With gluten-free baking, achieving a firm crust can be a challenge, but if you follow my recipe, you will be able to bake whatever pie you can think about!

With this recipe, you will obtain two crusts that will fill a 9-inch pie plate, one for the bottom, and another one to cover it! Of course, if you want to make pies without any cover, you can use both to cover the pie plate.

This recipe is very easy, but you have to be careful. You will need a food processor to blend the butter and flour without making a homogeneous dough. We want to obtain a grainy sand of little butter pieces covered in flour. After that, we will incorporate liquid to bind everything. Thanks to this process, we will obtain a flaky crust!

So now prepare your own crusts and fill the pie with whatever you want! Or you can follow my blueberry pie recipe that goes perfect with this crust.

The Best Pie Crust

Recipe by Giovanni PamparanaCourse: Dessert, MainCuisine: AmericanDifficulty: Easy

Servings

2

crusts

Prep time

30

minutes

Cooking time

40

minutes

A pie crust recipe that will yield two portions that will be useful to make either a sweet or savoury 9-inch pie with a bottom crust and its cover. You won’t believe how golden they get!

Ingredients

• 370 g of our gum-free flour mix

• 1 tbsp sugar (omit for savoury)

• 1 tsp salt

• ½ tsp xanthan gum

• 230 g very cold unsalted butter cut into ½ cm cubes

• 90 g ice water (6 tbsp)

• 3 tbsp Greek yogurt

• 1 tbsp rice vinegar (or apple cider)

Directions

• In a food processor, blend the flour, sugar, salt, and xanthan gum.
• Add the butter to the food processor and pulse until you see that everything is combined (like sand without visible pieces of butter). Do not over blend!
• Add the water, yogurt and vinegar to the food processor, and start pulsing until you see that the dough has formed (around 20-30 times). Again, try not to over blend so the butter doesn’t incorporate more than it needs. This is the trick to get a flaky dough.
• Bring everything together and divide the dough in two.
• Form a disk of dough with each (not so thin, around 5 inches) and wrap them in plastic.
• Let them cool in the fridge for at least one hour before using them to build a pie.
• Try to make our Blueberry Pie with this recipe! You won’t regret it!

The post The Best Pie Crust appeared first on The Gluten-Free Corner.

Preparing the filling of this pie is extremely easy and takes very little time. You will need to cook half of the blueberries and crush them a bit with a potato masher to release liquid and reduce the blueberries quite a bit. This purple reduction mixed with the cornstarch will provide the foundation for the whole blueberries and sugar that are going to be incorporated later. By doing this, the result will be a nice homogeneous filling inside the pie.

The trick to getting a vibrant and intense purple colour of the filling is the lemon juice. The lemon juice accentuates the colour of a lot of berries, that is why almost always you add a small amount of lemon juice to jams, jellies or other reductions. It is really incredible how the colour changes when you add it and after you cook it!

For this recipe, we are going to use our gluten-free pie crust recipe that yields the bottom and top layers for a 9-inch pie plate! If you haven’t seen it, you can follow this link to make it beforehand! Be aware that you need some time for the dough to cool before you can use it here. You can always try to find some pre-made gluten-free pie shells, but you would need to figure out the cooking times for those ones, as well as how much filling would work with the size of the one you have (I am sorry about that). One thing that is a must, is that the blueberry filling must be bubbling hot when you take it out from the oven, that is the signal that the filling is ready!

If you follow my crust recipe, you will need to have a 9-inch pie plate and a rolling pin to roll the crust dough. A silicone mat is really useful to prevent the dough from sticking. For the pie plate, I used a metallic one with a removable base. It allowed me to have the nice curves in the border, to have a nice browning on the bottom shell, and to remove the pie and plate it elsewhere!

You will also need a large saucepan where you can fit 600 gr of the blueberries to cook them (around 3-4 cups of blueberries) and something to press and crush the blueberries while they are cooking (like a potato masher).

Here we go with the recipe!

Awesome Blueberry Pie

Recipe by Giovanni PamparanaCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

15

minutes

Cooking time

1

hour 

This blueberry pie is the combination of the freshness of summer with the right amount of sweetness inside a pie that you won’t get tired of it!

Ingredients

• 1 batch of our gluten-free pie crust recipe
  (1 batch makes two crusts)

• 1200 g blueberries

• 1 shredded peeled apple without the core

• 150 g sugar (3/4 cup aprox)

• 2 tbsp cornstarch

• 2 tbsp lemon juice

• A pinch of salt

• 1 egg white lightly beaten to brush

Directions

• Take out the crusts dough from the fridge to allow them to warm a bit before rolling them.
• Preheat the oven to 425ºF/220ºC.
• Put half of the blueberries (600 g) in a large saucepan and cook them for about 8-10 minutes at medium heat. While they are cooking, crush them with a potato masher or something similar to break the blueberries and release the juices.
  During the cooking time, the blueberry sauce that you are making should be reduced by half approximately or the original volume of uncrushed blueberries.
• Let the reduced blueberry sauce to cool off a bit.
• Meanwhile, drain the shredded apple with a clean cloth to remove the excess of water. Incorporate the shredded apple, sugar, salt, lemon juice, cornstarch and the rest of the blueberries to the reduced blueberry sauce and mix well to homogenize everything.
• Roll in a silicone mat (or in between two plastic wrap pieces) the crust dough into a 12-inch circle. You can help yourself with a little cornstarch in the rolling pin or in the dough if it is way too sticky, but it is better not to use any.
• Place the rolled dough into the 9-inch pie plate carefully so the dough doesn’t break. Remove and discard the excess from the borders (you can use that excess if you left a part of the crust too thin comprated to the rest).
• Roll the other crust into a 12-inch circle. Cut a hole in the middle and 6 more around the center one equally distanced. (you can be creative in this part if you want )
• Fill the blueberry mixture into the already placed pie crust being careful not to overfill the borders. It will become more liquid when it is cooked and you don’t want it spilling everywhere in the oven!
• Cover your creation with the crust and press the borders to seal the pie. Remove the excess.
• Brush the top of the pie with the egg white wash so it gets a nice browning after it cooks!
• Bake in the oven middle rack at 425ºF/220ºC for 25 minutes.
• Rotate the pie and reduce the heat to 350ºF/180ºC and bake for another 40 minutes. At the 30 minute mark, be careful not to burn the pie (remember that every oven is different!). You know it is ready when the crust is golden brown and you see the blueberry filling bubbling!
• When it is ready, take out of the oven and let it cool for at least 2 hours. This will allow the filling to set and allow the crust to be firm enough so it doesn’t break.
• Now it’s time to enjoy!!

The post Awesome Blueberry Pie appeared first on The Gluten-Free Corner.

These little guys are really awesome. The mix of the sweet cinnamon crumble on top with the acidity of the raspberry will elevate your muffin experience.

For this recipe, I didn’t use the stand mixer as I was teaching my 10-year old nephew how to prepare them. It’s more fun this way! This is a really nice and easy recipe to make with your kids to have good family time!

Just prepare the ingredients on beforehand so you have everything ready to bake, and don’t forget to preheat your oven!

If you have a stand mixer or hand mixer, you can definitely use it for this recipe but be careful to not overmix the batter!

You will need some paper liners (either for muffin or cupcake will work) and a muffin baking tray to hold the batter together in the liner as they will grow!

Gluten-Free Raspberry Muffins

Recipe by Giovanni PamparanaCourse: SnacksCuisine: AmericanDifficulty: Easy

Servings

8-10

muffins

Prep time

15

minutes

Cooking time

35

minutes

These gluten-free muffins are available for you at any time to satisfy your cravings!

Ingredients

• For the muffin batter

• 80 g cornstarch

• 60 g white rice flour

• 60 g tapioca starch

• 4 g xanthan gum

• 150 g granulated sugar (3/4 cup)

• 1/2 cup milk

• 1/3 cup vegetable oil (use a neutral flavour one, as canola)

• 1 large egg

• 3 g salt (1/4 tsp kosher salt)

• 14 g baking powder (1 tbsp)

• 1 cup of fresh or frozen raspberries (do not thaw the frozen raspberries!)

• For the crumble

• 28 g unsalted butter, melted (2 tbsp)

• 8 g cornstarch

• 6 g white rice flour

• 6 g tapioca starch

• 50 g granulated sugar (1/4 cup)

• 1 tbsp ground cinnamon

Directions

• Preheat the oven to 400ºF (200ºC)
• Prepare 10 muffin cups with paper liners. Have a few more in handy if you have extra batter.
• Mix all the dry ingredients for the muffin batter in a large bowl.
• On a separate bowl, whisk all the batter liquids.
• Now, incorporate the liquids to the dry mix and whisk it all together!
• The batter will be thick, so don’t worry about that. It is important that you don’t overmix the batter! The batter needs to be thick so you can scoop it, if you think that it is a bit too liquid, you can add some more rice flour. If it is way too dense, you can add some more milk.
• Now, add the raspberry and incorporate in a delicate and folding motion.
• Once everything is mixed up, start scooping the batter into the paper lined muffin cups. Do not fill over 3/4 of the paper liner!
• To make the crumble, mix all the ingredients and press them to create little crumbs. Sprinkle them over the batter. Do not put too much crumble over them or they may have problems rising!
• Now its baking time! Bake during 20-35 minutes. They will be ready when you insert a wooden toothpick and it comes out without wet batter (it may come a bit wet if you punctured a raspberry!). Control your baking time since the baking time will depend on the size of your muffins! Also, remember that every oven is different, so it may take a bit longer to be ready.
• Once they are ready, transfer them to a cooling rack and wait a few minutes allowing them to set!
• Now, enjoy!!!

The post Gluten-Free Raspberry Muffins appeared first on The Gluten-Free Corner.

After some time, I learned that outs didn’t have gluten, but they are commonly processed in wheat processing machines, making them contain severe cross-contamination. The solution was to find gluten-free oats, which are nothing more than oats processed in a dedicated facility. That was my chance to make some healthy and yummy granola.

Although nowadays you can find granola gluten-free (although little of them are actual granola since they don’t have oats), it’s always healthier to know what you are eating, and of course, it is a big plus to be able to customize you own You can use all kind of nuts and seeds to make it as you like!

Like many others, I like my granola with clusters (oh yeah!), so to achieve them, you just have to press them after turning over the granola half-way the cooking time (don’t worry, I’ll tell you when ;)).

So here is my version of homemade gluten-free granola, I hope you like it!

Gluten-Free Nuts Granola

Recipe by Giovanni PamparanaCourse: Baking, Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

25

minutes

This healthy gluten-free granola is fully customizable to your taste and makes a really good fast breakfast option! Enjoy it with some fruit and yogurt!

Ingredients

• 300 g certified gluten-free rolled oats (3 cups)
  (not the instant one, read the labels for possible contamination!)

• 300 g nuts of your choice (3 cups)
  (I used raw cashew nuts, almonds, coconut flakes, and dried cranberries).

• 90 g peanut butter (unsalted and unsweetened) (around 1/2 cup)
  You can use other nut butter if you want too

• 70 g honey (1/4 cup)

• 70 g maple syrup (1/4 cup)

• 4 g salt (1/2 tsp)

• 1/3 cup olive oil

• 1 tbsp pure vanilla extract

• 1 tbsp ground cinnamon

Directions

• Preheat the oven to 350°F (170°C).
• In a bowl add the dry ingredients and mix well.
• Now add everything else and mix it all!
• Prepare a baking sheet and line it with parchment paper so the sugar doesn’t stick on the bottom.
• Evenly distribute the granola through the baking sheet, pressing a little to level it up.
• Now it’s baking time! Bake the granola for 10 minutes.
• After the time has passed, take the baking sheet out and start turning the granola either with a spoon or a spatula. This way you will mix up things a little bit. Distribute evenly the granola again in the baking sheet.
  Now, if you like clusters in your granola, press the granola so everything sticks together.
• Continue baking the granola for 15 minutes until everything has a nice brown color. Be careful! Every oven if different so you may require a bit less of time. Don’t brown it too much, we want it to look and taste nice!!
• After the cooking time, take out your granola and leave it sit there for a few hours to cool. This is vital for the granola to set and keep everything together.
• Now enjoy! It goes great with fresh berries and yogurt. Remember to experiment and find your granola other-half

The post Gluten-Free Nuts Granola appeared first on The Gluten-Free Corner.

Its chewy cookie-time!

Awesome Gluten-Free Chocolate Chips Cookies!

Recipe by Giovanni PamparanaCourse: Dessert, SnacksCuisine: AmericanDifficulty: Easy

Servings

18

cookies

Prep time

30

minutes

Cooking time

40

minutes

These cookies are your way to go if you like them chewy and you can do them two ways, either thick or thin!

Ingredients

• 100 g cornstarch

• 75 g tapioca starch

• 75 g white rice flour

• 100 g brown rice flour

• 7 g xanthan gum

• 1 tsp baking powder

• 4g salt (1/2 tsp kosher salt)

• 225 g unsalted butter softened at room temperature (1 cup)

• 1 large egg

• 250 g granulated sugar (1 1/4 cup)

• 100 g light brown sugar

• 1 tbsp vanilla extract

• 270 g semi-sweet chocolate chips

• 1/2 tsp cornstarch

Directions

• Preheat the oven to 340°F and line a baking sheet with parchment paper.
• In a bowl, toss the chocolate chips with the 1/2 tsp of cornstarch. This will allow the chocolate chips to stay in the dough without melting to the bottom!
• In a separate bowl, mix all the dry ingredients and start adding all the rest of ingredients. Give it a good mix! The butter will start merging with the rest of the ingredients to form a smooth dough. Use your hands after a while, it will be easier
• When you have a smooth dough, incorporate the chocolate chips and distribute them into the dough.
• Make 18 balls of dough roughly of the same size.
• Now its time to chose. You can have thicker chewy cookies or thinner (but also chewy) cookies. If you prefer thicker, make disks on about 0.5 cm, if not, press them well so they are thin.
  They will not melt that much so press them as you like them later.
• Bake the cookies one tray at a time, for the thin ones bake them for 15 minutes. The thicker ones will need 20-25 minutes.
  Remember every over is different so mind your time!
• They will be really soft when you take them out from the oven, but after 5 minutes of cooling, they will be good to go! Enjoy!

The post Awesome Gluten-Free Chewy Chocolate Chips Cookies! appeared first on The Gluten-Free Corner.

When I became celiac, one of my first thoughts was: “Ohh no, I loved the cinnamon rolls…”. I really love sugar-cinnamon stuff, so whenever I went through a Cinnabon store, I couldn’t manage not salivating and get hungry for one of those.

So I decided to give it a try, and the results were awesome!!!! They were moist, flaky, soft, smelled incredible and perfectly balanced with the amount of sweetness.

These things are so good that the people that tried them didn’t even notice that they were gluten-free. It is the real thing, guys!

So give them a try, you wont regret it!

An important thing to take in consideration is that you may need some time to prepare them. The dough will result sticky after proofing so it needs to be chilled. In the instructions it says that you can leave it 1 hour in the fridge, but I really recommend a few more hours, or even 12 hours or more, especially if you are new to gluten-free baking and handling these kind of doughs (really, it will make a difference!).

I’ll upload soon the step-by-step photos for the instructions!!

Gluten-Free Cinnamon Rolls

Recipe by Giovanni PamparanaCourse: DessertCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

2

hours 

Cooking time

25

minutes

Calories

448

kcal

Learn how to make these soft, flaky and unbelievable gluten-free rolls. I think that you won’t resist eating only one!

Ingredients

• For the dough:

• 420 g gluten-free all-purpose flour (you can use my gluten-free bread flour blend)

• 4 g salt (1/2 tsp kosher salt)

• 10 g baking powder (2 tsp)

• 1/4 tsp cream tartar

• 100 g sugar

• 10 g dry yeast

• 3/4 cup warm milk (in between 105 and 110°F) (40-43°C)

• 2 large eggs at room temperature

• 60 g unsalted butter (melted, leave it cooling for a bit)

• 1 tbsp apple cider

• For the cinnamon sugar filling:

• 30 g unsalted butter (melted)

• 110 g light brown sugar (1/2 cup packed)

• 1.5 tbsp ground cinnamon

• For the frosting:

• 120 g unsalted butter (room temperature)

• 3 cups of powdered sugar

• 1 sp of vanilla essence

• Water as needed

Directions

• Start by mixing in a bowl the yeast, sugar and warm milk. Leave it standing for around 5 minutes until you see foam forming on the top. This means that your yeast is alive and ready to work on your dough!
• In a separate bowl, mix and homogenize all the other dry ingredients in the dough ingredients list.
• The best for this recipe is to use a stand mixer with the paddle attachment, but if you don’t have one, you can mix by hand.
• Mix all the dough ingredients together and start mixing at medium speed for 3 minutes. Increase the speed to medium-high and mix for 7 more minutes to create a homogeneous sticky dough (scrape down the dough that starts building in the border).
• Transfer the dough to a previously greased bowl, cover it with plastic wrap and leave it on a warm place to proof for 1 hour (I preheat the oven to 120°F (45°C), leave the door open for a minute, and leave the bowl inside with the door closed with the oven light on).
• After the dough has doubled its size, put the bowl in the fridge and let it rest there for at least 1 hour so it cools down (you can leave it in the fridge up to 2 days too). This will make the dough easier to manage (it becomes less sticky).
• Transfer the cool dough to a silicone mat and use a rolling pin to roll the dough to flat rectangular form that has around 3 mm thickness (if the dough is still sticky, you can use some cornstarch on the surface to make it more manageable, just don’t use too much or you will dry out the dough).
• There are two options to spread the filling: either brush the melted butter over the dough and then sprinkle the bwrown sugar and ground cinnamon evenly; or mix the sugar and hot melted butter and spread it through the dough with a spoon, sprinkling afterwards the cinnamon over the dough.
• Now its time to give it a tubular form! Carefully start rolling the dough (from the long side), helping yourself with a silicone spatula to give it the form. Start rolling it from the side closer to your body, it makes it easier.
• Using a sharp knife, start cutting the dough tube so you get 8 to 9 pieces. Place them with the flat side up on a previously buttered baking dish. Spread each piece evenly to leave them space to rise again!
  TIP: If the dough sticks to your knife, you can wet it with some water. It will make cutting easier!
• Cover the baking dish with a plastic wrap and leave it proofing for 1 hour.
• Preheat the oven at 350°F (180°C)
• Bake the cinnamon rolls for 25 minutes (check them regularly as each oven is different one from another). The cinnamon rolls should be browned and you will see some bubbling from the sugar. That means that they are ready!
• Before enjoying these sweet bliss, let’s put some frosting on them to make them look and taste better!
• In a bowl, start whisking the butter with the vanilla until it is soft and smooth. Incorporate the powder sugar little by little until you blended everything together. If your frosting is still too dense, incorporate water little by little (1/2 tsp at a time) until you get to the desired texture and density.
• Wait a little until the rolls are warm, and frost them up! (if you add the frosting on a hot roll, the frosting will melt and it won’t look nice)
• Now the only step left is to enjoy them!!

The post Gluten-Free Cinnamon Rolls appeared first on The Gluten-Free Corner.