What is Chebe?

Chebe uses tapioca (manioc) starch as the base for their grain free mixes. Made from the cassava root, tapioca flour is “the starch extracted from the cassava root through a process of washing and pulping.” Cassava flour, on the other hand, is the complete root, ground up and turned into flour. (Learn this and more from 5 Things You Need to Know About Cassava Flour by Downshiftology.)

Chebe cinnamon roll mix contains just 6 ingredients. “Tapioca Flour, cane sugar, modified tapioca starch, iodine-free sea salt, and cinnamon.” You can use it to make Cinnamon Rolls, obviously. However, you can also this mix to make my Mini Apple Cheesecakes or these Gluten Free Oatmeal Raisin Cookies from Savory Celiac.

What is a Slab Pie?

Well, basically it’s as it sounds. It’s flat slab instead of round. Why make pie in a sheet pan? It’s easier to store and to cut. Everyone is going to want a piece of this grain free pumpkin slab pie, and I want to be as fair in my slices as possible. Plus, it cooks faster, in half the time as a regular pie.

In truth, you can easily transform any regular pie into a slab pie. I followed quite a few of these tips from King Arthur Flour to do so. However, their guidelines use a half sheet pan. I’m using my (favorite) quarter sheet pan I bought at Gordon Food Center. (I use them for EVERYTHING!) Therefore, I cut their recommendations in half.

Pan Size  – Jelly Roll Vs Sheet Pan

Let’s go back to those pans for a second. There are many recipes for making pumpkin slab pies. Many utilize a jelly roll pan, which has different dimensions than a quarter sheet pan. Many bakers use a 10 x 15 jelly roll pan. However I prefer these quarter sheet pans, which measure approx. 9 in by 13 in. (Half sheet pans are 18 in x 13 in.)

Living in a two person household, I find myself using this quarter sheet pan to make all sorts of “smaller” items. For instance, I cut What the Fork’s Gluten Free Pumpkin Cake recipe in half, baked it in this, and it turned out PERFECT! These pans are also great for smaller homemade pizzas, and I use them for breading chicken.

Tips for Making the Custard for this Slab Pie

I read one tip that I think made this Grain Free Pumpkin Slab Pie go from “sweet” to “stellar.” I prepared the custard base ahead of time and let it refrigerate an hour or two. It’s not absolutely necessary, but it helps the pumpkin absorb the sugar and spices.

Another tip on adding the custard to the crust. King Arthur also recommends placing the sheet pan, with crust inside, on the oven rack. THEN pour in the custard. This is because the filling can be a bit runny, and having the pan on a stable shelf prevents spilling it on the way to the oven. People be smart.

Thanksgiving and Other Gluten Free Slab Pie Recipes

This Grain Free Pumpkin Slab Pie tastes great with or without whip cream. Of course, it’s the perfect dessert for any Thanksgiving gathering. If this is your first time preparing / hosting this holiday, check out my A-Z tips for a Gluten Free Thanksgiving. And keep those leftovers handy for Waffled Stuffing and Chebe Thanksgiving Pasties!

Now that I’ve introduced you to this grain free Pumpkin Slab Pie, try some other sheet pan pies. For those avoiding eggs & dairy, this Gluten Free Vegan Triple Berry Slab Pie from Sarah Bakes Gluten Free sounds amazing. And since pop tarts are basically just hand held pies, this Giant Brown Sugar Cinnamon Pop Tart from A Dash of Megnut should be on your baking list!

Recipe Adjustments

Can I Make this as a Regular Round Pie?

You sure can! Simply roll the crust into a circle and place in a regular 9″ round pie pan. Make sure to press the dough up the sides of the pan. I highly recommend chilling any pie crust prior to baking, as it prevents it from shrinking in the oven. Check out my post on using Chebe to make pie crust, for more recommendations.

I Don’t Eat Dairy and/or Eggs. How Can I Adapt This Recipe?

For those who avoid dairy, you can attempt using dairy free butter or shortening in the crust. For those who eat egg-free, I would recommend trying Sarah Bakes Gluten Free’s Vegan Pumpkin Pie.

Gluten Free Pumpkin Pie Recipe

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Grain Free Pumpkin Slab Pie

Equipment

• Chebe – Gluten Free Cinnamon Roll-Ups Mix – 7.5 oz.(pack of 2)
• Libby’s 100% Pure Pumpkin, 15oz Can ( Pack of 5 )
• Organic Cane Sugar Crystals (5lb) –

Ingredients

For the filling (From Libby’s website)

• 1/4 c brown sugar
• 1/2 c white sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 2 eggs
• 1 15 oz can pumpkin
• 1 12 oz can evaporated milk
• 1/2 tsp salt

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

Instructions

• In a large bowl, combine ingredients for the filling (sugar, spices, salt, eggs, pumpkin and evaporated milk), and whisk until completely combined. Cover bowl with saran wrap and refrigerate for one to two hours. 
• Meanwhile, 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. 
• My dough ball weighed approximately 14 ounces. I separated it into a 10 oz portion for the crust, and a 4 oz portion for the leaf cutouts. (If you don't have a scale, use 2/3 of the dough for the crust, and 1/3 of the dough for the cutouts.)
• Lightly flour a work surface with grain free flour or tapioca starch. Roll the large portion of dough into a large rectangle, approximately 11 by 15 inches. (Reynolds parchment paper is marked with 2 inch squares, which is helpful for this.)
• Transfer crust to an ungreased quarter sheet pan. Use your fingers to press into place, making sure dough forms up the sides of the pan. 
• Place pan in refrigerator for 15-20 minutes for crust to chill. Doing so prevents the crust from shrinking as it bakes. 
• Preheat the oven to 425 degrees. Once oven is preheated, removed crust and filling from the refrigerator. Pour approximately half of the pie filling into the prepared crust. 
• Open the oven, and slide out the bottom baking rack, positioned in the middle of the oven. Place partially filled pie on rack. Pour the remaining portion of the filling into the pan, push in baking rack, and close oven door. (I did it this way as to prevent the filling from spilling while transferring from the counter to the oven. You may also want to place a cookie sheet on the bottom baking rack to prevent spills in the oven, should your pie filling bake over the pan.) 
• Bake the pie at 425 for 10 minutes. Then, immediately turn the temperature down to 350, and continue to bake for another 20 minutes. Bake until the outer edges of the slab pie are set, and the center is ever so slightly jiggly. 
• Remove pan from oven and allow to cool to room temperature. (After mine cooled I placed it in the refrigerator for several hours.) 
• While the pie is cooling, work on your leaf cutouts, if you choose to do them. Roll the remaining 4 ounces of dough into a thin layer. I used pie crust cutters to make the leaves. Press down gently on the plunger to make the inner leaf indentations. Even though I planned to cut the pie into 12 portions, my remaining dough made more than 12 cutouts. They make great "graham cracker" shapes for later snacking! 
• Transfer raw cutouts to a lined cookie sheet. Spray them with oil, and bake for 10 minutes at 350 degrees. Remove immediately and allow to cool. 
• When ready to serve the pumpkin slab pie, cut into equal portions and adorn each piece with a leaf cutout. Add whip cream if desired, but I would add whip cream first and then top it with a leaf cutout. 

**Chebe sponsored this post by compensating me for my time and energy. 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 2019

The post Grain Free Pumpkin Slab Pie appeared first on MI Gluten Free Gal.

How To Make a Gluten Free Thanksgiving Feast

Preparing a gluten free Thanksgiving dinner is more than just about using gluten free products. Cross contact must be taken into consideration, as well. My post “Gluten Free Thanksgiving from A to Z” offers insight on menu suggestions, links to recipes, and other tips to keep your meal safe for those with Celiac Disease. Recipes links include dairy free options, as well.

Questions About Gluten Free Products and Where to Buy Them

On my website, I focus on gluten free products and ingredients. However, I know that many of you have additional dietary restrictions. Therefore, I’ve linked each product to their respective website. That way you can look up ingredients to see if a product meets your dietary needs. In addition, each website should have a “Where to Buy” or “Store Locator” tab. Click there, input your zip code, and see where you can find these items, near you.

Be Aware of Similar Product Packaging

Some brands make a gluten free version of a product, and a non gluten free version. For example. Trader Joe’s makes a gluten free stuffing and a non gluten-free stuffing. In addition, they’re often on the same end cap, since they’re seasonal. Make sure you’re grabbing the right product, and read labels. In addition, Fresh Thyme sells gluten free french fried onions, and non- gluten free version. They’re packaging are different colors. Read my post on other brands with similar packaging, for more examples. 

Important Note About Soy Sauce & Worcestershire Sauce

Many Green Bean Casserole recipes call for adding soy sauce or Worcestershire sauce. Make sure you’re using a gluten free brand. I use San J Tamari in place of soy sauce. In addition, I use Lea and Perrins Worcestershire sauce. Please know that while Lea and Perrins Worcestershire sauce is gluten free in the United States, it is not in other countries. For those who cannot eat soy, consider using coconut aminos, instead. 

Gluten Free Turkey

• Butterball (available at Aldi) (Gravy packets are gluten free)
• Honeysuckle White
• Jennie-O Whole Turkey
• Meijer True Goodness Frozen Turkey
• Shady Brook Farms (at Walmart)
• Honeybaked Ham Turkey Breast (and whole turkey, smoked & non- smoked)

List of gluten free Turkey brands, from 2022.

Gluten Free Cream of Mushroom Soup

• Pacific Foods 
• Progresso Soup (not condensed) 
• Campbell’s
• Full Flavor Foods (soup mix)
• Amy’s Kitchen
• Good Graces (HyVee)

(Whole Foods 365 Cream of Mushroom soup is not marked gluten free, but its ingredients are identical to Pacific Foods Mushroom soup.)+

Gluten Free French Fried Onions

• Fresh Thyme Seasonal
• Golden Farms (available at Harvest Health in MI)
• ALDI ONIONS NO LONGER GF
• Trader Joe’s Fried Shallots
• Trader Joe’s Sour Cream and Onion Rings (near chips)
• Good Graces (HyVee)

Please know that Aldi Organic French Onions are no longer gluten free. Kroger Simple Truth Gluten Free French Onions have been discontinued.

Gluten Free Stuffing

• Aleia’s Gluten Free  (box)
• Aldi (seasonal) 
• Trader Joe’s (seasonal)
• Aleia’s Gluten Free Cook Top Stuffing
• Katz
• Olivia’s Gluten Free Stuffing

Gluten Free Gravy 

• McCormick Simply Better Turkey Gravy (prepared)
• Simply Organic Turkey Flavored Gravy Mix
• Mayacamas Turkey Gravy Mix (Vegetarian)
• Full Flavor Foods Turkey Gravy Mix
• Primal Kitchen No Dairy Classic Turkey Gravy (prepared)
• Imagine Organic Roasted Turkey Flavored Gravy (prepared)

Gluten Free Mashed Potatoes

• Bob Evans Prepared Mashed Potatoes (contains dairy)
• Idahoan Potato Flakes (flakes do not contain dairy)
• Hungry Jack Mashed Potato Flakes (flakes do not contain dairy) no longer available
• Kevin’s Homestyle Mashed Potatoes (contains dairy)
• Simply Potatoes Mashed Potatoes (contains dairy)
• Reser’s Mashed Potatoes (Costco) (contains dairy)

Gluten Free Dinner Rolls

• Against the Grain Dinner Rolls (contains dairy & eggs)
• BFree Dinner Rolls (top 8 allergen free)
• Kinnikinnick (dairy, soy & nut free) (no longer in production)
• Udi’s Classic French Dinner Rolls
• Schar Ciabatta (dairy free)
• Canyon Bakehouse Brioche Rolls (dairy, soy & nut free)

Gluten Free Pie Crust

• Maine Pie Co. (contains eggs & dairy) (2 pk)
• MI Del Graham Cracker Crust (vegan) 
• MI Del Chocolate Snap Crust (vegan)
• Wholly Gluten Free (also vegan) (2 pk) 
• Kinnikinnick (egg, dairy, nut and soy free) (2 pk)
• Gluten Free Nation (at HEB, contains egg and dairy, may contain soy)

Premade Gluten Free Pies

• Michigan Gluten Free Baker List– Order from someone local!
• Maine Pie Co. (contains egg and dairy)
• Katz Personal Size Pies (dairy, soy & nut free)
• Raised Gluten Free (Vegan)
• Ethel’s Baking Company Pecan Dandies
• Daiya Pumpkin Cheezecake (Vegan)

Take Only What You Need

Unpopular opinion. Please don’t buy more gluten free Thanksgiving products than you need. Aldi’s and Trader Joe’s gluten free stuffing are seasonal. Please remember others want to try these products, too.

Some people use food stamps and only have resources at certain times of the month. Please be mindful of those in the Celiac Disease community who may be less fortunate. For more on this, read my friend Johnna’s post about Celiac Disease and having a Food Scarcity Mindset. 

Don’t Yuck Someone Else’s Yum

You may or may not like some of the products listed here. That’s ok. We all have different taste and texture preference, and dietary restrictions.

I try to live by the general rule of “eyes on your own plate.” What someone chooses to eat on Thanksgiving is up to them. Erica Dermer’s post about Food Superiority addresses this issue very well. 

What are your favorite Thanksgiving gluten free products to use? Leave me a note in the comments, so others can learn! 

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

Originally Published October 2022

The post Gluten Free Thanksgiving Products appeared first on MI Gluten Free Gal.

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.

Thankful, but Anxious?

It’s that time of year. Time to start planning you gluten free Thanksgiving dinner! However, it’s also a time of anxiety for those of us who have diseases where certain foods are our enemy. I’ve already seen the anxious comments on message boards, people afraid their families will not understand about cross-contact, or have friends who say that “a little wheat” won’t hurt.

My favorite part of Thanksgiving is the idea that everyone comes to the table.  “Family” includes more than just those united by blood, but also those united by love. Some people (rightly) may still not feel safe eating at another person’s house due to dietary concerns. However, I wanted to share some options that can make things easier for those who are newly diagnosed with Celiac Disease, or those who care for them.

Here’s my list of ways to let everyone come to the table, from Appetizers to deZZert. (A-Z, get it?)

Gluten Free Thanksgiving Appetizers

These appetizers are not only easy, but they’re relatively healthy as well. Here are my top 3 ideas.

1) Hummus and vegetables – I LOVE hummus. Seriously, what’s not to love?! Full of fiber and heart healthy fats, it should be at every dinner party. While I usually make my own from scratch, it is okay to buy store bought if you’re under the gun. Sabra and Tribe brands are gluten-free, and most brands of hummus are naturally gluten-free.

(Sesame allergy? – Hummus is made with tahini, which is ground up sesame seeds. If you have a sesame allergy, I suggest trying to make your own hummus with unsweetened Sunbutter.)

2) Cheese and Crackers –  BYOC.
As someone with Celiac Disease, we always know to bring our own crackers. My favorite crackers are Schar Table and Entertainment crackers. However, make sure you keep cheese and gluten free crackers on a separate platter from wheat based crackers. If wheat based crackers are on the same plate as the cheese, the cheese is no longer safe for those Celiac Disease, because of the cracker crumbs.  

3) Chex Mix – Store Bought Contains Wheat
Chex has a PLETHORA of fun gluten-free Chex mix recipes on their website! I’m super intrigued by this Cranberry Orange Chex Party Mix. If nut allergies will also be present at the dinner table, you can try subbing pumpkin seeds.

The Old Bird

1) Turkey – On message boards every year, it’s the same question. “Which turkeys are gluten-free?” You’d think the answer would be “all of the above,” but not necessarily. Because turkeys can be injected with flavorings and marinated in brines, some are these birds are on the “No-fly list.”

Luckily, Butterball brand proudly proclaims their turket and gravy packets contain no gluten! Honeysuckle White whole turkeys are also GF, as are Jennie-O.  You can find even more brands of gluten free Turkeys on my Gluten Free Thanksgiving Products post. 

2) Gravy– Truth- Homemade gravy is not that hard to make. Take the drippings from the bird, transfer them to apot, and cook it with a slurry made of cornstarch and water. (If you prefer using flour, I suggest  Bob’s Red Mill Rice Flour.)

But if the thought of making gravy from scratch leaves you feeling week in the wings, you can make Full Flavor Foods Turkey Gravy in just a few moments. This Michigan-Made product is made in a gluten-free, nut-free facility, and this particular gravy is dairy-free as well. Find more gluten free gravy options on my Gluten Free Thanksgiving Products post.

3) Cranberries – When I was a kid, I abhorred cranberry sauce. I think it’s because I’ve only had it from a can. Homemade cranberry sauce is a cinch to make and just tastes better. If you prefer dishes that are refined sugar free, you’ll love this recipe from The Pioneer Woman. Just remember it’s made with REAL maple syrup, not pancake syrup.

The (Gluten Free) Side Show

1) Stuffing – That’s right, I’m putting Stuffing as a side. The quickest way to break a gluten free eater’s heart is to put regular stuffing inside the bird when you cook it. Not only is the stuffing off limits, but now the bird is too, because of cross-contact.

If you’re nervous about making stuffing from scratch, there are many companies that are coming to your gluten free Thanksgiving Day rescue. The big excitement this year is that Aldi has their own Chicken and Turkey boxed stuffing mixes. Just melt butter, add water and bring to a boil. I also like Aleia’s GF stuffing. For more gluten free stuffing brands, visit my Gluten Free Thanksgiving Products article.

Looking for a homemade recipe? Try my gluten free Cornbread Stuffing, or this dairy free and gluten free stuffing from Meaningful Eats.

2) Green Bean Casserole – For so many years I thought I would never enjoy this dish again. But thankfully, there are stores and brands that offer gluten free french fried onions. Visit my post on Thanksgiving products to see which stores carry them. (Fresh Thyme has them.)

This dish would NOT be possible without Pacific Organic Cream of Mushroom Condensed Soup. It is the Holy Grail of cream soup. Now Campbell’s even has a gluten free version of their Cream of Mushroom soup. Just use your favorite recipe and sub the soup. Reminder- If your recipe calls for soy sauce, make sure that it is gluten-free!

3) Mashed Potatoes – Mashed potatoes were my first love after being diagnosed with Celiac Disease. I could eat them plain, drizzled with butter, and often covered in ketchup. (I know, my weirdness level is off the charts.)

The great thing is that mashed potatoes, unadulterated, are safely gluten free. I love to make mine from scratch, with bits of skin still on the potatoes, whipped with butter and plain Greek yogurt. A splash of milk for added creaminess, with dashes of salt, pepper & garlic powder. Have an Instant Pot? Use this mashed potato recipe from Wheat by the Wayside, this year.

This dish is pretty allergy friendly until you start adding dairy. For dairy free folks, I again suggest using Earth Balance buttery sticks. No one will know it’s not butter, trust me.

Our Daily Bread

Oh that awkward look when we say, “I can’t eat bread.” It’s like we’re speaking a foreign language or we must be from a different planet. And there’s the ever comforting comment, “Oh my, I’d die if I couldn’t eat bread.” Well lucky for us all, there are many delicious gluten-free bread varieties. Here are some suggestions that everyone will love.

1) Cornbread– While Jiffy mix cornbread is NOT gluten free, there are plenty of delicious and easy gluten free mixes out there on the market. I’ve long loved Bob’s Red Mill’s GF Cornbread Mix, but I’ve recently stared to enjoy Pamela’s Cornbread Mix. And cornbread muffins baked in liners are great for those with food allergies, because the liner provides another barrier of cross-contact from crumbs of muffins past.

But my favorite way to make cornbread is in my waffle maker. Seriously, folks it’s fast and easy and doesn’t take up room in your oven. The Pamela’s mix is much better for this. Remember, if you’re going to waffle your cornbread, it NEEDS to be done in a dedicated gluten free waffle maker. You have NO idea how stealthy gluten containing grains are and how much they love to hang out in your baking appliances.

Make my favorite easy gluten free cornbread, from Bette Hagman’s cookbook. Looking for a “corn free” version? Try Gluten Free Palate’s Paleo Cornbread this Thanksgiving.

2) Chebe – While this Brazilian Cheese bread is not a traditional flavor at a harvest feast, it is ridiculously easy to make and the mix is free of the most 9 common allergens. You can use this dinner roll recipe on their website, or just follow the basic recipe on the back of the box.

3) Homemade bread – My husband’s family traditionally eats homemade bread for basically every meal. A gluten-free Thanksgiving dinner should be no exception. Try My Gluten-Free Kitchen’s recipe for Pull Apart Dinner Rolls, or GF Jules Gluten Free Artisan Bread Recipe. Find brands that make gluten free rolls in my Thanksgiving Products post.

And NEVER make GF bread in a bread maker that’s been used for non-gf items. Just don’t. Ever.

Life’s Short, Eat Gluten Free Thanksgiving Dessert First

1) All Things Pie– If you are having someone over for dinner that has a food allergy, just a quick helpful note – we cannot just eat the pie filling and leave the crust. The cross-contact possibilities here are huge. Luckily, making pie with a gluten-free and allergen-free crust is really doable and, daresay, easy.

Not only does Chebe make great dinner rolls, you can use their all purpose mix to make a really easy-to-work with crust. A few years ago Chebe challenged me to make a pie with their crust. It took a few tries, but I’m proud to say that my recipe has received great reviews.

Once you have the recipe for the crust down, you can make a homemade pumpkin, pecan or apple pie in a snap. (All traditional versions of these fillings are gluten free, to the best of my knowledge. If a recipe calls for flour as a thickener, I again suggest Bob’s Red Mill Rice flour.)

And if regardless of food allergies, the idea of making a homemade pie crust terrifies you and keeps you up at night, Wholly Wholesome GLUTEN FREE pie crust is free of dairy, egg, soy and nuts. Find more premade gluten free pie crusts in my Thanksgiving Products post. 

Also, if you want to forego the crust, my family often makes the pumpkin pie filling by itself in a pie dish, and we call it pumpkin pudding. If you need a dairy free Pumpkin Pie, check out Minimalis Baker’s recipe for Vegan Gluten Free Pumpkin Pie.

More pie recipes –

30 Dairy Free & Gluten Free Pie Recipes from The Fit Cookie

40 + Gluten Free Holiday Pie Recipes from My Gluten-Free Kitchen

The Ultimate Guide to Homemade Gluten Free Pie from Fearless Dining

2) Pumpkin Roll– Years ago my friend Linda Fedewa introduced me to this marriage of pumpkin, cake and cream cheese. Pumpkin rolls are delicious and beautiful, and at first daunting. Trust me, if I can manage to pull this Small Batch Pumpkin Roll, so can you.

3) Cookies and ‘Cream– Regardless of the time of year, I’m always up for ice cream. A bowl of ice cream as part of a gluten free Thanksgiving meal is no exception. Pair with your favorite gluten free chocolate chip cookies, and the night is made. 

And if you’re dairy free, Coconut Bliss makes some of the best and most readily available dairy-free “ice cream.” If you can find it in yur area, Nada Moo is an excellent dairy free ice cream, as well.

Photo credit- foodsafetymagazine.com

Gluten Free Thanksgiving Pitfalls to Avoid!

1) Cross-contact is a VERY serious issue. It only takes a crumb of gluten to make someone with Celiac Disease sick, or a hint of an allergen to send someone to the hospital. Make sure to thoroughly clean pots and pans well. NEVER swap serving utensils during dinner, and don’t cook allergen free items in the same location as allergen containing foods. Have a separate butter dish for those with food allergies, as crumbs from non-gf breads will inevitably hitch a ride back to the dish.

2) Timing is everything. Make allergen free items before making allergen “full” items. Do your allergen free baking and food prep a full day before everything else. Gluten containing flours can remain free floating in the air for 24 hours or more.

3) Communication is key. Discuss your proposed menu with those with food allergies in advance (and not just the day before.) Fully disclose what you’re making and where allergens may be hiding. (Soy Sauce and Worcestershire Sauce are the sneakiest!)

Don’t hesitate to ask those with dietary restrictions to bring a dish to pass. We’re eager to help out and love to wow our friends and family with our allergen-free dishes! And in the end if someone chooses not to eat, don’t take it personally. We are the only ones that can truly safeguard our health.

The Reason for the Season

And on the flip side, my food allergy friends, remember that this time is about togetherness. Find ways to focus on those you’re with and not the foods you’re without. Plan ahead- eat beforehand if necessary or bring safe snacks with you. And remember to laugh and have fun. ‘Tis the Season.

And as I share in my 10 Tips for Surviving the Holidays, No is a complete answer.

Looking for more Thanksgiving ideas and recipes? Visit my friend Nicole, from Allergylicious, THE BEST Allergy-Friendly Thanksgiving Round-Up. Allergic Living wrote a post containing 50 Allergy Friendly Thanksgiving recipes free from gluten, and the top 9 allergens 

**Disclaimer- I am NOT paid in any way to mention the brands listed within this article. Chebe has sent me product to use from time to time, and many of these brands have been generous donors for our Celiac Disease camp or for the Food Allergy Bloggers Conference. I am in no way paid for any of these comments or views. **

Originally Published November 2015

The post How To Host A Gluten Free Thanksgiving Dinner appeared first on MI Gluten Free Gal.

Easier than pie

Years ago, pie crusts intimidated me. During my childhood, I doubt I ever saw anyone make one from scratch. My grandmother used the Pillsbury ones, that came rolled up in a box. After my Celiac Disease diagnosis, any pie I wanted needed to start with a homemade crust.

However, making a gluten free galette is easier than pie! You simply roll the dough out flat, and leave it on the parchment paper. No need to have it perfectly circular. You don’t even have to transfer it to a pie pan. You just place the filling in the center, fold up the edges, and BAM, you’re ready to go!

Fresh or Frozen Fruit?

After preparing my pie crust, I pondered on what filling to create. Being that Valentine’s Day and “all things red” were about to pop up, I settled on strawberries. However, I wondered if I could use frozen strawberries instead of fresh.

After much research, I found I could use frozen fruit! I find it to be so much cheaper this time of year. Every so often, my local Aldi offers a 2 lb bag of pre-sliced frozen strawberries. They worked perfectly for this gluten free strawberry galette. I simply weighed what I needed, placed them in a colander, and let them thaw for a few hours.

Sweet or Savory?

Most galette recipes call for a sweet, fruit filling. For example, this beautiful grain free apple galette from Lexi’s Clean Kitchen is a show stopper! However, this simple pastry easily transforms into a savory brunch or dinner delight.

You can use this crust recipe to create various savory galetttes. I have my eye on this Mushroom Goat Cheese Galette from A Beautiful Plate. I’m never one to say no to goat cheese! This Breakfast Galette filling from Some the Wiser makes a great alternative to a quiche. No heavy cream needed!

Homemade Ice Cream

Every sweet galette recipe I see calls for ice cream on top. Therefore, I made a small batch of homemade vanilla ice cream for this gluten free strawberry galette. I made it in my new Dash pint sized ice cream maker. However, it didn’t work so well.

Therefore I highly recommend my old stand by, the Cuisinart ICE-21 ice cream maker. Years ago, I won this along with David Lebovitz’s The Perfect Scoop recipe book. This book has so many amazing recipes, you’ll want to make them all! David recommends a ratio of 2 parts cream to 1 part whole milk for vanilla ice cream.

Gluten Free Galette Recipe

Print

Gluten Free Strawberry Galette

Equipment

• USA Pan Half Sheet Pan, 17 1/4 x12 1/4 x1
• Dreamfarm Brizzle-Red
• Cup4Cup Multipurpose Flour, 3 Pounds

Ingredients

For the (9″) pie crust

• 1 cup Cup 4 Cup Gluten Free Multipurpose Flour
• 1/2 tsp salt
• 1/3 c COLD butter cut into small chunks
• 1 egg yolk
• 2-3 tbsp ICE COLD water

For the filling

• 1.25 lb frozen fruit thawed (approx 3 cups)
• 3 tbsp sugar
• pinch of salt
• 2 tbsp corn starch
• 1 tsp vanilla
• 1 egg + 2 tsp water for egg wash

Instructions

• In a food processor, combine flour and salt. Next, add chunks of cold butter. Turn on processor and pulse until the butter has blended into the flour. 
• Remove lid and add egg yolk and blend. 
• Finally, add ice cold water, one tbsp at a time until dough starts to form. Remove dough from food processor, press into a disk, and cover in plastic wrap. Refrigerate for 2 hours or overnight. 
• To prepare filling, prepare strawberries. If using fresh strawberries, slice and add sugar, and allow to set. The sugar should draw out the natural juices.
• If using frozen sliced strawberries, place in colander and allow to thaw for up to two hours. I do so by placing them in a colander, over a bowl. After strawberries have thawed, transfer to a bowl and then add sugar. 
• To the strawberry and sugar mixture, add pinch of salt, corn starch and vanilla. Stir mixture and set aside. 
• Remove pastry dough from refrigerator. Place on a large sheet of parchment paper, which has been sprinkled with gluten free flour. Using a rolling pin, roll into a rough 10-12 inch circle. It doesn't have to be an exact circle, and the edges can be shaggy. 
• Leaving approximately a 2" gap from the edge, place filing in the center of the pastry dough. Fold the edges of the rolled dough up over the filling, naturally creating creases as you fold. 
• In a small dish, combine egg and water, whisk with a fork, and coat the pastry edges with egg wash. If desired, sprinkle with sugar. 
• Bake at 400 for 25-30 min.
• Best served warm, with ice cream or whipped cream on top. 

Have you tried your hand at making a gluten free galette? If you want to make a pie, you can use this same crust recipe to make my gluten free dutch apple pie, blueberry pie, or my jam-filled hand pies. I always use Cup 4 Cup multipurpose flour for my pastry and yeasted dough baked goods. It does contain milk powder.

**This post is not sponsored. However, it 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!**

The post Gluten Free Strawberry Galette appeared first on MI Gluten Free Gal.

The Easiest Homemade Jam, Ever

I love blueberries. Which is ironic, because I didn’t until well into my 20’s. Maybe even my 30’s. I think it all changed once we started picking our own. Every summer, we make the 20 mile drive with friends to Montrose Orchards. It’s not uncommon for us to come home with ten pounds of berries.

Every year I look to make something new. I’ve made blueberry pie, blueberry muffins, and even Blueberry – Cream Cheese French Toast Casserole. This year, I decided to make jam. I found THE easiest recipe for Blueberry Freezer Jam from She Wears Many Hats. My past failures at making freezer jam have been redeemed with this one recipe. I daresay it’s the best jam I’ve ever tasted. (I imagine you could use it to make strawberry or cherry jam, as well.)

Gluten Free Pie Dough

So now I have two containers of blueberry jam. It tastes wonderful on toast and delicious paired with peanut butter. However, I wanted to take things a step further. So I decided to make gluten free jam hand pies. (My, that’s a mouthful!) Perfect for breakfast, packed in school lunches, or a simple dessert.

For the dough, I followed the pie crust recipe from Linda Fedewa’s Bake It Best Cookbook. (Everything I know about pies, I learned from her.) I used a Wilton 3 inch circle cookie cutter. Although now I want to try a Pampered Chef Cut N Seal, (affiliate link) after watching Eat At Our Table make Homemade Gluten Free Uncrustables!

Perfect Proportion of Filling for 3″ Hand Pies

I prepared Linda’s gluten free pie crust recipe as directed. When I was finished rolling and cutting, I successfully created 26 circles. After reading various other jam hand pie recipes, I decided to brush each bottom crust with egg wash before adding the topping. On my first hand pie attempt I tried 1 tablespoon of filling. However, it was a mess to seal.

Therefore I decided to use only a teaspoon of blueberry jam on the next attempt. It placed the second crust on top of the first, and pinched it down with my fingers, creating indentations around my jam hand pies. It turned out to be the perfect amount of filling. Each finished hand pie is brushed with egg wash, sprinkled with sugar, and poked with a toothpick so steam can escape. This prevents blown out seams and exploding filling!

Can I Use Store Bought Jam?

Store bought jam should be fine to use. I would make sure to use jam versus jelly. As The Kitchn explains, jam still contains bits of cooked down fruit. Jelly, on the other hand, is made from fruit juice and is very thin. I fear that jelly would not hold up well in jam hand pies at all.

As for a brand of jam, choose what you like best. I think any of Bonne Maman’s preservers would work well in these gluten free jam hand pies as well. (They’re certified gluten free, too!) Use their blueberry preserves, or even try their peach or orange marmalade.

Hand Pies Vs. Pop Tarts Vs. Toaster Pastries

What’s the difference between the three? To be honest, I don’t think they’re all that different. The Wikipedia entry for “toaster pastry” includes a picture of the frosted Kellogg Pop Tarts most of us grew up eating. My gluten free jam hand pies contain no outer icing. So maybe that’s the difference. **Note – Don’t reheat these in the toaster!

If you are looking for the more traditional “pop tart,” I recommend giving this Giant Strawberry Pop Tart recipe from A Dash of Megnut a try. You can make it into smaller sections. Want something less sweet? Try my egg and bacon savory breakfast toaster pastry recipe. No sweet icing on top, but it’s great smeared with goat cheese!

Need a vegan recipe? Try the Vegan Berry Pop Tarts from Allergylicious! 

The Bake It Best Cookbook

As I mentioned, everything I learned about baking pies I gleaned from Linda Fedewa. If her name sounds familiar, she owned A Piece of Cake in East Lansing for many years. After leaving the bakery, she sold her own proprietary gluten free flour blend and gluten free cookbook.

She no longer produces the flour. However, you can still order her Bake It Best cookbook via email. The cost is $25, and she will also include the recipe for making her flour blend. Linda is a phenomenal cake artist should you need a cake for your wedding or other event. She made my father’s 60th birthday cake and everyone adored it!

P.S. You Need This PB + J Spoon

As mentioned, Linda no longer produces her flour. Therefore, I replaced her flour with Pamela’s Products gluten free artisan flour, and the crust worked out great. I again want to thank them for donating to our Michigan gluten free kids camp. This package of flour was sent to camp and I brought home the extra to play with.

Last but not least, I wanted to tell you about this WONDERFUL handmade wooden peanut butter and jelly spoon. It’s handmade by a lady I met at a craft fair. Her Etsy shop is Barden Woodworking. This creative spoon has a spreader on one end for nut (or seed) butter, and a spoon for jam. She makes Michigan shaped cheese boards, too!

Print

Gluten Free Jam Filled Hand Pies

Equipment

• Pamela’s Products Gluten Free Artisan Flour Blend, 4 Pound
• Sandwich Cutter and Sealer,
• USA Pan Bakeware Half Sheet Pan

Ingredients

For the Crust

• 1 1/2 cups gluten free flour I used Pamela’s
• 1/2 cup corn starch
• 1 tbsp granulated sugar
• 1/2 tsp salt
• 1 large egg
• 12 tbsp cold butter
• 2 tbsp ice water

For the filling

• Approx 12 tbsp of jam
• For homemade jam recipe visit She Wears Many Hats
• 1 egg whisked with 1 tbsp water for egg wash
• Sugar for sprinkling on top

Instructions

• In a food processor, blend together flour, cornstarch, sugar and salt. Pulse to combine ingredients until thoroughly distributed. 
• Add egg to processor and pulse until combined, about 5-6 times
• Add 12 tbsp of cold butter, cut into chunks, to food processor. Pulse until mixture begins to take on a sandy texture and butter is distributed. 
• Slowly add ice cold water, one tablespoon at a time, until a dough starts to form. Linda usually does only one tablespoon. I needed two. 
• Remove dough from food processor and place onto a piece of parchment paper, sprinkled with a bit of flour. Knead dough until smooth and pliable. The heat from your hands will melt any bits of butter in the dough. (At this point the dough can be refrigerated to use later if needed.) 
• Divide dough in half. Lightly dust your surface again with flour, and roll the first half of dough. Use a circle cookie cutter to cut your rounds for your hand pies. You should get 12-13 per dough half. Store in the fridge, and repeat with remaining half of dough. (Super cold dough helps in the baking process.) 
• Once all circles have been cut and chilled, remove from refrigerator and prepare to fill the hand pies. In a small dish, whisk together one egg and one tbsp water to create an egg wash. 
• Place half of the cut circles on a parchment lined baking sheet and brush with egg wash. These will be the bottoms of your hand pies. 
• Next, place one tablespoon of filling on each bottom. 
• Cover each topped circle with another circle of dough. Use your finger to press down around the other egg, sealing the dough circles together. Repeat until all bottoms have tops. 
• Brush the tops of the sealed hand pies with egg wash, and sprinkle with sugar. Use a toothpick to pierce two or three holes in the top of each hand pie. This allows steam to escape and prevents the seams from splitting. 
• Return hand pies to fridge while preheating oven to 350 degrees.
• Once the oven is heated, bake hand pies for 25-30 minutes. I find it best to rotate the pan 180* halfway through cooking.  
• Once finished baking, allow to cool to room temperature. You can add a simple glaze if you like, but I find these to be delicious on their own. 

**As mentioned, Pamela’s Products donated the bag of flour used in this recipe. In addition, the cookbook was a gift to me years ago. I was not paid or compensated in any way for this post. All thoughts and opinions are my own.**

The post Jam Filled Hand Pies : Gluten Free & Homemade appeared first on MI Gluten Free Gal.

Gluten Free Blueberry Pie: Success on the First Try

I’ve written about pie crusts on my website many times. Crusts used for apple pie, pecan pie, chicken pot pie. Today I tackle a pie “first.” Blueberry pie. Why I’ve waited so long, I have no idea.

After all, Michigan produces more blueberries than any other state in the country. So when Chebe asked me to write down my steps in using their all-purpose bread mix, I gladly obliged. Add oil, eggs, frozen butter (yes, frozen!) and ice cold water and you’ll have that crust together in no time flat.  It’s easy, gluten-free and grain-free!

Don’t need to eat grain free? Find my favorite homemade pie crust recipe in my galette post. You’ll just need to double the recipe for a top and bottom crust.

How Difficult is this Blueberry Pie to Make?

The pie crust for this blueberry pie was simple. The filling for the pie required a little more research. I wanted something easy, something simple. One, because I’m not pastry chef. Two, because I wanted it to be simple for you to replicate as well.

The recipe created by Elise Bauer on Simply Recipes was a natural solution. Elise’s recipe uses quick cooking tapioca, which compliments the Chebe crust well. Chebe products are made from tapioca flour, which is a root. Tapioca is not a grain, and is generally accepted as “okay” on the paleo diet.

How I Keep My Pie Crust From Overbrowning

Like my apple pie, the trick to this blueberry pie is something I learned from Nicole Hunn (a.k.a. Gluten Free on a Shoestring). I baked this blueberry pie in a brown paper bag. It allows the heat of the oven to bake the pie fully, without totally drying out the crust.

I find this especially helpful when making pies with a Chebe pie crust. Brush your pie with an egg wash, slide it into the bag, and bake for an hour. Then, remove it and bake for 5-10 more minutes to reach the desired level of browning.

Can I Make this Blueberry Pie Ahead of Time?

You’ll want to eat it right away too! However, exercise patience and let it set overnight. Trust me! Pie crusts made from Chebe can sometimes be a little stiff. Allowing it to set overnight allows the crust to soften and absorb the flavors of the blueberries.

I made my blueberry pie on Tuesday, then had to go out of town Wednesday. I sliced into it Thursday morning and it was absolutely perfect! We shared the rest of it with friends that night. Their small children devoured every single bite. I’d call that a win!

Dairy Free and Egg Free Options

When using the Chebe All Purpose Mix, I use eggs and dairy in the crust. Therefore, I recommend using a different recipe all together, if you follow a vegan diet. Try Sarah Bakes Gluten Free’s recipe for Gluten Free Rustic Berry Pie for an egg and dairy free option. Need it to still be grain free? Try this vegan Summer Berry Pie from Lila Ruth Grain Free.

Try More Gluten Free Pie Recipes

Not a fan of blueberries? I offer many other gluten free pie recipes on my site. Here’s a list

• Gluten Free Jam-Filled Hand Pies
• Gluten Free Fruits of the Forest Pie
• Gluten Free Apple Pie
• Gluten Free Pumpkin Pie
• Individual Gluten Free Chicken Pot Pies

Print

Grain Free Blueberry Pie

Equipment

• Chebe Gluten Free All Purpose Bread Mix – 7.5 oz
• Totally Bamboo Rolling Pin, 20.5-Inch, Large-20 1/2″,Large – 20 1/2″

Ingredients

Crust

• 1 pkg. Chebe All-Purpose Bread Mix Use their store locator or order easily on Amazon.
• 1 tsp sugar
• 1/2 tbsp milk powder this isn’t necessary but helps to soften the crust
• 2 tbsp oil
• 1 egg
• 4 tbsp. frozen butter grated
• 4 tbsp. ICE COLD water

Filling

• 6 cups blueberries
• zest of one lemon
• juice of 1/2 lemon
• 1/4 cup quick cooking tapioca or 1/4 c. gluten-free flour
• 1/2 cup white sugar
• 1/2 tsp cinnamon
• 2 tbsp butter cut into small pieces

Egg Wash

• 1 egg beaten
• 1 tbsp water

Instructions

• In a large bowl, combine Chebe All Purpose Bread mix, sugar and milk powder. Whisk quickly to combine. Add oil, whisking briefly, then add beaten egg. Stir once more.
• Using a box grater, grate 4 tbsp of frozen butter. When all has been shredded, use your hands to gently incorporate butter into the flour mixture. The warmth of your hands will melt the butter and mix into flour.
• Add 4 tbsp. of ice cold water to the bowl. Use your hands to knead dough until a dough ball forms together. It may seem a bit sticky at first, but a firm ball of dough will form. Place dough ball in the refrigerator while making the filling.
• In a separate large bowl, make blueberry pie filling. Combine blueberries, lemon zest and juice, tapioca, sugar and cinnamon. Use a large spoon to mix all ingredients together well. For reference, the zest of one lemon is approximately 1 tsp, and the juice of half of a lemon is approximately 1 tbsp.
• Preheat the oven to 350 degrees. Remove dough from refrigerator and divide in half. (I use my digital scale to weigh my dough. I usually allow one dough ball to be slightly bigger and use it for the bottom crust.)
• First, lay down a layer of parchment paper or use a plastic mat for rolling purposes. Second, sprinkle the rolling surface with gluten-free flour. (I use Bob’s Red Mill Rice Flour. If you are following a grain-free diet, use your preferred “neutral flavor” flour.) 
• Take the dough ball for the bottom crust and place on a rolling surface. Roll out dough for a 9 in pie crust. During the rolling process. flip and turn dough to prevent it from sticking to the surface. 
• Place pie dish centrally over dough. Carefully and quickly, flip the crust and dish over. Aid dough in sinking down in pan properly. Allow crust to hang over edge an inch or more to adhere to top crust.
• Add blueberry pie filling to bottom crust. Cut 2 tbsp of butter into small pieces and arrange evenly over pie filling. Roll out second crust and place over top. Carefully fold top crust underneath bottom crust. Seal together using fingers. Brush top of pie with egg wash. Cut slits in pie to let steam escape.
• Place pie in freezer for 10 minutes. This will chill the pie and prevent it from shrinking in the oven. (This is another tip I learned from Gluten Free on a Shoestring. Works every time!)
• Remove pie from freezer. Then, slide blueberry pie into a brown paper bag, which is laying on its side. (See picture above.) If possible, staple bag shut to prevent any steam from exiting. Place pie on cookie sheet in 350 degree oven. Bake for one hour. (Trust me, the brown bag won’t burn!) 
• After the hour is up, remove blueberry pie from the bag,place on cookie sheet and let brown further for 10 minutes. (In all honesty, I think my pie could have gone without the extra ten minutes. However, I also noticed that not all of the tapioca had cooked. You’ll have the check the slits of your pie to see.)
• Remove finished blueberry pie. Allow to cool at least 2 hours. This pie is best when allowed to rest for 24 hours, in my personal opinion. If you are doing so, make sure to cover the pie in a carrier to prevent it from drying out.

What great recipes have you created using Chebe? Tell me in the comments below!

**Chebe provided the ingredients for this post. I was not otherwise paid or compensated for my time. 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!**

First Published April 2017

The post Blueberry Pie: Gluten-Free and Grain-Free appeared first on MI Gluten Free Gal.

**This is an interview with the owner. Please scroll to bottom of page for bakery address, phone number, website, email, and social media links.**

I’ve known Roxanne Andrews, the owner of Gluten Free Rox, for years. I first met her through my work with the Lansing Gluten Free Fair. I fell in love with her hand pies, as the crust was so flaky and delicious. She now also sells mini pies, which are just as delectable.

Since starting her business years ago, she’s built an additional gluten free kitchen in her house, just to keep up with all the orders. While she only sells at Meridian Farmers’ Market, she now takes special orders. Learn more about Gluten Free Rox in Andrews’ own words.

1. What inspired you to become a baker? Why the focus on gluten-free?

I have people in my family who live with Celiac Disease and they didn’t like what they were finding in stores. I am the family baker, especially at holidays. When my family couldn’t eat my goodies, I started experimenting with gluten-free baking. Therefore, Gluten Free Rox was born!

I developed my own gluten-free flour mix so my food would be as close as possible, in taste and texture, to wheat baked goods. Many people tell me that they wouldn’t have known my baked goods were gluten-free if I hadn’t told them. I have a few customers who aren’t gluten-free who buy my food anyway, because they love the taste.

2. Are there other highlights of your products? Dairy-free, egg-free, nut-free, etc?

Gluten Free Rox bakes goods are made with organic and natural ingredients. I make everything from scratch, including all my organic pie fillings. The graham crackers I use for my cheesecakes are even made by me. 

I use organic butter,  cage-free eggs, and whole foods with no preservatives, I try to reduce sugar when I can and bake with coconut milk. By using the best ingredients that I can, I think I have a delicious product that’s also healthy.

3. What steps do you take to insure that your products are truly gluten-free?

I am a dedicated gluten free baker, and bake out of my home. Everything I bake is made from scratch and uses only gluten-free and organic flours.

4. Do you have any stories of customers that highlight the impact of your business on heir life?

I have a few. One woman was so delighted because of the cake I made her. She told me she hadn’t had one in 8 years! You can that and many more reviews on my Gluten Free Rox Facebook page.

5. What would you like consumers to know about your products and your business?

I bake they way my grandma did- from scratch and with love. My desire to help others motivates this family-run business. In addition to all of my baking, my husband also designs my labels and logo. Gluten Free Rox is 100% a family effort!

Gluten Free Rox Location, Hours and Contact Information

Gluten Free Rox
East Lansing 
No storefront. Available at Meridian Farmers’ Market, or special order
Facebook | Email

Preferred Method of Contact- Facebook or Text

Gluten Free Rox is just one of many Gluten Free Bakers in Michigan. Click this link to find a comprehensive statewide list of all the bakers, as well as an interactive map! 

The post Gluten Free Rox – East Lansing, Michigan 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.

I love using Chebe products. They are some of the most versatile, allergen friendly, gluten free mixes out there. Their focaccia is delicious, their pizza crust is amazing, and their cinnamon rolls are super easy to make.

They have a pie crust recipe on their website that’s easy to make. One of the biggest problems with any raw gluten free pie crust is that they tend to fall apart. Without the elasticity of gluten, it’s hard to hold all of those ingredients together. However, the Chebe pie crust dough resists falling apart and is incredibly easy to handle. This truly impressed me.

Chebe Pie Crust – Cinnamon Roll Mix

I created multiple pie crusts with their mixes. Their cinnamon roll mix makes a stellar substitute to a graham cracker crust. They make amazing apple turnovers, and are great for cream pies, like the butterscotch pie pictured below. I also used the cinnamon roll mix to make these delicious gluten free mini apple cheesecakes!

Chebe Pie Crust (Sweet) – All Purpose Mix

Reviving these near Thanksgiving, I attempted gluten free pecan and pumpkin pies. My uncle Joe loves pecan pie, and found this one to be quite tasty. I made the pumpkin pie for a segment I did on my local news station. They were impressed that it was not only gluten free, but also grain free!

Chebe Pie Crust (Savory) – All Purpose Mix

My biggest success thus far has been a chicken pot pie. I think the trick to using Chebe as pie crust is a filled pie.

I made my chicken pot pie on Christmas Day, but did not end up using it that day. So I wrapped it tightly in saran wrap and stuck it in my refrigerator. Three days later on Sunday I unwrapped it and placed the whole chicken pot pie, in its ceramic dish, in the microwave. After warming for 3-4 minutes, the crust magically changed into a super soft and pliable crust. We shared it with a friend who is also eating gluten free and she even asked for seconds.

It may very well have been THE BEST chicken pot pie that I have ever made. My husband said that it was definitely the best gluten free chicken pot pie he has ever eaten.

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Chebe Grain Free Pie Crust

Ingredients

• 1 box Chebe any flavor
• 1 egg
• 2 tbsp oil
• 4 tbsp COLD butter 2 tbsp butter and 2 tbsp cream cheese also works!
• 4 tbsp *ice cold* water

Instructions

• In a food processor, combine Chebe mix, oil and egg. Pulse to combine and moisten Chebe mix. 
• Next, add cold butter, cut into small pieces, to the Chebe mix. Pulse until it resembles a sandy texture. 
• Finally, add ice cold water, one tablespoon at a time until dough forms. 
• Use in any recipe that calls for pie crust.

**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 Chebe Pie Crust – Grain Free Pastry Magic appeared first on MI Gluten Free Gal.