Last week, we took you through the basics of making sweet and savory pie crusts in The Serious Eats Guide to Making Gluten-Free Pie. Now we've got the ultimate, super-basic recipe for the best gluten-free pastry pie crust we can muster.
Anyone who has attempted to bake a pie without gluten knows it can be tricky. Which flour should I use? How can I get the crust to have a flakey texture? Should I just use a boxed mix? That's why we put together the Serious Eats Guide to Making Gluten-Free pie—to help you navigate these questions and make sure that absolutely everyone at your table gets to indulge in one our favorite desserts
Ask anyone who makes latkes what they think of their recipe (or their mother's or grandmother's recipe) and most will tell you that "it's the best." And they're right. I mean, we're talking about fried potatoes here. So when I decided to create sweet potato latkes to celebrate Thanksgivukkah, I didn't want a recipe that competed with my traditional potato latkes. After all, that recipe is the best, so why mess with it?
Crisp and chewy gluten-free sugar cookies with M&M's. An updated classic!
I created this recipe recently when my attempts at baked apple cider doughnuts failed miserably. One batch of doughnuts emerged from the oven with a crumb way too delicate for a doughnut. As I grumbled that the doughnuts tasted like quick bread, I realized...the doughnuts tasted like a quick bread! I stopped grumbling and poured the remaining batter into a mini-loaf pan. Sure enough, it made a perfect loaf of bread.
In name, Dutch Apple Pancakes—which are also called German Pancakes or Dutch Babies—sound similar to traditional pancakes. In reality, they're more like a popover. You cook up some apples and sugar together in a skillet and then simply whisk together an eggy batter, pour it in, and bake. About fifteen minutes later, a majestically puffy pancake comes out of the oven.
Gluten-free pumpkin doughnuts are baked and tossed with a cinnamon and sugar coating.
Prior to going gluten-free, the zucchini bread recipe I loved used bleached, white flour. I figured that millet flour would give me the benefits of a whole grain without stepping on the toes of the spices that I love to coax out in my zucchini bread.
Whether you're baking up a batch of muffins or a family-style breakfast cake, this gluten-free recipe is a delightful, not-too-sweet celebration of blueberry season.
Light, crisp, and fluffy gluten-free multigrain pancakes with chocolate chips and blueberries make for a rich and satisfying breakfast.
For a long time, a doughnut pan sat on my shelf gathering dust. Maybe I used it once, I don't know. But I do know why I hesitated to use the pan: I thought baked doughnuts were simply doughnut-shaped muffins. And when I want a doughnut, I want a fried affair, not a masquerading muffin. But then this recipe appeared, and I knew it was time to take the baked doughnut plunge.
When I'm not sure what dessert to bring to a picnic, this is what I make. Unlike juicy summer fruit pies, you can eat this simple gluten-free chocolate chip jam pie without a plate and fork—a nice bonus for outdoor meals.
At least once a week, I read that the gluten-free diet doesn't include pasta, pizza, or bread. Wrong. We eat those foods; they're just made from gluten-free grains, like rice, quinoa, and corn. And, like wheat-based foods, some are awesome and some are awful. But back to the pasta comment. The thought of giving up pasta makes me cringe, too. I've put together some tips on how to cook dry gluten-free pasta, so that if you're gluten-free, you don't need to live without pasta in your life.
If you're in the mood for bread but it's too hot to turn on the oven, then I've got the perfect recipe for you. Hearty but delicate, this versatile flatbread goes well with whatever lands on your summer table, from barbecue to the simplest garden salad. Made quickly in a hot skillet, they're an easy way to enjoy bread without waiting for it to rise. And although they may resemble "wraps," they're best eaten out of hand.
I love this cake for many reasons: it's easy to make, pairs well with summer fruits, and is dairy-free. But most of all, I love how it seems to transform depending on how you serve it. With a cup of tea in the morning, it resembles a breakfast cake; toasted and served with macerated berries spooned over the top, it's suddenly an elegant summer dessert.
A simple, elegant tart for those nights you have a handful of random ingredients at home.
Tart rhubarb filling pairs nicely with the grainy-sweetness of this gluten-free crust.
Recently, I went to make a batch of peanut butter cookies and realized I was out of sweet rice flour. So I tried this flour-free cookie recipe. Just peanut butter, sugar, an egg, and baking soda—that's it.
What won over my banana-hating husband was the texture of these banana pancakes. Really fluffy. And unlike banana bread, they don't have an aggressive banana flavor; it's more of a banana whisper.
Recently I stopped by a friend's home as she was baking oatmeal cookies. The thick batter she dropped onto baking sheets looked absolutely full of oats. The recipe called for three cups of rolled oats to only one cup of flour. Now that's an oatmeal cookie. She described the flavor: "a bowl of sweet oatmeal but in cookie form." I went home to create a gluten-free version.
Like wheat-based buttermilk biscuit recipes, you only need a wooden spoon to put this recipe together. Since the recipe comes together so quickly, it's one of the easiest breads you can make to go alongside a meal. And the leftover biscuits are fabulous the next morning toasted and spread with jam!
I decided to convert my fudgy brownie recipe to rice-free and dairy-free. It was a fairly easy conversion that resulted in flavorful and moist brownies made with sorghum flour.
Inspired by spicy hot chocolate, these cookies warm up a cold winter day.
A New England favorite, these mild crackers bake up light and crisp and are the perfect accompaniment to a bowl of soup or a hearty chowder.
Grapefruit zest adds a burst of sunny citrus flavor to this dense and surprisingly lower-fat pound cake.
Not only do I prefer the texture of boxed cake, I also love the ease. Open a box, dump in a few ingredients and in two minutes you have batter. Would it be possible, I wondered, to create a homemade, gluten-free, one bowl cake recipe? Turns out, the answer is yes. This cake, which was inspired by the classic gluten-filled Hershey's "Perfectly Chocolate" recipe, comes together quickly. White rice flour, cornstarch, and just a little sweet rice flour combine to create a cake that has a texture that's very similar to boxed cake—only better.
An almost no-bake pizza. I've topped a crisp gluten-free crust with greens, tomatoes, Kalamata olives, cucumbers, feta and red onions. To finish, I like a drizzle of tangy dill sauce....
Gluten-free chocolate cake plus cream cheese make for yummy cake truffles!...