Gluten Free Peach Cobbler can be so easy if you use Gluten Free Bisquick! I just used the same ratios as the original recipe and it turned out great!
- 1 cup Gluten Free Bisquick
- 1 cup Milk
- 1 cup granulated sugar
- 1/2 cup melted butter
- 1/2 tsp nutmeg
- 4-5 fresh peaches sliced and peeled
Preheat oven to 375. Mix together nutmeg, milk and Bisquick in a 8×8 or 9×9 pan. Next mix in the melted butter. In a bowl combine the sugar and peaches. Spoon peach mixture over batter. Bake for 50-60 minutes or until golden brown around the edges.
Gluten Free Peach Cobbler
Gluten Free Chocolate Chip cookies can be hard to make ‘just right.’ I’ve tweaked my favorite recipe that a friend of mine Lynn makes a gluten version of. These were my all time favorite Chocolate Chip Cookies that I’ve been able to successfully translate into gluten free! The key is the method that you put the ingredients together to make it not grainy, so pay special attention to the mixing instructions!
Gluten Free Chocolate Chip Cookie
Combine Flour, Xantham Gym, Baking Soda and Salt in a bowl and set aside. Beat butter, granulated sugar, brown sugars, and vanilla extract in a large mixer bowl until creamy. Add egg and egg white one at a time, beating well after each one. Gradually beat in flour mixture scraping down sides when needed. Stir in morsels. Drop by rounded teaspoons onto ungreased baking sheets. Bake for 9-11 minutes at 375. Note they will not get brown much on top like gluten cookies will! Go based upon the bottom of the cookie!!
This is a great quick summer time treat! Natural and gluten free!
- 2 cups fresh strawberries hulled
- 1 Cup Orange Juice
- 1 Cup Yogurt
- 1/2 tsp Gluten Free Vanilla Extract
Use a stick blender or your regular blender and blend all ingredients together! You can add more strawberries to taste if needed. My first batch was too ‘orangy’ from the Orange Juice. We also put some of the soup in the fridge and it thickened up some and was a great snack for after a workout!
So I just made apple pie for the first time and WOW was this recipe good! I found one almost just like it in my old church cookbook as well so I decided to try it.
- Roll out pie crust out and place into a pie dish. Cut off any excess pie crust.
- Make the pie filling by stirring all ingredients except for the Graham Cracker Crumbs and set aside. (I liked to put the lemon juice in a bowl while I was slicing the apples up and stirring them in as I sliced them to keep them from browning, then I added the other ingredients.)
Apple Pie Filling
- Make the topping by mixing all ingredients until you have a sticky soft dough.
- Assemble the pie by first sprinkling evenly the graham cracker crumbs on top of the pie crust, follow by the filling piled in a mound shape.
Apple Pie with Filling Mound up
Pinch off pieces of the topping mixture and place over the pie filling, trying to completely cover the filling.
Apple Pie before baking
- Preheat oven to 425 F.
- Tear off enough parchment paper to completely wrap the pie in.
- If your parchment paper is wide enough (about 15 inches wide) you only need one piece. Wrap piece with the ends meeting under the pie. Fold both open ends and staple or paperclip them shut so that you make a pocket for the pie to cook in.
- If your parchment paper isn’t wide enough, take two 30 inch long pieces and place them in a cross shape on your work surface. Place pie on top. Fold pieces up and staple or paper clip them to make a pocket.
- Bake in preheated oven for 1 hour. Do not break open or peek inside while baking. Once the hour is up, remove from oven and cut open the paper to let cool. Serve still warm.
Baked Apple Pie
Note: My pie crust got too brown. Next time I’m going to protect it with an aluminum foil ring over the crust.
Slice of Apple Pie
This Recipe is based upon the one off of Pacific’s box. It turned out great!
- 1 unbaked 9 inch Gluten Free Pie Crust bottom
- One Carton Pacific Natural Foods Pumpkin Puree
- 5oz Evaporated Milk
- 3 Eggs
- 3/4 cup sugar
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp cloves
Make one pie crust either according to the Gluten Free Crust Recipe or use 1/2 tub of Pillsbury Pie Crust.
Beat eggs in large bowl and mix in sugar, cinnamon, salt, ginger and cloves. Gently stir in pumpkin and evaporated milk.
Pour into pie shell.
Bake in preheated 425 oven for 15 minutes. Reduce temperature to 350 and bake for 50 to 60 minutes or until knife inserted near center comes out clean.
Gluten Free Pumpkin Pie – As you can see, it didn’t last long!
This recipe makes a double pie crust and isn’t any different from a gluten pie crust other than the GF flour! If you need just a bottom shell, just divide the ingredients in half.
Our preferred flour is Bob’s Red Mill All-Purpose Gluten-Free Baking Flour, 22-Ounce Packages (Pack of 4).
Note one key is to have very cold butter. Just cut the butter up in slices and freeze for 15 minutes while you get the other ingredients ready!
- 2 1/2 cups all-purpose gluten free flour, plus extra for rolling
- 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
- 1 teaspoon salt
- 1 teaspoon sugar
- 6 to 8 Tbsp ice water
Combine the dry ingredients, flour, salt and sugar in a food processor and pulse to mix. Add butter and pulse minimally to mix. About 6 to 8 times. Add ice water 1 tbsp at a time, pulsing to mix. Test after a few tablespoons by pinching in your palm or between your hands. If the mix sticks together, then you have enough water. Too much water will make a tough crust.
Once you have it, press it on some wax paper and get it to stick together and divide it in half. Wrap in plastic wrap and refrigerate for a minimum of 1 hour or up to a day.
Remove a disk from the refrigerator and let it sit at room temperature for about 5-10 minutes so that it’s easier to work with. Roll out on a lightly floured surface with extra Gluten Free Flour. Be sure to not use grandma’s old rolling pin! Old wooden rolling pins can hold flour! Make sure you get a new one and use it only for gluten free makings! Roll out until the crust is about 1.5 inches larger in diameter than your pie pan/plate. Flip the plate upside down to check. Carefully place the crust into the pan, trimming the edges if necessary to be only about 1/2 inch larger than needed.
Fill pie with filling! Repeat for the top layer before baking if you are having a top crust. Bake according to your recipe! I like adding some extra sugar to the top just before baking.
Here’s a BlackBerry Pie I made with this recipe! First time I’ve ever done a lattice topping so excuse the cracks!
Gluten Free BlackBerry Pie
These things are pretty awesome and are a great spin on a classic.
- 1 c. sugar
- 1 c. light Karo syrup
- 1 c. peanut butter
- 6 c. Rice Krispies (GF) (We like Nature’s Path Organic)
- 1 pkg. chocolate chips
- 2 tablespoons Crisco ( butter might work also)
Cook sugar and syrup in 3 quart saucepan over medium heat until mixture boils. Remove from heat; stir in peanut butter. Mix in Rice Krispies. Press into 9″x13″ pan. Let harden. Melt in double boiler chocolate chips and crisco. Stir to blend. Spread over Krispie mixture. Chill 5 minutes until top is firm. Cut in squares and Enjoy!
I have had these bar cookies that I’ve made since High School that everyone loves. When I learned of my gluten issues, I stopped making them. Problem is they have graham crackers in them. I finally found a great Gluten Free Graham Cracker Crumbs by Kinnikinnick so I can make these cookies again!
Preheat oven to 350. While oven is heating, cut up butter in a 9×13 pyrex pan and melt butter in the oven. Once butter is melted, evenly layer the Gluten Free Graham Cracker Crumbs on butter. Next layer the Sweetened Condensed Milk followed by the semi-sweet chips and peanut butter chips. Lightly press down. Bake for 20-25 minutes or until the edges are bubbly and slightly golden brown. Let fully cool before cutting!
These are so good and rich be careful eating too many at once!! Enjoy!
So when our oldest had his Birthday in January, I was determined to find a way to get him a great cake that was also gluten free. Our great friends at Larry’s Dawg House of Athens Ohio was very kind to let me look at all of the ingredients in all of the items they put into their ice cream cake. To my joy, the only thing I knew that had gluten in it was the cookie crumbs they put in the middle. All the other items like the ice cream and cold fudge didn’t have any suspicious ingredients in it. They were great to substitute the cookie crumbs for Heath bar crumbs instead.
What was the result? A completely awesome ice cream cake! It tasted better than the original. It was like eating a Heath blizzard in cake form! I had several slices and didn’t get sick and neither did he. I’ve just recently found out one of his classmates who also can’t eat gluten had it as her ice cream cake for her birthday and she had no issues either!
So just talk to the great Guys and Gals at Larry’s Dawg House and ask them to substitute in Heath bar instead! You may want to double check the ingredients in each item each time just in case their supplier changed ingredients or in case they changed suppliers. I’m so happy though to be able to get a safe ice cream cake for us!
Here’s a picture of a recent cake they made for us Gluten Free!
I’ve personally never been a peanut butter cookie fan, however these peanut butter cookies are the best I’ve ever eaten! They are nice and moist and chewy, not dry and crunchy! A super plus is that they are gluten free and minimal ingredients! I get told frequently that these are the best peanut butter cookies they’ve ever eaten and I’d have to agree.
- 1 Cup Peanut Butter
- 1 Cup Packed Light Brown Sugar
- 1 Egg
Preheat oven to 350. Slightly beat the egg so it mixes in well. Add the sugar and peanut butter and mix well. I usually use an electric mixer for this. Roll into 1-2 inch balls and place on a slightly greased pan. Flatten with a fork. Bake for 10-12 minutes.
Note: I usually double this recipe and add some extra peanut butter by mounding the cups instead of making them level.
Note: Be sure to use a ‘clean’ peanut butter jar with no potential for cross contamination. Especially if you are making these for someone with Celiac disease. So make sure the PB jar has never been used to make sandwiches on regular bread, etc.