Holiday Photo Overload!

qGluten-Free Rum Balls

photo4 Gluten-Free Raspberry Thumbprint Cookies

1 Gluten-Free Gingerbread Cookies

7The Before

m Gluten-Free Lemon Meringue Pie

photo 2    Gluten-Free Checkerboard Cookies

Recipes coming soon!

Gluten-Free Pecan Pie (No Corn Syrup Needed!)

pie4I don’t know about you, but I dislike corn syrup (those commercials claiming “corn sugar is the same as cane sugar” are such bull). I know that it’s unavoidable in some recipes, or when you’re making candy, but I don’t dig it. I have a problem believing that something is not horrible for you if there’s corn syrup in it – and yes, sometimes I do believe pie is healthy.

Beyond that, I never have it in the house. But lucky for me, and you, there is no corn syrup in this recipe! And I swear on all that is sweet and tasty, you will never miss it. You will not even notice it’s not there.

I discovered this pie last year, and it quickly became a holiday favorite. (And by favorite, I mean we can’t get out of the December without eating two one.) It’s perfect for Thanksgiving or Christmas, and is super easy.

Also, the original recipe posted on allrecipes has 34,888 saves and over 1,000 positive reviews. Enough said.

~* Gluten-Free, Corn Syrup-Free Pecan Pie *~


For the crust (makes 2 crusts, either freeze half of the dough for later or halve the amounts)":

  • 1/2 cup sorghum flour
  • 1/2 cup millet flour
  • 1/4 cup tapioca flour
  • 3/4 tsp salt
  • 2/3 cup Earth balance buttery sticks
  • 6 tablespoons cold water

For the filling:

  • 1 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 1 tablespoon sorghum flour
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


Preheat oven to 400 degrees.

Prepare crust; see directions here. (Note that the types of flour in this recipe are a bit different than in the link .)

In a large bowl, beat eggs until foamy, and stir in melted butter. Add in the sugars and flour, mix well. Finally add the milk, vanilla, and pecans.

Pour into the pie shell, and place pie in the oven. Once the pie is in, turn the oven down to 350 degrees and bake for 30-40 minutes. The top will crack slightly.


Enjoy with whipped cream/cool whip, etc!

I’m off to the gym to prepare for future pies – that’s why everyone works out, right?

19 days till Christmas!

Gluten-Free Blackberry Crisp


It’s getting to that time in the summer when blackberries are not only ripe, they are so ripe that they threaten to melt in the hot sun. And there’s only one thing to do: pick them!

This is a great recipe that’s simple to make and has all the charm of a pie, without the hassle (or calories) of a crust. The oats and brown sugar also lend a lovely, crisp texture to the topping. The crisp is dairy-free and vegan, and can be easily adjusted depending on how many blackberries you have. And it’s fantastic over ice cream!

Enjoy the end of summer, my friends.

Gluten-Free Blackberry Crisp

*Adapted from the Cook Book*


For Filling:

  • 8 cups fresh blackberries
  • 7 tablespoons granulated sugar, or sugar substitute
  • 5 tablespoons tapioca flour/starch (or other starchy gf flour)
  • squeeze of lemon

For Topping:

  • 1 cup gluten-free oats
  • 1/2 to 3/4 cup packed brown sugar
  • 1/4 cup tapioca flour/starch
  • 1/4 cup brown rice flour
  • 1/2 cup butter substitute (one stick)
  • nutmeg and cinnamon to taste
  • 1/2 cup chopped nuts

For fruit filling, stir in sugar, flour, spices, and lemon. Pour evenly into baking dish or pan. Most large baking dishes – anything larger than a pie pan – will work here; I used a 10 x 10 square pan. If you have a smaller amount of blackberries, say 5 cups, you can adjust the recipe, and a pie pan will work. photo 1

For topping, combine the oats, brown sugar, flour, and spices. Cut in butter until mixture resembles coarse crumbs. Stir in the nuts. Sprinkle topping over berries.


Bake in a 375 degree oven for 30-35 minutes, or until filling bubbles and topping is golden. For an extra-crispy topping, put under broiler for a few minutes.

Serve warm over ice cream, or cool in fridge overnight for a very tasty breakfast.


(Irresistible) Gluten-Free Blackberry Pie


Blackberry season is a bit paradoxical; berries only ripen in late July when the temperature rises, when one is one less-inclined to turn on the oven, and yet, freshly-picked blackberries mean pie.

But I promise that this particular pie will more than compensate for your over-heated house. Because it’s gooood.


So here’s the thing about gluten-free (or wheat) pie: the crust is a bit of a pain. If you like to use xantham gum to help it stick together you can, but frankly I don’t care for it. But if you work the dough correctly, it will come out well. It’s not going to look perfect. It may crack, break, or fall in, but as long as it tastes amazing, what does it matter? Call it “rustic,” and call it a day.

Gluten-Free, Dairy-Free Blackberry Pie

Adapted from The Cook Book, Limited Edition

For the crust:

  • 1/2 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/4 cup tapioca flour
  • 3/4 tsp salt
  • 2/3 cup Earth balance buttery sticks
  • 6 tablespoons cold water

For the filling:

  • 5 cups fresh blackberries 
  • 3/4 to 1 cup sugar
  • 1/3 cup sorghum flour
  • 2 teaspoons finely grated lemon peel/zest

The hands-down, easiest way to make a gluten-free crust is in a food processor. Begin by mixing together flour and salt. (You can add a tablespoon or two of sugar if you like a sweeter crust.) Add in Earth Balance, and pulse until mixture resembles coarse crumbs, and sticks together when squeezed.

14 While processor is running, add 6 tablespoons cold water quickly into the feed tube. Pulse two more times and work dough into a ball; divide in two.

7 Roll dough out into a circle; keep it between two sheets of parchment paper so you don’t have to add any extra flour or worry about sticking. Since the traditional method of rolling the dough onto the rolling pin doesn’t work well with GF dough, you can transfer the crust  into the pan with one layer of parchment paper still on.


Poke a few holes in the bottom, trim the edges, and Ta-Da!


In a separate bowl, mix berries with sugar, flour, and lemon peel. Mix gently until flour is absorbed. Pour into prepared crust.


Roll out top crust between parchment paper and cover pie, tuck in and crimp edges. Add several slits on top for venting.


For extra browning, brush on soy milk and sprinkle with sugar (oops, I forgot to this step when I made mine!). Cover edges with foil, or a handy edge cover as shown below. Bake in a 375 degree oven for 25 minutes; remove foil. If you’re using a edge cover, you can leave it on as desired. 1

Bake for another 25-30 minutes, until filling starts to bubble through the crust, and done!    


Cool for at least 2 hours on a wire rack. I know this step is hard, but trust me, it’s so worth it. If you cut this pie warm, the filling will ooze out.

Let it set until the bottom of the pan is cool, and if you have the patience, let it cool overnight in the fridge. That way, you will get a slice with firm, tangy filling that has sunk into the crust. It’s a little messy, but who cares?  


If this isn’t gluten-free pastry heaven, I don’t know what is.

Gluten-Free Dreaming Copyright 2011.