Thanksgiving recipes

[Guest guest]

Hi, everyone! I finally found the time to type these up - I must

really like you all! Let me know how they work out for you.

 

GF Double Pie Crust That Actually Works (adapted from The Family Baker

by Susan G. Purdy)

 

3 cups Bob's Red Mill GF All Purpose Flour (this is a mixture of

chickpea, fava, tapioca, and potato flours/starches)

2 T granulated sugar

3/4 tsp. Salt

1-1/2 sticks chilled V margarine cut into 1 " pats (I use Willow Run)

6 T chilled solid shortening (I use Spectrum)

**I egg yolk (keep the white!) OR 2 tsp. Xanthan gum and 1 tsp. Ener-g

egg replacer

2 T fresh lemon juice

5-8 T ice water, or as needed

 

**add obviously only if you do eggs – it will work without though, but

will work better with.

 

In a food processor, pulse the flour, sugar, and salt to blend, then

add margarine and shortening (**and egg yolk OR xanthan gum & egg

replacer). Pulse just until the mixture is cut into pieces the size of

small peas. Add the lemon juice with about 2 T of ice water. Pulse a

few seconds, then add more ice water (if needed!) until the dough just

begins to look clumpy. The amount of water needed will vary – it is

best to add more by hand after the dough is out of the bowl. Do not

allow a dough ball to form in the food processor. Turn the clumpy

dough out onto a piece of wax or parchment paper, gather it into a

ball, and wrap and fridge for about 30 minutes, longer if time permits.

 

Divide dough in half; leave one portion in the fridge while rolling the

first. Roll out between two pieces of tapioca starched wax or

parchment paper, and tapioca starch the rolling pin (I use a non-stick

rolling pin that works nicely – my brother gave it to me as a Christmas

gift when I was 21, and I thought him an idiot at the time, but now I

really appreciate it – was he a prophet of my son's allergies? hmmm).

Roll the dough until it is one inch larger than the pie plate. Pull

one piece of wax/parchment off carefully, invert the crust onto your

pie plate, then remove the other piece. This crust will not fold in

quarters like traditional crusts – it is delicate. (**Glaze the inside

of the crust with the egg white.)

 

Add fillings, roll out top half, and place the top half on top of

filling the same way you did the bottom half. Make 5 slits in the top

of the crust, pinch the edges, and bake your pie. Note: the extra

edges will fall off, no question, but the rest of the crust will retain

shape, even when cutting. It is more crumbly than wheat crust, but

tastes delicious and actually stays looking like a piece of pie when

you serve it! It is very good. Let me know if you have success.

 

I do make it with the egg. I hope I am not offending anyone by posting

this, but we use eggs (my mom has chickens), but absolutely no cow

products/dairy.

 

GF Sandwich Rolls (from Lisa Lewis)

 

1/2 cup canola oil

1/2 cup milk sub (I've used anything from rice to hazelnut)

3/4 cup chickpea flour

3/4 cup tapioca starch

1 T sugar

3 tsp. Ener-g egg replacer

2 tsp. Xanthan gum

2 tsp. Baking powder

 

Preheat oven to 400 degrees.

 

Throw everything in a bowl, mix with a fork just until mixed (don't

overmix), and plop dough into approx. 3 inch round on an ungreased

cookie sheet (I use a stone). This makes 6 decent sized rolls. Don't

crowd them as they expand. Bake 20-25 minutes until golden brown (in

my convection over they only take 15 minutes max).

 

These honestly take 5 MINUTES to prepare, and about that long to

disappear – they are delicious.

 

Fudgiest Brownies (adapted from Lisa Lewis cookbook)

 

Preheat oven to 325 degrees and grease a 9 " square pan.

 

2/3 cup sugar

1/3 cup V margarine (Willow Run or Earth Balance)

2 T water

12 oz. Chocolate chips (Tropical Source)

3 tsp. Ener-g Egg replacer mixed with 4 T water (or 2 eggs)

1 tsp. Vanilla

3/4 GF flour (Bob's is good, or use 1/2 cup sorghum and 1/4 cup tapioca

starch)

1/2 tsp. Baking soda

1 tsp. Xanthan gum

 

Combine sugar, margarine and water in a small saucepan and bring just

to a boil. Remove from heat and add the chips. Stir until chocolate is

melted. Add egg replacer mixture (or eggs) and vanilla. In separate

bowl, combine flour, baking soda and xanthan gum. Add this to

chocolate mixture and stir until combined. Pour into prepared pan and

bake for 30-35 minutes – do NOT overbake. This takes about 20-25 in

convection oven. These are fudgy and rich (is there any other way for

a brownie to be?)

 

Enjoy, everyone!

 

Love,

Heidi, mom to

Cal, 5, stomach of steel, and

Jake, 3, celiac, allergic to corn, dairy, pollen, dust mites

and wife to Jeff, super dad and hubby

living healthy and happy in Massachusetts