Ever since I developed my gluten allergy, pies have been a real challenge. The filling wasn’t so much of a problem… put enough sugar in anything and the rest of the family will probably love it. The real tough nut to crack has always been the crust.
But, yucky tasting, gluten-free pie crusts have become a thing of my past… and my family loves it… even my husband.
Peach pie is an essential. Now I make it with gluten-free pie crust, but it’s still peach pie.
Just the smell of ripening peaches in the kitchen makes me smile.
Coming from the Texas Hill Country, I must have loved peaches before I was even old enough to remember.
The chocolate flavor is rich. It’s not overpowered by odd tastes that sometimes go with gluten-free flours. The texture was dense but still a little crumbly…,
Blueberry Pie is luscious anytime of year, whether you’re using fresh or frozen fruit for the filling. Making it with cornstarch is gluten-free, while using agave nectar lowers the overall glycemic index. You’ll like this easy-to-make filling!
A summer staple around many campfires and grills, a gooey, rich chocolate somemore for dessert is also easy in the kitchen. Find some gluten-free graham crackers, some marshmallows and your favorite chocolate — I like semisweet, but milk chocolate or whatever else you might prefer will work, too.
An old-fashioned chocolate cake that treats your mouth to a memorable combination of sweet, tender cake, crunchy nuts and a bit of cinnamon, this recipe of my grandmother’s adapted well to using gluten-free flours.
Thinking about baking for my hubby brings up the sole question of what kind of pie. (Pie is always at the top of his list, it seems.) With all the flavorful rhubarb showing up in yards and gardens and supermarkets this time of year, what better time to make a rhubarb pie? There’s the original, focused, undistracted Rhubarb Pie, and after that, there are options like Strawberry-Rhubarb Pie, not to be outdone by Apple-Rhubarb Pie, and then of course there could be a Rhubarb Custard Pie…but let’s not get too far afield at this point. I don’t make pies too often because we just don’t need that much sugar in our diets these days, but sometimes everyone needs dessert.
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