Gluten free Pie Crust

Pie is good any time of the year which means having a scrumptious pie crust. This one is crunchy and delicious and keeps well. For a double crust pie, do not double the recipe, instead just make two separate crusts.

1 c + 2 tbsp Brown Rice Flour mix

2 tbsp sweet rice flour

1 tbsp granulated sugar

1/2 tsp xanthan gum

6 tbsp cold butter

1 large egg

2 tsp orange juice/lemon juice/vinegar

1. Preheat oven to 375 degrees. Grease a 9-inch pie pan or tart pan, dust with rice flour.

2. Combine flours, sugar and xanthan gum in large bowl. Use a pastry cutter and cut butter into flour mixture until crumbly.

3. Beat egg and juice together. Add to flour mixture and beat until it holds together.

4. Form dough into a ball. Dust two sheets of plastic wrap or wax paper and place dough between them. You can roll out at this stage or place in fridge for 15 minutes.

5. Roll out pastry to fit pie plate. Crimp edges and prick pastry with fork.

6. Bake pie crust for 25 minutes or until lightly brown. Remove and cool completely.

7. When cool, fill with whatever delicious pie filling one's heart desires.

Gluten Free Almond Cake

4 eggs, separated, at room temperature

2 Tbsp lemon zest

1/2 c sugar divided into 1/4 c
1 1/2 c finely ground almond flour

1 tsp baking powder

1/4 tsp ground cardamon

1 tsp white vinegar/apple cider vinegar

1/4 tsp salt

1. Preheat oven to 350 degrees. Place a round of parchment paper on the bottom of a 9-inch springform pan, and grease it and the sides of the pan. Set aside.

2. In a large bowl beat together egg yolks, lemon zest and 1/4 cup of sugar, until smooth.

3. In separate bowl whisk together almond flour, cardamon, and baking powder. Add this mixture to the egg yolk mixture and mix until incorporated; set aside.

4. Place egg whites in the bowl of an electric mixture and mix starting at low speed and gradually increasing speed. When egg whites are frothy, add salt and vinegar.

5. As egg whites increase in volume, sprinkle the 1/4 cup sugar, a little at a time until all the sugar is used up. Beat until soft peaks form.

6. Fold the egg whites into the almond flour mixture, one large scoop at a time, until all the egg whites have been incorporated.

7. Gently pour mixture into prepared pan. Place in oven and bake for 35 minutes.

8. Remove from the oven and place on baking rack to cool completely. When cake is cool, run a sharp knife around sides of pan, release pan and remove cake from pan.

9. Dust with powdered sugar before serving.

Gluten Free Angel Food Cake

1 1/4 c confectioners' sugar

1 c Brown Rice Flour mix

1/2 tsp xanthan gum

1 1/2 c (12) egg whites, room temperature

1 1/2 tsp cream of tartar

1/4 tsp salt

2 tsp vanilla extract

1/2 tsp almond extract

1 c granulated sugar

1. Preheat oven to 400 degrees. Have an angel food cake pan ready (ungreased).

2. Sift the following together into a bowl and set aside -- confectioners' sugar, flour and xanthan gum.

3. In a large bowl of electric mixer, add egg whites, cream of tartar, vanilla and almond extracts and salt. Start at medium speed and beat until mixture is frothy. Increase speed gradually. Add 2 tablespoons of granulated sugar, and beat on high until all sugar is used up. Do not scrape down sides of bowl.

4. Beat until stiff white peaks form.

5, Once stiff peaks form, stop mixer, and in three additions, fold in flour and confectioners' sugar mixture. Pour into ungreased tube pan. Smooth down top with spatula.

6. Place cake in oven and turn temperature down to 375 degrees. Bake about 35 minutes or until top of cake springs bake when touched lightly. 

7. Invert cake pan and cool completely. When cake is completely cool, run sharp knife down sides and bottom of cake and using funnel, lift cake out of pan and lift onto cooling rack or pan.

8. Decorate as desired. 

9. Delicious served with fresh strawberries and whipped cream.

Quinoa Bread

2 1/2 teaspoons active dry yeast

1 1/2 cups water, about 90 degrees

2 Tbsp. honey

1 cup buckwheat

1 cup quinoa flour

3/4 cup sorghum flour

1 2/4 cups potato starch

2 teaspoons xanthan gum

1 teaspoon fine sea salt

3 large eggs, room temperature

3 Tbsp. coconut oil or almond oil

1. Whisk honey into warm water and add yeast. Let stand for 5 - 8 minutes until yeast has bloomed.

2. Whisk together dry ingredients and place in bowl of mixer stand.

3. In a small bowl whisk eggs and coconut oil, and set aside.

4. With mixer at low speed, add yeast mixture to flour mixture and mix until all the ingredients are incorporated.

5. Add egg mixture and mix for two minutes. Turn mixer to medium speed and mix for another minute.

6. Line a loaf pan with parchment paper or butter the pan well. Pour dough into prepared pan and place in a warm, draft-free space, and let rise for 30 - 45 minutes or until it has doubled in size.

7. Preheat the oven to 375 degrees F. When dough has risen, place in center of oven and bake for 30 - 45 minutes. Loaf should be brown and sound hollow when you tap it.

8. Remove from pan and let cool completely on a wire rack before slicing.

9. This bread keeps well in the freezer -- just wrap individual slices in plastic wrap and place in a freezer bag.