Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.
Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, countertops brimming with wonderful treats.
Celiac.com 12/24/2012 - Like many people, I associate the holidays with delicious desserts and yummy baked goods. As a child, holidays meant ovens warming the house, delicious smells filling the rooms, counter tops brimming with wonderful treats. Homemade desserts and baked goods bring these things and more to the holidays. They bring smiles to the faces of friends and guests and family. They bring joy to the heart.
However, for people with gluten-sensitivity or celiac disease, making tasty desserts and baked goods comes with extra challenges. Not only do they need to avoid wheat and flour, they need to find recipes that match the taste and texture and goodness of favorites that are now off-limits.
In fact, these challenges have inspired us to include links to some of our best loved and most delicious gluten-free holiday recipes. To help you bring delicious desserts and baked goods to your holiday table, here is a recipe for a delicious gluten-free apple pie, followed by links to some of our best loved gluten-free desserts and baked goods.
This pie crust recipe comes from King Arthur Flour
Gluten-free Pie Crust Ingredients (Makes 1 crust):
Apple Pie Filling Ingredients:
Heat oven to 425F. Be sure to double crust ingredients for a 2 crust pie.
Cut the cold butter into pats. Then, in a large mixing bowl, work the pats into the flour mixture till it's crumbly, with some larger, pea-sized chunks of butter remaining.
Whisk the egg and vinegar or lemon juice together till very foamy. Mix egg and vinegar mixture into the dry ingredients. Stir until the mixture holds together, adding 1 to 3 additional tablespoons cold water if necessary.
Shape into a ball and chill for an hour, or up to overnight.
Allow the dough to rest at room temperature for 10 to 15 minutes before rolling.
Roll out on a cutting board clean table that is heavily sprinkled with gluten-free flour.
Invert the crust into the un-greased 9-inch glass pie plate. Press firmly against side and bottom.
Tip: The egg yolk makes this crust vulnerable to burned edges, so always shield the edges of the crust, with aluminum foil or a pie shield, to protect them while baking.
Tips for Better Baking:
Here are links to some of our best loved gluten-free desserts and baked goods (Note: King Arthur Gluten-Free Multi-Purpose Flour will work well in place of regular wheat flour most of these recipes, so feel free to substitute as you like):