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 for Two

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 Spice 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.

More Gluten Free Fall Recipes

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!. You’ll love these Gluten Free Pumpkin Muffins from Life After Wheat. And don’t forget about these Flaky Gluten Free Apple Turnovers from Fearless Dining. These Gluten Free Apple Rings from The Gluten Free Austrian look amazing!

Originally Published October 2018

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

Aren’t Trader Joe’s and Aldi the Same?

People often (incorrectly) assume Trader Joe’s and Aldi have the same parent company. The two businesses were separately owned by two German brothers. Originally the brothers jointly owned Aldi in Germany. However, after a difference of opinion, they amicably split the company into Aldi Sud and Aldi Nord.

Aldi Nord acquired the Trader Joe’s chain that started in California. Aldi Sud operates the Aldi locations in the United States. Confusing?  The Kitchn further explains the Aldi and Trader Joe’s connection, for those who want to dig deeper. However, like Aldi, Trader Joe’s relies on separate manufacturers to make their products, placed in Trader Joe’s packaging. The practice is often called “private label.”

Trader Joe’s Gluten Free Labeling Guidelines

Trader Joe’s website states “If you see “Gluten Free”on a Trader Joe’s product, this means that the product has been validated to contain less than 20 ppm of gluten (or made in a certified gluten free facility). Individuals with Celiac Disease or Gluten Sensitivity must avoid gluten for their health.”

Some people, myself included, choose to eat some items not specifically labeled gluten free, based on ingredients. Trader Joe’s has stated in past emails, “We do have many products that are made in facilities that don’t process gluten, even though it’s not labeled gluten free. Generally, [the reason it’s not labeled] is because the supplier doesn’t want to pay for certification.”

Gluten Free Bread & Baked Goods

Trader Joe’s stocks gluten free white sandwich bread and gluten free whole grain bread. Many people declare this to be their favorite gluten free bread.

They also sell gluten free bagels, and I especially love the “Almost Everything” Bagels. Not a fan of “everything”? They sell plain gluten free bagels as well. Every fall people look forward to the gluten free pumpkin bagels from Trader Joe’s.

This small Gluten Free Yellow Mini Sheet Cake from Trader Joe’s is SO good. My husband and I bought this to celebrate our anniversary, just the two of us.

Gluten Free Cookies

People LOVE Trader Joe’s Gluten Free Joe Joe’s cookies. The gluten free chocolate chunk cookies pictured below are definitely a fan favorite. They also have gluten free oatmeal cookies as well. They stock many more gluten free treats than I can picture here. **Update- The Gluten Free Joe Joe’s now contain oat flour. 

Gluten Free Frozen Foods

This highly popular Gluten Free Cauliflower Gnocchi is now labeled gluten free. I really like Iowa Girl Eats’ tips on cooking cauliflower gnocchi. Trader Joe’s also sells cauliflower and butternut squash pizza crusts, which ARE labeled gluten free.

I have not personally tried these gluten free chicken nuggets. I know my friend Amanda of Eat at Our Table loves them, as do the rest of her family.

You’ll find many Trader Joe’s gluten free foods in the freezer section. This gluten free macaroni and cheese works great in a pinch. They also stock a gluten free cheese pizza, and a gluten free Chicken Tikka Masala. There are also many other items, again not specifically labeled gluten free, that contain no gluten ingredients.

Don’t forget breakfast. These gluten free toaster waffles are way cheaper than the name brand ones you find in other stores. They also sell gluten free (and dairy free!) frozen pancakes.

Gluten Free Cereal & Grains

Can’t Eat Oats? Then you’ll love this gluten free and grain free granola from Trader Joe’s. It does contain almonds, so if you have a tree nut allergy you will want to avoid this.

Gluten Free Dry Goods & Spices

You can stock your pantry will all sorts of gluten free goodness at Trader Joe’s. They sell their own gluten free all purpose flour blend, as well as almond flour. In addition, they stock various mixes. Their gluten free pancakes mix is an old standard.

While the Trader Joe’s Gluten Free Chocolate Chip Brownie Mix is a permanent product at the store, their website says the Ube Mochi pancake and Waffle Mix is a limited item. (But I swear I see it there all year round.)

At this point, I think the words “Everything But The Bagel” are synonymous with  Trader Joe’s. On top of the famous seasoning blend, they how have Everything but the Bagel smoked salmon and Everything but the Bagel yogurt dip.

This is not listed on the Trader Joe’s gluten free list, however none of their spices do either.  However, I consume this, their baking powder, and cocoa all  without issue.

While these Trader Joe’s Fried Shallots are not specifically labeled gluten free, they have only two ingredients – Shallots and Palm Oil. These are a great substitute for French Fried Onions at Thanksgiving.

Gluten Free Fresh Foods

For those who are wondering, Trader Joe’s offers a wide variety of fresh foods. Produce, bagged salads, a large cheese selection, dairy and non-dairy alternatives and eggs.

This fresh gluten free fettuccine is popular with so many people. If you liked the ones during the Aldi Gluten Free Special Buys this year, I’m 99.9% certain this is the exact same manufacturer, which is Taste Republic.

I love that Trader Joe’s offers a plain gluten free ravioli year round. I have a video where I make breaded and air fried ravioli. These would be PERFECT for that recipe. In the fall, Trader Joe’s also sells a gluten free pumpkin ravioli.

This gluten free pizza dough can be a huge time saver. It’s sold fresh, not frozen, so you don’t need to wait for it to thaw.

Gluten Free Snacks

So many tasty gluten free snacks abound at Trader Joe’s. Some are unique, like this Gluten Free Sweet and Spicy Rice Cracker Mix.

In addition, they sell some fun potato chip flavors, some of which are seasonal.These Ranch Flavor Rolled Corn Tortillas chips are SO much fun to eat!

Gluten Free Seasonal Items

Just like Aldi, every season new Trader Joe’s gluten free finds hit the shelves. Everyone’s excited about the fall offerings every year, including this gluten free pumpkin pancake mix, and their gluten free pumpkin bread mix. In addition you’ll find their maple butter, apple cider jam, and new gluten free pumpkin bagels at this time.

These Trader Joe’s Gluten Free Pumpkin Pie Spice Donut Holes are a newer item. They are SO good. I could easily eat them all in one sitting if left to my own devices. They also sell gluten free chocolate donut holes year round.

Different seasons offer different items. I *think* this gluten free cornbread mix is only available in the fall.

Stuffing and frozen gluten free pie crusts hit the shelves last year mid to late October.

To see the newest product releases, I highly recommend following the Instagram account @traderjoesglutenfree, as well as the official Trader Joe’s account, highlighted below.

Shopping Gluten Free at Other Stores

Looking for more information about shopping gluten free? You can check out my articles about shopping gluten free at Aldi, Kroger, Meijer, Horrocks and Plum Market. My friend Sandi has excellent posts about shopping gluten free at Walmart and Costco.

SO MUCH MORE!

Trader Joe’s offers more than I can possibly photograph and mention. Please comment with your favorite Trader Joe’s gluten free items below!

Trader Joe’s Online Info

Website | Instagram  | Pinterest

The post Trader Joe’s Gluten Free Finds appeared first on MI Gluten Free Gal.

Delicious Gluten Free Donuts, With Only Three Ingredients

These gluten free pumpkin donuts use only three ingredients. They are as follows: King Arthur Gluten Free Classic Yellow Cake Mix, pumpkin puree, and pumpkin pie spice. That’s it. You don’t need  the additional ingredients listed on the back of the box. No butter or oil. No eggs. No milk. Just the cake mix, pumpkin puree, and spice. And technically, the spice is optional. 

What Ingredients are in the King Arthur Gluten Free Cake Mix?

King Arthur Gluten Free Classic Yellow Cake Mix contains none of the top 9 allergens, as ingredients. Some of those allergens are present in their facility, so visit King Arthur’s website to learn more about their Allergen Program. It contains sugar, tapioca starch, rice flour, corn starch, emulsifiers made from rice starch and fatty acids, baking powder, salt, natural vanilla flavor and xanthan gum.

Can I Use a Different Gluten Free Cake Mix?

In theory, yes. When I first published this  back in 2017, I used the Really Great Foods Golden Cake Mix. I combined equal ounces of cake mix with an equal amount of pumpkin puree, and they were perfect. Some of the best donuts I’d ever tasted.

However, when I’ve tried this same ratio with other cake mixes, it never turned out as well. I was on a mission to recreate them with a mix I could easy find at the store. 

In other failed attempts, I felt that they pumpkin donut batter was too moist and dense. Therefore, I combined one King Arthur Gluten Free Classic Yellow Cake mix (which is 22 oz) with 16 ounces of pumpkin puree.

Why 16 oz? Because most cans of pumpkin puree contain 15-16 ounces of puree. I really am all about making recipes as easy to follow, as possible. 

Should I Glaze these Gluten Free Pumpkin Donuts?

These gluten free pumpkin donuts are perfectly delicious on their own. However, you can add a glaze or coating of cinnamon and sugar, if you like.

However, I find these donuts can kind of sticky if they’re not eaten the same day they are baked. Adding a glaze or coating in melted butter & cinnamon sugar only increase this issue, after 24 hours. 

I chose to do a drizzle of melted white chocolate over the top. I tried to melt the Enjoy Life White Baking Chips, to use a dairy free topping. However, that turned into a HOT MESS. (Literally.)

I found greater success using Guittard’s Choc-Au-Lait white baking chips. (They are not dairy free.) As you can see, my drizzling technique needs some improvement. However, the donuts taste amazing, and that’s all that matters.

Can I Freeze These Gluten Free Pumpkin Donuts?

You should definitely be able to freeze this. However, I’d try to do so on a parchment paper lined cookie sheet. Remember how I said these donuts can be sticky after the first day?

Without parchment paper, these will freeze to the cookie sheet. After freezing the donuts for about 1-2 hours, you should then be able to safely transfer them to a freezer safe plastic bag for long term storage.

I Don’t Have a Donut Pan. Can I Make These in a Muffin Pan?

Yes, you can. In fact, The Big Man’s World has a recipe for 2 Ingredient Pumpkin Muffins on his website. His post also includes ideas for mix-ins. Food.com recommends using an 18 0z cake mix and and a 15 oz can of pumpkin pure. I think the key to baked good success is using less pumpkin than cake mix, in ounces. 

Other Donut and Pumpkin Recipes

The inspiration for these donuts came from The BakerMama’s  Two Ingredient Baked Cake Donuts post. Check it for ideas on making baked goods by simply adding applesauce or mashed bananas.

More in the mood to bake from scratch? Try my basic gluten free donut recipe (with egg and dairy free options), as well as my gluten free donut muffin recipe. 

Searching for more gluten free pumpkin based recipes Try my gluten free (and egg free!) pumpkin chai snickerdoodles, and my grain free pumpkin pie bars.

Following a Whole 30 diet? Try Dessert for Two’s Whole 30 Pumpkin Muffins. (Made with almond & coconut flour.) And of course, if you want a traditional, from scratch donut recipe, check out The Gluten Free Austrian’s Baked Pumpkin Donut recipe. 

Print

Gluten Free Pumpkin Donuts

Ingredients

• 1 King Arthur Baking Yellow Cake Mix, 22 oz
• 16 ounces pumpkin puree
• 2-3 tsp pumpkin pie spice optional
• Melted Earth Balance Butter for Dipping approximately 1/2 cup
• Mix of cinnamon and sugar approximately 1 cup sugar with 2 tsp cinnamon
• Melted white chocolate Optional

Instructions

• Using mixer, thoroughly blend cake mix and pureed pumpkin. Add pumpkin pie spice if using. (I roughly used the recipe from Budget Bytes for homemade pumpkin pie spice.)
• Preheat oven to 350 degrees. (By doing this step second, you allow the batter to rest, and allow the flour to absorb all the moisture from the pumpkin.)
• Transfer batter to piping bag or ziploc bag. Cut tip of bag and pipe batter into donut pan. Lightly rap pan on counter to release any air bubbles.
• Bake donuts for 10- 12 minutes, rotating pans half way through. After removing from oven, allow donuts to cool 2-3 minutes before transferring to cooling rack. Allow all donuts to cool prior to coating in cinnamon and sugar.
• Note- I only recommend dipping the donuts in butter and sugar if you’re going to eat them on the same day. Otherwise, the additional moisture from the butter will make the donuts gummy on the next day 
• Lightly dip donuts in melted Earth Balance Buttery Spreads. Next, lightly dip donuts in cinnamon and sugar mixture. Return donuts to cooling rack to set.
• Additional option. Melt while baking chips and use it as a drizzle on the donuts. I prefer Guittard White Baking Chips. 

*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!**

Originally Published August 23rd 2017

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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

Print

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

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How to “Halve” an Egg

Every recipe I see for a pumpkin roll recipe, it calls for a large sheet pan. However, I prefer small batch recipes. One, smaller pans fit better in my little kitchen. In addition, smaller portions fit better into my diet. 🙂 Therefore, I reduced a regular recipe to fit in my quarter sheet pan. (It works great for a gluten free pumpkin slab pie, too!)

Most regular recipes call for 3 eggs. How does one “halve” an egg? Many people say to whisk the egg, and divide it in half. However, the base for this small batch gluten free pumpkin roll is a thin sponge cake. Since sponge cakes generally have a light texture, I used one egg and one egg white. This provides the binding we need, while still being whipped to create lift.  Check out this article from The Kitchn for other ways to halve an egg.

Pan Size and Shape is Important

For this gluten free pumpkin cake roll, I use my favorite quarter sheet pans. 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.) A sheet pan has straight edges, which is preferable to a 9 x 13 cake pan. However, if you don’t have a quarter sheet pan, you may be able to use a cake pan.

How to Shape A Gluten Free Pumpkin Roll

The sponge cake for this cake roll bakes quickly. No more than 15 minutes. The beauty of a cake roll lies in the swirl. To achieve this, one must roll the cake in a towel while it is still warm. This allows it to cool in our preferred shape. Another important step is to generously coat the towel in powdered sugar, prior to rolling.

A few tips on choosing a towel for rolling. One, choose a towel you don’t mind getting stained. Most assuredly, there will be some orange tinting when it’s done. In addition, many suggest using a linen towel because it is absorbent. I bought flour sacks cloths from Bed Bath and Beyond for this. I advise against using cotton towels with fibers that could get stuck in the cake or leave an imprint in the cake.

What if My Pumpkin Cake Roll Cracks?

Now we wait. Some people recommend allowing the cake to cool for at least an hour. I allowed mine to cool overnight, as I was busy. If you plan to make this the same day you plan to serve it, make sure to start 4-5 hours before you plan to serve it. This allows time for baking, cooling, filling, and chilling.

Part of the goal in rolling the cake while still warm is to prevent cracks. Sometimes, cracks are inevitable. Remember I said you need to dust the towel with powdered sugar? I dusted mine a lot, which left a beautiful dusting on the outside of the gluten free pumpkin roll. Cracks? What cracks? They’re all hidden in powdered sugar! (If you really wanted to go above and beyond, you could coat the outside of the cake in more frosting.)

My Favorite Thanksgiving Recipes

I adapted the recipe for this small batch gluten free pumpkin roll from my friend Linda Fedewa, and her Bake it Best cookbook. (I share how to order one in my jam-filled hand pie recipe.) She tints her cream cheese filling with just a touch of nutmeg. Let me tell you, it tastes like perfection! If you don’t feel confident in making this small batch gluten free pumpkin roll for yourself, Rumi’s Passion and No More Belly Aching sell them this time of year.

If this is your first gluten free Thanksgiving, you may want to consult my post on A-Z tips for a successful holiday. Missing stuffing? I can eat my favorite gluten free cornbread stuffing any time of year! And save room for leftovers! My favorite use for leftover mashed potatoes is this grain free quiche. Perfect to make ahead and have for breakfast before Black Friday Shopping!

Other Gluten Free Thanksgiving Recipes You May Find Helpful

Sheet Pan Thanksgiving Dinner for Two from Imagelicious (Sub GF croutons)

20 Gluten Free Thanksgiving Appetizers and Side Dishes from Iowa Girl Eats

30 Recipes for a Gluten Free Thanksgiving from A Dash of Megnut

40 Vegan and Gluten Free Thanksgiving Recipes from The Pretty Bee

Print

Small Batch Gluten Free Pumpkin Roll

Equipment

• Cup4Cup Multipurpose Flour, 3 Pounds
• Nordic Ware Quarter Sheet, Natural, 2 count (Pack of 1)
• KitchenAid Artisan Series 5 Quart Tilt Head Stand Mixer with Pouring Shield KSM150PS, Matte Black

Ingredients

For the cake

• 1 egg and 1 egg white
• 1/2 c granulated sugar
• 1/2 c pumpkin puree not pie filling
• 1/2 tsp lemon juice
• 6 tbsp gluten free flour I used Cup for Cup
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ginger
• pinch of nutmeg

For the Filling

• 4 oz cream cheese room temperature
• 3 tbsp butter room temperature
• 1/2 c powdered sugar sifted
• 1/2 tsp vanilla
• pinch of nutmeg
• *additional powdered sugar for rolling

Instructions

• Preheat oven to 350 degrees. Line quarter sheet pan with parchment paper, making sure paper extends over the side. This makes it easier to lift the cake from the pan, when finished.
• In a small bowl, combine flour, salt, baking powder and spices. Set aside. 
• In a large bowl or stand mixer, combine egg, egg white, and sugar. Mix on high for 5 minutes. This may seem like a long time, but we want the eggs to be aerated to help make a lighter cake. It should be a pale yellow color. 
• Whisk in the pumpkin and lemon juice.
• After egg and pumpkin mixture is whipped, turn off mixer and fold the dry ingredients into the egg and sugar mixture. Folding in the flour prevents deflating the eggs we just whipped. This may take a few minutes to incorporate all the flour. 
• Spread batter into lined quarter sheet pan and bake for 15 minutes. 
• While cake is baking, heavily dust a tea towel with powdered sugar. Make sure the towel you choose is larger than the cake pan. 
• Once cake is done baking, remove from oven and allow to set for 2-3 minutes. No longer than that. Then, invert onto dusted tea towel. Gently pull up parchment paper from the cake, and dust bottom of cake with powdered sugar. 
• Beginning at the short end of the cake, roll the cake with the towel inside it. The towel prevents the cake from sticking to itself, and the powdered sugar prevents the cake from sticking to the towel. 
• Allow the cake to cool for one hour or longer. Meanwhile, set out cream cheese and butter, so they will be at room temperature when you are ready to fill the pumpkin roll. 
• After cake has cooled, prepare the frosting. Start by whipping the room temperature cream cheese and butter at least 2 minutes. We want it to be creamy. Then, add vanilla and nutmeg. Finally, slowly add sifted powdered sugar. (Make sure it is sifted, or you'll have clumps in your frosting.) 
• Gently unroll cooled cake and spread frosting the length of the cake. 
• Once filled, gently reroll cake. (No towel inside this time!) Roll the filled cake starting with the same side you rolled for cooling the cake. 
• Place the rolled cake in the fridge and allow to chill 2-3 hours prior to serving. 
• Dust with additional powdered sugar, if desired.

Originally Published October 25, 2019

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Gluten Free Chocolate Chip Pumpkin Bread

I first made this gluten free bread pudding three years ago. What started as a failed attempt at gluten free pumpkin bread turned into a decadent dessert. In that original recipe I added more pumpkin than the recipe called for, which caused to much moisture. I guess you could really call my final creation “gluten free pumpkin bread” bread pudding.

This time I consulted many recipes and stayed pretty true to Wheat By The Wayside’s dairy free Gluten Free Chocolate Chip Pumpkin Bread.  I did use one less egg, as I knew I would later be soaking this in custard. And in all honesty, it still turned out great. Here are some other gluten free pumpkin bread recipes you may like.

• Gluten Free Pumpkin Chocolate Chip Bread Meaningful Eats (uses almond flour blend)
• Gluten-Free Pumpkin Bread from Gluten Free Palate (uses oats)
• Gluten Free Pumpkin Bread from What the Fork (uses raisins instead of chocolate chips)
• Easy Gluten Free Pumpkin Bread from GF Jules  (dairy free)
• 1 Bowl Vegan Pumpkin Bread by Allergylicious (egg and dairy free)
• Gluten- Free Pumpkin Bread from Against All Grain (grain free)

Why I Line My Pan With Parchment Paper

Whichever one you choose to start this recipe with, make sure to line your pan with parchment paper. It makes clean up a breeze! The pan in this picture is the exact one I cooked my bread in. No residual crumbs or batter.

Why Dry the Bread?

Have you ever made French Toast? Originally called “pain perdu” in French, it intentionally uses “lost” bread, or stale bread. This fresh loaf of gluten free chocolate chip pumpkin is far from stale, so we need to speed up the process. By cubing it and drying it in the oven for 20-30 minutes, we reach the needed texture in less time.

In addition to looking up bread recipes, I also researched bread pudding recipes. I basically followed the custard recipe from Bobby Flay’s Pumpkin Bread Pudding with Spicy Caramel Apple Sauce and Vanilla Bean Creme Anglaise. His recipe calls for added pumpkin, but I chose to leave that (and the bourbon) out.

French Toast Casserole vs. Bread Pudding

Speaking of French Toast, how does a french toast casserole differ from bread pudding? Both involve baking bread, approximately 16 oz, in a blend of milk (or cream), eggs, and sugar. Which I think means this gluten free pumpkin bread pudding is A-ok for breakfast consumption!

Truly, the biggest difference appears to be the number of eggs and the ratio of milk. Most bread puddings call for 3 eggs and 2-4 cups of milk. (Quite a variation, I know.) To increase the richness of my pumpkin bread pudding, I used 6 egg yolks and 3 cups of half and half. In a french toast casserole, one usually uses 6 whole eggs and milk.

Dairy Free and Egg Free Options

If you need to follow a dairy free diet, you’re in luck because Wheat by the Wayside’s recipe is dairy free! For the custard, just use almond milk instead of cream. I successfully did this when I made my gluten free donut bread pudding. Egg free can be a bit trickier. I would again go to Allergylicious and try her Vegan Bread Pudding, but use her vegan pumpkin bread as the base.

I topped my gluten free pumpkin bread pudding with Hudsonville Creamery Vanilla Blend Vanilla ice cream. In my opinion, buying ice cream is quicker and easier than making the sauce. My best recommendations for dairy free ice cream are Coconut Bliss and Nada Moo. (And my homemade chocolate sauce is naturally dairy free!)

Other Gluten Free Pumpkin Based Recipes

If you’re in full pumpkin mode, you might also like my Grain Free Pumpkin Slab Pie, or my Small Batch Gluten Free Pumpkin Roll. Also, these Two Ingredient Gluten Free Pumpkin Donuts are gluten, egg and dairy free. People have been LOVING them! In addition, if you have an air fryer, check out this Pumpkin Air Fryer French Toast from Vegetarian Mamma. It sounds amazing!

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Gluten Free Pumpkin Bread Pudding

Ingredients

Wheat By The Wayside Pumpkin Bread (*with a alterations)

• 1 3/4 c flour
• 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt * reduced from original
• 1 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 3/4 c pumpkin puree room temp
• 1 c sugar can do a mix of white and brown*
• 2 eggs room temp * (reduced from original)
• 1/3 c oil
• 1/4 c apple cider *
• 3/4 c chocolate chips* increased from original

Custard Mixture

• 1/4 c maple syrup
• 6 egg yolks
• 1/2 c sugar
• 3 cups half and half
• 1 tsp vanilla

Dairy Free Chocolate Syrup

• from my Mexican Unfried Ice Cream Recipe
• 1/4 c. Cocoa
• 1/4 c. sugar
• 1/4 c. water
• 1/4 tsp. vanilla
• Pinch of salt

Instructions

• To Make the bread, start by measuring the dry ingredients (flour thru pumpkin pie spice), placing them in a medium bowl, and setting them aside. 
• In a large bowl or bowl of a stand mixer, combine room temperature eggs, room temperature pumpkin, sugar, oil and apple cider (or water.) Mix wet ingredients thoroughly.
• Add dry ingredients to wet ingredients, and mix thoroughly. Add chocolate chips and stir by hand. 
• Preheat oven to 325. While heating, line loaf pan with parchment and pour in batter. Once oven is heated, bake for 50-60 minutes. (Katie’s recipe stated 70 minutes, but mine was done prior. Test bread to internal temperature of 200 degrees.) 
• Remove loaf from oven and allow to cool in pan for approximately 10 minutes. Then remove from pan and allow to completely cool for 1-2 hours. 
• After bread has completely cooled, cut into cubes and toast for 20 minutes in a 300 degree oven. Transfer dried cubes to a 2-3 qt baking dish. 
• In a medium bowl, combine the custard mixture and pour over the dried bred cubes. Allow to soak for one hour or even overnight. (I let mine soak overnight.) 
• Bake the bread pudding in a 325 degree oven for 50-60 minutes. The sides should be puffy and the center should jiggle, just a bit. 
• Remove bread pudding from oven and allow to cool. Bobby Flay recommends letting it set for 30 minutes. It is, however, best served warm. 
• To make the dairy free chocolate sauce, combine ingredients in a small sauce pan and cook for 5-10 minutes until it starts to thicken. It will also thicken as it cools, so don’t over cook it. 

What culinary creations have you made from baking boo-boos? Have a tried and true recipe for bread pudding? Please share it with me below!

**This post is not sponsored by and brand or organization. This post does, however, contain affiliate links. Purchases made through those links help support this blog with no extra expense to you. Thank you for your continued support!**

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Three Lessons Learned

I learned a few things about gluten free baking Saturday night. Well, not this past Saturday night. It was a fall day in 2013 when I first wrote this post. But regardless of a new recipe and better pictures, the lessons learned still apply.

1) If you’re going on a gluten free baking adventure, put away the clean dishes first. Otherwise, you may end up spilling flour everywhere, coating your newly cleaned dishes in a fine dusting of gluten-free grains. And having to wash them again.

2) Tea balls make a great small sifter for flouring muffin cups. I may never use it to make tea again. (See picture above.)

3) Intentionally baking for others, regardless of the food allergy, is a very real expression of love!

A Lot Has Changed

Back in 2013, I was a relatively new blogger. At that point, I penned less than a year’s worth of posts. Instagram and SnapChat didn’t exist yet, and I had yet to tweet. I didn’t even have a Facebook page for my blog. So four years ago when someone recognized my blog name at the point, it gave me goosebumps. If I’m honest, whenever anyone is excited to meet me, I still feel a bit surprised. So if we meet in person and want to really surprise me, tell me you read this post about a pumpkin muffin recipe.

The story begins with a lunch for visitors. Consultants really. Good people, not like the consultants from Office Space that just want to downsize your business. There were consultants wanting to help a church thrive to meet the needs of our community. Since I like to feed everybody and their brother, our pastor asked if I could help arrange lunch for the group. Sure, no problem. To support a local new business, we chose to order pizza. I thought about asking him if there were any food allergies, but I failed to follow through. Which is weird for me, because I always ask.

Always Ask

You can see where this is heading right? Sure enough, one of the consultants was gluten intolerant. I felt heartbroken. Then when she was super excited because she already followed my blog, I was crushed. After all, I know what it is like to travel and not have gluten free food. A small sense of panic can set in, not to mention the sense of being left out. Usually we learn to travel with food, but she wasn’t traveling solo and staying all weekend in a town she was unfamiliar with.

And I served a fellow person needing to follow a gluten-free diet regular pizza. Major face palm.

Muffins Make Everything Better

So the next morning I hustled to make a pumpkin muffin recipe just for her. I mean, after making her feel left out the night before, it was the least I could do? Right? She graciously accepted and thanked me over and over for trying to make her feel welcome.

Some people may think I’m silly for going to all this trouble, making a last minute pumpkin muffin recipe for a lady I may never see again. However, it truly is an honor. I think back on all of the friends and family who have taken extra care due to my celiac disease. My husband was the first- bringing me gluten free flours (and flowers) while we were dating. Dead serious. He’s been my biggest cheerleader ever since, even eating gluten-free in our home to keep me safe.

Who’s Your Cheerleader?

My friend Becky was one of the first people I knew who purposely stocked gluten free salad dressings and other condiments, on the off chance that we may come over for dinner. I can’t even begin to tell you how loved that made me feel, and I’m not sure I’ve ever told her as much. Or our friends Jen & Ben, who made sure to check all ingredients for their 4-year-old’s birthday party, so we would not feel singled out in any way.

Then there’s my (now former) neighbor brought me a tub of the  gluten free cookie dough for my birthday. Not an expensive present, but it was an intentional act of love, trying to meet my needs. For that reason (and literally hundreds more) we helped them move 800+ miles to a new home. She’s definitely worth a last minute pumpkin muffin.

It’s Okay to Speak Up

So many times, we as celiacs don’t say anything about our dietary needs. We say we don’t want to be a bother. Maybe a meal has failed us and we (literally) don’t want to go through the pain again. However, sometimes when we don’t speak up, we take away the joy from someone else who wants to make us feel loved. We all deserve to feel loved. Respected. Important. So if someone can do it safely, let them do it. In return, if you can go out of your way to make someone else’s day, do it. You won’t regret it.

Back to the Pumpkin Muffin Recipe

When I first wrote this back in 2013, I didn’t save my pumpkin muffin recipe. I think I created it from a Betty Crocker recipe, throwing in random leftover flours I had left. While resourceful, it doesn’t help if  you want to recreate this recipe for yourself.

I mean, there are loads of great pumpkin muffin recipes out there. Some are free of eggs and dairy like these gluten free vegan pumpkin spice muffins from Sarah Bakes Gluten Free. Some are loaded with cream cheese like these Healthy Pumpkin Cream Cheese Muffins from Veggie Balance.

Why I Love Dessert For Two

I chose to play with a recipe from one of my new favorite (non-gluten-free) blogs, Dessert for Two. I switched out the 3/4 c of flour she calls for in her Pumpkin Nutella Muffins with a blend of banana flour and rice flour. Because I had banana flour left over. Now adays, I substitute King Arthur Flour Measure for Measure in most of her recipes with success.

I also wrote this recipe with a blend of brown sugar and white sugar. You can do straight white sugar if you prefer. Since her recipe only calls for a 1/3 cup of pumpkin, that allows you to make other pumpkin goodies. For example, my egg-free gluten-free pumpkin chai snickerdoodles. Your egg intolerant friends will totally love you for it.

So there you have it. A pumpkin muffin recipe that uses the bits ends of what I have around. Sometimes the bits and pieces we have, however small, are more than enough to make a difference.

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Gluten Free Pumpkin Swirl Muffins

Ingredients

• 1/3 c pumpkin puree
• 1/2 c brown sugar
• 1/4 c white sugar
• 1 large egg
• 1/4 c canola oil Christine uses melted coconut oil
• 3/4 c. gluten free all purpose flour I recommend King Arthur Measure for Measure
• 1 tsp pumpkin pie spice
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup Nutella or other chocolate spread I like 88 Acres

Instructions

• Grease 6 muffin tin wells with butter and coat lightly with rice flour. I like using a tea ball to do the dusting. It helps control the coverage and helps you get deep into the wells. If you would like to skip this step, you can use cupcake liners. Christine does.  
• In a medium bowl, whisk together the pumpkin, brown sugar, white sugar, egg, and canola oil or melted coconut oil. (I imagine melted butter could work too.) 
• In a small bowl, combine gluten free flour, pumpkin pie spice, baking powder and salt. Whisk well to make sure all ingredients are mixed together. A sifter may even come in handy for this. 
• Add the ingredients to the dry ones, and blend together until all of the flour mixture is incorporated. Gluten free batters usually benefit from a bit of a resting period. If the batter seems incredibly thick, you can add one tsp of water at a time to achieve usual muffin batter thickness. 
• Preheat the oven to 350 degrees while your batter is resting.
• Fill the muffin wells with a small scoop of pumpkin batter. I used a one oz Pampered Chef scoop, and then tamped the batter down by giving my muffin tin a few “gentle” whacks on the counter to level the batter. 
• On top of the batter, add approximately one teaspoon of chocolate spread. Fill muffin wells with remaining batter, and gently tap the muffin tin again to level the batter.  
• Finally add a touch of chocolate spread on top, and swirl into the pumpkin muffin batter. 
• Bake at 350 degrees for 20-25 minutes. Allow to cool before serving. 

When has someone gone out of their way to meet your food allergy needs? How did it make you feel? When you have taken an intentional step to make sure the needs of others were met? 

**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!**

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