Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Gluten Free Caramel Apple Hand Pies

by Sarena Shasteen in Gluten Free, Recipes

Apples are probably my all time favorite food. I will admit, when it comes to apples, I am a huge snob. I like a crisp, slightly sweet apple with a tiny hint of sour. I know, I’m an apple-y snob, I told you I admit it.

Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Rarely will an apple go beyond it’s raw eating state in my home, but sometimes, I will sacrifice my favorite food for a treat. I have to say, it’s totally worth it in these apple hand pies. This buttery, flaky hazelnut pie dough combined with the creamy caramel apple filing…yeah, this is definitely worth sacrificing my apples for a treat!

Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

Let me talk about this pie dough for a minute. This is my go to pastry dough for savory and sweet. To use it for chicken pot pie, leave out the powdered sugar. It doubles and halves perfectly to suit your needs. Also, almond flour is a great substitution for the hazelnut flour without changing the integrity of the final product. Another great thing about this pie dough, it is so incredibly easy to work with! You can’t beat that, right?!Caramel Apple Hand Pies- flaky, portable, gluten free and oh-so-worth it! // @BobsRedMill

This recipe is amazing and worth the trouble, but you have to bring a couple of things to the workstation when you start. You need everything to be very cold. The grating of the butter and freezing it really helps get all that buttery goodness distributed evenly, as well as, keeps things everything cool while you work. The other thing, you need is patience. Baking is not always easy, but I find it extremely rewarding when you come up with a final product like this. Definitely try this and please, enjoy the process. I promise, you will be rewarded!

Caramel Apple Pie3

Gluten Free Caramel Apple Hand Pies

makes 9-10 hand pies

Crust

Filling

  • 1/4 cup Dairy Free Stick Butter
  • 3-4 Medium Green Apples, about 4 cups sliced and then dice to about an inch
  • 2 Tbsp Fresh Lemon Juice
  • 1 cup Brown Sugar
  • 2 tsp Apple Pie Spice
  • Pinch Of Salt
  • 6 Tbsp Cornstarch

Topping

  • 2 Tbsp Cashew Milk
  • Coarse Sugar

In a large food processor, combine the hazelnut flour through salt. Mix until blended. Next add the the frozen butter to the flour mixture and pulse to form a coarse meal. Add the egg and pulse until the dough forms a ball. Place the dough in plastic wrap and refrigerate until ready to use. Keep the dough cold during each process.

In a bowl, mix the diced apples with the lemon juice. Melt the butter over medium heat. Add the apples, brown sugar, apple pie seasoning and salt to the butter. Cook for about 10 minutes, until the apples are soft, stirring occasionally. Next sprinkle a tablespoon at a time of the cornstarch over the apples stirring constantly until the mixture thickens. Allow the mixture to cool completely before using.

When everything is cool, lay the dough on plastic wrap covered with powdered sugar. Sprinkle extra powdered sugar over the dough and cover with another piece of plastic wrap. Roll the dough to a rectangle. Cut dough into the shape you desire and refrigerate for 15 minutes. Preheat the oven to 375°. Place half the cuts on a parchment lined baking sheet. Top with 2-3 tablespoons of the apple filling. Don’t add the caramel to the pies, reserve it for serving. Using some of the cashew milk, moisten the edges of the dough. Top each of the pies with the remaining cuts of dough. Wet your fingers with the cashew milk and press the edges of the dough to seal the edges. Brush the tops of the pies with cashew milk and sprinkle with coarse sugar.

Bake 25 to 30 minutes until the edges are golden brown. Serve warm with remaining caramel sauce and vanilla ice cream or at room temperature straight from your hand.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef,  Personal Trainer and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non Dairy Queen and on Facebook and Twitter.

About The Author
Sarena Shasteen Google: Sarena Shasteen
Share this article:
Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

{Happy Pi Day!} Yogurt Pie with Muesli Crumble

by Sarah House in Recipes

I’ve been thinking about crumble for a while now.  Bob’s Red Mill has so many crumble-worthy ingredients like granolas, nuts and seeds, and all the rolled cereals IN ADDITION TO rolled oats.  I wanted to try something a bit different than the traditional crumble and stumbled upon the brilliant idea of using Bob’s Old Country Style Muesli.  Not only does it contain the ole crumble standby of oats, but it has the added bonus of seeds and dried fruits.  How many crumble-topped desserts have YOU had that contain dates?  Not many, right?

Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

But let me back up for a second here.  What exactly is a crumble?   A crumble is a baked dessert, often fruit based that is topped with a crumbly mixture of butter, flour, sugar, and rolled oats.  Oats and other grains, plus nuts and seeds, became standard crumble components during war rationing in the 20th century (according to our good friends at Wikipedia).  They tasted so good and added so much wonderful texture and flavor to the dish, why not keep them?

“Crumble” is often used interchangeably with “crisp” and “cobbler”.  I take no issue with swapping a crisp for a crumble, but a cobbler is a thing of beauty all its own.  So, allow me to get this out of the way:  a cobbler is topped with a biscuit-like dough; crisps and crumbles are a combination of the ingredients listed above, baked to a crumbly crisp atop a sweet, yet sometimes savory, filling below.  Though…I have worked in some pasty departments that serve the crumble topping on the side for an added element of crunch and flavor, to anchor a scoop of ice cream, or to just take up space on that big white plate.  So don’t limit yourself to pies here, folks!  Oh, and you don’t always need a bottom crust.  You can just toss some fruit and spices together in a dish then add the crumble topping if you’re pinched for time.

Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

Now that I’d decided I wanted to make a sweet pie using our Old Country Style Muesli as the topping, I was stuck on the filling.  Fruits are a traditional crumble filling but no fruits were screaming out at me that they are a perfect, ideal match for muesli.  Banana was the first likely choice for me, because I always enjoy a sliced banana on my breakfast cereal.  My concern was that naturally sugary bananas might be too much of a sweet thing with a brown sugar-oat-and-date crumble.  I wanted tangy.  And what is tangier than yogurt?  Surely someone has made a yogurt pie.  Someone like Julia Child, maybe?

Celebrate Pi Day with this Yogurt Pie with Muesli Crumble // @BobsRedMill

With Julia Child’s baked yogurt tart as a guide, I whipped together this sweet and tangy yogurt pie with a sweet and crispy muesli crumble topping.  It was that easy.  My first try was a success and a few hacks to Julia’s filling recipe made this pie all the easier to assemble.  Really, the hardest part of this recipe is rolling out the pie dough.  With the steadfast breakfast elements of yogurt and muesli cereal, I’m going to go ahead and consider this pie: breakfast!

Get this recipe at BobsRedMill.com

About The Author
Sarah House Google: Sarah House
Share this article:
Oregon Blackberry Pie : For this blackberry pie, we've chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it's healthy? (Not us!)  | Bob's Red Mill

Oregon Blackberry Pie

by Cassidy Stockton in Meatless Mondays, Recipes

Blackberries are abundant in Oregon. Frankly, they’re abundant anywhere they grow, as is the nature of the blackberry bush, but we like to think Oregon blackberries are something special. It’s a bit early in the year to find them growing wild, but come August there will be no end of blackberry pies, milkshakes, ice cream, crisps, crumbles… you name it! Blackberries have always been one of my favorite berries, even if they have bigger seeds than raspberries and the core of the berry typically stays with the fruit (where a raspberry is hollow on the inside). This just makes them a little more work for some recipes, but if you get good blackberries, they’re incredibly sweet and worth any effort put forth.

For this blackberry pie, we’ve chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it’s healthy? (Not us!) If you need a gluten free version, try this Honey Blackberry Pie or simply use our Gluten Free Pie Crust Mix.

Oregon Blackberry Pie : For this blackberry pie, we've chosen to use our Whole Wheat Pastry Flour to make the crust. The whole grain flour brings a nuttiness to the pie that pairs wonderfully with the sweet filling. Sure, it makes it a wee bit healthier too, but who is eating pie because it's healthy? (Not us!)  | Bob's Red Mill

Oregon Blackberry Pie

For Crust:

For filling:

STEP 1 In a large bowl, combine flour and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Mix in water, one tablespoon at a time, until dough begins to form. Divide dough and form each piece into a disk. Wrap each piece in plastic and refrigerate for 1 hour.

STEP 2 In a large bowl, combine berries, sugar, flour, lemon zest and juice.

STEP 3 Preheat oven to 425ºF. On a floured surface, roll first disk into a 12-inch circle. Place crust in pie plate. Press the dough into pie plate. Pour berry mixture into pie shell.

STEP 4 Roll out second disk into a 12-inch circle and careful lift and place over filling. Trim dough edges, leaving 1/2-inch overhang. Fold under overhanging dough and crimp edges to seal. Cut four slits in top crust.

STEP 5 Brush top crust with milk and sprinkle with remaining sugar. Place a baking pan on lower rack. Bake on middle rack for 25 minutes. Reduce temperature to 375ºF and bake for 30 minutes or until crust is golden brown and juices are bubbling. Remove from oven and cool on wire rack at least 1 hour.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Italian Easter Pie | Bob's Red Mill

Italian Easter Grain Pie: Two Ways

by Sarah House in Gluten Free, Recipes

Easter, and springtime in general, is known as a season of rebirth, renewal, and growth.  When it comes to food traditions, Easter is one of the most popular and ancient holidays to celebrate at the table with classic dishes.  Many cultures have their own specific dishes made during the season and Italy is definitely a standout for quantity and diversity of Easter foods.

Italy takes its baking seriously (hello pizza, ciabatta, and cannoli!) and Easter-time is no exception.  While casatiello and its ilk are savory dishes filled with everything from prosciutto, mozzarella, and spinach to macaroni, ricotta, and hard boiled eggs, pastiera is the sweet alternative.  Just as every region in Italy has its own version of casatiello et al (pie, cake, or yeasted bread) with a myriad of fillings, so too is pastiera subject to local ingredients and customs.  Recipes will constantly disagree with each other:  chocolate or no chocolate, almonds or pine nuts, how about some rice?  Four things, however, are constant: eggs, grains, ricotta, and oranges.  And how unique to include whole wheat berries (or whole sorghum grains in our gluten-free version) in a sweet dessert dish?

Italian Easter Grain Pie | Bob's Red Mill :: gluten free

While some recipes take extra steps and call for a pastry cream to be cooked on the stove first and then mixed with ricotta and wheat berries and THEN fold in whipped egg whites before being baked in the oven, the recipes below make this delicious dish much easier to prepare.  Make a pie shell, whip up the filling, and bake (just remember to cook those grains ahead of time).  While an overnight rest (or even a few days in the fridge) will help the flavors mingle and intensify, there is no shame in enjoying a slice after a thorough cooling.

Italian Easter Pie | Bob's Red Mill

Italian Easter Pie

Prep Time: 15 minutes | Cook Time: 3 hours | Inactive Time: 1 hour to overnight

Yield: 8 – 10 servings (one 9-inch pie)

  • ½ cup Bob’s Red Mill Soft White Wheat Berries
  • ½ tsp Salt
  • 4 cups Water
  • One 9-inch prepared Pie Shell, unbaked (plus extra dough for an optional lattice crust)
  • ¾ cup Granulated Sugar
  • 3 Eggs
  • 3 Tbsp Cornstarch
  • ½ tsp ground Cinnamon
  • ¼ tsp Salt
  • 1 lb Ricotta Cheese
  • 1 Tbsp Orange Zest
  • 2 Tbsp minced Candied Orange Peel (optional)
  • 1 tsp Vanilla Extract
  • ½ tsp Orange Flower Water or ¼ tsp Orange Extract

Step 1

Combine Bob’s Red Mill Soft White Wheat Berries, ½ tsp salt, and 4 cups of water in a medium pot.  Bring to a boil then reduce heat and simmer, partially covered, until grains are soft, about 90 minutes.  (Soaking overnight in water to cover will shorten the cooking time.)  When grains have softened, drain off all cooking liquid and allow to cool while the rest of the filling is assembled.

Step 2

Preheat oven to 350°F.  Whisk granulated sugar and eggs in a large bowl until light and fluffy, about 5 minutes with an electric mixer on medium speed.  Meanwhile, combine cornstarch, cinnamon, and salt and mix until evenly combined.

Step 3

In a large bowl, mix together cornstarch mixture, ricotta, orange zest, candied orange peel (if using), vanilla extract, and orange flower water or orange extract.  Add to egg mixture and mix until combined, about 2 minutes.  Fold in cooked and cooled wheat berries.

Step 4

Pour filling into prepared pie shell and top with a lattice crust if desired.  Bake until filling is puffed, golden, and set, about 90 minutes.  Let cool completely before serving.  Pie is better when chilled overnight and served at room temperature.

Italian Easter Pie | Bob's Red Mill  :: gluten free

Italian Easter Pie {Gluten Free}

Prep Time: 15 minutes | Cook Time: 3 hours | Inactive Time: 1 hour to overnight

Yield: 8 – 10 servings (one 9-inch pie)

  • ½ cup Bob’s Red Mill Sorghum Grain
  • ½ tsp Salt
  • 4 cups Water
  • One 9-inch prepared Gluten-Free Pie Shell, unbaked (plus extra dough for an optional lattice crust)
  • ¾ cup Granulated Sugar
  • 3 Eggs
  • 3 Tbsp Cornstarch
  • ½ tsp ground Cinnamon
  • ¼ tsp Salt
  • 1 lb Ricotta Cheese
  • 1 Tbsp Orange Zest
  • 2 Tbsp minced Candied Orange Peel (optional)
  • 1 tsp Vanilla Extract
  • ½ tsp Orange Flower Water or ¼ tsp Orange Extract

Step 1

Combine Bob’s Red Mill Sorghum Grain, ½ tsp salt, and 4 cups of water in a medium pot.  Bring to a boil then reduce heat and simmer, partially covered, until grains are soft, about 90 minutes.  (Soaking overnight in water to cover will shorten the cooking time.)  When grains have softened, drain off all cooking liquid and allow to cool while the rest of the filling is assembled.

Step 2

Preheat oven to 350°F.  Whisk granulated sugar and eggs in a large bowl until light and fluffy, about 5 minutes with an electric mixer on medium speed.  Meanwhile, combine cornstarch, cinnamon, and salt and mix until evenly combined.

Step 3

In a large bowl, mix together cornstarch mixture, ricotta, orange zest, candied orange peel (if using), vanilla extract, and orange flower water or orange extract.  Add to egg mixture and mix until combined, about 2 minutes.  Fold in cooked and cooled sorghum grains.

Step 4

Pour filling into prepared pie shell and top with a lattice crust if desired.  Bake until filling is puffed, golden, and set, about 90 minutes.  Let cool completely before serving.  Pie is better when chilled overnight and served at room temperature.

About The Author
Sarah House Google: Sarah House
Share this article:
GF Banana Cream Pie F

Banana Cream Pie (Gluten Free)

by Cassidy Stockton in Gluten Free, Recipes

It’s February, which means that every recipe you see features chocolate of some variety. We’re not here to say that we don’t love chocolate or that we won’t feature any chocolate-themed recipes, but today feels like a day to shake off the cold weather and bring something a little sunnier into our lives. Banana Cream Pie: luscious, creamy banana filling topped with whipped cream and gloriously surrounded in a delicate, flaky crust. Do we really need to say more?

If you’re still rocking your weight-loss resolutions, by all means, come back later. Pin this recipe for a special occasion and keep on going.

If you don’t need to be gluten free, use your favorite pie crust recipe instead.

GF Banana Cream Pie | Bob's Red Mill

Banana Cream Pie

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 20 minutes  | Chill Time: 80 minutes | Cook Time:  65 minutes

Yield: 8 – 12 servings

  • ½ package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared, formed & frozen
  • 2 ½ cups Cream, divided
  • 1 ½ cups Milk, divided
  • ½ cup Sugar
  • ¼ cup Corn Starch
  • ¼ tsp Salt
  • 3 Egg Yolks
  • 2 Tbsp Butter
  • 1 tsp Vanilla Extract
  • 1 lb fresh Bananas (about 3), sliced ¼-inch thin
  • 2 Tbsp Powdered Sugar
  • ¼ cup dried Banana Chips (optional)

Step 1

Preheat oven to 425°F.  Line the frozen pie shell with parchment paper, cover fluted edges with tin foil and fill shell with pie weights.

Step 2

Bake the pie shell at 425°F for 35 minutes; reduce heat to 325°F.  Remove the pie weights and parchment paper, leaving the foil around the edges, and continue to bake at 325°F until thoroughly baked and golden-brown, 15 – 20 minutes more.

Step 3

In a 3 or 4 quart saucepan, heat 1 ½ cups cream and ½ cup of milk over medium heat until steaming. Keep a ladle or deep spoon at the ready. Meanwhile, sift together the sugar, corn starch and salt.

Step 4

In a medium bowl, whisk together the egg yolks and remaining 1 cup of milk.  Add the dry ingredients and mix until thoroughly incorporated.  Ladle about ¼ cup of the hot cream into the egg yolk mixture, whisking continuously.  Once incorporated, ladle in another ¼ cup of hot cream.  Repeat one more time.

Step 5

While whisking the hot cream over medium heat, slowly stream in the egg yolk mixture.  Continue to cook, whisking continuously, until very thick and creamy, about 10 minutes.  When large sections of the bottom of the pot are visible while whisking, remove the pot from the heat.

Step 6

Scrape the hot cream into a clean, cool bowl, passing through a mesh strainer if desired.  Add butter and vanilla extract and stir until incorporated.  Cover with plastic wrap and let cool 20 minutes.

Step 7

Fold bananas into cooled cream and immediately pour into baked and cooled pie shell.  Cover the top with plastic wrap, making sure it touches the top of the cream, and chill at least 1 hour.

Step 8

Just before serving, whip remaining 1 cup cream and 2 Tbsp powdered sugar to medium peaks.  Remove plastic wrap from pie and top with whipped cream.  Garnish with banana chips, if desired.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Onion Cheddar Mushroom Galette F

The Wonders of Whole Wheat Pastry Flour + Galette with Mushrooms, Onions, and Cheddar

by Jessica Fisher in Recipes

Years ago after a trip to see old friends of hers, my mom decided that she was going to revolutionize our family table. Her friends were kinda like hippies to us, so it didn’t bode well for us California kids who’d been living on pizza from a mix and mac and cheese from a box.

Mom bought whole wheat pasta and whole wheat flour and whole wheat muffins and a whole lot of whole wheat! Needless to say, this was a big shock to our systems.

I hate to say it, but our protests were a lot stronger than my mom’s resolve.

Onion Cheddar Mushroom Galette | Bob's Red Mill
Fast forward a dozen years and I was that young mom trying to get her family on a better diet. Like my mother before me, I decided to just go “whole hog” and do all my baking with stone-ground whole wheat flour. This was back in the days before the internet, when you couldn’t order groceries online, but were stuck with the very coarse, dense stuff that the grocery store sold.  And it was dense. Trust me.

You can guess how my brownies and apple pie went over. Everything tasted so wheaty.  Like mother, like daughter.

My efforts at improving my family’s diet were dashed – for a few years. My problem was that I didn’t understand that different flours serve different purposes.

I discovered whole wheat pastry flour and my life was changed. I know, that sounds pretty dramatic, but it’s true. I spotted a bag of pastry flour at the health food store — Bob’s Red Mill Whole Wheat Pastry Flour as a matter of fact — and gave it a try.

Wow. I could bake pancakes that didn’t land like bricks when I served them up. I could bake muffins that didn’t taste like a field in Kansas. I could bake brownies with whole grain and they didn’t taste “too healthy”.

I think that was when I heard angels singing.

Whole Wheat Pastry Flour

There’s been no looking back since that day. Whole wheat pastry flour is a regular item in my pantry. It’s been a favorite ingredient in my cookbooks. I use it in my holiday baking.

At first I just went halvsies. But, earlier this year, I baked one of my famous-at-my-house) Slab Apple Pies, but I substituted all the regular flour with whole wheat pastry flour . No one in my family even noticed! It was just as good as if it had all-purpose flour in it.

Whole wheat pastry flou0 is one of my best friends when it comes to making holiday treats just a little bit healthier. I use it in muffins, pancakes, waffles, cornbread, cookies, and pies. It goes super well in savory baked goods as well, like this Galette with Mushrooms, Onions, and Cheddar.

This is the perfect appetizer for your holiday get-togethers. The pastry is light and tender. The filling packs just enough punch to offset the richness of the crust. You might even serve it with soup and salad for a light lunch or dinner.

I think I need to make this for my mom and apologize, don’t I?

Onion Cheddar Mushroom Galette | Bob's Red Mill

Galette with Mushrooms, Onions, and Cheddar

  • 2 cups Whole Wheat Pastry Flour
  • 1 cup cold, salted Butter, cut into small cubes
  • 1 to 2 tablespoons Cold Water
  • 2 tablespoons Olive Oil
  • 1 Onion, thinly sliced
  • 4 ounces sliced Mushrooms
  • fine Sea Salt and freshly ground Black Pepper
  • 1 cup shredded Sharp Cheddar Cheese
  • 1/2 teaspoon Herbes de Provence
  • 1 Egg, beaten
  • 1 tablespoon freshly chopped Parsley, optional garnish

In a food processor fitted with a metal blade, place the flour and butter. Pulse for 12 to 15 seconds until coarse crumbs are formed. With the machine running, add the water drop by drop until the dough starts to hold together. Form the dough into a thick disk and wrap with plastic wrap. Chill in the refrigerator.

In a large skillet heat the oil until shimmering. Add the onion and mushrooms and cook until they are tender and starting to brown a bit. Season to taste with salt and pepper. Transfer the mixture to a small mixing bowl. Cool.

Once the mixture is cool, toss it with the cheese and Herbes de Provence.

Preheat the oven to 400 °. On a large piece of parchment paper, roll the dough out into a large circle, about 10 to 12 inches in diameter. Sprinkle the cheese and vegetable mixture on the pastry, leaving a one-inch border.

Brush the egg wash on the open border and fold it, in sections, over the filling. Brush more egg wash over the folded edge. Bake for 12 to 15 minutes until the cheese is melted and the pastry is golden. Sprinkle the parsley over the top and serve.

Jessica Fisher Color by Sharon Leppellere - smJessica Fisher is a mom of six children, aged 5 to 16. Homeschool mom by day, writer and blogger by night, she writes two blogs, LifeasMom and GoodCheapEats. She is the author of Not Your Mother’s Make-Ahead and FreezeOrganizing Life as MOM, and Best 100 Juices for Kids. Keep up with her on Facebook and Twitter.

About The Author
Jessica Fisher Google: Jessica Fisher
Share this article:
GF Pumpkin Pie | Bob's Red Mill

Gluten Free Pumpkin Pie

by Cassidy Stockton in Gluten Free, Recipes

What is Thanksgiving without pumpkin pie? Just because you’re gluten free, does not mean you have to be pie-free. This recipe uses our phenomenal gluten free pie crust mix for a perfectly crisp, delicate gluten free crust. With this recipe, we bet your gluten free guests will worry that they’re eating wheat, so save that package so you can prove to them they really can have it all this Thanksgiving. If you need a gluten free, dairy free and egg free pie recipe, we recommend this one from Minimalist Baker. Get tips for making a dairy-free pie crust with our mix from The Family Chef.

Gluten Free Pumpkin Pie | Bob's Red Mill

 

Pumpkin Pie
Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

  • 1/2 package Bob’s Red Mill Gluten Free Pie Crust Mix, prepared and chilled
  • 15 oz can Pumpkin Puree
  • 12 oz can Evaporated Milk
  • 2 Eggs
  • 2 oz Butter, melted and cooled
  • 1 Tbsp Vanilla Extract
  • 3/4 cup Brown Sugar, packed
  • 1 tsp ground Cinnamon
  • 1 tsp ground Ginger
  • 1/2 tsp ground Allspice
  • 1/4 tsp ground Nutmeg
Prep Time: 25 minutes | Cook Time: 50 – 60 minutes| Yield: 8 servings
Remove dough from the refrigerator and let sit at room temperature until malleable. Roll chilled dough into a 12-inch circle between two pieces of heavy-duty plastic wrap. Remove top layer of plastic; invert and center dough over a 9-inch nonstick pie pan. Press crust into place, then remove remaining plastic wrap. Trim edges and flute. Freeze for 15 minutes.Meanwhile, preheat the oven to 350°F and prepare the filling.Combine pumpkin puree, evaporated milk, eggs, melted butter, vanilla extract, sugar and spice. Whisk well until fully incorporated.

Remove pie shell from freezer and fill with prepared pie filling.

Bake at 350°F until set in the center with barely any wobble when gently shook, about 50 – 60 minutes.

Let cool fully before serving.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
GF Quiche Lorraine | Bob's Red Mill

Gluten Free Quiche Lorraine

by Cassidy Stockton in Gluten Free, Recipes

Quiche is one of our favorite meals at my house. In fact, if I want to truly surprise my husband with a meal that is a guaranteed win, I’ll whip up a quiche. It was one of the first dishes I mastered as a young person. The first time I made it, I misread the ingredient list and used a tablespoon of salt instead of a teaspoon and ended up with an salty, inedible quiche. My parents had a good laugh about it and we had to switch to plan B. When I was in college, my roommates would request it.

Quiche is a pretty simple meal that can be enjoyed any time of day- from breakfast to dinner. It’s so simple, that I’m not sure why more folks don’t make it regularly. I guess it could be that making a pie crust can be a little challenging, but otherwise, this is an easy meal that can be thrown together quickly (though it does take a while to cook). Luckily, our new Gluten Free Pie Crust Mix makes it easy to whip up a pie crust. This recipe only uses half of the package, but if this was my house, I’d just double the filling and make two- one for dinner and one for breakfast and lunch the next day.

This classic Quiche Lorraine blends creamy Gruyere with salty bacon for a more decadent quiche. Pair this with a green salad and fresh fruit for a light, summer meal.

GF Quiche Lorraine | Bob's Red Mill

Quiche Lorraine

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time:  15 minutes | Rest Time:  15 minutes | Cook Time:  65 – 75 minutes

Yield: 8 – 12 servings

Step 1

Roll prepared Bob’s Red Mill Gluten Free Pie Crust between two pieces of parchment paper or heavy duty plastic wrap, forming a 10-inch circle.  Remove the top layer of parchment or plastic and carefully invert dough into a 9-inch tart or quiche pan.  Remove remaining sheet of parchment or plastic and press crust into pan, trimming and fluting the edges accordingly.  Freeze at least 15 minutes.

Step 2

Preheat oven to 375°F.  Line the crust with parchment paper and fill with pie weights.  Bake for 25 – 30 minutes.  Remove from the oven, discard the pie weights and parchment.  Reduce the oven to 350°F.

Step 3

Thoroughly whisk together the milk, cream, eggs and salt.

Step 4

Sprinkle the Gruyere and bacon on the bottom of the quiche crust and fill with the egg mixture.

Step 5

Bake at 350°F until filling is set in the center, 40 – 45 minutes.  Let cool at least 15 minutes before serving.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
GF Beef Empanadas w Peppers and  Onion F

Beef Empanadas with Peppers and Onions (Gluten Free)

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

When a food crosses all cultural boundaries, it seems to indicate something really special about that food. It shouldn’t be surprising that a version of hand pies can be found in almost every culture. I found recipes from South America, Italy, Germany, India, China, Great Britain and more. It makes sense, here is a food that uses the most basic ingredients—flour, water, fat—to create a dough that is wrapped around whatever is on hand, be it meats, beans, fruits, vegetables, cheese, etc. and is baked or fried for a portable meal. Dough that doesn’t need to rise and a meal that can be taken with you to eat as you travel seem to have been important factors to ancient cultures.

Today, they are more of a treat- a delicious way to enjoy sweet and savory fillings from around the world. Inspired by our southern neighbors,  our resident chef, Sarah House, came up with these beef empanadas with peppers and onions and we hope you enjoy them as much as we do. Our test kitchen added a little bit of Gluten Free Masa Harina to our Gluten Free Pie Crust Mix to make an enticing crust for a succulent slow-cooked beef filling.

GF Beef Empanadas with Peppers and Onion | Bob's Red Mill

Beef Empanadas with Peppers and Onions

Contributed by: Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 40 minutes | Rest Time: 60 minutes| Cook Time: 110 – 115 minutes | Yield: 10 – 12 servings

Crust

Filling

  • 16 oz boneless Beef Chuck, cubed
  • 1 cup Water (240 mL)
  • 1 tsp Kosher Salt, divided
  • 10 oz diced, mixed Bell Peppers
  • 1 ½ cups chopped or thinly sliced Yellow Onions (170g)
  • 2 tsp minced Garlic
  • 1/8 tsp ground Cumin
  • ½ tsp grated Lime Zest
  • 1 – 2 tsp fresh Lime Juice
  • 1 Egg
  • 1 Tbsp Water

Step 1

In a large bowl, combine Bob’s Red Mill Gluten Free Pie Crust Mix and Gluten Free Masa Harina. Cut in butter and shortening using a pastry blender or two knives until crumbly. Add water gradually and mix until the dough sticks together, adding additional water if needed. Flatten dough into a disk and wrap tightly in plastic wrap; refrigerate for at least 1 hour.

Step 2

Meanwhile, combine beef, water and ¾ tsp kosher salt in a large skillet. Bring to a simmer over medium-high heat. Reduce heat to low, cover, and simmer until beef is tender, about 1 ½ hours. Add additional water if necessary so the beef is at least ¼ submerged.

Step 3

Remove lid, add peppers and increase heat to high. Stir well and cook until peppers are very soft and most of the water has evaporated, about 10 minutes.

Step 4

Remove beef and peppers from the pan and drain off most of the remaining fat, leaving 1 tsp in the pan. Add onions and remaining ¼ tsp kosher salt and cook, stirring frequently, until deep golden, about 5 – 7 minutes. Add beef & peppers to the onions along with the garlic and cumin. Cook, stirring vigorously to break beef into smaller pieces, until beef is warmed through. Remove from heat and stir in lime zest and juice. Preheat oven to 400°F and line a sheet tray with parchment paper.

Step 5

To form empanadas, remove dough from the refrigerator and let sit at room temperature until malleable. Divide dough into 3 oz portions (about 1/3 cup each). Using a plastic-lined tortilla press or a rolling pin with the dough between two sheets of plastic wrap or parchment paper, press or roll each 3 oz portion in to a 7-inch round.

Step 6

Fill each empanada with 1 oz of filling (about 2 Tbsp), leaving a ½-inch border around the edge. Lightly brush the edges with water and fold over to create a half circle. Pinch the seam or crimp with a fork to seal. Place on prepared sheet tray.

Step 7

Whisk together the egg and 1 Tbsp water. Brush tops of formed empanadas with egg mixture and bake until golden, 20 – 25 minutes. Serve immediately or let cool and serve at room temperature.

 

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article:
Artichoke Hazelnut Tart | Bob's Red Mill

Meatless Mondays: Artichoke Hazelnut Tart

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

If you’re looking for a fabulous brunch idea to impress your friends, we have just the ticket. Our Artichoke Hazelnut Tart will cause your friends and family to surrender to a second helping and leave their taste buds saying “oh-là-là.” This is a perfect dish for Easter or Mother’s Day. It’s easy to whip up and comes out looking like you just slaved away in the kitchen. Pair this with a light green salad and a sparkling non-alcoholic beverage for a classy, Spring meal.

Artichoke Hazelnut Tart | Bob's Red Mill

Artichoke Hazelnut Tart

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 10 minutes | Cook Time:  15 – 25 minutes | Yield: 8 – 10 servings

Crust

Filling

  • 8 oz Cream Cheese, softened
  • ½ tsp Salt
  • ½ tsp Paprika
  • ¼ tsp ground Black Pepper
  • 1 Egg
  • 1 cup (4 oz) shredded Mozzarella
  • ½ cup (2 oz) grated Parmesan, divided
  • ½ cup (2 oz) grated Asiago, divided
  • 14 oz fresh, frozen or canned Artichoke Hearts, sliced thin

Step 1

Preheat oven to 350°F.  Spray an 8- to 9-inch pie pan with cooking spray.

Step 2

In a medium bowl, mix together Bob’s Red Mill Hazelnut Meal, salt and spices until evenly incorporated.   Add egg whites and mix thoroughly.

Step 3

Line the edges of the pan with the crust mixture, pressing and squeezing the mix firmly into place and making even crust edges, much like lining a graham cracker crust.

Step 4

Fill in the bottom of the crust and press mixture firmly into place.  To create a flat and even bottom crust, use the bottom of a dry measuring cup or drinking glass to smooth and pack the crust into place. 

Step 5

Par-bake the crust for 10 minutes.  Remove crust from oven while the filling is prepared and increase the oven heat to 400°F.

Step 6

Mix the softened cream cheese, salt and spices until smooth.  Add the egg and mix until incorporated then fold in the mozzarella, ¼ cup grated Parmesan, ¼ cup grated Asiago and sliced artichoke hearts.

Step 7

Pour the filling into the par-baked crust and smooth evenly.  Sprinkle the remaining ¼-cup each Parmesan and Asiago over the top.  Bake until just bubbling and golden, about 25 – 30 minutes.  Let cool before portioning.

About The Author
Cassidy Stockton Google: Cassidy Stockton
Share this article: