How To Make Applesauce

No matter how old I get, I love applesauce. I eat it plain, on top of cottage cheese, or often with a bit of peanut butter mixed in. Of course, there’s nothing better than fresh made applesauce in the fall. (Need a recipe? Follow these steps on How to Make Applesauce from The Stay at Home Chef.) Whether store bought or homemade, I always keep it on hand.

However, one of my favorite ways to use applesauce is in gluten free baking. When I saw Vegetarian Mamma’s Easy Apple Cake, I knew I needed to make it. However, I wanted to cut down on the amount of fat in the recipe. Therefore, I substituted a portion of the oil with natural applesauce.

Substituting Oil with Applesauce

This gluten-free Applesauce Bundt Cake has less fat and sugar and than the original recipe. There are loads of suggestions on the internet about substituting applesauce for oil in baked goods.

While Musselman’s suggests a 1:1 substitution, I prefer a 50/50 swap. I do this in my buckwheat pancakes and my blueberry zucchini bread as well. Since applesauce is naturally sweet, I often reduce the sugar as well.

Another benefit of substituting applesauce for this gluten-free Applesauce Bundt cake recipe is that it provides lift. Applesauce is considered slightly acidic. When that combines with the baking soda in the recipe, it produces carbon dioxide, which allows baked goods to rise. This is ideal in gluten-free baked goods which tend to be more flat and dense than its gluten-filled counterparts.

6 inch Bundt Pans and Other Recipes

Vegetarian Mamma’s original Easy Apple Cake calls for 3 cups of flour, which is appropriate for a standard 10 inch bundt pan. They hold between 10-12 cups of batter.

However, I live in a household of 2. (Three if you count the dog, but she’s not getting my cake.) That’s why I love the 3 cup Bundt Pan from Nordic Ware. It holds 3 cups of batter, approximately one quarter of a standard recipe, and is perfect for our small household.

Any recipe that uses 3/4 cup of flour should work fine in this pan. I’ve made Off the Wheaten Path’s Chocolate Banana Bundt Cake in this pan, by cutting the recipe in half. I’ve also made Gluten Free Palate’s Easy Gluten Free Lemon Bread in it, again, cutting the recipe in half. I may need to try NordicWare’s 3 Cup Vanilla Pound Cake in it next!

Can I Use A Different Pan?

You can also use a 6″ round cake pan. Learn more about Cake Pan Sizes & Conversions from Sally’s Baking Addiction.

How To Make Powdered Sugar

Did you know you can make your own homemade powdered sugar? When recipes call for a cup of powdered sugar or less, I like to make my own. While most recommend adding cornstarch to homemade powdered sugar, I left it out for this cake.

So how do you make powdered sugar? Simply put regular white sugar in a spice grinder, and let it spin until it becomes a powdered consistency. Truth be told, I use a coffee grinder, and put it on the finest grind setting, and that’s usually long enough. To make the glaze for this cake, simply add your liquid to your homemade powdered sugar, and you’re all set!

Can I Make This Without Dairy or Eggs?

Need an apple cake without dairy or eggs? If you can tolerate eggs, but not dairy, try this Gluten-Free Apple Cake from My Gluten-Free Kitchen. Need it to be completely vegan? Try this Gluten Free Vegan Caramel Apple Bundt Cake from Sarah Bakes Gluten Free. It looks amazing!

Can I Make This With Coconut Flour or Almond Flour?

NO. These two flours have drastically different absorptive properties than gluten free all-purpose flour blends made with rice. Instead, I highly recommend specifically searching for recipes using those ingredients.

If using almond flour, try this full size Glazed Apple Bundt Cake from Paleo Running Momma.  Want to use coconut flour? Try this full size Apple Bundt Cake with Apple Glaze from Keto Adapted.

Recipe

Print

Small Gluten Free Applesauce Bundt Cake

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Equipment

• Wilton FLUTED TUBE PAN 6, Gray, 6.58 x 17.1 x 17.1 cm
• Wilton Small and Tall Aluminum 2 x 6-inch Layer Cake Pan Set, 2- Piece
• DASH Safe Slice® Mandoline Slicer, Julienne + Dicer for Vegetables, Meal Prep & More with 30+ Presets & Thickness Adjuster – Grey

Ingredients

Dry Ingredients

• 3/4 c. gluten free flour I used King Arthur for this recipe.
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp nutmeg
• 1/4 tsp allspice

Mix Ins

• 3/4 c. thinly sliced apples cut into thirds (3/4 of a small apple)
• 1/4 c. cinnamon chips I used these instead of the butterscotch chips Cindy used.

Wet Ingredients

• 2 tbsp oil
• 4 tbsp applesauce
• 1 egg
• 1/4 c. granulated brown sugar

For the Glaze

• 1/2 c. powdered sugar
• 1-2 tbsp apple cider

Instructions

• Preheat oven to 350 degrees and oil your bundt pan. This recipe is 1/4 of Vegetarian Mamma’s original. I used a Wilton’s Copper Retro Round Fluted 6″ Pan, which is only 2 1/2 in. deep and holds approximately 3 cups of batter.
• In a large batter bowl, combine oil, applesauce, egg and sugar. Whisk together, and set aside.
• In a small bowl, combine flour, baking soda, salt and cinnamon. Whisk to fully blend. 
• Thinly slice and quarter apples of your choice. VegetarianMamma prefers Granny Smith while I prefer Gala apples. The apples do not need to be peeled, but you may do so if you wish. Add sliced and quartered apples and cinnamon chips to the dry ingredients.
• Add wet ingredients to dry and thoroughly combine. The batter will be very thick. Allow to rest while preheating the oven.
• Bake at 350 degrees for 35 minutes. (This is shorter than VegetarianMamma’s recipe as I’m using a smaller pan. Allow cake to cool before removing from pan. Serve with a coating of powdered sugar or a simple glaze of your preference. It’s tasty with ice cream too!

What’s your favorite cake recipe? What recipes have you converted by substituting applesauce? Please share your tips with me below!

**This post contains Amazon affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published June 2017

The post Small Gluten Free Applesauce Bundt Cake appeared first on MI Gluten Free Gal.

My French Connection

J’adore le pays de France. There is a simplistic beauty about the “paysage” or French coutryside. This simple French apple cake embodies the rustic glory of the small towns there. It brings to mind “les petits villages” outside the walls of d’Avignon and the family vineyards of the Champagne region.

A little known fact about me. I almost moved to France. Well, for a temporary stay. I took three years of French in high school and minored in the language in college at Central Michigan University. After graduating, I had submitted my paperwork to move to France to teach English.

It was going to be the bravest thing I had ever done. Then my dad had back surgery, and I became reacquainted with an old friend. (Whom I had met in French class in college.) Now he’s my husband and I am so thankful that I never left his side. Yet, there’s a part of me that longs to return to the land of Degas, Hugo and Bizet.

My First Acquaintance with French Apple Cake

This is why I say “grace a dieu” for David Lebovitz. He’s an American ex-pat who lives in Paris. He shares the daily beauty of French life through his Instagram account. This is how I first became acquainted with this French Apple Cake. It seems so fitting that he shared this recipe from his friend Dorie Greenspan, who shared it from her friend Marie-Helene.

I first made this French Apple Cake and wrote about it years ago. At that time, I went with a recipe that was strictly gluten-free. Not Ms. Greenspan’s. When deciding to make this again, I decided to follow the recipe which originally inspired me. This time I used the Cup 4 Cup Gluten Free Flour Blend. It can be pricey. However it really does work fantastic in any regular wheat-based flour recipe. It makes FABULOUS gluten free biscuits.

How Much Flour Do You Use? A Note About Cup4Cup Multipurpose Gluten Free Flour

This recipe calls for only 3/4 cup of flour. However, I often receive questions from confused readers asking how much flour they are supposed to use. This is because I use Cup4Cup brand flour. This recipe does NOT use 4 cups of flour. Only 3/4 c. of flour.

Can I Use a Different Gluten Free Flour Blend?

This recipe is fairly forgiving. When I made this, I simply substituted a gluten free flour blend. I believe I’ve made this with King Arthur Measure for Measure as well. If you need a grain free cake, Mama Gourmand offers a Almond Flour Apple Cake. (Her recipe does use cornstarch. She says an equal amount of coconut flour can be substituted.)

I Don’t Drink Alcohol. Can I Leave Out the Rum?

I did make one or two small deviations from Dorie Greenspan’s recipe. Her recipe called for Dark Rum. Now, we rarely drink in our house. However, I had a small bottle of Bacardi white rum.

The difference between white vs. dark rum? Dark rum has hints of caramel. Therefore, I substituted part of the white sugar Dorie calls for with brown sugar. I also only used 2 tablespoons of rum versus the 3 for which she called.

Can I Make This Without Butter? Eggs?

This recipe contains dairy and eggs. If you’re looking for a vegan recipe, Strength and Sunshine offers an egg free French Apple Cake that uses flax and water as a substitute for eggs. Her recipe also calls for vegan butter. I assume that you can use butter if you don’t have to avoid dairy.

What Apples Do You Use in Your French Apple Cake?

I know that there are various thoughts on which apples are best for baking. I generally buy Gala apples, because that’s what I like to eat. Therefore it’s what I often use in recipes. Betty Crocker suggests Golden Delicious or Pink Lady for cakes. I advise to NOT use Red Delicious, because they don’t hold up well.

Other Gluten Free Apple Recipes You May Enjoy

Looking for more apple based recipe? Try my small batch gluten free applesauce bundt cake, gluten free apple spice pancakes, mini grain free apple cheesecakes, or my gluten free and oat free apple crisp for two. Or use my never fail gluten free crescent dough to make gluten free apple dumplings.

The Finished Product

It is suggested that this cake be served warm with a dollop of gelato or ice cream. I gave mine just the faintest dusting of powdered sugar. Truly this cake doesn’t really need much more than that. The texture is a cross between a firm pie and a very moist cake.

Finally, I pass on to you what Dorie and David were so gracious to pass on to their readers. I hope this simple dessert brings as much joy to your pallet as it does to mine. In addition, I pray that you are able to share this French Apple Cake with those you enjoy, lingering in each other’s presence. May we all take moments in our lives to place people over to-do lists and slow down enough to taste life in all its flavors. Bon appetit.

Print

Gluten-Free French Apple Cake

Equipment

• Cup4Cup Multipurpose Flour
• Relative Foods Brown Sugar
• Apple Peeler
• Nordic Ware Pan Springform, 9 Inch

Ingredients

• 3/4 c. “Cup4Cup” brand Gluten Free Flour Blend
• 3/4 tsp. baking powder
• pinch salt
• 8 tbsp butter melted and cooled
• 4 large apples – peeled cored & cut into 1″ pieces (variety)
• 2 large eggs room temperature
• 1/2 c. white sugar
• 1/4 c. brown sugar
• 2 tbsp. white rum optional
• 1/2 tsp. LorAnn Vanilla Extract

Instructions

• In small bowl, melt butter and set aside to cool. 
• Peel, core and cut apples (preferably a variety of 4 types) into 1" chunks.
• Preheat oven to 350 degrees. Generously butter the bottom of an 8" springform pan. Place on baking sheet with parchment or silicone mat underneath. 
• In a small bowl, combine flour, baking powder and salt. 
• In a medium / large bowl, whisk eggs until foamy. Add white and brown sugars and whisk until fully incorporated. Next, whisk in rum and vanilla. 
• In alternating portions, whisk in flour blend and melted butter. Repeat until all ingredients are mixed together. 
• Add apple chunks and use rubber scraper to stir them and coat liberally with the batter. Pour batter into greased springform pan and bake 50-60 minutes. 
• Serve with a dusting of powdered sugar, or ice cream.

**This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

First Published in

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My Father In Law’s Favorite Pie

Short Story. So, growing up, I never heard of, nor tasted, a Fruits of the Forest Pie. Not until I married my husband. My father-in-law stated he tried this pie on a trip, and it was his absolute favorite. Because it contains rhubarb, I had zero interest in making or trying it. However, my father in law passed in January of 2023, and I’m making this pie in his memory. While you can definitely make your own pie crust, I’m saving time by using Maine Pie Co. frozen gluten free pie shells. 

Where to Buy Maine Pie Co. Gluten Free Pie Shells

Based in Biddeford, Maine, The Maine Pie Co. makes certified gluten-free pies, tarts, pie shells, and “mini” pies that everyone can enjoy – whether or not they eat gluten-free. Michigan shoppers can find Maine Pie Co. pie shells at Meijer stores and “mini” pies at Fresh Thyme Markets. The Maine Pie Co. also ships nationwide.

What is in a Fruits of the Forest Pie?

As you may have guessed it, this pie contains fruit. A LOT of it. This recipe uses

• Raspberries
• Strawberries
• Blueberries
• Rhubarb, and
• Apple

Some recipes I’ve seen use blackberries. However, I find the large seeds in blackberries to be unappetizing. If you don’t mind the seeds, you’re welcome to swap blackberries for raspberries. In reality, this is a gluten free mixed berry pie. The apples are included to help provide structure. I explain that more below.

Tips On Choosing the Best Rhubarb

Despite this recipe name, rhubarb is a vegetable, and not a fruit. There are a few things to know about picking the best rhubarb for pie. You want to choose rhubarb that is thin, and sturdy. These will be more sweet, as opposed to thicker, woodier rhubarb. I don’t have a green thumb, nor rhubarb in my garden. Therefore I purchase rhubarb both at Meijer or Walmart. *Note- Rhubarb LEAVES are poisonous, so please don’t eat the leaves.

How To Prevent a Soupy Fruit Pie

I lost track how many times I attempted this pie. Maybe 6? I always struggled on how to make a pie that included all those fruit flavors, without a loose, goopy mess. I tried less sugar and more corn starch. (Ok, but not great, and very cloudy). I tried cooking all of the filling before adding it to the pie. (No structure.) I tried tapioca flour instead of cornstarch. (Too goopy.) 

After doing some more research, I took a tip from America’s Test Kitchen. They recommend cooking part of the fruit, with the sugar, in a small pan. Since King Arthur Baking listed that strawberries and raspberries need more thickener, I chose to cook those two into a reduction. Once that reduction cools, you have something akin to jam, but with a deep strawberry and raspberry flavor.  

Apple Pectin for Pie Perfection

Pectin is a soluble fiber found in plants, which helps to thicken jams and jellies. Luckily for us, apples contain lots of pectin. (So do cranberries and grapes.) While a blueberry pie may need as much as 3/4 cup of cornstarch, an apple only needs 2 tbsp. Since my past pie performance lacked structure, I decided to start as if I were making an apple pie. *Note- the reason bakers recommend using tart apples is due to their higher pectin content.* Then I added my fresh blueberries and rhubarb, and tossed all of that in cornstarch. 

Thickeners – Corn Starch vs Quick Cooking Tapioca vs Flour

There are thousands of different pie recipes, and they all use different types of thickeners. I chose to use cornstarch because 1) it’s cheaper than gluten free flour and 2) most people have it on hand. I never keep quick cooking tapioca in my home. While some sites say that you can use tapioca flour instead of pearls, others say it’s not the same. So I’m just going to stick with cornstarch. This handy Pie Thickener Chart from King Arthur Baking Company tells you how much thickening agent to use, depending on the fruit you’re using. 

How to Top a Gluten Free Fruits of the Forest Pie

Because I’m using a Maine Pie Co. frozen pie shell, I chose to do a streusel topping for my gluten free Fruits of the Forest pie. While some streusel toppings contain oats, mine does not. As a portion of the Celiac Disease community can’t tolerate oats (and neither can I), I don’t use them. If you DO want a streusel topping that contains oats, I’d recommend this one in One Lovely Life’s Triple Berry Crumble Pie. 

If you want to do a top crust, or lattice crust, you’re welcome to do that as well. Maine Pie Co. pie shells come in packages of two. You *could* thaw the second one, reroll it, and use it as a top crust. Or, you can make the gluten free pie crust found in my strawberry galette recipe. If you really want to be fancy and do a lattice crust, Simply Recipes offers a step-by step lattice top tutorial on their website. 

How to Bake a Pie Without Burning the Crust

In addition to filling failures, some of my pie attempts yielded burny crusts. Ain’t nobody want a burnt pie crust. While I have a silicone pie shield, it was not helpful. Many people recommend an aluminum pie shield. (This adjustable pie shield from Nordicware looks impressive.) Therefore, I went the old fashioned route and crimped aluminum foil around the edges of my pie, prior to baking. Worked like a charm! 

How Long Do You Bake a Fruits of the Forest Pie? 

There are a few methods for keeping your gluten free pie crust nice and flaky on the bottom. First, we’re going to place the pie on a cookie sheet, that’s preheated in the oven. Secondly, we’re going to bake the pie at 400 degrees for 20 minutes, then turn the oven down to 350, and bake it for 30 minutes longer. The streusel shouldn’t be overly brown. However, if you feel it’s getting too dark, you can tent it with tinfoil.  

How Long Does My Pie Have to Cool? How Do You Reheat a Pie?

All pies benefit from a resting period. Please allow this pie to cool for at least 4 hours. I find this pie works best if chilled overnight, in the fridge. I feel this pie tastes great at room temperature. However, if you like your pie slightly warmed (with ice cream!), you can reheat the whole pie in the oven. It’s recommended to reheat your oven to 350 degrees, and reheat for 15 minutes. Some recommend covering it with aluminum foil, but I dont think it’s necessary. 

Other Gluten Free Pie Recipes

If you can’t find Maine Pie Co. gluten free pie shells near you, you can order them directly from their website. Also, you can use my crust recipe from my Gluten Free Strawberry Galette to make a crust from scratch. My pie recipe does call for dairy and eggs. If you need a gluten free and vegan pie crust, try this gluten free and vegan pie crust recipe from Jessica in the Kitchen. She uses Bob’s Red Mill 1-to-1 gluten free flour blend. (Blue bag)

In the mood to make even more pie? Try my recipe for individual Chicken Pot Pies , or my grain free Blueberry pie. Want something smaller? Try my gluten free jam filled hand pies. For even more delicious pie recipes, check out this round up of the 20+ Gluten Free pie recipes from Mama Gourmand. What’s your favorite kind of pie? Tell me in the comments!

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Gluten Free Fruits of the Forest Pie

Ingredients

• One Maine Pie Co. Gluten Free Pie Shell

For The Cooked Compote

• 1 cup raspberries
• 1 cup strawberries cubed
• ½ c sugar
• ½ tsp cinnamon
• ¼ tsp ginger

Further Pie Filling Ingredients

• 2 small/ medium apples peeled & sliced
• 1 tbsp lemon juice
• 1.5 cup blueberries
• 1 cup rhubarb chopped (2 thin stalks)
• ¼ c cornstarch

For The Streusel Topping

• 1 cup gluten free flour I prefer King Arthur Measure for Measure
• ½ c butter
• ½ c brown sugar

Instructions

• Remove frozen gluten free pie shell from freezer, and allow to thaw. If using homemade crust, leave pie shell in refrigerator while preparing the rest of the pie.
• Cook strawberries and raspberries in a medium pot for 5 minutes, to release juices. Then add sugar and spices. Cook 8-10 minutes more, until it thickens. Allow to completely cool.
• In a large bowl, add 1 tbsp lemon juice. Add sliced apples and coat. Add blueberries, rhubarb and cornstarch. Stir until all fruit is evenly coated in cornstarch.
• To the large bow, stir in cooled strawberry and raspberry compote with the remainder of the fruit.
• Place all the filling in the pie crust. Cover crust with tin foil or pie shield to prevent burning. Leave foil on for the entire baking time.
• To make the streusel topping, use food processor or pastry cutter to cut butter into flour. Add brown sugar. Top uncooked pie with streusel. It may seem like a lot of topping, but you're going to need it all.
• Place cookie sheet in oven, and preheat to 400°.
• Once oven has reached 400°, place pie on cookie sheet and bake at 400° for 20 minutes. Then turn down oven to 350°. and then bake for another 35 minutes.
• Remove pie from oven and allow to cool for at least 4 hours before serving.

My Favorite Pie Making Ingredients and Utensils

• Cup 4 Cup Multipurpose Flour
• Relative Foods Organic Brown Sugar (Michigan Business!)
• Totally Bamboo Rolling Pin
• OXO Pastry Cutter

This post is sponsored by Maine Pie Co. This post may also contain Amazon affiliate links. I make a small advertising commission, but it does not change the price that you pay. Thank you for supporting my blog and advocacy work!

Originally published June 2023

The post Gluten Free Fruits of the Forest Pie appeared first on MI Gluten Free Gal.

Oat Free, Gluten Free Apple Crisp

First and foremost, I don’t use oats in my recipes, because they make me feel ill. Even Purity Protocol Oats cause my stomach to experience less than optimal health. From listening to other, I’m not the only one. Therefore, I wanted to write a gluten free apple crisp recipe for those in a similar situation. But the question that one is left asking is “What Do You Use for the Topping?”

Enter Matzo Farfel.

What is Matzo Farfel? How Else Can I Use?

I first tried this recipe on a whim, after purchasing Yehuda gluten free Matzo Farfel at the end of Passover. (Always look for great deals on gluten free items at that time!) Farfel, is simply matzo that’s been broken into pieces. So basically, crackers crumbs. It worked great. However, matzo farfel appears to be seasonal. Therefore, I retested this recipe, using Schar Table Crackers, to make sure it still worked. Answer: YES!

Should you want to try farfel, outside of Passover season, it appears to be availble on Mercato. However, since it’s just broken up matzo, you could “make some” yourself. You can find the Whole Yehuda Gluten Free Matzo at most Kroger stores. It’s pricey, but Yehuda Gluten Free Matzo is tasty, and we often buy it for a special treat. I buy my Schar Table Crackers at Meijer stores.

What Dish Should I Bake This In?

I’ve made this Gluten Free Apple Crisp in two different types of baking dishes. The first time, I made them in the Staub Mini Cocottes, which Staub sent to me, for free. They made great individual desserts. However, it filled three ramekins, and there are two of us, and left us asking who got the extra one!

The second time I made this in my Pampered Chef Small Oval Baker. Unfortunately, it is discontinued. Which is sad, because I use it a lot, and it was the inspiration behind my Breakfast Casserole for Two.

Therefore, I recommend the Staub 7.5 x 6 inch rectangular baker as a substitute. (Amazon affiliate link) That is, if you want to make it in just one dish. It’s the smaller sibling to the 10.5 x 7.5 inch baking dish, in which I made my Gluten Free Au Gratin Potatoes.

Can I Make this Without Dairy or Eggs? Or Grains?

This gluten free apple crisp for two contains no eggs, as written. To make it dairy free, I’d simply recommend using a butter substitute. Miyoko’s is a good one, as is Earth Balance Buttery Baking Sticks. Need this to be grain free? I would try this Paleo Apple Crisp from Texanerin. Want to use oats in your crisp? Try this Classic Apple Crisp recipe from Iowa Girl Eats.

A side note on the caramel sauce you see in the pictures. It was homemade, but really more of a “butterscotch” than a caramel. Still delicious, either way. (And highly recommend it on top of this desset.) For a better recipe, try this Homemade Salted Caramel recipe from Sally’s Baking Addiction. Need it dairy free? Try this Salted Caramel Sauce from Downshiftology.

Other Gluten Free Apple Desserts

Did you recently purchase a lot of apples? My website contains quite a few apple based recipes. If you’re looking for more “mini” recipes, try my. Small Gluten Free Applesauce Bundt Cake. Other recipes that are good for this season, are my Gluten Free French Apple Cake, my Gluten Free Apple Dumplings, and my Gluten Free Mini Apple Cheesecake.

I recently bought 12 lbs of apples, and have a lot of baking on my mind. First, I want to try this Instant Pot Applesauce recipe from Evolving Table. I’m tempted to sub gluten free flour in this Apple Pie Pizza recipe from Dessert for Two. (She’s the inspiration behind all my “small batch” cooking.) What other apple recipes should I try? Anything you’re looking for?

Print

Gluten Free Apple Crisp for Two

Equipment

• Staub Ceramic Baking Dish Set, 3pc, Dark Blue
• Yehuda Matzo Squares Gluten-Free 10.5 Ounce Pack of 3
• Dreamfarm Sharple | Self-Sharpening Vegetable Speed Peeler

Ingredients

For the Filling

• 2 apples peeled and chopped
• 1 tsp lemon juice
• 1 tbsp gluten free all purpose flour blend
• 2 tbsp white sugar
• 2 tbsp maple syrup
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• pinch of salt

For the topping

• 4 tbsp butter melted
• 2 tbsp brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/3 crushed GF crackers or gluten free matzo farfel
• 1/4 c gluten free all purpose flour blend

Instructions

• Preheat oven to 350 degrees. 
• Peel and chop two medium sizes apples. Use whichever kind you prefer. I often use gala, because that's what we like to eat. 
• In a medium size mixing bowl, combine chopped apples and 1 tsp lemon juice. Mix together to coat all the apple bits. 
• To that same bowl, add 1 tbsp gluten free all purpose flour, white sguar, maple syrup and spices. Set aside. 
• In a small mixing bowl, place 4 tbsp butter, and melt in microwave for 30 seconds. Remove, and add brown sugar, cinnamon and sugar. Stir to combine. 
• Next, add the crushed crackers (or matzo farfel) to the melted butter mixture, and stir until all the crushed crackers are moistened. Feel free to break up any larger bits of crackers. 
• Next, add 1/4 c gluten free all purpose flour to the butter and cracker mixture, and stir until all ingredients are combined. 
• Place apple mixture in a small baking dish, or 3 large ramekins. Top with butter and cracker mixture, and bake at 350 for 30 minutes. 
• Best served warm, especially with a bit of ice cream.

** Both Staub and Schar sent me free products. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

Originally Published October 2020

The post Gluten Free Apple Crisp for Two (Oat Free) appeared first on MI Gluten Free Gal.

Best Apples for Baking

I first made apple dumplings years ago when I used to serve at the homeless shelter. However, they were made with Pillsbury crescent dough. Living with Celiac Disease, I wasn’t able to try them. Since then, I vowed that some day, I would make them. Today is that day!

Usually, I bake with whatever apples I have on hand. Usually Galas. However, I wanted to impress you all, so I chose Honeycrisp. However, I found that after these gluten free apple dumplings baked, the apple still seemed firm. Next time I will try something else. For recommendations, see What the Fork’s post on the best apples for baking.

Versatile Gluten Free Crescent Dough

These gluten free apple dumplings use my recipe for homemade gluten free crescent dough. Many people in Facebook groups ask about refrigerated, store bought dough. However, mine really isn’t hard to make.  If you’re searching for a crescent dough without eggs or dairy, try this vegan crescent roll recipe from Petite Allergy Treats.

I’ve used this dough to make many things. Of course, I’ve used it to make gluten free crescent rolls. However, it works great for these Easter themed Resurrection rolls and gluten free pigs in a blanket. You could also use  it to make this gluten free veggie pizza. It worked phenomenally well in this Pillsbury taco crescent ring recipe, too!

Mountain Dew? Can I Use Diet?

I always scratch my head over the debate over soda vs. pop. I live in Michigan, and people here say we’re supposed to call it pop. When I was a child, I called it pop. However, now I call it soda. Maybe because my husband’s grandmother worked at a “soda fountain” when she was in college. Who knows. I say call it whatever you want.

The signature ingredient in these gluten free apple dumplings is Mountain Dew. However, I researched other recipes that stated one can use Sprite. Some recipes state you can use Diet Mountain Dew if you want a reduced calorie option. You do you. I’ve actually made this with fresh apple cider, and it works just as well.

What Spices Do You Use In This Dessert?

The original Pillsbury recipe calls for adding cinnamon to the glaze for these gluten free apple dumplings glaze. However, I chose to step it up a notch and use A Saucy Kitchen’s recipe for DIY Apple Pie Spice. I made a half batch of her recipe, and still had plenty left over.

Of course, you can make the full batch and use it in all sorts of recipes. For instance, these Gluten Free Apple Pie Spice Snickerdoodles from Eat at our Table sound amazing! Or use it in these dairy free, Gluten Free Apple Muffins from Gluten Free Palate. Of course, you could simply sprinkle it on hot cereal or yogurt, too!

Print

Gluten Free Apple Dumplings

Equipment

• Dreamfarm Flapple | Fold-Flat Apple Corer
• Cup4Cup Multipurpose Flour, 3 Pounds
• Organic Brown Sugar (3lb) –

Ingredients

For the gluten free crescent dough

• 1 pkg active dry yeast
• 6 tbsp warm water 105*-110*
• 4 tbsp sugar divided
• 1 3/4 c. "Cup4Cup" brand Multipurpose flour 210 grams
• 1/4 c softened butter unsalted
• 1 egg room temperature
• 1/2 tsp salt
• add’l flour for rolling

For the dumplings

• 2 apples
• 3/4 c butter unsalted
• 1 c brown sugar
• 1 tsp vanilla
• 1 tsp apple pie spice see recipe below
• 1 c. Mountain Dew or Sprite

Apple Pie Spice (from A Saucy Kitchen) (YOU WILL NOT USE ALL IN RECIPE)

• 2 tbsp cinnamon
• 3/4 tsp nutmeg
• 3/4 tsp allspice
• 3/4 tsp ginger

Instructions

• Start by pulling out your egg and butter from the fridge to allow them to come to room temperature. 15 minutes should be sufficient. Turn on the oven to 200 degrees. We are warming it only to create the ideal place to proof the dough. Once it comes to temperature, turn it off. 
• In a 2 cup glass measuring cup, combine 1 tbsp sugar and 6 tbsp warm water. (Ideal temperature is 105-110 degrees. Not warm enough and the yeast won’t react. Too hot and you’ll kill it. I use a thermometer to check mine.) Once the sugar is dissolved, add the yeast, give it a quick stir, and let it proof for 5-10 minutes. 
• While the yeast is activating, combine the flour and butter. I prefer to do this in my stand mixer with the paddle attachment. If you don’t have a stand mixer, you can also do this in a food processor or by hand with pastry cutter. 
• Transfer the flour to a large, glass bowl for later. Meanwhile, combine one room temperature egg, the remaining 3 tbsp of sugar, and the 1/2 tsp of salt in the bowl of a stand mixer. Then add the proofed yeast and mix in the stand mixer on low. 
• Slowly add the flour + butter mixture until a dough forms. Transfer the dough ball back to the large glass bowl, and cover with a towel. 
• Place covered dough ball in TURNED OFF OVEN and allow the dough to rise for 90 minutes. 
• While that is rising, combine cinnamon, nutmeg, allspice and ginger for the homemade apple pie spice in a small, sealable container. Set aside. 
• After dough has risen, remove from proofing area and preheat oven to 350 degrees.
• Split dough into two 8 oz dough balls. Roll each dough ball into separate 10 inch circles. Then, cut each circle into 8 wedges. 
• Peel and cut 2 medium apples, each into 8 slices. (I used honeycrisp apples for this recipe, which were huge. I cut each quarter into 3 slice, for a total of 12 slices per apple.) 
• Wrap each apple slice in one wedge of crescent dough. Do so by placing the apple slice near the large outside edge, and roll forward. 
• Transfer raw apple dumplings to a greased 9 x 13 pan. They will end up touching each other. 
• Place butter in a medium bowl and microwave for 30 seconds until melted. (This can also be done in a pot on the stove top if you prefer.) To that bowl, add the brown sugar, vanilla, and apple pie spice. (Do NOT add Mountain Dew yet.)  Stir to combine. 
• Pour the butter and brown sugar mixture over the raw apple dumplings. Then, pour the Mountain Dew (or Sprite) into the baking dish, but NOT over the dumplings themselves. 
• Place in an oven preheated to 350 degrees and bake for 35 minutes. Serve warm, with ice cream or whip cream on top. 

**This post is not sponsored. This post does contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Plus it keeps those annoying pop up ads off my site. Thank you for your continued support!**

Originally Published September 2019

The post Gluten Free Apple Dumplings appeared first on MI Gluten Free Gal.

Dinnertime Gluten Free Fall Recipes

No dessert until you eat your dinner, right? Here are 5 gluten recipes that automatically make me think of fall!

Cozy Comfort Chili

In my opinion, fall stands as the PERFECT time for chili. Between football and falling leaves, there’s nothing better than a bowl of chili. This Cozy Comfort Chili contains only 400 calories per serving!

Chicken Apple Sausage with Cabbage

What makes me add this dish to my list of favorite gluten free fall recipes? Apple cider. The addition of this sweet yet flavorful liquid makes this Chicken Apple Sausage with Cabbage a dish to “fall” in love with!

Gluten Free Butternut Squash Lasagna for Two

 Squash. While I hated it as a kid, when fall comes I can’t get enough of it. This Gluten Free Butternut Squash Lasagna may become on of your new favorite gluten free fall recipes. It surely is mine!

Gluten Free Chicken Alfredo Spaghetti Squash Boats

Speaking of squash, if you haven’t eaten spaghetti squash, you’re missing out. Now, it doesn’t taste exactly like spaghetti, but it does taste delicious! Try these Gluten Free Chicken Alfredo Spaghetti Boats, and you’ll like, you’ll see!

Gluten Free Sweet Potato Gnocchi

True, you can eat this Gluten Free Sweet Potato Gnocchi anytime of the year. While technically a side and not a dinner unto itself, this dish will compliment any turkey, game hen or roast chicken. To really give it an autumnal flare, replace the sweet potato with pumpkin!

Apple Based Gluten Free Fall Recipes

When it comes to gluten free fall recipes, two ingredients shine. Apples and Pumpkins. If you find yourself more on the “Team Apple” side, these 5 recipes are right up your alley!

Grain Free Apple Pie

After my Celiac Disease diagnosis, gluten free pie crust truly stood as my nemesis. That all stands behind me now! With Chebe by my side, I can now enjoy Grain Free Apple Pie among all my other favorite gluten free fall recipes! Looking for something smaller? Check out my Gluten Free Apple Dumplings.

Gluten Free Apple Crisp

The crisp fall air makes a Gluten Free Apple Crisp a necessity! This oat free dessert is big enough for two, but I won’t say anything if you keep this deliciousness to yoursefl.

Gluten Free Applesauce Bundt Cake

 Prefer your cake with a drizzle of glaze or frosting? This Mini Gluten Free Applesauce Bundt Cake contains chunks of apples, applesauce, and a glaze made with apple cider. If your favorite gluten free fall recipes involve apples, you’ll love this one! Also check out my Gluten Free French Apple Cake.

Gluten Free Mini Apple Cheesecakes

I love “mini” recipes. They help with portion control and are useful for parties. These Gluten Free Mini Apple Cheesecakes use the Chebe cinnamon roll mix in a brand new creative way. Leftover cheesecakes freeze well too! (If they last that long!)

Gluten Free Apple Pie *Buttermilk* Pancakes

Life’s short, eat desert first. Therefore, these Gluten Free Apple Pie *Buttermilk* pancakes should be on your next brunch menu. They don’t contain regular buttermilk, because who always has that on hand? Not me! Read the recipe and find my trick for an alternative to buttermilk in your gluten free fall recipes!

Pumpkin Based Gluten Free Fall Recipes

Fall is synonymous with all things pumpkin. These five recipes will have you eager to meet The Great Pumpkin!

Grain Free Pumpkin Slab Pie

It’s hip to be square. Or rectangular as the case may be. This grain free Pumpkin Slab Pie, made with Chebe Bread’s Cinnamon Roll Mix, is a dessert that everyone will be thankful for!

Small Batch Gluten Free Pumpkin Roll

 I love small batch recipes. All the flavors I crave with fewer leftovers. This Small Batch Gluten Free Pumpkin Roll was a hit with my family for the holidays. I hope your family enjoys it, too!

Gluten Free Pumpkin Bread Pudding

 Ever have a recipe flop? Turn that flop into something creative and memorable! Use your favorite pumpkin bread recipe (like the one above) to make this delicious Gluten Free Pumpkin Bread Pudding. Don’t forget the chocolate chips!

Gluten Free Pumpkin Chai Snickerdoodles

Out of all my gluten free fall recipes, I feel that this is my favorite. One, because these Gluten Free Pumpkin Chai Snickerdoodles tastes amazing. Second, because I share a personal story that explains why we live in Flint, and the love we have for our city, even in dark times.

Two Ingredient Gluten Free Pumpkin Donuts

 These are the easiest donuts you will ever make. If we’re honest, the best gluten free fall recipes are always the ones that are the  easiest. Why? Because our time should be spent making memories, not forever in the kitchen. Make these Gluten Free Pumpkin Donuts part of your family fall tradition!

Halloween and Thanksgiving Gluten Free Fall Recipes

Gluten Free Halloween Cut Out Cookies

Don’t let making cut out cookies “spook” you. These Gluten Free Halloween Cut Out Cookies roll out and cut easily, using GF Jules cookie mix! Let the little ghosts and goblins in your family help you!

Gluten Free White Chocolate Candy Corn Cookies

Question. Do you love candy corn? If you do, these Gluten Free White Chocolate Candy Corn Cookies need to be on your “to bake” list. Everyone at the next Halloween party will say they’re “bootiful”!

Grain Free Thanksgiving Pasties

Not familiar with pasties? (Pronounced “Past-Ease”) Imagine calzones, but filled with meat and potatoes instead. In Michigan, they a tradition. I created these Gluten Free Thanksgiving Pasties with a “stuffing” flavored crust.

Gluten Free Cornbread Stuffing

 While the picture may need some work, gluten free fall recipes stand incomplete without stuffing. This Gluten Free Cornbread Stuffing shines with homemade cornbread and sweet cranberries. Have lots of leftovers? Turn that stuffing into waffled deliciousness, and make a sandwich with it!

Gluten Free Thanksgiving from A to Z

Speaking of Thanksgiving, while gluten free fall recipes are important, proper preparation is paramount. Check out my Thanksgiving post with tips on what to make, how to make it, and tips to give to family members on preventing cross contact.

This season provides so many wonderful tastes and aromas. Looking for more gluten free fall recipes? Still looking for more recipes to cure your pumpkin craving? Check out this round up from Food Faith Fitness of over 90 Healthy Gluten Free Pumpkin Recipes!  And don’t miss these Gluten Free Apple Turnovers from Gluten Free Palate, using Schar’s new Gluten Free Puff Pastry! Let’s get this autumnal party started!

The post 20 Gluten Free Fall Recipes For Every Occasion appeared first on MI Gluten Free Gal.

I Tested This Recipe for Accuracy, Twice

This recipe for gluten free mini apple cheescakes taught me a lesson in humility. True story. So, truth be told I made this recipe TWICE. I started out creating this recipe like all my others. I sat at my computer, looking at similar recipes. Baking is more science than art. You can’t do “a pinch of this, a dash of that.” Ratios need to be followed. So I settled on a basic cheesecake recipe, used by many others.

And then I doubled it. Big mistake.

See, I failed to realize how much these gluten free mini apple cheesecakes RISE when you bake them. Like, rise over the muffin wells where you have the crust. I may or may not have chosen a few choice words while venting to a friend. In truth, the cheesecake shrunk back as it cooled. Totally salvageable. However, I would feel awful to cause you that panic. So back to the store I went. Bought more cream cheese and resolved to listen to the experts. Pride in check.

Chebe Grain Free Cinnamon Roll Mix

Lucky for me, I possessed a second box of Chebe Cinnamon Roll mix. The filling and topping for these gluten free mini apple cheesecakes are naturally gluten free. Luckily, Chebe mixes are naturally gluten free as well. Made with tapioca starch, Chebe has been gluten free and grain free since it started.

Chebe Cinnamon Roll mix is sometimes elusive to find. Therefore, I suggest if you find it at a store or expo, stock up. (Also find them on Amazon through my affiliate link!)  While it makes great grain-free cinnamon rolls, you can use it for so many other things. Turnovers, toaster pastries, and these gluten free mini apple cheesecakes. (Please note! – The crust I made for these mini cheesecakes is NOT identical to the preparation directions on the back of the box!)

My One Kitchen Tool That Makes This Recipe Easier

I own a “secret weapon” that makes forming crusts in a tin a BREEZE. Well, not so secret if you read about it in my grain free beef and black bean enchilada cups recipe. If you don’t own a tortilla press, you need to get one. It allows you to press the dough out into a uniform thickness, not to mention a round shape that easily fits inside a muffin well. I lined the tortilla press with sran wrap when I made the dough for these gluten free mini apple cheesecakes. This makes it easier to transfer the dough.

How to Make the Cooked Apple Topping

So truth be told, I still “improvised” a bit on the cheesecake filling, compared to others. I increased it by half. These gluten free mini apple cheesecakes don’t have a thick graham cracker crumb crust on the bottom. Therefore, we need a bit more batter to have it bake to the top. Luckily, no rising over the pan this time! It does still crack in the center as it bakes. However, you will cover all that up with a dollop of sweet, cinnamon – laced cooked apples. This topping, my friends, makes all the difference.

I mean, fell free to leave the apples off if you want just plain cheesecake. Your call. However, trust me when I say that the cooked apples knock this out of the park. Now, my husband will tell you that there is such a thing as “too much apple topping.” (Then again, he also thinks potato salad is disgusting. So consider the source.) These gluten free mini apple cheesecakes have just a touch of apple topping. Just enough to invoke thoughts of crisp fall evenings and warm apple pie. (Speaking of apple pie, this topping is what I put on my Gluten Free Apple Pie Buttermilk Pancakes. Whose ready for brinner?!

(A quick note about the apple topping. It does use one teaspoon of cornstarch. If you need a 100% grain free recipes, please consider using arrowroot starch instead. It cooks clear and will not discolor your topping.)

So, make these gluten free mini apple cheesecakes for your next gathering. Or make them for yourself, too. #NoJudgment Should you decide to share, be prepared for compliments. And don’t worry about humility. Accept that praise. You earned it!

Print

Gluten Free Mini Apple Cheesecakes

Ingredients

For the Crust

• 1 pkg Chebe Cinnamon Roll Mix
• 2 tbsp oil
• 1 egg
• 4 tbsp cold butter cut into chunks
• 4 tbsp ice cold water

For the cheesecake

• 1/3 c sugar
• 8 oz cream cheese softened
• 4 oz Marscapone cheese softened
• 1 egg room temperature
• 1 1/2 tsp vanilla

For the apple topping

• 1 tsp lemon juice
• 2 apples cored, peeled and cubed
• 1 /2 tbsp butter
• 4 tbsp brown sugar
• 1/2 tsp cinnamon
• pinch of cloves
• 1 tsp cornstarch
• 4 tbsp water

Instructions

• Prepare the crust. Add the Chebe Cinnamon Roll mix to a food processor, along with the oil and egg. Use a fork to quickly mix them together. (This prevents loose powder from flying all over the processor!) 
• To that, add the cold butter. Pulse until a dry sand texture develops. This should take 6-7 pulses. 
• Slowly add the ice cold water to the processor, one tablespoon at a time. Process until a ball of dough forms. 
• Separate the ball of dough into 12 portions. I use a scale when i do this, and it roughly comes out to 30 grams per portion. Press the dough into the wells of a muffin tin. I find a tortilla press helpful to uniformly flatten the dough. 
• Once the dough is pressed into all the wells, stick in the freezer to chill. (At least ten minutes. This helps to prevent the crust from shrinking while baking.)  
• Preheat the oven to 350. 
• Using a handmixer or KitchenAid stand mixer, cream the cream and marscapone cheese together with the sugar. (If you don’t have marscapone cheese, you can simply use more cream cheese.) To that, mix in the egg and vanilla. 
• Once blended, remove the crusts from freezer and fill the crusts. I used a one ounce pampered chef to fill mine. Each crust received a large heaping scoop of batter. 
• Bake cheesecakes at 350 degrees for 15 minutes. Then drop temperature to 325 for another 15 minutes. (This is to help the batter from cracking.) 
• Once baked, remove from oven and cool on the counter for 30-45 minutes. Further chill in the refrigerator for 2 hours. 
• 30 minutes to an hour prior to serving, prepare the apple filling. Remove cheesecakes from fridge to allow crust to come to room temperature. 
• In a medium bowl, place a teaspoon of lemon juice, to prevent the apple pieces from browning. Core, peel and cube apples, and place in bowl. Toss gently to coat all apple pieces. 
• In a medium pot, melt butter. 
• To the apples, add the brown sugar, cinnamon, and cloves. Transfer apples to pot with melted butter and cook, covered, for 10 minutes. 
• Meanwhile, combine cornstarch and water in a small dish. 
• After apples have cooked to desired tenderness, add cornstarch and water mixture to apples. Cook until it just starts to thicken. (If you need to eat a grain free diet, you can skip this step. There will simply be less “sauce” with the apples.) 
• Top mini cheesecakes with apple filling and serve. 

More Gluten Free Cheesecake Recipes

Want a “just one, for me” cheesecake recipes? You’ll want this recipe on my site for a single serve gluten-free cheesecake. Looking for a regular sized, no bake cheesecake recipe? This Easy No Bake Cheesecake Recipe from What the Fork is what you need! Staying away from dairy and eggs? My friend Nicole from Allergylicious has your back with her vegan Mixed Berry Cheesecake. Looking for even more cheesecake inspiration? Check out this round up of gluten free cheesecakes from Eat At Our Table!

**This post has been sponsored by Chebe. All thoughts and opinions are my own. I have proudly worked with owner Richard Reed and his staff for years. I am honored to call them friends and colleagues, and suggested their products long before our partnership. This page contains affiliate links. **

The post Gluten Free Mini Apple Cheesecakes appeared first on MI Gluten Free Gal.

Gluten Free Charcuterie Board

Why not start your brunch off with a few snacks? A gluten free charcuterie board allows you to make an beautiful arrangement of treats, with no extra cooking! 

Grain Free Mashed Potato Crust Quiche

There’s a reason that this Gluten Free Mashed Potato Crust Quiche stands at the top of my Mothers’s Day gluten free brunch favorites. You DON’T have to roll out a crust! This grain free quiche contains a baked crust of mashed potatoes. Nothing could be easier. Add whatever to the filling that you want. However, I feel that spinach is always a great way to go. And of course, cheese!

Gluten Free Stuffed Blueberry French Toast Casserole

Hands down, this is my favorite breakast casserole, ever. This dish is stuffed with rich cream cheese and sweet blueberries between layers of gluten free bread. Prep it the night before and simply pop it in the oven Sunday morn!

Homemade Gluten Free Breakfast Sausage

Hoping to bring mom gluten free brunch in bed? She’ll appreciate this Homemade Gluten Free Breakfast Chicken Sausage. Made without preservatives and fillers, but made with love, she’ll appreciate your mindfulness! You could also use this sausage in my strata above!

Apple Pie Spice Pancakes 

These Gluten Free Apple Pie Spice Pancakes may very well be my favorite pancakes, ever. While they have all the flavors of fall, they’re perfect any time of year. Don’t skip the cooked apples on top. They’re amazing! 

Gluten Free Buckwheat Pancakes with Strawberry Sauce

Not only do these Gluten Free Buckwheat Pancakes show mom the depth of your heart, they’re good for her heart as well! These whole grain pancakes make a great addition to any Mother’s Day gluten free brunch menu! Don’t skip the strawberry sauce!

Best Ever Gluten Free Biscuits

These hot and flaky gluten free biscuits always make my mouth water. Made with Lifeway Kefir instead of buttermilk, and Cup 4 Cup brand Multipurpose flour, they’re my absolute favorite biscuits. 

Gluten Free Crescent Rolls

Need a soft and delicious roll to go with your brunch? Look no further than my gluten free crescent roll recipe. The secret to this recipe is the Cup 4 Cup brand flour that I use. It’s a tad more expensive, but 100% worth it! 

Small Batch Yeast-Free, Gluten Free Cinnamon Rolls

This recipe makes 4 small gluten free, and yeast free cinnamon rolls. No egg required, either! I made these as Christmas gifts one year, and all of my family loved them.

Two Ingredient Gluten Free, Vegan Pumpkin Donuts

Looking for egg free options for your Mother’s Day gluten free brunch? These are THE most amazing donuts I have ever made. Only two ingredients, a can of pumpkin and a box of cake mix, separate mom from this delicious treat. Dairy free too!

Gluten Free Monkey Bread

One of my most popular recipes, this Gluten Free Monkey Bread will be enjoyed by everyone! While prepping it takes a while, the end result is absolutely delicious.

Gluten Free, Dairy Free Mocha Cake with Dark Chocolate Ganache

This recipe truly does take the proverbial cake. This Gluten Free and Dairy Free Mocha Cake is so rich, for the queen your mom really is! If you were looking for a decadent gluten free brunch dessert for Mother’s Day, you can stop your search!

Gluten Free French Apple Cake

It’s well known that not everyone loves chocolate. Therefore, my last gluten free recipe brunch to share is this stellar Gluten Free French Apple Cake. It tastes like custard, pie and cake, all rolled into one! Plus, it requires so little time to prep, you can do it last minute, just in case you forgot to plan a meal for Mother’s Day!

So, what are your Mother’s Day plans this year? Will you be making a gluten free brunch? Or will you be taking mom out to eat? If you’re looking for last minute gifts for mom, check out these Mother’s Day Gift Ideas from my friend Eat At Our Table!

Originally published May 2018

The post 10+ Marvelous Gluten Free Brunch Recipes appeared first on MI Gluten Free Gal.

Grain Free Chebe

My first attempt with a grain free pies with Chebe was back in 2015. Since that time, I developed a great friendship with the owner at Chebe, Dick Reed. He had asked me at that time to make pie, any kind of pie, with his tapioca-based Chebe All – Purpose Mix. I followed their directions for grain free pie crust on their website. It tasted good, but it wasn’t light and flaky like I remember from pre-diagnosis.

After comparing multiple “regular” pie crusts recipes, I discovered what my recipe lacked. Fat. Or more appropriately, MORE fat. The Chebe recipe only calls for 2 tablespoons of oil for a dough that will make two pie crusts. All the traditional apple pie crusts recipes I read used 6 – 8 tablespoons of butter. So, I “compromised.” I used the 2 tablespoons of oil that Chebe called for, plus I added 4 tablespoons of butter.

Linda Fedewa – Queen of Gluten Free Pies

Now, rolling a pie crust leaves me weak in the knees. At least, it did until my amazing friend Linda taught me how to make one. Linda manages to share tips that make baking easier. Watching her work the dough is mesmerizing. I could describe it for you myself, but it’s easier just to show you. The 5 minute video above will change your life!

One thing I love about Linda is her ability to adapt. She constantly “plays” with recipes, seeing if she can improve even her tried and true recipes. I made a few changes of my own since creating my grain free apple pie three years ago. For one, I purchased a food processor and no longer freeze and grate my butter. I have no idea how I lived without this wonderful contraption for so long.

Best Apples for Pie

The first time I made my grain free apple pie, I spent many hours on “pie filling” research.  For example, what’s the best apples for pie filling? (the tarter the better) and how many apples should I use? What the best proportion of sugar to apples? I finally decided on this recipe from Nicole Hunn, a.k.a. Gluten Free on Shoestring. Her recipe for Gluten Free Apple Pie in a Bag fascinated me. I’ve never heard of baking an apple pie in a paper bag before. Since that first grain free apple pie, I have used this trick EVERY time when baking a fruit pie. I used it when I made my blueberry pie as well.

Since that first grain free apple pie attempt, I am a bit more flexible. No more rushing to buy specific apples that I would never eat on their own. Life is stressful and hectic enough without having to buy “special apples.” I say use whatever apples you have on hand. They still baked perfectly and the pie tasted divine. (I might hesitate in using Red Delicious apples, as they can be “mealy.” Nobody wants mushy, mealy pie.)

Meant for Sharing

However, one thing has not changed since I first made this grain free apple pie. It is definitely meant for sharing. The first time I shared this apple pie with members of our Celiac Disease support group. Some of them had tried my previous pecan pie and all agreed that this apple pie with the extra butter in the crust made a DRASTIC difference.

When I remade this pie this year (2018), I drove to my husband’s school to share it with a student who would have been otherwise left in out a Pi Day lesson. Isn’t it beautiful when we can help one another feel included instead of excluded?

Can’t find Chebe near by? You can also use my galette crust recipe. Just double it for a top and bottom crust. It is not, however, grain free. Need a grain free pie crust from scratch? Try this Almond Flour Pie Crust from Wholesome Yum.

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Grain Free Apple Pie

Ingredients

For the Pie Crust

• 1 pkg Chebe All Purpose Mix
• 1/2 tbsp powdered milk can leave out if you’re dairy-free
• 1 tbsp sugar
• 4 tablespoons cold butter or Earth Balance Buttery Sticks, cut into cubes
• 2 eggs
• 2 tbsp oil
• 4 tbsp ICE water

For the Filling

• 2 tbsp lemon juice
• 6-8 medium apples peeled, cored and sliced
• 2/3 c. sugar can be mix of white and brown
• 1/4 tsp kosher salt
• 1 tbsp tapioca starch 9 g, can be ground from tapioca pearls
• 1 tsp cinnamon or Penzey’s Baking Spice

For the Egg Wash

• 1 egg beaten
• 1 tbsp water

Instructions

• Start by preparing the dough first. Add Chebe All-Purpose mix, powdered milk and sugar to the bowl of a food processor. To that, add the cubed, cold butter and process until the mixture looks more like sand. No visible chunks of butter should remain. (If you do not have a food processor you can freeze and grate the butter like Linda shows in her video.) 
• Remove top to the food processor and add the 2 eggs and 2 tbsp of oil. Process until fully blended and the dough takes on a uniform yellow tint. 
• While processing, slowly add ICE cold water, one tablespoon at a time. A soft dough ball should form. Stop processing and turn dough out onto a silicone mat. Make sure to get out any residual flour in the food processor. 
• Knead the dough until all remaining flour has been processed and a firm, small dough ball develops. Set aside as you work on the filling. 
• Peel 6 to 8 medium apples. Place slices in a medium bowl that contains 2 tbsp of lemon juice. Continue to toss apple slices in the juice as more are added to the bowl. 
• Once all apples are peeled and sliced, add remaining ingredients (sugar, salt, starch and spices) to the bowl and mix together well. Set aside. 
• Divide the dough ball approximately in half. Place one half on a silicone mat for rolling and set the other half aside. (You may want to place it in the refrigerator to chill.) Add grain free flour to the silicone mat to prevent the dough from sticking. Roll the dough out one way, then turn 180 degrees the other way, and roll in the opposite direction. It may be helpful to flip the dough over when doing this to prevent sticking. 
• Carefully place the rolled pie crust in the bottom of a pie dish and press into the bottom and sides. 
• Fill the bottom crust with the apple pie filling. 
• Roll the other half of the dough and cover pie filling. Tuck the edge of the bottom crust under the top, and pinch the top crust over the bottom to seal the pie. 
• Place the pie in a brown paper bag and place on top of a cookie sheet. Bake in a 350 degree oven for 55 minutes. Remove cookie sheet from oven, and remove pie from bag. Place pie back in the oven for 5 minutes to continue browning. 
• Remove from the oven and allow to cool completely, at least 2 hours. This pie is best if allowed to sit overnight. 

**Chebe Bread provided the ingredients for this post. I was not otherwise paid or compensated for my time. This post contains affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

The post Grain Free Apple Pie Made with Chebe appeared first on MI Gluten Free Gal.

What Is In Apple Pie Spice? 

While one can purchase apple pie spice at the store, it’s fairly simply to put together yourself. According to various articles on the internet, Apple Pie Spice is primarily composed of

• Cinnamon
• Cloves
• Nutmeg
• Ginger
• Allspice (occassionally) 

My recipe for Gluten Free Apple Spice Pancakes use individually measured spices. However, you could use 2 tsp prepared apple pie spice in this recipe. However, I haven’t tried that, so I can’t tell you exactly how that would taste. Also, this recipe doesn’t just use an apple spice blend. It also includes applesauce, for real apple flavor.

What Gluten Free Flour Do You Use? 

When I looked at other gluten free apple pancake recipes, almost all of them contain oats. Which is fine if your stomach tolerates certified gluten free oats. However, my stomach doesn’t, and I know there are many people out here in the same boat. For my recipe, I used King Arthur Measure for Measure Gluten Free Flour Blend.

What Other Tips Do You Have for Making Apple Spice Pancakes?

As a general rule, gluten free batters benefit from a resting period. That allows the flour to absorb all of the moisture. For these gluten free apple spice pancakes, I allowed the batter rest for 10 minutes, whild chopping up my apples. Also, I recommend adding just a touch of vinegar to your milk. This gives the leaveners more to react to, creating fluffier pancakes. 

Tell Me More About The Cooked Cinnamon Apple Topping

While these Gluten Free Apple Spice Pancakes taste great with just syrup, these simple cooked apples take this recipe over the top. It requires very few ingredients- butter, water (or cider), brown sugar, and chopped apples. Then, you cook all of that together in a small pot. 

I use these same cooked apples in my Grain Free Mini Apple Cheesecakes. They also taste great on top of Congee, for a sweet, and fruity breakfast porridge. You could also add them on top of my gluten free apple dumplings, for more added apple deliciousness. 

Can I Make These Pancakes Egg Free or Dairy?

I have not tried this recipe using any ingredient substitutions. My Gluten Free Apple Spice recipe does use melted butter and milk. I theorize that you could use a dairy free milk and oil, instead. If you need gluten free, egg free pancakes, try these Gluten Free Fluffy Vegan Pancakes from Allergy Awesomeness. Simply add the apple pie spices to your batter.

Can I Make These Pancakes with Grain Free Flours?

If you need a grain free recipe, you cannot simply substitute almond flour or coconut flour for the all purpose flour blend. (You might be able to substitute  3/4 of Otto’s Cassava Flour for the 1 cup of gluten free Measure for Measure blend I use, per Otto’s website.) For a grain free pancake recipe, try Love and Lemons Almond Flour Pancakes.

Does This Recipe Contain Tapioca Starch?

Yes. King Arthur’s Measure for Measure blend contains tapioca starch. A follower recently asked me about gluten free flour blends that are almond free and tapioca free. Krusteaz Gluten Free All Purpose Flour fits both of those requirements. In fact, it’s the only premade gluten free flour blend I’ve found that doesn’t use tapioca. You *should* be able to use that flour in this recipe, as well. 

Other Gluten Free Pancake Recipes

We eat pancakes in our house every Saturday. When I crave something heartier, we make these gluten free buckwheat pancakes. I’ve recently fallen in love with these light and fluffy gluten free pancakes from What the Fork. I make them with King Arthur Flour Measure for Measure gf flour. If you still crave Pumpkin pancakes, try this Gluten-Free Pumpkin Pancake recipe from King Arthur. It uses the same Measure for Measure flour blend. 

Gluten Free Apple Spice Pancake Recipe

Print

Gluten-Free Apple Spice Pancakes

Ingredients

Ingredients:

• 1/2 cup milk
• 1 tsp apple cider vinegar
• 1/2 cup natural applesauce
• 1 tbsp. brown sugar
• 1 egg
• 2 tbsp. butter melted
• 1 tsp vanilla
• 1 cup 121 g King Arthur Measure for Measure Gluten Free Flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 tsp. nutmeg
• 1/4 – 1/2 tsp. cloves
• Pinch of ginger

MyRecipes Cooked Apples

• 4 apples
• 1/2 c brown sugar firmly packed
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 2 tbsp apple cider or water
• 1 tbsp butter

Instructions

• Preheat your cooking surface. We use an iron griddle that covers two burners. I spray it with Pam and let it slowly heat up. It should be a good temperature by the time you're done mixing things together.
• First,  melt your 2 tbsp. of butter in a large glass batter bowl,. Generally 25-30 seconds does it for me. Stir it with a whisk to further break down any clumps. Next, mix in the soured milk, applesauce and sugar until well blended. Mix in the egg until fully incorporated. Whisk all wet ingredients together until smooth.
• In a small bowl, combine all of your dry ingredients. Whisk to incorporate baking soda and baking powder. Add dry ingredients to the wet and whisk until all the flour is absorbed. Allow the batter to sit for 2-3 minutes before making your pancakes. It helps to activate the leavening agents.
• Pour scant 1/4 of batter on your cooking surface and cook until bubbles begin to form around the edge. Flip and cook for 30 seconds to a minute.
• For the cooked apples – Combine all ingredients in a medium sauce pan. Cook for 10 minutes until apples are soft.

What favorite pancake recipe do you have? Please share your pancake adventures in the comments below!

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