{apple streusel pie | gluten-free goodies}

Flaky Pie Crust


1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup potato starch
1 tablespoon cornstarch
2 teaspoons sugar
1/2 teaspoon gluten-free baking powered
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1/2 cup unsalted butter, chilled
1 large egg
1 teaspoon apple cider vinegar

Preheat oven to 350*F.

Sift together tapioca flour, potato, cornstarch, sugar, baking powder, xanthan gum, & salt into a mixing bowl.

Cut cold butter into dry ingredients. Blend with a pastry cutter until butter is incorporated into the dry ingredients. The dough should hold together when squeezed. Beat egg with vinegar & mix into dough.

Form dough into a ball with your hands. Add a little tapioca flour if the dough is too sticky. Roll out the dough between two sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie plate.

Peel one sheet of wax paper away from the dough. Place pie crust in pan. Remove top sheet of wax paper. Trim excess dough & crimp edges to form a decorative border.

Tip: If the recipe calls for a baked pie shell, prick the dough with a fork & bake at 350*F for 10-12 minutes. Cool before filling.

Apple Streusel Pie


1/2 cup sugar                                                    For the topping:              
1-2 tablespoons cornstarch                                       1/2 cup brown or white rice flour
2 tablespoons cinnamon                                           1/4 cup granulated sugar
1/2 teaspoon nutmeg                                                1/4 cup light brown sugar
1/2 teaspoon allspice                                                1/4 teaspoon cinnamon
Juice of 1/2 lemon                                                     1/4 teaspoon nutmeg
1/4 cup apple juice                                                    1/4 cup butter, cut into pieces
6-7 medium baking apples,                                        1/2 cup walnuts, chopped fine (optional)
      peeled, cored, & sliced

Preheat oven to 425*F.

Pre-bake shell according to directions.

Melt butter in a large saucepan. Add apples, sugar, & spices. Cook over medium heat until apples begin to release their juices. Sprinkle with cornstarch & stir in apple juice. Cook until the apples are tender but not falling apart. Pour into prepared pie shell.

For streusel: Mix together flour, sugar, spices, & walnuts (if using) in a small bowl. Cut in the butter until the mixture is crumble.

Spread streusel mixture over apples & press down gently.

Bake for 25 minutes until bubbly & the crust is crisp. Enjoy!

{Since I was busy baking my brownies during the class, I didn't get to take a picture of each step. Here's some I took in between melting chocolate!}

Before: 

After:

I'm not a huge pie fan, but this was soooo good. Doesn't it look delicious? I can't wait to bake it again!

{ice-cream sandwiches | gluten-free goodies}

Ice-Cream Sandwiches

4 tablespoons unsalted butter, at room temperature

4 tablespoons canola oil*

1 cup brown sugar

2 large eggs

1 teaspoon vanilla extract 

1/2 cup cocoa powder

1/2 cup rice flour

1/2 cup superfine or regular brown rice flour

1/2 cup sorghum or millet flour

1/2 cup cornstarch {use tapioca flour if allergic to corn}

1/2 teaspoon xanthan gum

1 teaspoon baking powder

1/4 teaspoon salt

*can use all butter if you like {to make them crispier}

Preheat the oven to 350*F & line a pan with parchment paper or a silicone mat.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, canola oil, & sugar on medium speed until fluffy, about 2-3 minutes.  Lower the speed & add the eggs, one at a time, beating well after each addition.  Add the vanilla extract. 

In a separate mixing bowl, combine the cocoa powder, all the flours, baking powder, & salt. Still with the mixer on low speed, add the dry ingredients to the butter mixture & mix until the dough starts to come together. Gather the dough into a ball & refrigerate at least one hour. 

On a lightly floured surface or a Silpat, roll out the dough to about 1/4-inch thick. Use your preferred cookie cutter to cut out as many pieces as you can. Gather & re-roll the scraps, if necessary. Make patters on cookie with a fork or other tool if desired. Place on a lined baking sheet & bake 8-10 minutes. Cool completely before sandwiching them with ice-cream.

Freeze for about 30 minutes before enjoying!

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Only ONCE have I seen gluten-free ice-cream sandwiches sold in stores. But isn't it more fun to make your own? These were so easy & totally delicious!

We used coffee ice-cream {mmm}, but any flavor will do!  Here are some pictures from the class. 

Can you say YUM? :)

If you make them, let me know how they turn out! I want to try some with mint chocolate chip ice-cream :)

{pumpkin cupcakes | gluten-free goodies}

Pumpkin Cupcakes w/ Maple Cream Cheese Frosting

1 cup brown rice flour or sorghum flour

1 cup organic light brown sugar
3/4 cup tapioca starch
1/2 cup organic white cane sugar
1/4 cup almond flour
1 teaspoon xanthan gum
1 teaspoon baking power 
1 teaspoon baking soda
1 teaspoon ground ginger                                         For the frosting: 
1 teaspoon ground cinnamon                                        2 cups powdered sugar
1 teaspoon fine sea salt                                                   4 oz cream cheese, softened 
1/4 teaspoon ground nutmeg                                         2-4 tablespoons maple syrup
1/2 cup canola oil
1 cup canned organic pumpkin
2 organic free-range eggs, beaten
2 teaspoons vanilla


Preheat oven to 350*F. Line a 12-muffin pan with cupcake liners.

In a large mixing bowl, wisk together the brown rice flour, light brown sugar, tapioca starch, almond flour, xanthan gum, baking powder, ginger, cinnamon, sea salt, & nutmeg.

In another bowl, mix together the sugar & eggs, until well combined. Add in the pumpkin & vanilla; beat well. Stir in the dry ingredients, & mix gently until smooth.

Spoon the cake batter into the 12 cupcake liners & smooth out the tops.

Bake in the center of a pre-heated oven for 22-25 minutes or so, until the tops are firm but springy. Cool in the pan briefly, until the cupcakes are cool enough to handle. Then remove them from the baking pan & cool on a wire rack.

Frost & enjoy!