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Archive for November, 2013

Its Thanksgiving time—time for vacations, family get togethers, the aroma of turkey in the oven and yummy pumpkin pies.

Here is a quick and easy recipe—no wheat, no eggs, and you can even use a substitute for dairy

The same filling can be used by the whole family.  I make a small allergy free crust, but  make a much larger quantity of pie filling to use in wheat pie crusts for the rest of the gang as well.

 

Pumpkin Pie

Ingredients

Crust

for a 6” pie base

1 cup Grandma’s Gluten Free Flour Mix  (click here for recipe) 

1/2 cup unsalted butter

1 Tablespoon sugar

1 Tablespoon ice cold water

1/2 teaspoon vanilla

Method

Place flour and sugar in a large bowl.  My flour mix has salt added into it, so generally recipes with my flour don’t require more salt.  You can just add a pinch if you like.

Cut butter into small pieces and work it into the flour with your hands, so that the mixture resembles fine breadcrumbs.  Use just enough water to be able to form a ball of dough.  Add vanilla while kneading.

Alternately, combine ingredients in food processor, and pulse till pea size clumps form  Add water through the feed tube and pulse, stopping just before dough comes together completely.  Line rolling surface with plastic wrap. Transfer dough to rolling surface.

Press and flatten dough and place another sheet of plastic wrap over it.  Roll dough into an 8” round, to create enough crust for the sides of the small pie dish.  Remove the plastic wrap from top of rolled dough, then trim uneven edges with a knife or cut off with a pair of scissors.

Gently lift rolled out dough, place it on the palm of your hand and transfer it onto the pie dish.  It is easy to patch up any small tears.

Crimp edges with a fork to create a pattern, and prick the base with a fork to prevent a rise while baking.

Preheat oven to 375 degrees F

Place prepared crust in oven and bake ‘blind’ (without filling for 10 minutes.

Meanwhile, prepare filling–

Filling

1 cup pumpkin puree

1/2 cup condensed milk*

3 teaspoons egg replacer or 1 teaspoon baking powder and pinch baking soda

1/2 teaspoon each of cinnamon, clove and nutmeg powders

pinch of salt.

* Use 1/4 cup rice milk and 1/3 cup (or to taste) brown sugar in place of condensed milk, if dairy is not permissible

Method

Whisk all ingredients together till mixed thoroughly.

Remove crust from oven after it has baked for 10 minutes.  Prebaking prevents the crust from getting soggy later.

Pour filling mixture into lightly baked crust.  Return to oven and bake for a further 20-25 minutes till filling has cooked and looks set.

Let the pie cool.  Serve with a dollop of whipped cream or ice cream.

Happy Thanksgiving!

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Yes, you can actually make donuts with my gluten free flour (See Basics or scroll to the first entry on this blog)  You cannot imagine how easy it is to make kids happy that they can carry donuts to school for snack time as very special treats.  Donuts are fried which does not make them very healthy, but they are great as occasion food.  Moreover, my gluten free flour is very nutritious—much better to have than processed white flour.  So get ready to make this easy treat!

Makes about 16- 18 2” donuts

 

Donuts

 

Ingredients

2 cups Grandma’s Gluten Free Flour Mix  (click here for recipe)

3/4 cup sugar

3/4 cup milk

3 teaspoons Egg Replacer*

2 Tablespoons melted butter / oil

2 level teaspoons baking powder

1 teaspoon vanilla

1/2 teaspoon cinnamon powder

1/2 teaspoon nutmeg powder

Pinch of salt

Granulated sugar for dusting

* If you do not have Egg Replacer, use buttermilk instead of milk and add 1/2 teaspoon baking soda,  Add soda while combining dry ingredients.

You will also need a 2” round cookie cutter or a clean lid, and a smaller lid about 3/4” in diameter,  a sheet of parchment or plastic foil to line your cutting board. The number of donuts you will have depends on the size of your cookie cutter/lid.

Oil for frying

Method

In a medium mixing bowl, combine flour, baking powder, cinnamon and nutmeg powders and salt.

In a large bowl, whisk together melted butter, milk / buttermilk, sugar and vanilla.  Gradually fold in dry ingredients.

Using a food processor, or your hands, knead this mixture to form a soft dough, which can be manipulated with your hands.

Divide the dough into lemon size balls

Gently roll each ball and flatten with your palm on a parchment or plastic foil lined cutting board. This will prevent the donut rounds from sticking to the surface.

  Flatten or roll out sufficiently to press the cookie cutter on it to get a good round shape. Remove excess dough.  Then press the small lid onto the center of the ball and gently remove the small round which you cut off from the center.

Keep all the small rounds together to form into additional larger balls. Use extra small balls to fry as donut ‘ holes’. Or fry all small balls to make donut holes.

Heat oil in a medium size wok.  Oil should be sufficient for donuts to submerge.

Test oil for doneness by adding a small ball of dough.  It should sizzle slightly and slowly rise to the surface.

Remove the ball put in for testing the readiness of the oil.  Then carefully lift a cut and shaped donut and gently place it in the oil.  You may be able to place 3-4 donuts at a time depending on the size of your wok.  Do not crowd the wok.  There should be enough room for each donut to fluff and rise to the surface

After donuts rise to the surface and start to brown a little on the underside, gently flip them over with a fork.

The oil should not be over heated and must remain on medium heat for the donuts to cook through

When donuts are a rich golden brown color on both sides, remove each donut carefully with metal tongs or with a slotted spoon, and place on a paper towel lined plate.

After the oil has drained, roll each donut in granulated sugar and enjoy!

Donuts can be cooled and frozen.  I wrap each donut in wax paper and place the quantity to be frozen in an airtight container.  When ready to eat, thaw in the microwave before serving.

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