Who would ever think that the lowly black beans, known for their fibre and protein content, could be transformed into moist, fudgy, decadent, and super tasty brownies! But, it’s true and these Black Bean Mocha Brownies (now my new favorite) do not have the slightest taste of beans! Serve the brownies to folks and don’t tell them there are black beans in them and I seriously doubt they’d ever guess as much. With maple syrup, cocoa powder, coffee, and vanilla as flavor enhancers along with almond flour, you’d be hard pressed to find a hint of bean flavor in these brownies. Continue reading Black Bean Mocha Brownies→
Achieving a recipe for gluten-free muffins that closely replicates wheat-based muffins can be a challenge. The good news is, however, that it is indeed possible as demonstrated by these tasty deli-style gluten-free strawberry muffins.
Gluten-free Strawberry Muffins
A large part of the challenge surrounds the right blend of gluten-free flours and starches and then finding the right combination and amount of wet ingredients since, as you probably know if you bake gluten-free, each gluten-free flour reacts differently to liquid ingredients. So, while the list of ingredients in my gluten-free muffin recipes may appear long, each ingredient is necessary when a tasty muffin is desired. Of course, I am always aiming to achieve a nicely dome-shaped muffin and one that has a lovely muffin-like texture, much the same as you would expect a muffin to be like when made with wheat flour.
Gluten-free Strawberry Muffin
Today, fresh locally grown strawberries are my featured ingredients in muffins. The berries provide a lovely little burst of wonderful flavor in the muffins. I hope you enjoy them as much as I do!
Freshly Picked Strawberries
At the bottom of this posting, you will also find links to several other gluten-free muffin recipes I have developed.
Gluten-free Strawberry Muffins
[Printable recipe follows at end of post]
Gluten Free Strawberry Muffins
Ingredients:
¾ cup sorghum flour 1/3 cup gluten-free quick cooking rolled oats ¼ cup brown rice flour ¼ cup almond flour ¼ cup gluten-free oat flour 2½ tbsp potato starch 2 tbsp ground chia seeds 1 tbsp + ¾ tsp tapioca starch 1¾ tsp xanthan gum 1 tbsp baking powder ½ tsp baking soda ½ tsp salt ½ tsp cardamom 1/8 tsp ground nutmeg
½ cup light brown sugar, lightly packed 2 large eggs, room temperature, lightly beaten ¼ cup coconut oil 2 tbsp pure maple syrup (no artificial substitutions) 1½ tsp pure vanilla ½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream) 2 tbsp whole milk mixed with ¼ tsp lemon juice (let sit 5 minutes before using)
1½ cups fresh strawberries, diced (apx. 8 oz)
3 – 4 tsp turbinado sugar (optional)
Method:
Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.
Preheat oven to 475°F.
Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
Whisk the flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, baking soda, salt, and spices together in a large bowl. Make a well in the center of the dry ingredients. Set aside.
In separate medium-sized bowl, or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt and milk.
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Gently fold in 1 cup of the diced strawberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.
Spoon batter into prepared muffin cups, filling each cup to the rim. Sprinkle remaining ½ cup of diced strawberries over the muffins and sprinkle each muffin with a few grains of turbinado sugar, if desired. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pan for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.
Yield: 12 standard-sized muffins
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2tbsppure maple syrup (no artificial substitutions)
1½tsppure vanilla
½cupGreek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream)
2tbspwhole milk mixed with ¼ tsp lemon juice (let sit 5 minutes before using)
1½cupsfresh strawberries, diced (apx. 8 oz)
3 - 4tspturbinado sugar (optional)
Instructions
Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.
Preheat oven to 475°F.
Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
Whisk the flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, baking soda, salt, and spices together in a large bowl. Make a well in the center of the dry ingredients. Set aside.
In separate medium-sized bowl, or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt and milk.
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Gently fold in 1 cup of the diced strawberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.
Spoon batter into prepared muffin cups, filling each cup to the rim. Sprinkle remaining ½ cup of diced strawberries over the muffins and sprinkle each muffin with a few grains of turbinado sugar, if desired. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pan for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.
Recipe Notes
Yield:12 standard-sized muffins
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For other Gluten-free Muffin Recipes from My Island Bistro Kitchen, click on the links below:
Tasty homemade macaroni and cheese that is both gluten-free and lactose-free is indeed possible! Gluten-free pasta has come a long way in its quality and I find the variety of lactose-free products is now reasonably extensive. I have created this recipe for Gluten-free and Lactose-free Macaroni and Cheese specifically to accommodate diets where both gluten and lactose intolerance are issues. Continue reading Gluten Free and Lactose Free Macaroni and Cheese→
It can be a challenge to develop quality gluten-free baked products, especially if one compares them to their wheat-based counterparts. However, the good news is quality gluten-free baked goods are possible! I hope you find these gluten-free scones proof of that. Continue reading Gluten-free Scones Recipe→
These Carrot Zucchini Muffins are so packed full of flavor! Even though they are gluten free, that should not be construed that any one who is not celiac or gluten-sensitive cannot eat them. In fact, I would be very surprised if anyone could guess they are gluten free!
The muffins rise and dome beautifully into just the right contoured shape for a perfect muffin. Adding the streusel topping is such a treat on these muffins. It not only dresses them up and adds texture but it makes the muffins ever so tasty by adding additional flavor.
Gluten-free Carrot Zucchini Muffins with Streusel Topping
When I started developing gluten-free muffins, I soon discovered that, in order for them to closely replicate wheat-based muffins and have that deli quality I so desire in muffins, the gluten-free version takes a mixture of flours and starches. Simply using a gluten-free all-purpose flour or the cup-for-cup/1-to-1 flour will not substitute well for these muffins. The thing about gluten-free flours is that they each have their own unique properties and, for the most part, they cannot be substituted, cup-for-cup, for other flours. Nor, can an ingredient be left out without affecting the success of the baked good. Some flours, for example, absorb more liquid than others and that affects the amount of liquid ingredients required in a recipe.
Gluten-free Carrot Zucchini Muffins
From experience, I can say it takes several attempts at perfecting gluten-free baking with speciality flours. However, I have done that work for you, testing, and re-testing several times, each recipe I develop and publish to ensure it can be made with success in the kitchens of others, provided the baker follows my directions exactly, makes no ingredient substitutions, or leaves no ingredient out. Every ingredient (except maybe the spices) contributes to the batter consistency and texture of the finished product.
Gluten-free Carrot Zucchini Muffins
The Carrot Zucchini Muffins are a great way to add (hide!) vegetables into a muffin. Apart from their wonderful flavor, these two vegetables also add moisture to the batter.
Gluten-free Carrot Zucchini Muffins
The texture of these Carrot Zucchini Muffins is moist and tender and the interior of the muffins show a somewhat coarse yet uniform interior crumb with small irregular air holes, characteristic of a well-constructed muffin.
[Printable recipe follows at end of posting]
Gluten Free Carrot Zucchini Muffins
Ingredients:
2/3 cup sorghum flour ½ cup gluten-free quick cooking rolled oats ¼ cup brown rice flour ¼ cup coconut flour ¼ cup + 2 tbsp oat flour 2½ tbsp potato starch 2 tbsp ground chia seeds 1 tbsp + ¾ tsp tapioca starch 1½ tsp xanthan gum 1 tbsp baking powder ½ tsp baking soda ½ tsp salt 1 tsp cinnamon 1/8 tsp ground nutmeg 1/8 tsp allspice Pinch cloves
½ cup light brown sugar 2 large eggs, room temperature, lightly beaten 1/3 cup coconut oil 2 tbsp pure maple syrup 1½ tsp vanilla ½ cup Greek style vanilla yogurt 2 tbsp whole milk ¾ cup shredded zucchini ¾ cup grated carrot
¾ cup raisins
Streusel Topping:
¼ cup sorghum flour ¼ cup brown sugar, packed 3 tbsp quick-cooking rolled oats 1/8 tsp cinnamon 2 tbsp cold butter
Method:
Set out the eggs, yogurt, and milk to bring them to room temperature. If using solid coconut oil, melt and let it cool to room temperature before proceeding with recipe. Shred the zucchini and grate the carrot.
Preheat oven to 475°F.
Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Set aside.
Combine flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, soda, salt, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt, milk, zucchini, and carrots.
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in raisins.
Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.
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Set out the eggs, yogurt, and milk to bring them to room temperature. If using solid coconut oil, melt and let it cool to room temperature before proceeding with recipe. Shred the zucchini and grate the carrot.
Preheat oven to 475°F.
Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
Prepare streusel topping by combining the flour, brown sugar, rolled oats, and cinnamon together. Cut in the cold butter until mixture is crumbly. Set aside.
Combine flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, soda, salt, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt, milk, zucchini, and carrots.
Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Fold in raisins.
Spoon batter into prepared muffin cups, filling almost to the rim of each cup. Sprinkle streusel mixture over tops of muffins. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pans for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.
Making gluten-free muffins can have its challenges! Getting the right blend of flours, enough rising power to achieve the perfect contoured muffin tops, and the right balance of liquid to dry ingredients, and that’s all before getting a great flavour and texture. Good news, though, I have perfected a great flour blend for these Banana Date Muffins and have worked out the necessary ratios of wet to dry ingredients to accommodate the properties of gluten-free flours! Continue reading Gluten-free Banana Date Muffins→
These gluten-free Gumdrop Cookies are very easy to make and are super tasty. They are soft and chewy, studded with colorful fruit-flavored gumdrops. Continue reading Gluten-free Gumdrop Cookies→
These old-fashioned butter tarts are actually both gluten free and lactose free. If you are not lactose intolerant, simply substitute regular butter and milk in the recipe.
Quite some time ago, I shared my traditional butter tart recipe. However, folks have been inquiring about a gluten-free recipe for the tarts so here it is. I won’t repeat my hints and tips for making butter tarts in this posting because the same ones hold true for the gluten-free version so I am directing readers to my original posting for butter tarts for this information.
Gluten-Free and Lactose-Free Butter Tarts
I don’t like a big glob of thick pastry in my butter tarts. As far as I am concerned, it is the gooey, sweet filling that is the star in these tarts. The pastry is involved just because it is the vessel to hold the filling. So, I use a thin rolled pastry and fit the pastry neatly and tidily into the muffin tin cups.
The pastry, nonetheless, still has to be tender and flaky because it is half the equation in these Canadian culinary delicacies. The gluten-free pastry recipe is the one that I developed and perfected first for my gluten-free apple pie, originally published to my website on January 11, 2018. It is now my go-to pastry recipe since it is perfectly tender and flaky and works well with sweet and savory pies as well as tarts.
As with my traditional butter tarts, you will find that the filling is slightly gooey but not too runny. I don’t care for tarts that, as soon as you bite into them, the filling pours out. The reason why I like a semi-solid filling is that I believe butter tarts should be able to be picked up off a plate and eaten by hand with no need for a plate and fork to catch a runny filling. This, of course, is purely a personal preference.
Gluten-Free and Lactose-Free Butter Tarts
[Printable recipe follows at end of posting]
Gluten-Free Lactose-Free Butter Tarts
Ingredients:
For Pastry:
2 cups (276g) gluten-free 1-to-1 flour ½ tsp salt 1½ tsp sugar
¼ cup cold lactose-free butter (76g) ¼ cup cold lard (76g)
1 large egg 1 tsp white vinegar Enough water to make 2/3 cup liquid
For Filling: ½ cup light brown sugar, firmly packed ¼ cup dark brown sugar, firmly packed 2 extra-large eggs, light beaten 3 tbsp pure maple syrup ¼ cup melted lactose-free butter (no substitutes) 2 tbsp lactose-free milk (2%MF or 3%MF) 1½ tsp pure vanilla 1 tsp white vinegar Dash salt
Method:
For Pastry: Lightly grease 12 muffin cups. In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into chunks and add to the flour. With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
In a measuring cup, whisk the egg and vinegar together. Add enough cold water to measure 2/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork or hands. Add only enough water that the dough clings together and can be gathered into a ball (it may not take all the liquid).
Divide the dough in four pieces. Form disk shapes with each piece. Place disks in the refrigerator for about 10-15 minutes to chill. Remove one disk at a time from the refrigerator and break off chunks, about 2 oz in size, which should give ample for 4” circles to be cut for each tart. Place dough between two sheets of parchment paper (or wax paper) lightly dusted with flour. Roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Peel the top piece of parchment from the rolled out pastry. Cut out pastry circles with a floured 4” round cookie cutter.
Carefully transfer each cut out pastry circle to muffin tin cup. Fit the pastry into the cup, ensuring there are no air pockets between the pastry and the muffin cups. Repeat with chilled dough to make enough pastry circles for 12 tart shells, gathering up and re-rolling pastry scraps as necessary. Place pan of tart shells in freezer for about 12-15 minutes to chill to prevent shrinkage of pastry during baking.
For Filling: Preheat oven to 400°F. Add all ingredients, in order given, into a 4-cup measuring cup. Whisk or stir until ingredients are well blended. Remove the muffin cups from the freezer and pour filling equally into the 12 muffin cups. Bake at 400°F for 5 minutes then reduce temperature to 375°F and bake tarts for 17-19 minutes or until filling domes and appears set. Let tarts cool at least 30 minutes in muffin tins on cooling rack. Using the tip of a sharp knife, gently lift the tarts from the muffin cups.
These gluten-free (and lactose-free) melt-in-your-mouth pastries are filled with a delectable, slightly gooey, but not too runny, buttery rich caramel-like filling. A classic Canadian culinary delicacy.
Course Dessert
Keyword butter tarts
Servings11
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
For Pastry:
2cupsgluten-free 1-to-1 flour(276g)
½tspsalt
1½tspsugar
¼cupcold lactose-free butter(76g)
¼cupcold lard(76g)
1large egg
1tspwhite vinegar
Enough water to make 2/3 cup liquid
For Filling:
½cuplight brown sugar,firmly packed
¼cupdark brown sugar,firmly packed
2extra-large eggs,light beaten
3tbsppure maple syrup
¼cupmelted lactose-free butter(no substitutes)
2tbsplactose-free milk(2%MF or 3%MF)
1½tsppure vanilla
1tspwhite vinegar
Dash salt
Instructions
For Pastry:
Lightly grease 12 muffin cups. In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into chunks and add to the flour. With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
In a measuring cup, whisk the egg and vinegar together. Add enough cold water to measure 2/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork or hands. Add only enough water that the dough clings together and can be gathered into a ball (it may not take all the liquid).
Divide the dough in four pieces. Form disk shapes with each piece. Place disks in the refrigerator for about 10-15 minutes to chill. Remove one disk at a time from the refrigerator and break off chunks, about 2 oz in size, which should give ample for 4” circles to be cut for each tart. Place dough between two sheets of parchment paper (or wax paper) lightly dusted with flour. Roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Peel the top piece of parchment from the rolled out pastry. Cut out pastry circles with a floured 4” round cookie cutter.
Carefully transfer each cut out pastry circle to muffin tin cup. Fit the pastry into the cup, ensuring there are no air pockets between the pastry and the muffin cups. Repeat with chilled dough to make enough pastry circles for 12 tart shells, gathering up and re-rolling pastry scraps as necessary. Place pan of tart shells in freezer for about 12-15 minutes to chill to prevent shrinkage of pastry during baking.
For Filling:
Preheat oven to 400°F. Add all ingredients, in order given, into a 4-cup measuring cup. Whisk or stir until ingredients are well blended. Remove the muffin cups from the freezer and pour filling equally into the 12 muffin cups. Bake at 400°F for 5 minutes then reduce temperature to 375°F and bake tarts for 17-19 minutes or until filling domes and appears set. Let tarts cool at least 30 minutes in muffin tins on cooling rack. Using the tip of a sharp knife, gently lift the tarts from the muffin cups.
Recipe Notes
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I love the produce our garden generates and its earliest treat is rhubarb. It is so versatile and I make lots of recipes using rhubarb. Today, a treat for my gluten-free diet followers — a new recipe for Deli-style Gluten-free Rhubarb Granola Muffins. Continue reading Deli-style Gluten-Free Rhubarb Granola Muffins→
I earlier posted my recipe for Rustic Apple Pie. This apple pie recipe differs from that one in two ways. First, this one is gluten free. Yes, even the lovely tender, flaky crust is gluten free. Second, the filling is pre-cooked before being added to the pie.
Gluten-free Apple Pie
For those following a gluten-free diet, they know how difficult it can sometimes be to find a pie pastry that closely resembles a wheat flour version. I love making pastry and enjoy a lot of quiches and pies. It pains me that those on a gluten-free diet cannot enjoy the same foods simply because they don’t have a good gluten-free pastry recipe. So, I have developed this pie pastry recipe that, in my opinion, rivals any gluten version (and, in fact, is better than many I have been served). When I first started developing gluten-free pastry, I figured it would not roll out, would crumble into bits, be hard as a rock, and/or would not transfer, in one piece, to the pie plate. However, I have adapted the basic pastry recipe I have been using for years and I could not be more pleased with it. Serve this pastry to someone not on a gluten-free diet and I think they would be hard-pressed to know it’s gluten free!
Gluten-free Apple Pie
So, let’s start with some hints and tips on making the pastry, many of which apply to any pastry, gluten or gluten free.
The Pastry
First, all ingredients must be cold – super cold. Yes, even the flour should be chilled for 30-40 minutes in the refrigerator. I use a one-to-one gluten-free flour in this recipe. I have been having great success with Bob’s Red Mills 1-to-1 gluten-free flour in my baking and find it has better flavor than gluten-free all-purpose flour and has the texture in baked goods more closely resembling a wheat-based flour.
There are various schools of thought on the type of fat to use in pastry — butter, lard, or shortening. Using all butter in pastry will give a wonderful flavor and a lovely tanned crust. It can, however, be a bit finnicky to work with because it softens very easy and can quickly be over-blended with the flour. If overworked, a tough crust is likely. While lard is easy to work with and will give layers of flakiness in the pastry, it lacks the flavour that butter gives. Using shortening will yield a nice tender crust but, like lard, has little flavor. As with butter, shortening softens extremely easy as it is being worked with so, if the dough is overworked, it will yield a tough crust.
I find the best combination of fats to provide flakiness, tenderness, flavour, and structure to pastry is to use one part lard and one part butter. I coarsely chop/cube the butter and lard into the flour then take my pastry cutter and blend the fats to the consistency of large peas. There is no need to mash it or blend it finely.
For liquid, I combine vinegar, egg, and water to equal 2/3 cup – all ingredients to be super cold. Not all of this liquid may be required. It’s important to use only enough of the liquid that the dry ingredients are incorporated and will cling together and the dough forms a ball. Don’t add too much liquid or you will end up with a gummy mess that will yield a tough pastry. I don’t use a food processor to make the pastry as I find it is too easy to overprocess the dough. Mixing the pastry by hand gives more control and, I find, a flakier crust.
Gluten-free pastry has a different texture and consistency than wheat-based pastry. The most noticeable difference is the lack of elasticity that wheat-based pastry has from the gluten in it. To ensure the safe transferal of pastry from counter to pie plate in one piece, I recommend rolling out the pastry between two sheets of parchment paper. Once the pastry has been rolled to the desired thickness, generally somewhere between 1/16” about 1/8” thickness, simply remove the top sheet of parchment, slide your hand under the bottom sheet and carefully lift the pastry, flip it over into the pie plate, and peel off the parchment paper. A tip is to lightly flour the bottom piece of parchment and the top of the pastry. This will make the task of peeling off the parchment paper easier. Fit the dough snugly into the plate and trim pastry flush with pie plate edge. I don’t like thick pie crusts so you’ll notice, from the photos, that I roll my pastry quite thin. That’s a matter of personal preference so, if you like a thicker crust, by all means, go ahead and roll the pastry a little bit thicker.
Gluten-free Apple Pie
Roll the pastry for the top crust the same as for the bottom crust but make sure there is no wrinkle in the parchment paper as this will form a wrinkle imprint in the pastry as the pastry is being rolled out. This is less of a concern for the bottom pastry crust but, for presentation purposes, is an issue for the top crust. For this reason, I recommend starting with a new piece of parchment when rolling out the top crust pastry.
Don’t forget to dampen the outside rim of the bottom pie pastry before placing the top pastry over the filling. The pastry edge needs to be dampened lightly with water which will seal the two crusts together.
Gluten-free Apple Pie
The Filling
My traditional apple pie recipe calls for uncooked apples mixed with spices and sugar. That version will yield a pie where the layers of apples stay intact and totally visible once the pie is baked and sliced. For this apple pie recipe, however, I am pre-cooking the apples by sautéing them in butter, then mixing in the sugar, spices, and cornstarch while they sauté. The result is a filling that resembles the consistency of a can of apple pie filling (only this homemade version is, in my opinion, much better!).
Gluten-free Apple Pie
There are advantages to this method of making the filling. First, juices from the apples are released during the sautéing process and are thickened before going in to the pie. I find there is less chance of the pie boiling out significantly because the juices have already been released and thickened before going into the pie. Second, it is easier to arrange the filling in the pie because the apples have softened a bit. Whereas for raw apples there can be gaps in the filling, there are generally none with a pre-cooked filling.
The trick to this method is to not overcook the apples because, remember, they will continue to cook as the pie bakes. You still want to be able to see the apples (not applesauce) in the filling. For this reason, it’s important to use apples that have a crisp, firm texture so they can stand up to the sautéing and baking and still hold shape when the pie is sliced. My favorites are Spartans, Cortland, Pippins, Honeycrisp, and Lobo. I usually use a combination of at least three (and sometimes more) different varieties. Using a mix of apple varieties will give better flavor, especially if a blend of tart and sweet apples is used. Slice the apples at least ¼” thick for this filling.
I use mostly brown sugar combined with a small amount of granulated sugar for this recipe. Brown sugar will give a richer flavor and deeper color to the filling. Choosing spices for an apple pie filling is always subjective. Some use just cinnamon while others will add nutmeg. I like a blend of spices in my apple pies so have chosen cinnamon, nutmeg, and allspice for this recipe. A splash of brandy (optional) will also enhance the flavor of the pie but, note, just a small splash! Either flour or cornstarch can be used to thicken the filling. Cornstarch, however, will tend to yield a more clear filling than will flour.
Gluten-free Apple Pie
Preparing the Pie for the Oven
After the top pie pastry has been placed over the filling, the edges of the top and bottom pastries need to be pressed together to seal in the filling. There are various ways the pie edges can be joined. I tend to go with the simple pressing of the bottom and top pastry with the tines of a fork. I think this is also the easiest method to ensure the pie cuts out with the edges intact. Other methods, such as crimping, are raised up and can burn more quickly during baking and are also at risk of breaking off as the pie is cut.
Gluten-free Apple Pie
It’s important that the top pie pastry be vented for baking. Otherwise, the crusts may be soggy from too much steam trapped in the pie. It may also cause the top crust to leave the filling and puff up, leaving a hollow space between crust and filling. This will cause the crust to break when the pie is sliced and, for presentation purposes, the pie slice will not be visually pleasing when plated.
Use a sharp-tipped paring knife to cut criss-crosses in the pie pastry starting in the center with a slightly large “X” and then adding smaller ones all around the circumference of the pie. I also use the tines of a fork to prick the pie pastry in various places in the top crust pastry for added venting.
Brushing a very light coating of an egg-milk wash on the top crust will yield a crust with more “tan”. A sprinkle of granulated sugar may also be added but note this may cause the top crust to brown fast and before the pie is baked. If this happens, tent the pie loosely with tin foil.
I recommend placing the pie in the refrigerator for approximately 30 minutes or so before baking. This will chill the pastry and reduce chance of it shrinking significantly while baking.
Fruit pies have a tendency to boil out during baking, even if they are well vented and the filling pre-cooked, so I recommend placing the pie on a tinfoil-lined rimmed baking sheet. If the pie does boil out, you won’t be faced with an oven cleaning job.
Baking the Pie
Preheat the oven to 425°F and bake the pie at this temperature for 10 minutes then reduce the heat to 375°F and bake for approximately 40 minutes or until the crust is lightly tanned and juice from the pie is bubbling slightly through vented holes.
Transfer the pie to a cooling rack and allow it cool completely before cutting. This allows the filling to settle so it stays intact (instead of running) when the pie is cut.
Serving the Pie
This pie benefits from a few hours of refrigeration after it has cooled completely at room temperature. The chilled pie is easier to cut and the filling stays in place.
Gluten-free Apple Pie
The most common ways to serve apple pie are plain, with cheddar cheese, or with vanilla ice cream.
Gluten-free Apple Pie
This gluten-free apple pie is a tasty treat indeed!
Gluten-free Apple Pie
[Printable recipe follows at end of posting]
Gluten-free Apple Pie
Filling
Ingredients: 2/3 cup brown sugar, lightly packed ¼ cup granulated sugar 1 tsp cinnamon ½ tsp nutmeg 1/8 tsp allspice 1/8 tsp salt 3 tbsp cornstarch
2-3 tbsp butter
2½ lbs apples, peeled, cored, and sliced into ¼” thick slices (about 8 medium-large sized apples) 1 tbsp lemon juice 1 tbsp brandy (optional)
Method: In small bowl, whisk together the brown and white sugars, spices, salt, and cornstarch. Set aside.
Prepare apples and sprinkle with lemon juice and brandy (optional). With large wooden spoon, gently toss apples to coat with the lemon juice and brandy.
In large saucepan, melt butter over medium-high heat. Reduce heat to medium low and add the apples. Sauté for 5 minutes, stirring gently and frequently.
Stir in the sugar-spice-cornstarch mixture. Cook for 4 minutes, stirring gently and frequently. Remove from heat and cool filling completely.
While filling is cooling, prepare the pastry.
Pastry for 1 double-crusted 9” pie
2 cups (276g) gluten-free 1-to-1 flour ½ tsp salt 1½ tsp sugar
¼ cup cold butter (76g) ¼ cup cold lard (76g)
1 large egg (reserve apx 1 tsp of the yolk for the egg wash) 1 tsp white vinegar Enough water to make 2/3 cup liquid
1-2 tsp milk Method:
In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into chunks and add to the flour. With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
In a measuring cup, whisk the egg and vinegar together. Add enough cold water to measure 2/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough water that the dough clings together and can be formed into a ball.
Divide the dough in half. Form disk shapes with each piece. Place disks in the refrigerator for about 10-12 minutes to chill. Remove one disk from the refrigerator and place between two sheets of parchment paper. Roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Peel the top piece of parchment from the rolled out pastry. Slide hand under parchment that has the rolled pastry and carefully flip it into a 9” pie plate that has been lightly sprayed with cooking spray or greased. Cut off excess dough so pastry is flush with the pie plate edge. Place pie shell in refrigerator for 15-20 minutes to chill. Remove second disk of pastry from refrigerator.
Prepare pastry for the top crust in the same manner as for the bottom crust. Remove pie shell from refrigerator and arrange cooled pie filling in prepared cold shell. Brush edges of bottom crust along pie plate edge with a bit of water to moisten. Transfer pastry to the top of pie filling. Trim excess pastry from the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of fork to adhere top crust to bottom crust. Cut slits in top of pie pastry to allow steam to escape as pie bakes. For additional venting, prick the pie in several places with tines of a fork.
In small bowl, lightly beat the reserved egg yolk with 1-2 tsp milk. With a pastry brush, lightly brush the pie with the egg-milk mixture. Sprinkle with granulated sugar.
Place pie in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.
Preheat oven to 425°F.
Transfer pie to oven. Bake at 425°F for 10 minutes then reduce heat to 375°F. Bake for another 40 minutes then test with fork inserted into slit in center of pie to determine if apples are cooked. Apples should be fork-tender when pie is done. If not done, return pie to oven and check every 5 minutes until apples are fork tender. If pie browns too quickly before it is cooked, loosely tent pie with tin foil. Remove pie from oven and transfer to cooling rack.
A lightly spiced cooked apple pie filling sandwiched between a tender, flaky, and flavorful gluten-free pie crust.
Course Dessert
Cuisine American
Servings6
My Island Bistro KitchenMy Island Bistro Kitchen
Ingredients
2/3cupbrown sugar, lightly packed
1/4cupgranulated sugar
1tspcinnamon
1/2tspnutmeg
1/8tspallspice
1/8tspsalt
3tbspcornstarch
2-3tbspbutter
2 1/2 lbsapples, peeled, cored, and sliced into 1/4" thick slices (about 8 medium-large sized apples)
1tbsplemon juice
1tbspbrandy (optional)
Gluten-Free Pastry for 1 double-crusted 9" pie
2cups (276g)gluten-free 1-to-1 flour
1/2tspsalt
1 1/2 tspgranulated sugar
1/4cup (76g)cold butter
1/4cup (76g)cold lard
1large egg (reserve apx 1 tsp of the yolk for the egg wash)
1tspwhite vinegar
Enough cold water to make 2/3 cup liquid
1-2tspmilk
Instructions
Filling: In small bowl, whisk together the brown and white sugars, spices, salt, and cornstarch. Set aside.
Prepare apples and sprinkle with lemon juice and brandy (optional). With large wooden spoon, gently toss apples to coat with the lemon juice and brandy.
In large saucepan, melt butter over medium-high heat. Reduce heat to medium low and add the apples. Sauté for 5 minutes, stirring gently and frequently.
Stir in the sugar-spice-cornstarch mixture. Cook for 4 minutes, stirring gently and frequently. Remove from heat and cool filling completely.
While filling is cooling, prepare the pastry.
Gluten-free Pastry for 1 Double-crusted Pie
In medium-sized bowl, whisk the flour, salt, and sugar together. Cut the butter and lard into chunks and add to the flour. With a pastry cutter, cut the butter and lard into the flour until the fats resemble the size of large peas.
In a measuring cup, whisk the egg and vinegar together. Add enough cold water to measure 2/3 cup. Add the egg-vinegar-water mixture to the flour, small amounts at a time, and mix with a fork. Add only enough water that the dough clings together and can be formed into a ball.
Divide the dough in half. Form disk shapes with each piece. Place disks in the refrigerator for about 10-12 minutes to chill. Remove one disk from the refrigerator and place between two sheets of parchment paper. Roll pastry to desired thickness, generally between 1/16”and 1/8” thickness. Peel the top piece of parchment from the rolled out pastry. Slide hand under parchment that has the rolled pastry and carefully flip it into a 9” pie plate that has been lightly sprayed with cooking spray or greased. Cut off excess dough so pastry is flush with the pie plate edge. Place pie shell in refrigerator for 15-20 minutes to chill. Remove second disk of pastry from refrigerator.
Prepare pastry for the top crust in the same manner as for the bottom crust. Remove pie shell from refrigerator and arrange cooled pie filling in prepared cold shell. Brush edges of bottom crust along pie plate edge with a bit of water to moisten. Transfer pastry to the top of pie filling. Trim excess pastry from the pie plate edge. Press the edge of the pastry all around the pie plate rim with tines of fork to adhere top crust to bottom crust. Cut slits in top of pie pastry to allow steam to escape as pie bakes. For additional venting, prick the pie in several places with tines of a fork.
In small bowl, lightly beat the reserved egg yolk with 1-2 tsp milk. With a pastry brush, lightly brush the pie with the egg-milk mixture. Sprinkle with granulated sugar.
Place pie in refrigerator for 30 minutes to allow filling to settle and to chill pastry to reduce shrinkage while it bakes.
Preheat oven to 425°F.
Transfer pie to oven. Bake at 425°F for 10 minutes then reduce heat to 375°F. Bake for another 40 minutes then test with fork inserted into slit in center of pie to determine if apples are cooked. Apples should be fork-tender when pie is done. If not done, return pie to oven and check every 5 minutes until apples are fork tender. If pie browns too quickly before it is cooked, loosely tent pie with tin foil. Remove pie from oven and transfer to cooling rack.
Recipe Notes
[Copyright My Island Bistro Kitchen]
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
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This posting contains my recipe for a delicious Gluten free Light Fruitcake.
This cake is so tasty that it’s hard to tell it is actually gluten free! The flours I use in this recipe are the one-to-one gluten free flour along with almond flour and coconut flour that add lovely flavour and texture to the cake batter. Continue reading Gluten Free Light Fruitcake Recipe→
We have all heard of carrot muffins and don’t think twice about including the carrot vegetable into baked goods. What is less commonly heard of is the use of beets for the same purpose. Today, I am sharing my newly-created and tested recipe for Deli-style Gluten-free Beet Muffins which are moist and packed full of wonderful flavor. This is definitely in the category of “don’t knock it till you’ve tried it“! Continue reading Deli-style Gluten-Free Beet Muffins→
Given a choice of which meal of the day to eat out, hands down, I’ll choose breakfast every time! I love eating breakfast out and sipping on that first cup of coffee as the tantalizing scents of breakfast preparation waft through the air in the dining room.
French-Press Coffee
When I choose a restaurant for breakfast, I’m not looking for greasy diner fare. I’m looking for places that:
have a selection of breakfast menu items that extend beyond the standard/usual run-of-the-mill bacon, eggs, hashbrowns, and toast (although, admittedly, that’s sometimes exactly what I crave!);
cater to a gluten-free diet since one in our party follows this diet;
offer a dining experience which is to say the restaurant has some kind of ambiance – that could be energy and vibrancy, scenery, décor, etc;
support local food producers and use fresh, locally-produced ingredients;
provide consistency which is to say their food and service are consistently good over several visits; and
put some effort into food presentation.
Right out of the gate, I’ll tell you this is not a sponsored post and I wasn’t paid to do it. In fact, the restaurants I’m about to tell you about have no idea I was checking out their restaurants and writing about them on my food blog. So, what follows are my own personal impressions of four (4) great places on PEI that I choose for breakfast and we travel from Summerside to Murray Harbour to find them.
Barbara’s Choices:
Samuels Coffee House, Summerside
#5 Café, Murray Harbour
PEI Preserve Company, New Glasgow
Kettle Black, Charlottetown
Samuel’s Coffee House, 4 Queen Street, Summerside
Price Range: $2 – $10(at time of writing)
I seriously love this place that opened in 2011 and I personally think they have the best coffee on the Island! Their coffee house is small and quaint (yes, you can even eat in the little vault!) but they pack big flavor in their light fare menu items and desserts.
Samuel’s Coffee House, Summerside, PEI
Housed in the former, and now refurbished, Journal-Pioneer building, the large windows allow lots of natural light to permeate the dining area. This is casual style dining. You place your order at the counter, receive a table number and, when the food is ready, a server delivers it to your table. Complimentary Wifi is available.
A good selection of coffee types are available that include espresso, café mocha, café latte, espresso macchiato, cappuccino, and americano. They also, in my view, make the best paninis on the Island using local ingredients. These are perfect for brunch or a light lunch. If you check out their menu board, they’ll often list the food producer’s name by the ingredients they use so you know you are getting good, fresh, local fare.
Breakfast Sam at Samuel’s Coffee House, Summerside, PEI
Their “Breakfast Sam” is a great breakfast or brunch choice and it is available in a gluten-free version as well (shown in the photo above). With eggs, cheddar, ham, tomato, and spinach on a cheese bun (gluten version only with this particular bun; gluten-free is on toasted bread), this is simply a lovely way to start the day. Other breakfast items include their own house-made granola, homemade bread for toast, muffins and cinnamon rolls, and oatmeal.
In the summer months, Samuel’s also operates a coffee house at Avonlea Village in the resort municipality of Cavendish.
Samuel’s Coffee House Cavendish Location at Avonlea Village
#5 Café, 5 Church Street, Murray Harbour
Price Point: $9 – $11.50 (at time of writing)
Oh, this is a real little gem in the picturesque fishing village of Murray Harbour and absolutely worth the drive to eastern PEI.
#5 Cafe, Murray Harbour, PEI
Located in a decommissioned and repurposed church, the owner has kept much of the ambiance of the former church including the matched board walls and ceiling. The small open- concept kitchen (seen in the photo below) now takes up the former altar and choir loft.
Open-concept Kitchen at #5 Cafe, Murray Harbour, PEI
The focus of food preparation at #5 Café is very much on the concept of clean food that is not full of additives and preservatives and that is made from scratch in their own kitchen.
#5 Café offers a wide variety of casual fare items on their menu but, bar none, their omelette is the best I’ve ever had! Toast is made with their own homemade bread and you’ll often find locals dropping in to buy some of the bread to take home. Gluten-free bread, though not made in-house, is also available with breakfast items.
Omelette at #5 Cafe, Murray Harbour, PEI
Regardless the time of day, I’ll bet you can’t leave without checking out their dessert case and large glass jars filled with delectable cookies and other sweets! You just might find some homemade fudge in that dessert case as a sweet ending to breakfast or brunch!
#5 Café, Murray Harbour, PEI
Prince Edward Island Preserve Company, 2841 New Glasgow Road, New Glasgow
Price Point: $6 – $11 (at time of writing)
In operation since 1985, this restaurant is the “go-to” place for many Islanders (including me) for breakie on weekend mornings. You know the old saying “Go where the locals go and you’ll find good food”. Breakfast is served daily until 11:00am.
Prince Edward Island Preserve Company, New Glasgow, PEI
Open seasonally from the end of May to early October, be sure to look through the windows to the right as you enter the front doors. Here, most days, you can see the preserve-making process in action. This company is well-known for its production of preserves and spreads and many breakfast menu items are served with their own house-made preserves.
Breakfast Frittata, Prince Edward Island Preserve Company
The bright open-concept dining room is surrounded by windows. Boasting a phenomenal view of the River Clyde, try to snag a table by the window so you can watch the many different birds at the feeders and fluttering amongst the beautiful flowers of the nearby Gardens of Hope. Complimentary Wifi is available in the dining room.
It’s Breakfast Time for Everybody at the Prince Edward Island Preserve Company, New Glasgow, PEIView from the window of the Prince Edward Island Preserve Company Restaurant alongside the River ClydeTraditional Country Breakfast at the Prince Edward Island Preserve Company, New Glasgow, PEI
This full-service restaurant has a great menu selection for breakfast and I’ve sampled most of them!
French Toast, Prince Edward Island Preserve Company
Many items can be prepared gluten-free or vegetarian. Items range from granola to the standard country breakfast to French toast, pancakes, Belgian waffles, egg croissant to the breakfast frittata which is seriously the best I’ve ever had. Served in an au gratin dish, it’s filled with peppers, green onions, mushrooms, and three cheeses. Served with sautéed potatoes and toast, this is the full meal deal and you won’t need to eat for the rest of the day!
Breakfast Frittata at the Prince Edward Island Preserve Company, PEI
Kettle Black, 45 Queen Street, Charlottetown
Price Point: $3.50 – $12 (at time of writing)
Located not far from the Charlottetown waterfront, this independently-owned coffee shop is housed in a refurbished historic building. Look for the bright sunflower yellow store front.
Inside, the exposed brick walls and high ceilings lend a European look and feel. A variety of seating options is available – tables, padded benches, bar stool and counter, and easy chairs. This is casual dining where you place your order at the register, pick up your beverage, find a table, and a server will then deliver your order to your table. Complimentary Wifi is available.
Breakfast is served all day! Breakfast items range from bagels, Belgian-style waffle, homemade granola and yogurt, and frittata. Known especially for their types of coffees, they roast organic coffee beans in-house and you can get your lattés, cappuccinos and mochaccinos as well as standard americano coffees here.
My choice at Kettle Black is the frittata that is served with a tasty side salad and toast (gluten-free bread is available).
Breakfast Frittata at Kettle Black, Charlottetown, PEI
Together, these four establishments offer a wide variety of tasty breakfast fare.
If you like cookies that are super tasty but not overly sweet then you will like these Gluten Free Snickerdoodle Cookies. They sport a lovely soft crumb texture and have superb flavor with the cardamon and nutmeg in the cookies and then the cinnamon-sugar mixture in which they are rolled. Continue reading Gluten Free Snickerdoodle Cookie Recipe→
Blueberry muffins are a favorite and, while I have a “go-to” recipe for blueberry muffins that calls for regular gluten flour, I did not have a recipe for Gluten-free Blueberry Muffins. So, I set about developing one of my own and this is the result. My aim was to create a bistro, or deli-style, muffin and I am pleased with the end result. Continue reading Gluten-free Blueberry Muffins→
Crepes filled with delectable fillings are one of my favorite meals. Chicken and Mushroom Crepes with Cheese Sauce are a real treat and a lot easier to make than one might think. At one time considered the fare of stylish restaurants and bistros, they can actually be very easily made at home. Continue reading Chicken and Mushroom Crepes→
If you like brown sugar fudge, you’ll love this Gluten-free Brown Sugar Fudge Square! With a cake-type base, it’s the fudge icing that makes this square and takes it from plain to yummy. It’s like having cake and candy at the same time! Continue reading Gluten-free Brown Sugar Fudge Square→
These gluten-free melting moments cookies prove that being on a gluten-free diet does not mean one has to compromise on favorite sweet treats!
I use a 1-to-1 gluten-free baking flour, such as Bob’s Red Mills brand, for these cookies. I also add a small amount of very finely ground almonds to the batter as this lends a tenderness to the cookie crumb which justifies the name of the cookies because they do melt in the mouth!
Gluten-free Melting Moments
These cookies are very easy to make. Mix up the dough. Pinch off small amounts of the dough and form into small balls. Place on parchment-lined baking sheets and flatten with the tines of a fork. Bake. It’s really no more complicated than that!
Gluten-free Melting Moment Cookie
[Printable recipe follows at end of posting]
Gluten-Free Melting Moments
Ingredients: ½ cup butter, softened at room temperature ¼ cup icing sugar (aka confectioner’s sugar or powdered sugar) ¼ tsp pure vanilla ½ cup 1-to-1 gluten-free baking flour ¼ cup finely ground almonds ¼ cup cornstarch
Method:
Preheat oven to 325°F. Line baking sheets with parchment paper.
Cream butter. Add the icing sugar and cream well with the butter. Mix in vanilla.
In separate bowl, whisk the flour, ground almonds, and cornstarch together. Add to the creamed mixture and blend until well incorporated.
Form dough into small round balls (apx. 5/8 oz dough per ball). Place balls on prepared baking sheets, about 2“ apart, and flatten each ball with the tines of a fork. Decorate with small bits of maraschino cherries, if desired.
Bake for approximately 15-18 minutes, just until edges of cookies start to tint a golden tan color. Don’t over-bake. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.
These melt-in-your-mouth gluten-free melting moments cookies have a tender crumb and delicate butter and almond flavor.
Ingredients
½ cup butter, softened at room temperature
¼ cup icing sugar (aka confectioner’s sugar or powdered sugar)
¼ tsp pure vanilla
½ cup 1-to-1 gluten-free baking flour
¼ cup finely ground almonds
¼ cup cornstarch
Instructions
Preheat oven to 325°F. Line baking sheets with parchment paper
Cream butter. Add the icing sugar and cream well with the butter. Mix in vanilla.
In separate bowl, whisk the flour, ground almonds, and cornstarch together. Add to the creamed mixture and blend until well incorporated.
Form dough into small round balls (apx. 5/8 oz dough per ball). Place balls on prepared baking sheets, about 2“ apart, and flatten each ball with the tines of a fork. Decorate with small bits of maraschino cherries, if desired.
Bake for approximately 15-18 minutes, just until edges of cookies start to tint a golden tan color. Don’t over-bake. Let cool on baking sheet for 2-3 minutes then transfer cookies to wire rack to cool completely.
These easy-to-make gluten-free Earl Grey Cranberry-Orange Shortbread cookies are brimming with flavor. The ground Earl Grey tea leaves lend a subtle hint of tea flavor as well as add wonderful specks of interest in the cookies. The addition of the dried cranberries and grated orange rind make these very flavorful and tasty cookies.
Gluten-Free Earl Grey Cranberry-Orange Shortbread
I have been having very good success using 1-to-1 gluten-free baking flour, such as Bob’s Red Mill, for my gluten-free baking. The addition of finely ground almonds adds both flavor and a layer of tenderness to the shortbread crumb.
Gluten-Free Earl Grey Cranberry-Orange Shortbread
I use my old coffee grinder to grind the loose tea leaves very finely. This releases their essence which, in turn, infuses the dough with the tea aromatic. Use dried, not fresh or frozen, cranberries for these cookies and make sure they are chopped quite finely.
The dough will be quite soft so form it into a round log shape, wrap it tightly in plastic wrap or waxed paper, and refrigerate it for 2-3 hours before slicing and baking. Refrigerating the dough helps to firm it up enough so that, when sliced with a sharp knife, the slices cut cleanly. Empty cardboard paper towel rolls make great cylinder “sleeves” in which to chill the cookie dough because they help to keep the round shape. Simply slit open the paper towel roll, place the wrapped cookie log inside the “sleeve”, draw the edges of the cylinder together, and secure with tape. Rotate the cookie dough log a couple of times during the chilling process to distribute its weight and help to keep the round shape.
These cookies are a great addition to the menu of anyone on a gluten-free diet. In fact, anyone can enjoy these cookies, regardless whether they have a sensitivity or intolerance to gluten or not – I’ll bet you’d never guess they’re made with gluten-free flour!
Gluten-Free Earl Grey Cranberry-Orange Shortbread
[Printable recipe follows at end of posting]
Gluten-Free Earl Grey Cranberry-Orange Shortbread
Ingredients:
½ cup unsalted butter, softened at room temperature ½ cup sifted icing sugar (aka confectioner’s or powdered sugar) ¾ tsp finely grated orange rind 1/2 tsp pure vanilla 1/8 tsp almond flavoring
¾ cup 1-to-1 gluten-free baking flour ¼ cup finely-ground almonds 1½ tbsp cornstarch ¼ tsp salt ¾ tsp finely ground Earl Grey tea leaves
¼ cup finely chopped dried cranberries
Method:
Cream butter and sugar together until smooth. Beat in orange rind, vanilla, and almond flavoring.
Whisk flour, ground almonds, cornstarch, salt and ground tea leaves together. Blend dry ingredients into creamed mixture until just combined. Stir in cranberries.
Form dough into log approximately 1½” in diameter. Wrap tightly in wax paper or plastic wrap. Slit open an empty paper towel cardboard cylinder and place cookie log in cylinder. Draw cylinder sides together and secure with masking tape. Refrigerate cookie log for 2-3 hours, turning roll every hour or so to distribute the weight of the log and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)
Preheat oven to 325°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie log into ¼” thick slices. Place cookies on prepared baking sheets, spacing the cookies about 1½” apart. Bake for 20-21 minutes, or until edges of cookies start to tint golden brown, rotating baking sheet half way through the baking. Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.
Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.
A flavorful gluten-free shortbread cookie infused with a hint of Earl Grey tea and flavored with grated orange rind and dried cranberries.
Ingredients
½ cup unsalted butter, softened at room temperature
½ cup sifted icing sugar (aka confectioner’s or powdered sugar)
¾ tsp finely grated orange rind
1/2 tsp pure vanilla
1/8 tsp almond flavoring
¾ cup 1-to-1 gluten-free baking flour
¼ cup finely-ground almonds
1½ tbsp cornstarch
¼ tsp salt
¾ tsp finely ground Earl Grey tea leaves
¼ cup finely chopped dried cranberries
Instructions
Cream butter and sugar together until smooth. Beat in orange rind, vanilla, and almond flavoring.
Whisk flour, ground almonds, cornstarch, salt and ground tea leaves together. Blend dry ingredients into creamed mixture until just combined. Stir in cranberries.
Form dough into log approximately 1½” in diameter. Wrap tightly in wax paper or plastic wrap. Slit open an empty paper towel cardboard cylinder and place cookie log in cylinder. Draw cylinder sides together and secure with masking tape. Refrigerate cookie log for 2-3 hours, turning roll every hour or so to distribute the weight of the log and to keep the shape round. (Unbaked cookie logs may be stored for 2-3 days in the refrigerator before baking, provided they are stored in sealed plastic bags or airtight containers.)
Preheat oven to 325°F. Line baking sheets with parchment paper. With a sharp knife, slice cookie log into ¼” thick slices. Place cookies on prepared baking sheets, spacing the cookies about 1½” apart. Bake for 20-21 minutes, or until edges of cookies start to tint golden brown, rotating baking sheet half way through the baking. Let cookies cool on sheets for 3-4 minutes and then transfer to wire rack to finish cooling completely.
Store in airtight container at room temperature for up to 2 weeks or freeze for longer storage.
If you have made this recipe and enjoyed it and/or wish to share it with your friends and family, please do so on social media but be sure to share the direct link to this posting from my website.
Connect with My Island Bistro Kitchen on Social Media
This granola recipe features a tasty mixture of toasted rolled oats, coconut, and dried fruits and berries. Notably missing in this recipe are any nuts or whole seeds which are often found in granola. This is intentional. For anyone who, for any reason, cannot consume nuts or whole seeds, this Nut-free Granola is especially for you! Continue reading The Bistro’s Great Nut-free Granola Recipe→
(Mostly) PEI and Maritime Food – Good Food for a Good Life!
