at the farmer’s market, and they sat around in my kitchen for about a week. I knew I wanted to do something with them, but wasn’t sure what. I wasn’t up for making jam. (Although I need to sometime before pear season is over – I’m out of habanero pear from last year!) I opted instead for cake. After all, who doesn’t like cake?

Buckwheat happened to be the perfect compliment to the subtle sweetness of the pears. Now, I am not really a fan of store-bought buckwheat flour. It’s really strong in flavor. However, if you take raw buckwheat groats and grind them (I use my Vitamix), the flour that results is much lighter in flavor – something that’s more readily accepted by the gluten-eaters. It also doesn’t overwhelm the pears. And even if your flour isn’t powder-fine (mine wasn’t), there’s no residual gritty texture once the cake is baked. Buckwheat flour isn’t for everything, but in this cake, it was lovely.

Of course, if you don’t have access to raw buckwheat groats, you could simply substitute sorghum flour or superfine brown rice flour. I haven’t tried these substitutions myself, but since they are similarly weighted flours, I imagine they would substitute pretty well. Don’t have pears? Apple slices would make an equally delicious cake. The beauty of a cake like this? It’s opportunistic. What you have available is what you use. (That’s often how many recipes appear here, to tell the truth!)

Print Recipe

Pear Buckwheat Cake (gluten-free, dairy-free)

6 T vegan butter, softened

¾ c plus 2 T sugar

1 large egg

1 t vanilla extract

¼ t almond extract

½ c buckwheat flour (raw buckwheat groats ground)

¼ c sweet white rice flour

¾ c arrowroot starch

¼ + 1/8 t guar gum

2 ½ t baking powder

Pinch salt

½ c coconut milk

1 T grated lemon zest

About 1 lb pears, peeled, cored, and thickly sliced

Confectioner’s sugar, for serving

 

Preheat oven to 350 degrees. Oil a 9-inch springform pan and dust with sweet white rice flour.

Beat the butter and ¾ cup sugar in a large bowl with an electric mixer until creamy. Add the egg, vanilla and almond extracts and beat for about a minute on medium.

Whisk together the flours, baking powder, guar gum and salt in a bowl. Add the flour to the butter mixture a little at a time, alternating with the coconut milk, beating well after each addition. Scrape down the sides of the bowl and beat for at least another minute or until everything is well mixed. Add the lemon zest and mix in.

Scrape the batter into the prepared springform pan and spread out evenly with a spatula. Arrange the pear slices in a circle on the top of the batter, starting at the edge of the pan and standing them on end with the narrow point in the batter. Fill the center with as many slices as you can fit. They should be close together. Sprinkle the top with the remaining 2 tablespoons of sugar.

Bake for about 50 minutes, or until a toothpick inserted in the cake (not the pears) comes out clean.

Allow the cake to cool on a wire rack, removing the outer ring after about 10 minutes. Once completely cool, serve, dusted with confectioner’s sugar, if desired.

Dairy-Free Coffee Panna Cotta

I’m definitely a fan of coffee in desserts. Okay, let’s face it: I’m really just a fan of coffee. I love using it in unexpected places – in rub mixes for meat, for example. I’ve used it before in brownies. I love it in ice cream, and lately, I’m really digging starting my morning commute with a jar of cold brew coffee. I figured I’d go ahead and continue with my coffee routine, and make this unbelievably easy dessert with a coffee flair - panna cotta.

Panna cotta is one of those desserts that are excellent for dinner parties. They’re make-ahead, and really only take a few minutes to prepare. Then, they keep in the fridge until ready to serve, and you can whip them out, add any finishing touches you desire, and you’re ready to go. I don’t know about you, but that’s the way I like to do things. I’m not very good at playing hostess and putting together something complicated in the kitchen at the same time. I have to concentrate in the kitchen. So when I have guests, I try my hardest to plan my meals so that I can do as much preparation as possible before they arrive, making things easy for me while I’m hosting.

Anyway, back to this panna cotta. It’s creamy. It’s not overly sweet. In fact, it’s a perfect treat after a late summer dinner – creamy and cool. The coffee flavor is definitely there, but it’s not overly strong. In contrast to many of my favorite foods, this isn’t one of those in-your-face flavor punches. It’s gentle, a little rich, somewhat subtle, but especially satisfying.

You can certainly serve this with garnishment – some shaved chocolate or a chocolate or vanilla sauce. I preferred to keep things simple for the time being, and served mine unadorned.

Print Recipe 

Coffee Panna Cotta (gluten-free, dairy-free, grain-free, refined sugar-free)

2 T + 1/2 c strong brewed coffee, cooled

1 1/2 t unflavored gelatin

1/4 c coconut palm sugar

1 1/2 c full-fat canned coconut milk

Pinch of salt

4 panna cotta molds, bowls, or dessert dishes

Pour the 2 tablespoons of coffee into a bowl and sprinkle over the gelatin. Let stand until softened.

Pour the remaining coffee into a small saucepan along with the coconut palm sugar, coconut milk, and salt. Stir until dissolved, and place over a medium heat. Allow to warm until just before it comes to a boil (when there are bubbles just starting around the edges). Remove pan from heat.

Scrape all of the softened gelatin into the pan and whisk until it has fully dissolved.

Divide the mixture equally among the 4 molds or dessert dishes. (You may wish to first pour the mixture into a pitcher or measuring cup for ease of pouring.) Place in the refrigerator for at least 4 hours or until set. Allow to sit out at room temperature around 30 minutes before serving.

Serves 4.

Peanut Butter Chocolate Crispy Squares

I’ve been thinking lately about how we are all in back-to-school mode. I’ve been browsing a bunch of lunchbox recipes on Pinterest lately. My step-kids don’t live with us, and so I don’t get to experience that fun/stress, but I can certainly empathize. Heck, it’s tough enough just packing my own lunch every day!

What I am good at, however, is coming up with an after-school treat. Most of the time, it would be something nutritious, like apples and peanut butter, dehydrated apple slices, some cut up raw veggies and a tasty dip, or even a trail mix. But sometimes, it’s fun to have a real treat. You know, something with chocolate.

Of course, the presence of children is not a requirement to make these. They’re equally satisfying for those of us wishing to speak to our inner child. Or inner peanut butter and chocoholic. Whatever.

They’re a cinch to make – not much more difficult than a rice crispy treat, really. There’s no baking required, making them perfect for late summer, when it’s still too hot to turn the oven on. Just a little stovetop magic, and a brief nap in the fridge, and they’re ready to impress a crowd with their crispy combo of sweet and salty peanut butter and rich chocolate.

Print Recipe

Peanut Butter Chocolate Crispy Squares (gluten-free, dairy-free)

6 c rice Chex (you could substitute gluten-free crispy rice cereal)

1 c agave nectar

1 c coconut palm sugar (you could substitute cane sugar)

1 1/2 c natural peanut butter

A pinch or two of salt (depending on how salty your peanut butter is)

3 c semi-sweet dairy-free chocolate chips (Enjoy Life is a dairy-free brand)

Lightly oil a large bowl and pour the cereal in. Oil a 9 X 13 inch baking dish and set aside.

In a medium saucepan, combine the agave nectar and coconut sugar. Heat over medium heat, stirring, just until it comes to a boil. Remove from heat and stir in the peanut butter and salt until smooth.

Immediately pour this mixture over the cereal and stir in until evenly distributed. Transfer this into the prepared baking dish, pressing out evenly with the back of a spoon.

In a bowl set over a small saucepan filled with an inch or two of simmering water (or a double boiler), place the chocolate chips. Stir occasionally until melted. Spread the melted chocolate evenly over the top of the peanut butter-Chex bars. Place baking dish into refrigerator for an hour or until everything has cooled completely. Cut into squares.

Makes 40-60 bars, depending on how large you cut them.

What gluten-free after school treats do you like to have handy for when the kids come home hungry? Share at Udi’s Gluten-Free Living Community!

Blueberry Syrup at The Balanced Platter

Today over at The Balanced Platter, I’m sharing an easy recipe to make blueberry syrup. It’s a delicious way to save some of summer’s best for the non-blueberry months of the year. Head on over and check it out!

Grilled Mango Ice Cream (Dairy-Free)

Friends, I apologize. I thought I’d shared this amazing little recipe with you about a year ago. But browsing through some things, I realized I hadn’t. That’s darn-near shameful. Keeping such a lovely little summer treat like this from you. It’s just not right.

So I figured I shouldn’t delay any longer. I mean, after all, summer won’t last forever. (Although where I live, it tends to feel like it does…) Grilled fruit is definitely something you ought to be enjoying now, and ice cream, well, ice cream never goes out of style. But to combine the two? That’s a newer, fresher approach, and something you should try right away.

This is another easy-peasy vegan ice cream that uses coconut milk as the base. What I particularly love in this recipe, though, is that the slight coconut flavor combines beautifully with the mango, giving a full-on tropical feel. Of course, I gave it a bit of an Indian edge, adding a bit of garam masala and ginger to the mix. The spices don’t overwhelm the flavor, but they add a lovely background note that compliments the sweet mango and creamy coconut. It makes this the perfect little treat to end a meal (preferably one cooked outdoors, so you didn’t heat up the house). I definitely hope you become a fan!

Print Recipe

Grilled Mango Ice Cream (Gluten-Free, Vegan, Refined Sugar-free)

2 ripe mangoes, cut on either side of the pit, but not peeled

1 T coconut nectar (or honey or agave)

1 can coconut milk, chilled in refrigerator

½ c coconut nectar (or honey or agave)

1 t vanilla extract

¼ t salt

½ t ground ginger

½ t garam masala

 

Heat the grill to medium-high heat. Meanwhile, brush cut mango pieces with coconut nectar. Oil grates and grill mango pieces until well-marked with grill marks and starting to soften, about 2-3 minutes on each side. Remove and allow to cool.

Peel and dice mangoes and reserve 1/3 cup. Place remaining mangoes, coconut milk, coconut nectar, salt, ginger, and garam masala in a blender or food processor and puree. Taste and adjust sweetness if needed.

Follow your ice cream maker instructions and process the mango-ice cream puree in the ice cream maker. Stir in the reserved mango pieces in by hand. Store in freezer to firm up for at least 4 hours.

Blueberry Crumble Pie

Those of you that are avid gluten-free bakers: have you ever noticed how much a brand change in a gluten-free flour affects your end result? I’ve heard this, but didn’t really experience it to a point where I thought “ugh, I really need to stick with this other brand” until I was making pie crust. You see, I’ve had this amazing pie crust under wraps for a while. I love it. It’s reasonably easy to roll out, and it’s light and crisp once baked. And until I switched flour brands, it wasn’t gritty or grainy in the least.

But the last time I was out of my Authentic Foods superfine brown rice flour and Mochiko sweet white rice flour, I opted instead to buy a different brand, just because it was more convenient. Big mistake on my part – at least for this recipe. This time around, I purchased Bob’s Red Mill flours. They’re fine in most baked goods – especially the ones with plenty of moisture to “soften” the coarser grind of the flour. Pie crust is not one of those things. The crust with my usual flours is really great. It works with the Bob’s Red Mill flours as well, but it’s less pliable, and after baking, the mouthfeel is a bit grittier. I definitely could notice the difference, and while I like and use Bob’s Red Mill flours for a ton of things (in fact, they are the majority brand in my pantry), for this recipe in particular, I’m sticking to more finely ground flours.

That being said, I want to share this recipe with you all. It’s quite good – the best I’ve made or eaten so far. Like I mentioned above, it’s pliable, easy to roll out (as long as you roll between sheets of parchment), it tastes delicious, and it holds up to fruit fillings quite well. I won’t say that it behaves just like a gluten dough – I have yet to experience that in any gluten-free baking, really – but it’s easier to handle than most. It was excellent with this blueberry pie.

Blueberry season is coming to a close around here. I’m kind of mourning that fact. I love blueberries, and the local ones have so much more flavor than any I’ve found at the grocery. It’s a complex flavor, more than just sweet or tart. Almost perfumed, floral…it’s hard to describe, but I adore them. I’ve purchased a dozen pints from a nearby farm and have frozen them for yearlong use (which sadly, will in reality only last me until December or January). But I did have to sacrifice a good amount of the fresh berries for this pie. Although I wouldn’t really call it a sacrifice – because after all, who doesn’t like pie?

This pie isn’t overly sweet, but I found it the perfect way to end the day. A happy helping of this, and a scoop of vanilla (dairy-free) ice cream, and I’m definitely in heaven. But I won’t judge if you decide that you need a slice for breakfast too – it would be a perfect compliment to a cup of coffee.

Print Recipe

Blueberry Pie (gluten-free, dairy-free)

Pie Crust – this recipe makes enough for a double crust. Halve the recipe to make this blueberry pie, or save the remainder of the crust for another purpose:

1 ½ c sweet white rice flour (I prefer Mochiko)

¾ c superfine brown rice flour (I prefer Authentic Foods)

1/3 c tapioca starch

1 t kosher salt

¼ t guar gum 

12 T (1 1/2 stick) vegan buttery sticks (I like Earth Balance) or butter, if you can handle dairy

2 eggs, cold

1/4 c cold water 

Combine all the dry ingredients in the bowl of a food processor. Pulse a few times to combine. Cut the vegan butter into smaller pieces and add to the dry ingredients. Pulse until everything looks like a somewhat fine meal. Add the eggs and water. Process until it becomes thick dough. It should be pliable and hold together, but not overly sticky. If it’s too sticky, add a tablespoon of starch. Too dry and crumbly, add a tablespoon of water.

Place half of the dough (unless you’ve halved the recipe; in that case, use the entire amount) onto a large sheet of parchment paper and pat together into a circle. Place another sheet of parchment paper on top, and roll out dough using a rolling pin with the dough in between the two sheets. You can stop and pull up the top sheet and lay back down to reposition if you get wrinkles in the sheet. Roll out to about 1/8 inch thickness.

Remove the top sheet of parchment paper. Place a pie pan upside-down over the dough, and slide your hand underneath the dough and bottom sheet of parchment paper. With one hand on the bottom of the pie pan, and the other on the dough, flip everything at once, so that the pie pan is right-side-up with the dough laying over the top. Peel back the parchment and press the dough in. If it cracks, simply press back together.

Bake crust according to your pie recipe (or as I am doing below).

For the blueberry pie filling:

7 c blueberries

1/2 c maple sugar (can also use regular white sugar or coconut palm sugar)

1/4 c tapioca starch

1 T lemon juice

1 T vegan butter, cut into small pieces

In a large bowl, place the blueberries, sugar, starch, and lemon juice. Toss to combine. Using a potato masher, mash some of the berries. You don’t want them to look totally mashed – you just want to release some of the juices.

Transfer the blueberries to your pie pan with the crust, mounding towards the middle. Scatter the butter on top of the berries.

For the Crumble Topping:

1/4 c sweet white rice flour

1/4 c superfine brown rice flour

1/4 c tapioca starch

1/4 t guar gum

3 T maple sugar (can also use brown sugar or coconut palm sugar)

1/2 t cinnamon

1/4 t kosher salt

1/3 c melted vegan butter, cooled slightly

In a medium bowl, whisk together the flours, guar gum, sugar, cinnamon, and salt. Pour in the melted butter and mix with fingertips to blend and crumble.

Preheat the oven to 375 degrees. Crumble the crumble topping over the top of the blueberries. Place the pie in the oven on the center rack and bake for 1 hour 15 minutes, covering with foil after 45 minutes if it starts to brown too much.

Transfer to a wire rack to cool.

Serves 8-10.

Do you have experiences with varied results when it comes to using different brands of gluten-free flours? Share at Udi’s Gluten-Free Living Community!