Seeing as the specific gene that predisposes a person to having a gluten intolerance tends to be found in people originating from the British Isles (Ireland, Wales, Scotland, etc.) and Scandinavia, it seems especially crucial to have an outstanding recipe for Gluten-Free Soda Bread. This bread is a sweeter version of soda bread like those often found in the States and that differs from savory soda breads made with caraway. (Personally, I’m not a big caraway fan...) This recipe also involves the fun “science experiment” of making buttermilk out of non-dairy milk and vinegar. Happy St. Patrick’s Day!
1 c tapioca flour
1 c white rice flour
1 c millet flour
½ c sugar
1 tsp salt
1 tsp xantham gum
1 tsp baking soda
2 tsp baking powder
1 2/3 c non-dairy milk (I used Hemp and Almond)
5 TBSP lemon juice or vinegar
½ c raisins (optional)
1. Preheat oven to 375°F.
2. Pour lemon juice or vinegar into non-dairy milk and let sit while preparing other ingredients.
3. Mix all dry ingredients in a mixing bowl.
4. Look for curdling in the non-dairy milk. If you don’t see any, add more lemon juice or vinegar and let sit. If you do see some, whisk the mixture with a fork until it is uniformly thicker in consistency.
5. Make a well in the dry ingredients and pour in “buttermilk” mixture.
6. Mix lightly just until incorporated and quickly pour into a greased loaf pan or round cake pan.
7. Bake at 375°F for 1 hour.
Saturday, March 13, 2010
Sunday, January 10, 2010
Guiltless, Gluten-Free Brownie Bites
This recipe is gooey and chocolatey like a brownie should be, but it contains no sugar and very little fat. Perfect for folks watching their sugar or caloric intake, but still able to pass the test with non-vegan, glutiful sweet-tooths (trust me, I checked!). The secret to the moist, fudgy texture is date paste which also adds sweetness.
Brownies (makes about 18 mini-muffin bites):
1 c pitted dates
¾ c agave nectar
1 TBSP vanilla
1 tsp salt
½ c cocoa powder
2 TBSP vegetable oil
¼ c hemp milk (or other non-dairy milk)
1 tsp xantham gum
1 tsp baking soda
1 c sorghum flour
⅓ c tapioca flour/starch
Few TBSPs margarine or vegetable shortening and flour to grease muffin tin
1. Preheat oven to 375°F.
2. Blend the dates for several minutes in a food processor.
3. Add agave nectar, vanilla, oil and milk and mix until very smooth and paste-like.
4. Add cocoa powder and salt and mix again.
5. Transfer this mixture to a mixing bowl.
6. In a separate bowl, mix flours, salt, baking soda and xantham gum.
7. Slowly mix dry ingredients into wet.
8. Grease and flour muffin tin.
9. Use a TBSP to scoop batter into a non-stick mini-muffin tin.
10. Bake at 375°F for 10 minutes.
11. Let cool for 5 or 10 minutes and remove from pan. Brownie bites will be gooey; for more well-done brownies, bake 3-4 minutes longer.
As is, these brownie bites are low-fat and sugar-free. If you’re in the market for an extra rich treat and have no qualms about upping the sugar and fat, try them with this chocolate frosting:
Chocolate frosting:
½ c Earth Balance Original Whipped
½ c cocoa powder
½ tsp salt
¾ c confectioner’s sugar
2 tsp vanilla (for mocha frosting, use 2 tsp coffee extract)
12. Mix on high-speed until the frosting is free of lumps and fluffy.
13. Frost cooled brownies or refrigerate frosting to use later.
Brownies (makes about 18 mini-muffin bites):
1 c pitted dates
¾ c agave nectar
1 TBSP vanilla
1 tsp salt
½ c cocoa powder
2 TBSP vegetable oil
¼ c hemp milk (or other non-dairy milk)
1 tsp xantham gum
1 tsp baking soda
1 c sorghum flour
⅓ c tapioca flour/starch
Few TBSPs margarine or vegetable shortening and flour to grease muffin tin
1. Preheat oven to 375°F.
2. Blend the dates for several minutes in a food processor.
3. Add agave nectar, vanilla, oil and milk and mix until very smooth and paste-like.
4. Add cocoa powder and salt and mix again.
5. Transfer this mixture to a mixing bowl.
6. In a separate bowl, mix flours, salt, baking soda and xantham gum.
7. Slowly mix dry ingredients into wet.
8. Grease and flour muffin tin.
9. Use a TBSP to scoop batter into a non-stick mini-muffin tin.
10. Bake at 375°F for 10 minutes.
11. Let cool for 5 or 10 minutes and remove from pan. Brownie bites will be gooey; for more well-done brownies, bake 3-4 minutes longer.
As is, these brownie bites are low-fat and sugar-free. If you’re in the market for an extra rich treat and have no qualms about upping the sugar and fat, try them with this chocolate frosting:
Chocolate frosting:
½ c Earth Balance Original Whipped
½ c cocoa powder
½ tsp salt
¾ c confectioner’s sugar
2 tsp vanilla (for mocha frosting, use 2 tsp coffee extract)
12. Mix on high-speed until the frosting is free of lumps and fluffy.
13. Frost cooled brownies or refrigerate frosting to use later.
Thursday, January 7, 2010
Gluten-free Vegan Pecan Pie
My father’s family is from Kentucky and each year at our family reunion Aunt Juanita’s pecan pies are the #1 item in-demand. I mean people are lined up for a piece of her pie before they’ve even made it through the fried chicken line! Here’s my best attempt at recreating her genius in vegan, gluten-free fashion. Maybe this year I’ll be brave enough to try to trick them...
Follow the instructions for a standard gf/v pie crust (same used in Pear Apple Pie recipe), repeated here for convenience. Filling ingredients and instructions follow.
Crust (makes 2 crusts, one may be saved):
1 c rice flour
½ c sorghum flour
¼ c potato starch/flour
3 tbsp sugar
1 tsp salt
½ c vegan shortening
3 tbsp vegan margarine
1 tsp xantham gum
1 tbsp white vinegar
½ - ⅔ c cold water
Saran Wrap and Wax Paper
The easiest way to make this dough is in a food processor with a dough blade, but it can also be done by hand.
1. Mix the 3 flours, xantham gum, salt and sugar in a separate bowl.
2. Prepare a glass of ice water for later. Place in fridge or freezer in the meantime.
3. Cut vegan shortening and margarine into flour until it looks like coarse meal. You can do this using a pastry cutter or two knives if you’re working by hand, or if you have a food processor, simply blend with a dough blade until you see the desired consistency.
4. Now slowly add water and vinegar. You may not need a full ⅔ c water. As you add more water, the dough will begin to stick together in larger and larger clumps. When the dough has formed into one large ball, stop and remove it from the food processor. If you are working by hand, mix dough with your fingertips while gradually adding water. Again, the dough should be wet enough to be incorporated into one large ball, but not so sticky that it clings to the sides of the bowl.
5. Divide dough into two balls, press down until flatter and an inch thick.
6. When you are ready to roll the dough, tear off 3 pieces of wax paper larger than your pie pan. Place 2 of them in a t-shape like a cross on the counter. Sprinkle them with a bit of sorghum or rice flour and place dough in the middle. Next, sprinkle dough with flour and place the 3rd sheet of wax paper on top of it. Now, use the palm of your hand and a rolling pin to flatten and roll out the dough. The rolled dough should be large enough to cover your pie pan and form a crust and about ⅛ in thick.
7. Slowly peel off the top layer of wax paper. Use the 2 bottom pieces of wax paper to pick up the rolled crust and carefully flip it over into the pie pan. Now peel off the last two pieces of wax paper and press crust into the bottom and sides of the pie pan. Trim off the excess edges with a sharp knife.
8. Since the pecan pie recipe only requires one crust, the other can be rolled out according to step 6 and then rolled up in the wax paper and saved in an airtight contained in the fridge for a few days. You may also place the dough in a pie pan, wrap it tightly in saran wrap and freeze it for a few weeks. To finish the crust you’ll use today, use small cookie cutters or a knife to cut out some shapes for decoration. Dunk them in water and stick them to the crust, arranging as you please. Poke holes in the bottom and sides of the crust with a fork.
9. Pre-bake crust for 5 minutes at 400°F. Remove and set aside until filling is ready.
Filling (makes 1 9-in pie, double this for two 9-in pies):
1 ⅓ c water
¼ c cornstarch
¼ c rum or Bourbon
1TBSP vanilla
¾ c brown sugar
½ c white sugar (beet or cane sugar)
¼ tsp salt
10. Combine water, rum, vanilla, and margarine in a saucepan. Heat until margarine is dissolved.
11. Stir in salt, sugars and cornstarch, whisking to get rid of cornstarch clumps.
12. Turn heat up to medium or until sugar dissolves and mixture begins to boil, being careful to stir constantly to prevent the sugar from burning. Allow mixture to boil until it becomes clear and thickens considerable (more like pie filling that liquid). Remove from heat.
13. Pour filling into prepared pie crust.
14. Spread 1-2 cups pecans over the pie filling, pressing them into the filling, but not covering them with filling.
15. Bake in the oven at 350° for 30 minutes.
16. Allow to cool and set. For an extra firm pie, refrigerate overnight.
17. Serve warm with a scoop of non-dairy vanilla ice cream. Tempt is my favorite.
Follow the instructions for a standard gf/v pie crust (same used in Pear Apple Pie recipe), repeated here for convenience. Filling ingredients and instructions follow.
Crust (makes 2 crusts, one may be saved):
1 c rice flour
½ c sorghum flour
¼ c potato starch/flour
3 tbsp sugar
1 tsp salt
½ c vegan shortening
3 tbsp vegan margarine
1 tsp xantham gum
1 tbsp white vinegar
½ - ⅔ c cold water
Saran Wrap and Wax Paper
The easiest way to make this dough is in a food processor with a dough blade, but it can also be done by hand.
1. Mix the 3 flours, xantham gum, salt and sugar in a separate bowl.
2. Prepare a glass of ice water for later. Place in fridge or freezer in the meantime.
3. Cut vegan shortening and margarine into flour until it looks like coarse meal. You can do this using a pastry cutter or two knives if you’re working by hand, or if you have a food processor, simply blend with a dough blade until you see the desired consistency.
4. Now slowly add water and vinegar. You may not need a full ⅔ c water. As you add more water, the dough will begin to stick together in larger and larger clumps. When the dough has formed into one large ball, stop and remove it from the food processor. If you are working by hand, mix dough with your fingertips while gradually adding water. Again, the dough should be wet enough to be incorporated into one large ball, but not so sticky that it clings to the sides of the bowl.
5. Divide dough into two balls, press down until flatter and an inch thick.
6. When you are ready to roll the dough, tear off 3 pieces of wax paper larger than your pie pan. Place 2 of them in a t-shape like a cross on the counter. Sprinkle them with a bit of sorghum or rice flour and place dough in the middle. Next, sprinkle dough with flour and place the 3rd sheet of wax paper on top of it. Now, use the palm of your hand and a rolling pin to flatten and roll out the dough. The rolled dough should be large enough to cover your pie pan and form a crust and about ⅛ in thick.
7. Slowly peel off the top layer of wax paper. Use the 2 bottom pieces of wax paper to pick up the rolled crust and carefully flip it over into the pie pan. Now peel off the last two pieces of wax paper and press crust into the bottom and sides of the pie pan. Trim off the excess edges with a sharp knife.
8. Since the pecan pie recipe only requires one crust, the other can be rolled out according to step 6 and then rolled up in the wax paper and saved in an airtight contained in the fridge for a few days. You may also place the dough in a pie pan, wrap it tightly in saran wrap and freeze it for a few weeks. To finish the crust you’ll use today, use small cookie cutters or a knife to cut out some shapes for decoration. Dunk them in water and stick them to the crust, arranging as you please. Poke holes in the bottom and sides of the crust with a fork.
9. Pre-bake crust for 5 minutes at 400°F. Remove and set aside until filling is ready.
Filling (makes 1 9-in pie, double this for two 9-in pies):
1 ⅓ c water
¼ c cornstarch
¼ c rum or Bourbon
1TBSP vanilla
¾ c brown sugar
½ c white sugar (beet or cane sugar)
¼ tsp salt
10. Combine water, rum, vanilla, and margarine in a saucepan. Heat until margarine is dissolved.
11. Stir in salt, sugars and cornstarch, whisking to get rid of cornstarch clumps.
12. Turn heat up to medium or until sugar dissolves and mixture begins to boil, being careful to stir constantly to prevent the sugar from burning. Allow mixture to boil until it becomes clear and thickens considerable (more like pie filling that liquid). Remove from heat.
13. Pour filling into prepared pie crust.
14. Spread 1-2 cups pecans over the pie filling, pressing them into the filling, but not covering them with filling.
15. Bake in the oven at 350° for 30 minutes.
16. Allow to cool and set. For an extra firm pie, refrigerate overnight.
17. Serve warm with a scoop of non-dairy vanilla ice cream. Tempt is my favorite.
Friday, December 4, 2009
Cranberry Apple Crisp
This is a simple dessert with a tart fruit flavor thanks to the Granny Smith apples and the cranberries. It is extra good when served warm with a scoop of non-dairy ice cream. I enjoyed mine with Tempt.
Filling:
• 5-6 large Granny Smith apples
• 1 bag cranberries
• 1 c sugar
• 3 tbsp Just Cranberry juice
• 1 tbsp lemon juice
• 3 heaping tbsp cornstarch
Topping:
• ¾ c gluten-free oats
• ¾ c brown sugar
• 1 tsp cinnamon
• ¾ c sorghum flour
• 1 tsp xantham gum
• ½ tsp salt
• ½ c vegan margarine
• *Pecans or walnuts optional
1. Pulse cranberries in food processor until texture is as desired, place in large bowl and stir in sugar.
2. Slice apples thinly by hand or with food processor. (Peel first if you’d like.)
3. Stir apples in with cranberries and sugar. Add cranberry, lemon juice, and cornstarch. Stir well to make sure there are no remaining lumps from the cornstarch.
4. Let cran-apple mixture sit and prepare topping.
5. Mix dry ingredients (everything besides margarine) in separate bowl.
6. Cut dry ingredients into margarine with pastry cutter or two knives or in a food processor until there aren't anymore large chunks of butter and the mixture is crumbly.
7. Pour cran-apple mixture into a 9x13in pan and spread crumbles of topping evenly across apples.
8. Bake at 375° for 45 minutes or until topping begins to brown and look crispy.
Filling:
• 5-6 large Granny Smith apples
• 1 bag cranberries
• 1 c sugar
• 3 tbsp Just Cranberry juice
• 1 tbsp lemon juice
• 3 heaping tbsp cornstarch
Topping:
• ¾ c gluten-free oats
• ¾ c brown sugar
• 1 tsp cinnamon
• ¾ c sorghum flour
• 1 tsp xantham gum
• ½ tsp salt
• ½ c vegan margarine
• *Pecans or walnuts optional
1. Pulse cranberries in food processor until texture is as desired, place in large bowl and stir in sugar.
2. Slice apples thinly by hand or with food processor. (Peel first if you’d like.)
3. Stir apples in with cranberries and sugar. Add cranberry, lemon juice, and cornstarch. Stir well to make sure there are no remaining lumps from the cornstarch.
4. Let cran-apple mixture sit and prepare topping.
5. Mix dry ingredients (everything besides margarine) in separate bowl.
6. Cut dry ingredients into margarine with pastry cutter or two knives or in a food processor until there aren't anymore large chunks of butter and the mixture is crumbly.
7. Pour cran-apple mixture into a 9x13in pan and spread crumbles of topping evenly across apples.
8. Bake at 375° for 45 minutes or until topping begins to brown and look crispy.
Tuesday, November 24, 2009
Cranberry Oatmeal Chocolate Chip Cookies
I got excited yesterday when I bought gluten-free oats for the first time. I hadn’t had any in months and love them in cookies, granola and crisps. This recipe is one of many delicious combinations involving chocolate and dried fruits. Tart fruits like cherries and cranberries are always a good combo, and some of the more exotic combinations like chocolate and dried mango bits are surprisingly good, too. Use this recipe as a guide and experiment with adding your own favorite dried fruits or nuts.
2/3 c vegan margarine (I use Earth Balance Original Whipped)
⅛ c canola oil
1 c dark brown sugar
3 tbsp maple syrup
1 tbsp vanilla
2 tbsp flax seed meal dissolved in ¼ c soymilk* (see note below about “eggs”)
1 tsp salt
1 ½ c gluten-free oats (Bob’s Red Mill are easy to find)
1 c sorghum flour
½ c rice flour
1 tsp xantham gum
1tsp baking soda
1 c dried cranberries (dried tart red cherries are also good)
1 c vegan chocolate chips
*Optional: add ½ c of almonds or walnuts
· Preheat oven to 375°F.
· Heat ¼ c soymilk for 30-45 sec. in microwave. Add 2 tbsp flax-seed meal making sure it is covered by the soymilk. Let sit.
· Cream margarine, oil, brown sugar, maple syrup and vanilla with a mixer or by hand until integrated.
· Whisk the flax-seed mixture with a fork until it is free of lumps and has a gelatinous consistency.
· Add flax-seed meal mixture to creamed margarine and sugar.
· Add oats to wet ingredients.
· Combine flours with salt, baking soda and xantham gum in a separate bowl.
· Slowly incorporate dry ingredients into wet, blending on low speed.
· Mix in chocolate chips, cranberries and nuts if desired.
· Use a tbsp to roll the dough into balls and place on a cookie sheet.
· Press flat with the palm of your hand. (This is easiest if your hand is wet.)
· Bake at 375°F for 10-12 minutes. (Longer if you prefer crisp cookies to chewy ones.)
2/3 c vegan margarine (I use Earth Balance Original Whipped)
⅛ c canola oil
1 c dark brown sugar
3 tbsp maple syrup
1 tbsp vanilla
2 tbsp flax seed meal dissolved in ¼ c soymilk* (see note below about “eggs”)
1 tsp salt
1 ½ c gluten-free oats (Bob’s Red Mill are easy to find)
1 c sorghum flour
½ c rice flour
1 tsp xantham gum
1tsp baking soda
1 c dried cranberries (dried tart red cherries are also good)
1 c vegan chocolate chips
*Optional: add ½ c of almonds or walnuts
· Preheat oven to 375°F.
· Heat ¼ c soymilk for 30-45 sec. in microwave. Add 2 tbsp flax-seed meal making sure it is covered by the soymilk. Let sit.
· Cream margarine, oil, brown sugar, maple syrup and vanilla with a mixer or by hand until integrated.
· Whisk the flax-seed mixture with a fork until it is free of lumps and has a gelatinous consistency.
· Add flax-seed meal mixture to creamed margarine and sugar.
· Add oats to wet ingredients.
· Combine flours with salt, baking soda and xantham gum in a separate bowl.
· Slowly incorporate dry ingredients into wet, blending on low speed.
· Mix in chocolate chips, cranberries and nuts if desired.
· Use a tbsp to roll the dough into balls and place on a cookie sheet.
· Press flat with the palm of your hand. (This is easiest if your hand is wet.)
· Bake at 375°F for 10-12 minutes. (Longer if you prefer crisp cookies to chewy ones.)
Friday, October 30, 2009
Pumpkin Spice Muffins with Cream Cheese Filling
A bakery in my hometown serves a version of this muffin that is my father’s all-time favorite, so I made a gf/vegan adaptation. I envision them being served warm with a cup of coffee on a brisk fall morning. I usually start by making the filling first and letting it chill while I mix up the batter.
Cream Cheese Filling:
1 12-oz container extra firm silken tofu
1 8-oz containers vegan cream cheese
¼ tsp salt
1 tbsp lemon juice
1 c powdered sugar
2 tsp vanilla extract
*If you’re feeling daring, you can make a Lemon-Ginger filling by replacing the 2 tsp of vanilla with 2 tsp of ginger and adding another tbsp of lemon juice.
1. Drain as much water as possible off of the tofu.
2. In a blender or food processor, cream all ingredients together until smooth.
3. Put in refrigerator to chill and thicken.
Muffins:
1 15-oz can of packed pumpkin
½ c canola oil
1 c brown sugar
1 tbsp cinnamon
½ tsp clove
1 tsp nutmeg
1 tsp salt
2 tbsp flax seed meal in 1/3 c warm soymilk
1 c rice flour
½ c sorghum flour
1 tsp xantham gum
1 tsp baking soda
1tsp baking powder
4. Mix pumpkin, oil, brown sugar, and spices until blended.
5. Warm 1/3 c soymilk and allow 2 tbsp to dissolved in it for several minutes. Whisk with a fork and combine with other wet ingredients.
6. In a separate bowl, mix flours, salt and xantham gum.
7. Slowly mix dry ingredients in with wet.
8. Grease and flour a muffin pan or line with paper liners.
9. Pre-heat oven to 375°F.
10. Fill each muffin cup half-way trying to make something of hole in the middle with higher sides toward the edges. Drop a good-sized dollop of the cream cheese filling in the center, trying to keep it from touching the sides of the pan. Cover with batter so that muffin cups are about 2/3 full.
11. Bake at 375°F for 17 minutes. Test for doneness with a knife or toothpick, bake a few minutes longer, if necessary.
Cream Cheese Filling:
1 12-oz container extra firm silken tofu
1 8-oz containers vegan cream cheese
¼ tsp salt
1 tbsp lemon juice
1 c powdered sugar
2 tsp vanilla extract
*If you’re feeling daring, you can make a Lemon-Ginger filling by replacing the 2 tsp of vanilla with 2 tsp of ginger and adding another tbsp of lemon juice.
1. Drain as much water as possible off of the tofu.
2. In a blender or food processor, cream all ingredients together until smooth.
3. Put in refrigerator to chill and thicken.
Muffins:
1 15-oz can of packed pumpkin
½ c canola oil
1 c brown sugar
1 tbsp cinnamon
½ tsp clove
1 tsp nutmeg
1 tsp salt
2 tbsp flax seed meal in 1/3 c warm soymilk
1 c rice flour
½ c sorghum flour
1 tsp xantham gum
1 tsp baking soda
1tsp baking powder
4. Mix pumpkin, oil, brown sugar, and spices until blended.
5. Warm 1/3 c soymilk and allow 2 tbsp to dissolved in it for several minutes. Whisk with a fork and combine with other wet ingredients.
6. In a separate bowl, mix flours, salt and xantham gum.
7. Slowly mix dry ingredients in with wet.
8. Grease and flour a muffin pan or line with paper liners.
9. Pre-heat oven to 375°F.
10. Fill each muffin cup half-way trying to make something of hole in the middle with higher sides toward the edges. Drop a good-sized dollop of the cream cheese filling in the center, trying to keep it from touching the sides of the pan. Cover with batter so that muffin cups are about 2/3 full.11. Bake at 375°F for 17 minutes. Test for doneness with a knife or toothpick, bake a few minutes longer, if necessary.
Monday, October 26, 2009
Old-Fashioned Pear Apple Pie
This wonderful twist on an autumn classic is perfect for the upcoming holidays. It includes detailed instructions for a delicious and multi-purpose gluten-free vegan pie crust. The crust takes a little work, as does any pie crust made from scratch, but it was quite rewarding to serve it recently and have a friend as “Really? That is gluten-free?” You can start by preparing the dough and then make the filling while it is chilling.
Crust:
1 c rice flour
½ c sorghum flour
¼ c potato starch/flour
3 tbsp sugar
1 tsp salt
½ c vegan shortening
3 tbsp vegan margarine
1 tsp xantham gum
1 tbsp white vinegar
½ - ⅔ c cold water
Saran Wrap and Wax Paper
The easiest way to make this dough is in a food processor with a dough blade, but it can also be done by hand.
1. Mix the 3 flours, xantham gum, salt and sugar in a separate bowl.
2. Prepare a glass of ice water for later. Place in fridge or freezer in the meantime.
3. Cut vegan shortening and margarine into flour until it looks like coarse meal. You can do this using a pastry cutter or two knives if you’re working by hand, or if you have a food processor, simply blend with a dough blade until you see the desired consistency.
4. Now slowly add water and vinegar. You may not need a full ⅔ c water. As you add more water, the dough will begin to stick together in larger and larger clumps. When the dough has formed into one large ball, stop and remove it from the food processor. If you are working by hand, mix dough with your fingertips while gradually adding water. Again, the dough should be wet enough to be incorporated into one large ball, but not so sticky that it clings to the sides of the bowl.
5. For best results, divide dough into two balls, press down until flatter and an inch thick, wrap tightly in Saran Wrap and chill in the fridge for an hour or two.
Filling:
3 Comice or Bartlett pears
4 Granny Smith Apples
1 c sugar
2 tsp cinnamon
¼ tsp cloves
5 tbsp cornstarch
2 rounded scoops of vegan sour cream
½ c raisins
6. Peel and thinly slice apples and pears. (For a more rustic pie, you leave the peel on.)
7. In a large bowl, mix in sugar and spices.
8. Mix in cornstarch until there are no visible clumps.
9. Add sour cream and raisins, and let sit in the refrigerator for and 30 min or an hour.
10. When you remove the dough from the refrigerator, pre-heat the oven to 425°F.
11. When you are ready to roll the dough, tear off 3 pieces of wax paper larger than your pie pan. Place 2 of them in a t-shape like a cross on the counter. Sprinkle them with a bit of sorghum or rice flour and place dough in the middle. Next, sprinkle dough with flour and place the 3rd sheet of wax paper on top of it. Now, use the palm of your hand and a rolling pin to flatten and roll out the dough. The rolled dough should be large enough to cover your pie pan and form a crust and about ⅛ in thick.
12. Slowly peel off the top layer of wax paper. Use the 2 bottom pieces of wax paper to pick up the rolled crust and carefully flip it over into the pie pan. Now peel off the last two pieces of wax paper and press crust into the bottom and sides of the pie pan.
13. Pour filling into crust and repeat step 11 to roll the top crust. Using small cookie cutters or a knife, cut a few slits in the middle of the top crust for vents. Place top crust over filling. (You can also cut strips for the top crust if you prefer a lattice top.)
14. Trim top edges down so that there is approximately the same amount of excess dough (about 1 in) around the entire crust. Tuck under and press down. Now you can pinch the dough between your thumb and forefinger around the pie to make a decorative edge or, if this doesn’t come easily, you can use a fork to make indents.
15. Bake at 425°F for 15 min, then reduce oven temperature to 350°F and bake for another 35 min or until golden brown.
Crust:
1 c rice flour
½ c sorghum flour
¼ c potato starch/flour
3 tbsp sugar
1 tsp salt
½ c vegan shortening
3 tbsp vegan margarine
1 tsp xantham gum
1 tbsp white vinegar
½ - ⅔ c cold water
Saran Wrap and Wax Paper
The easiest way to make this dough is in a food processor with a dough blade, but it can also be done by hand.
1. Mix the 3 flours, xantham gum, salt and sugar in a separate bowl.
2. Prepare a glass of ice water for later. Place in fridge or freezer in the meantime.
3. Cut vegan shortening and margarine into flour until it looks like coarse meal. You can do this using a pastry cutter or two knives if you’re working by hand, or if you have a food processor, simply blend with a dough blade until you see the desired consistency.
4. Now slowly add water and vinegar. You may not need a full ⅔ c water. As you add more water, the dough will begin to stick together in larger and larger clumps. When the dough has formed into one large ball, stop and remove it from the food processor. If you are working by hand, mix dough with your fingertips while gradually adding water. Again, the dough should be wet enough to be incorporated into one large ball, but not so sticky that it clings to the sides of the bowl.
5. For best results, divide dough into two balls, press down until flatter and an inch thick, wrap tightly in Saran Wrap and chill in the fridge for an hour or two.
Filling:
3 Comice or Bartlett pears
4 Granny Smith Apples
1 c sugar
2 tsp cinnamon
¼ tsp cloves
5 tbsp cornstarch
2 rounded scoops of vegan sour cream
½ c raisins
6. Peel and thinly slice apples and pears. (For a more rustic pie, you leave the peel on.)
7. In a large bowl, mix in sugar and spices.
8. Mix in cornstarch until there are no visible clumps.
9. Add sour cream and raisins, and let sit in the refrigerator for and 30 min or an hour.
10. When you remove the dough from the refrigerator, pre-heat the oven to 425°F.
11. When you are ready to roll the dough, tear off 3 pieces of wax paper larger than your pie pan. Place 2 of them in a t-shape like a cross on the counter. Sprinkle them with a bit of sorghum or rice flour and place dough in the middle. Next, sprinkle dough with flour and place the 3rd sheet of wax paper on top of it. Now, use the palm of your hand and a rolling pin to flatten and roll out the dough. The rolled dough should be large enough to cover your pie pan and form a crust and about ⅛ in thick.
12. Slowly peel off the top layer of wax paper. Use the 2 bottom pieces of wax paper to pick up the rolled crust and carefully flip it over into the pie pan. Now peel off the last two pieces of wax paper and press crust into the bottom and sides of the pie pan.
13. Pour filling into crust and repeat step 11 to roll the top crust. Using small cookie cutters or a knife, cut a few slits in the middle of the top crust for vents. Place top crust over filling. (You can also cut strips for the top crust if you prefer a lattice top.)
14. Trim top edges down so that there is approximately the same amount of excess dough (about 1 in) around the entire crust. Tuck under and press down. Now you can pinch the dough between your thumb and forefinger around the pie to make a decorative edge or, if this doesn’t come easily, you can use a fork to make indents.
15. Bake at 425°F for 15 min, then reduce oven temperature to 350°F and bake for another 35 min or until golden brown.
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