Gluten Free Pie Crust ...

After reading my last post about Apple Pie , I got a lot of request about the gluten free crust.

As mentioned before, when I want to do Gluten free (and vegan) stuffs I usually will find my happiness in the amazing book of Cybele Pascal "The Allergen-Free Baker's Handbook".

Cybele Pascal is a food write and a proud mother of her food allergy family :)

Her husband, two sons and even her dogs have food allergies.

The Pie Crust

4 cups brown rice flour

1 1/3 cups potato starch

2/3 cup tapioca flour

6 tbsp sweet rice flour

3 tbsp confectioner sugar

1 1/2 tsp xantham gum

3/4 tsp salt

1 1/4 cups vegetable shortening

4 1/2 tsp Ener-G egg replacer

6 tbsp rice milk

2 tbsp lemon juice

To make the shortcrust , mix the flour,confectioner sugar, xanthan gum and salt in a bowl. 

Add the shortening in small pieces at a time and mix about 1 minute until you obtain a coarse meal texture.

On the side, mix the Egg replacer and 6 tbsp of rice milk.

Add the egg replacer mixture, lemon juice and remaining rice milk to the dough and mix until it forms a ball.

Take out the dough from the bowl and form a ball.

Place a sheet of parchment paper, put the dough on it and top with another sheet of parchment paper.

Roll out the dough until the thickness you like your pie to be.

Grease the pan, remove the top sheet of parchment paper, flip the crust onto the pan and remove the sheet of parchment paper.

Press down the crust to fit the dish and trim the edges

Prick the bottom 9 times with a fork.

Tarte aux pommes ... the easiest recipe ever !

The other day, I felt the need of a traditional and authentic flavor from my country. 

I didn't have anything specific in mind but I saw that I had some apples in the fruit bowl , PERFECT !

Fast, easy and delicious the traditional Tarte aux Pommes is written on the menu tonight :)

My Mom is from Normandie, a region well known for its apples, apple brandy (=calvados) and Apple Cider. So this was perfect for my authentic French flavor.

                 

                       The Shortcrust

                       3 1/2 cups flour

                       3 tbsp confectioner sugar

                       1 1/2 tsp xanthan gum

                       3/4 tsp salt

                       1 1/4 cups vegetable shortening

                       4 1/2 tsp Ener-G egg (egg replacer)

                       9 tbsp rice milk

                       2 tbsp lemon juice

                   

                 The Filling

                       3 apples

                       Apple sauce 

                       Cinnamon powder

                       Sugar

Set your oven on 400 degrees.

To make the shortcrust , mix the flour,confectioner sugar, xanthan gum and salt in a bowl. 

Add the shortening in small pieces at a time and mix about 1 minute until you obtain a coarse meal texture.

On the side, mix the Egg replacer and 6 tbsp of rice milk.

Add the egg replacer mixture, lemon juice and remaining rice milk to the dough and mix until it forms a ball.

Take out the dough from the bowl and form a ball.

Place a sheet of parchment paper, put the dough on it and top with another sheet of parchment paper.

Roll out the dough until the thickness you like your pie to be.

Grease the pan, remove the top sheet of parchment paper, flip the crust onto the pan and remove the sheet of parchment paper.

Press down the crust to fit the dish and trim the edges

Prick the bottom 9 times with a fork.

Spread the apple sauce on the crust (between 1/8-1/4 inch)

Cut thin slices of apple and place them on the apple sauce.

Sprinkle a little bit of sugar on top and cinnamon.

Bake for 20 minutes or until the crust is golden.

GLUTEN FREE

I adapted the crust recipe from an amazing book "The Allergen-Free Baker's Handbook", it is originally gluten free and requires different ingredients' quantity..

I highly recommend this book if you have allergies or food intolerances. 

It is available at Mel's store.

Gazpacho

Nothing better than the fresh taste of vegetables when the weather is warm. 

That's why this cold spanish Soup also known as Gazpacho was perfect for our dinner.

RECIPE : Veggie, Veggie, Veggie and Veggie :) and who says veggies, says Healthy !

(I can already imagine the panicked face of my husband when he is gonna read all this veggies )

The recipe is really easy but requires time to chop all the vegetables. This is why I always prepare a big bowl on Sunday and serve the Gazpacho as appetizer for the weekdays.

Gazpacho

Serves 8

2 Cucumbers (diced)

3 large Tomatoes (diced)

1 red Pepper (chopped)

1 green Pepper (chopped)

1 red Onion (chopped)

3 Garlic cloves (minced)

1/8 cup fresh Parsley (or 1 tablespoon dried )

1/8 cup fresh Basil (or 1 tablespoon dried)

1/4 cup red wine Vinegar

2 1/2 cups Tomato juice

2 tablespoon Lime juice

(Optional)

Salt

Pepper

Tabasco

In a large bowl combine all the ingredients.

Pour half of the mixture in a food processor and blend until smooth.

Combine the puree with the original mixture. 

Chill for at least 3 hours and serve cold.

Serving Idea

With a small ice cream scoop form a ball of the non-blended mixture and display in the middle of your dish. 

Top with a little of parsley.

Place the dish on the table and the soup in a gravy boat beside. 

When ready to eat the guests will pour the soup in their dish.

Bon Appetit !