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    Scott Adams

    Cranberry Nut Dessert Pie (Gluten-Free)

    Scott Adams
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    Cranberry Nut Dessert Pie

    This recipe comes to us from Harold Wolofsky.



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    1 Cup of gluten-free flour mix*
    1 Cup of sugar
    ½ teaspoon of xanthan gum
    ¼ teaspoon salt
    2 Cups fresh cranberries (could use Frozen)
    ½ cup chopped walnuts
    ½ cup melted butter or margarine
    2 eggs, beaten
    ½ teaspoon almond extract

    • In a bowl combine the flour, sugar, salt and xanthan gum.
    • Add cranberries and nuts; toss to coat.
    • Stir in the butter, eggs and extract.
    • Spread into a greased 9 inch pie plate. If the mixture is too loose add a little more flour.
    • Bake at 350F for about 40 minutes or until a wooden pick inserted near the center come out clean.

    Good as is or serve warm with ice cream or whipped cream for that special dessert.

    * Bette Hagmans Four Flour Mix (from The Gluten-Free Gourmet Bakes Bread).
    Garfava Bean Flour 2/3 part
    Sorghum Flour 1/3 part
    Cornstarch 1 part
    Tapioca Flour 1 part

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    This is a staple on my holiday desert table and has been for about 8 years. My celiac daughter prefers it to the pumpkin and apple pies with the gluten free crusts. I love that this isn't an adaptation of a traditional gluten recipe, but one designed from the start to be gluten free.

     

    It works great with a millet/brown rice/cornstarch blend for the flours, as well as with any of the newer gluten-free all purpose blends.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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