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Gluten-free Apple Pie

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Gluten-free Apple Pie

Don’t let a lattice crust intimidate you, even if it’s gluten-free!

I like to think of myself as a pie enthusiast. I’ve made so many different kinds of pies in the past few months and yet, I have never tried the good old traditional apple pie. What is wrong with me! Please don’t answer that. Really though, I think it’s because I’m not a big fan of cinnamon. But, just the other day, I found a recipe without cinnamon and I was pretty excited to gluten-free it and try it out.


  • 10 red apples
  • 1 stick butter
  • 3 Tablespoon white rice flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • Gluten free double pie crust

The recipe is very easy. First, peel, slice and core the apples. Set them aside in a large mixing bowl. That’s the only time-consuming part. Now, preheat the oven to 425F.

In a saucepan, melt the butter over medium heat. Stir in the white rice flour, to thicken. Add the water and both types of sugar, stir in well and bring to a boil. Reduce to low heat and let simmer. After two minutes, when the mixture is nice and smooth like caramel, pour it over the apples and mix well.

Place your bottom pie crust in a 9″ pie pan, pour the caramel apples in. With the remaining of the dough, try to make a lattice crust! This was my very first lattice crust and I was pretty unsure of myself. Thankfully, I found this amazing step by step guide on how to make a lattice crust, and it came out pretty good! The only advice I have to add is: remember, you’re working with gluten-free dough, so be very gentle. Also, I actually rolled my dough twice, to make it the perfect temperature and texture and it was very easy to work with.

Before baking, don’t forget the egg wash, so your pie comes out nice and golden.

Bake 15 minutes in the preheated oven, then, turn the temperature down to 350F and bake an extra 40 minutes.

Make sure to let it cool at least 10 minutes before serving! Maybe with a scoop of vanilla ice cream? Enjoy!

Gluten-Free Tourtière (Quebec meat pie)

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Gluten-Free Tourtière (Quebec meat pie)

Tourtière reminds me of home in Quebec. My sister used to make huge batches of tourtière around the Holidays and would always give a few frozen pies to family members. It was a nice gesture, tasty too. So what is tourtière? Well, it’s a simple meat pie: ground beef and pork, onions, garlic, seasonings, inside a yummy flaky crust. Here’s what you need.

And here it is, the traditional Quebec meat pie.


  • 1 lb ground pork
  • 0.5 lb ground beef
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon dry thyme
  • 1/2 teaspoon dry sage
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup water
  • Gluten free double pie crust

Preheat the oven to 400F.

This is a pretty quick and easy meal. Combine all the ingredients (well minus the pie crust…) in a saucepan and bring to a boil. Then, reduce heat and let simmer until the meat is cooked: about 10 minutes.

If some meat pieces are too big and stuck together, break them apart before filling the pie.

It’s possible that not all the water evaporates, so just use a strainer when you put the filling in the pie, to drain the excess moisture.

Cover with the second half of the pie and carefully seal the edges. I recommend brushing egg wash on top to make it nice and golden.

Before putting the pie in the oven, pierce a few holes in the crust to allow for steam to vent during baking. You can be artistic and make it look real pretty!

See? Egg wash makes a crust perfectly golden.

Bake the pie for about 30 minutes. Let stand 10 minutes before serving. This is a great dish to serve with a beautiful green salad.

In Quebec, a lot of people eat their tourtière with… ketchup! I love the combination. My mother does not. It’s a matter of taste of course, so feel free to experiment.

Enjoy this easy traditional dish!

Best Gluten-Free Pecan Pie

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Best Gluten-Free Pecan Pie

The first time I made pecan pie was for Thanksgiving (yes, today!) and it was a huge success: everyone loved it and no one noticed it was gluten-free. Which made me extremely happy because the filling I made for the pie is so easy to make, it’s impossible to fail. And it only takes 2 minutes to put together! I used this recipe as a guide and I really didn’t change much; I only gluten-freed it. Here’s what you need.

Simple and delicious!


  • 2 eggs
  • 1 stick butter, melted
  • 1 cup brown sugar
  • 1/4 cup white sugar
  • 1 Tablespoon chickpea flour
  • 1 Tablespoon milk
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • Gluten free 9″ pie crust

Preheat the oven to 400F.

In a large mixing bowl, beat the eggs until foamy. Stir in the melted butter. Add the sugar, chickpea flour, milk and vanilla and combine well. Finally, add the pecans and pour the filling in the 9″ pie crust. Note that my recipe for pie crust (listed above in the ingredient list) is for a double pie crust, so just cut the ingredients in half.

Bake the pie in the preheated oven for 10 minutes at 400F. Then, turn the heat down to 350F and bake for an extra 30-40 minutes. You don’t want to overbake and burn the crust, but you also don’t want to undercook and have the filling be runny. So after 30 minutes, keep an eye on the oven to make sure it comes out perfect!

Cool the pie before serving: I know I prefer mine cold or at room temperature.

Enjoy this simple Holiday recipe, I promise everyone will love it!

Gluten-Free Tassie Cups with Lemon Curd Filling

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Gluten-Free Tassie Cups with Lemon Curd Filling

This weekend, I’ve made one of the best desserts I’ve ever had: tassie cups with a lemon curd filling. Now, you may ask, what is a tassie cup? Well, it’s just a cute little pie, baked in a muffin tray instead of a pie pan. I learned about them when I was watching Paula Deen on the Food Network and I kept thinking that if I could make mine gluten-free, I would love her recipe. And yep, I figured it out! Here’s what you need to make a really amazing gluten-free dessert:

This is one of the easiest dessert recipes I've tried and it is so delicious!

This is one of the easiest dessert recipes I’ve tried and it is so delicious!

Ingredients for the tassie cups

  • 1/3 cup tapioca starch
  • 1/3 cup potato starch
  • 1/3 cup amaranth flour
  • 1/4 cup brown rice flour
  • 1/4 cup chickpea flour
  • 4 oz cream cheese, softened
  • 1 stick butter, softened
  • Pinch of salt
  • White rice flour (for rolling the dough)

Ingredients for the lemon curd

  • 3 large lemons, zested and juiced
  • 1 cup sugar
  • 4 eggs
  • 1 stick butter, melted

For the tassie cups, put all the ingredients in a food processor and pulse until well combined. The dough is going to be pretty wet and sticky. My remedy for this was to prepare a work surface dusted with white rice flour and using a spatula, I scraped the dough onto it. Then, I rolled it in the white rice flour to dry it a little and formed a ball. I put it in fridge, wrapped in plastic, for about two hours, to let it harden.

Make sure to refrigerate at least two hours!

After two hours, take the dough out of the fridge and preheat the oven to 350F. Get a muffin tray out and separate the dough in 12 equal parts. Place each part in the muffin tray and gently press down and shape into the mold. With a fork, poke holes in the dough to let steam escape, so the crust doesn’t rise in the middle. To make sure that doesn’t happen, I also covered my muffin tray with aluminum foil filled with beans. After baking for 20 minutes, the tassie cups came out perfect!

When you bake a crust before putting in the filling, it is called blind baking. I found aluminum foil and dry beans to be very helpful!

You can put your cute mini pies aside until the filling is ready. The lemon curd is very easy. In a food processor, pulse the lemon zest and sugar until well combined. Add the lemon juice and eggs and process until smooth. Then, slowly add the butter while pulsing.

For the next step, you need a double broiler. If you don’t have one, you can use two saucepans of different sizes, like I did. Just pour the mixture in the smaller saucepan and cook for about 10 minutes, until it is thick and a beautiful deep yellow color.

Don’t undercook it!

Once this is done, refrigerate the lemon curd. This can definitely be made before the tassie cups, since it will need to stay in the fridge a few hours before it is cold and ready to eat. I was impatient and put mine in the freezer. Then, just pour the filling in the tassie cups and eat! It’s a delicious bite size dessert that is sweet and tart. The gluten-free crust also holds together very well and isn’t too dense or crumbly. It’s my favorite dessert!

Salmon Pie: a traditional Quebec meal

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Salmon Pie: a traditional Quebec meal

I’ve been making a lot of dishes from my childhood recently, but this one is definitely my favorite. Salmon pie is the most delicious, inexpensive and comforting way I know to get a good dose of Omega 3s in my belly. Every bite tastes just like home. It was served at every family reunion and of course, grandma would always make enough to feed an army and there would be plenty of leftovers for everyone to take home.

I, of course, never learned my family’s recipe for salmon pie, so I had to come up with my own. I used this salmon and potato pie for inspiration because I did not know where to start, but I drastically changed the quantities to make it taste more like what I was used to as a child. Less potatoes and more salmon!

A slice of home!


  • 4 medium/small potatoes
  • 1 big can of salmon (15oz)
  • 1 small onion
  • 3 cloves garlic
  • 1 Tablespoon butter
  • 1/2 cup milk
  • 1 teaspoon thyme
  • 1 teaspoon pepper
  • 1/2 Tablespoon salt
  • Gluten free double pie crust

The first step is to boil the potatoes. I don’t peel them because I like keeping as many nutrients as possible, but if you don’t like the skin, you can certainly peel it off.

The filling is ready to be put in a pie.

The filling is ready to be put in a pie.


While the potatoes are cooking (it takes about half an hour until they are very soft), mince the garlic and chop the onion. Sauté them in a pan until they are translucent. Open the can of salmon and drain the juices. Don’t be too picky, a little juice leftover adds more taste, without turning into soup.

Preheat the oven to 375F.

Once the potatoes are ready, transfer them to a large mixing bowl and mash them. Add butter and milk, just as if you were making mashed potatoes. Add the onion and garlic, then the salmon and mash everything together some more. Add salt, pepper and thyme and mix until well combined.

Don’t overfill the pie!

Now, using a spatula, pour the filling into the crust. Even out all the little bumps and cover with the second half of the pie crust. Don’t forget to brush egg wash on the crust to make it turn nice and golden. Bake the pie in the oven for 35 minutes. Let it cool off a few minutes and serve with a fresh green salad.

I’m very satisfied with the taste of this recipe. I think grandma would be proud!

Easy as gluten-free pie!

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Easy as gluten-free pie!

I found that the expression “easy as pie” holds true for gluten free crusts as well. My first experiment was with a peach pie this summer and since then, I’ve made all kinds of pies every week. I eat them for desserts, for dinner, for breakfast! Pies are very versatile. Apple, strawberry rhubarb, lemon, lime, quiche, salmon, beef, chicken and the list goes on. It’s an easy recipe that will be the base of many delicious creations.

Before last month, I had never made a pie in my life and I had no clue where to start. Fortunately, I came accross this amazing recipe and I was totally hooked! It seems the secret for a perfect crust is butter. I was actually a bit shocked at how much flour and butter was required for it, so I tried to cut down the quantities a little bit. Having to spend over $4.00 on butter (I never use vegetable shortening) everytime I make a pie did not seem cost effective. Here is what I came up with: (the recipe is for a double pie, top and bottom. If you only need the bottom crust, cut the recipe in half. Still use a full egg, just no egg wash and less water)

My very first pie: peach!


  • 2/3 cup amaranth flour
  • 2/3 cup brown rice flour
  • 1/3 cup millet flour
  • 1/3 cup chickpea flour
  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1 teaspoon guar gum
  • 3 teaspoon salt
  • 3 teaspoon sugar
  • 2 sticks cold butter
  • 3 teaspoon lemon juice
  • 1 egg (+1 egg wash)
  • 8-10 Tablespoon ice cold water
  • White rice flour (for rolling)

The first step is to mix in all the dry ingredients and cut in the cold butter with a pastry blender until it looks like coarse corn meal. If you don’t have a pastry blender, two forks will also work: it just takes a little while longer.

Cut in the cold butter.

Be patient, it’s worth it.

Make a well in the center and add the egg and lemon juice. Mix and fold. Now, add water, little at a time, until the consistency is just right. It should leave the sides of the bowl and not be too sticky. You can adjust with more water if it doesn’t stick together or white rice flour if it’s too sticky. Make a ball out of the dough, sprinkle with white rice flour, cover with plastic wrap and refrigerate for two hours.

Make sure to use enough flour so the dough doesn’t stick on the plastic wrap.

Two hours later! Cut the dough in half: one for the bottom, one for the top. Dust a clean dry work surface (I like using parchment paper) and your rolling pin with white rice flour so the dough doesn’t stick. Pour about 1/4 cup of white rice flour on your work surface and slowly start rolling the dough. Keep flipping it to be sure it doesn’t stick and that the dough is evenly coated in white rice flour. Roll it to the size of the pie and carefully, with both hands, pick up the dough and slide it on your pie pan. Cut off the extra pieces of dough. If you’re like me and don’t like wastes, you can use the extra dough to make cute mini pies in a muffin tray!

Amaranth is now one of my favorite gluten free flours!

Trim the extra dough and don’t forget the egg wash!

Pour in the desired pie filling (or if it’s a pie with no top crust, you may need to precook it, just follow the instructions for your recipe), cover the pie with the second half of the dough and brush egg wash on top so it’s nice and golden when cooked.

Bake according to your pie recipe. And there, you have it: easy as pie.

The perfect gluten free pizza crust

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The perfect gluten free pizza crust

“Hmmm, pizza!” I think all of us gluten-free folks have craved, at one point or another, a delicious, doughy and tasty pizza crust. Well you know what? I found a way to satisfy that craving and I eat pizza at least once a month now! It all started when I found this recipe this summer. I’ve made it many times since then, and I’ve tweaked it and adapted it to my liking.

The end result. Yum!

The end result. Yum!

Dry Ingredients

  • 1/2 cup tapioca starch
  • 1/2 cup potato starch
  • 1/3 cup millet flour
  • 1/3 cup brown rice flour
  • 1/3 cup chickpea flour
  • 1.5 teaspoon baking soda
  • 1 teaspoon guar gum
  • 1 teaspoon salt
  • 1.5 teaspoon brown sugar

Mix all the dry ingredients in a mixing bowl.

The dough will be like batter. No fancy stretching and spinning around!

The dough will be like batter. No fancy stretching and spinning around!

Wet Ingredients

  • 2 Tablespoon olive oil
  • 1/4 teaspoon rice vinegar
  • 1 egg white (save the yolk for later)
  • 3/4 cup water
  • 1 teaspoon baking soda
  • 1 teaspoon lemon juice

Make a well in the dry ingredients and pour in the olive oil, rice vinegar and egg white. Mix in the dough, then add water. Mix some more.

Sprinkle the baking soda on top and add the lemon juice. Let it bubble and fizzle for a moment, then fold it in the dough. This is what I use instead of yeast to make the dough rise. By the way, the dough is not going to feel like regular pizza dough. Don’t worry, it’s supposed to be sticky. It should feel like wet Play-Doh. Oh, don’t forget to preheat your oven to 200F.

Take a spatula and dump the dough on a greased (use butter) 12-inch pizza pan. Get a glass of water because your hands need to be constantly wet to spread the dough on the pan.

Keep your hands wet or the dough will stick. Spread it evenly on the pan.

Now, it’s time to let it rise. So stick it in the oven (again, 200F) for 15 minutes. While it rises, take the egg yolk that wasn’t used earlier and mix it with a tablespoon or so of olive oil. You can put any spices you like in the mix. I use a little salt, thyme and red pepper flakes.

After 15 minutes, brush the wash mixture on top of the dough. It will give it a nice color and taste when it bakes. Put the pizza back in the oven, on 400F, for 10 minutes. Do not over cook.

Here’s what the crust looks like after rising and after cooking.

Tada! All done! Now just put some sauce, cheese and toppings on there, broil it for 5 minutes and enjoy your hard work, like so:


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